051French Rosette & Corsican Salamu
Both the French and Corsicans have their own
tradition in salami making. The common factor is
the bite of the meat. In France, we always use this
word: terroir. It means everything from the climate
to the wind to the animal feed. Each region has their
own secret, and that what makes them different,”
Chef Laurent illuminates us on French salami.U Salamu (Isula)
Hailing all the way from Corsica where tradition is
prized, the U Salamu is a Corsican saucisson. It is
made from red meat with salt and pepper being
the only additives. The meat mixture is manually
stuffed and then placed in a natural dryer till ready
for consumption. Chef Laurent is able to identify
the unique Corsican style used here, noting that
the meat has a natural rustic taste. Chef Ciccone
finds it to be strong in flavour and peppery with a
good bite.French Rosette Salami
(Huber’s Butchery)
This award-winning rosette is made in the heart
of Mayenne, France, a recipe perfected by four
generations. Traditional methods of maturation
and lactic fermentation are employed where the
lean minced pork is flavoured with salt, pepper,
sage and is left to dry and mature for eight weeks
under wood ash. Chef Nocente recognises a
distinct French style and is able to note the short
curing time. Chef Laurent too, is able to identify
the French heritage. He feels that it could be a bit
drier but says that it is really appetising.Wurstbrett Salami
(Reinert by Huber’s Butchery &
Rudi’s Fine Food)
Wrapped tightly in a special cloth, this salami is
made of finely minced pork with green peppercorns
scattered across the mixture, giving it a distinct
acidic bite, also due to the long maturation
process. Chef Ciccone detects a floral note and an
almost sweet-sour taste. Chef Tay agrees and finds
the texture to be chewy.Trikanti (Triangle) Salami
(Reinert by Rudi’s Fine Food)
This unconventionally shaped salami is made
from finely minced pork that is lightly smoked. It
is lactose-free. Chef Nocente is able to detect the
smoky notes here. Chef Laurent rightfully identifies
the German style used here and finds the shape
interesting and the texture moist.CHEF
(^) +
(^) CHOICE
oC
sr
ci
a
lo
nz
o
sa
us
ag
e
by
(^) C
he
f (^) B
ro
ua
rd
Lau
rent
rg
elli
d
bi
re
oci
p^
ro
k
ch
op
(^) m
ar
in
at
ed
(^) w
ith
(^) Fr
en
ch
(^) es
pele
tt (^) e p
epper &
The Corsicans have their own traditional
salami. When I eat it, I can taste the
true essence of the terroir,
therefore, the best salami for me
would be the U Salamu.
Brouard Laurent