Cuisine & Wine Asia — May-June 2017

Angliss Singapore

http://www.angliss.com.sg

CET Oriental Solutions

http://www.cetoriental.com/#welcome

http://www.gyulahus.hu/en/

Huber’s Butchery

http://www.hubers.com.sg

Indoguna Singapore

http://www.indoguna.com

Isula

http://www.isula.com.sg

Phoon Huat Delicatessen

Block 432 Clementi Avenue 3 #01-284, Singapore 120432

Tel: (65) 6464 0777

Rudi’s Fine Food

http://www.rudis.com.sg/about.php

醃

漬

肉

品

WWW.ASIACUISINE.COMWWW.ASIACUISINE.COM

German Salami

Salami from Germany tends to be more finely

ground, using beef and pork mixtures that are

more heavily smoked compared to the Italian

Pork White Skin Salami

(Reinert by Huber’s Butchery &

Rudi’s Fine Food)

Lightly smoked, this pale pork salami is known

for its delicate, savoury flavours. Nagler finds the

texture to be soft with a fresh aroma and small

pieces of fat. Chef Laurent feels the same, and

finds the salami to have a fennel aroma.

Pepper Salami

(Reinert by Rudi’s Fine Food)

This is a pure pork salami that is smoked

lightly and thoroughly coated with crushed

black peppercorns and aromatic herbs. It has a

unique garlic flavour that makes it suitable for

sandwiches or cooking. Chef Zoisl finds that the

salami has a smooth texture and a light bite to

it. Nagler says that the salami has an acidic, salty

taste with an interesting bite due to the black

peppercorn coating.

Dutch Salami (Verkerks)

Dutch salami are generally finely textured,

somewhat like the German versions and

are usually flavoured with garlic, salt and

pepper. Kerekes feels that it’s too cheesy

and doesn’t have enough paprika thus not

fitting of salami. Nagler too doesn’t find it

suitable to his taste and too processed for

his liking.

Cuisine & Wine Asia would like to thank Roger Nagler and

the team of Marché Mövenpick for kindly hosting the tasting.

We also appreciate the support from the gourmet suppliers:

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