Cuisine & Wine Asia — May-June 2017

049

Formaggi Mini Salumetti

(Carne Meats by Indoguna)

This salami is easy to consume as a snack due

to its size. They are made using ground pork,

spices and nitrite salt. Chef Nocente picks out

the smoky flavours and Chef Ciccone detects a

fennel seed aroma.

Venison Salami

(Carne Meats by Indoguna)

A mixture of venison and pork is used here and the

product is air-dried till ready for consumption. Chef

Tay finds the flavours to be strongly of game meat

with a lean, smooth texture. Kerekes recognises

the taste of deer and feels that it has enough fat to

melt in the mouth.

Milano Salami

(Carne Meats by Indoguna)

Milanese salami are generally made using a pork

and beef mixture with lard. They are mild and

variations include flavours from white wine,

pepper and garlic. Both Nagler and Chef Nocente

identify this salami as Italian-styled with a firm bite

and a pleasant garlic flavour.

Chorizo Ibérico de Bellota

(Solana Iberica by Angliss Singapore)

This chorizo is made from acorn-fed Ibérico using

both fat and meat. Salt, pimentón, spices, a variety

of proteins and antioxidants make up the mixture

used. Across the board, the chefs and Kerekes feel

that this is an ideal salami. Chef Zoisl finds that the

fat literally bounces up and down in the mouth with a

classic chorizo look. Nagler agrees and feels that it has

a meaty bite.

Salchichón Ibérico de Bellota

(Solana Iberica by Angliss Singapore)

Like the chorizo, the acorn-fed pigs are used for the

salchichón are free to roam in a natural environment.

The meat is left to slowly mature in the cellars and drying

rooms. Kerekes thinks that the texture could be more

homogenous and to be a little too fatty for his personal

taste. Chef Tay on the other hand finds it reminiscent of

aged cheese with the slight aroma of cumin.

Spanish Chorizo

(Fiora by Phoon Huat Delicatessen)

This Spanish style salami is made in Australia. Being

filled into a small casing, makes it is suitable for cooking

in paella rice dishes, and with seafood to add flavour

or eaten on bread. Chef Laurent finds the aroma of

paprika strong. Chef Nocente too finds it to have a

strong spicy fragrance and a soft, wet texture.

Spanish Salami

The most famous Spanish sausage is likely to be the

chorizo. Pigs from Andalucía were most commonly used

in the making of these types of preserved sausages and

the texture is incomparable.

In Italy, our pigs are mostly raised in a

natural environment. The combinations

of the herbs, spices, and meat cuts make

the difference. Casalingo’s finocchiona

salami and Szarvas salami are

what I liked best out of the 24 salami.

Angelo Ciccone

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