Our Passion for Salumi

As I sit eating one of my many favorite salames-sopressata with some crusty rustic Italian bread and alittle extra virgin olive oil, I was excited to read in our local newspaper, Greg Morago, Houston Chronicle food writer, tell us that one of the food trends of 2011 is the explosion of Italian cured meats or salumi. Salumi is the general Italian term for cured meats like proscuitto and pancetta although some cooked meats like mortadella and the famous steamed ham Proscuitto Cotto are included. Another name Charcuterie is the French term for cured meats.

I look for my book, SALUMI, by John Piccetti and Salumiere Francois Vecchio and read again about the facinating story of the oft-confusing categories of artisanal salumi as well as recipes for people who don't know what to do with cured meats other than slicing and eating them! John Piccetti owned the Columbus Salame Company in San Francisco and Francois, born in Switzerland, devoted 50 years of his life making salumi, including the training both salumierie and chefs in the art of curing meats.

I remember when I first toured Columbus, Francois was still there as a consultant, and he showed us the wonderful world of salami making. His passion was so strong. Little did I know 10 years ago that reviving old world traditions would be a big trend for 2011!

Most people don't realize that you can't import salame to the U.S per our regulations. Raw meats must be cured at least 400 days before we can import them. Ok with Proscuitto de Parma as its aged anywhere from 12 to 24 months but if you age salame over 100 days, you'd be eating sawdust. Thus the startup of many American salumi companies.

!Oops, I forgot a glass of Zin to compliment my salami and some good artisan sini pecorino romano to munch on. Food just can't get any better than this....