Lately we've been obsessed with this Calabrese Salami that we get from the local Italian market. We get it thinly sliced in the deli department and it is seriously addictive. It has a definite burn from the chiles, a sweetness from the pork, a tang from the fermentation and wonderful chewy texture that allows the fat to melt against your tongue and the flavors to blossom in your mouth. We were making nachos for dinner the other night and Alex reached for the salami. It's flavor has a lot in common with Mexican chorizo, although the texture added something entirely different. Imagine the warm, crispy chips, the gooey cheese, and the creamy guacamole coming together against the chewy, spicy salami. It was pretty awesome. Sometimes you have to cross borders to discover something new and delicious.
Years Past
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