Utilizing distinctive spice blends allows us to create exciting salumi. We used moruno #21 from La Boite in this version. The bolder notes of cumin and coriander fully flavored the fermented meat, while the saffron trails lightly into the background. This combination of meat and spices allowed us to create and savor a salami that we had not previously experienced. Our openness to experimentation combined with the security of having great ingredients on hand is the key to our explorations.
Years Past
July 9, 2009
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