Who makes the best Salami?
From Italy…..
Ask any Italian and they will tell you that their family makes THE BEST salami. Ask any Italian and you will get a different recipe for how they make their salami. If they are from the south, they’ll have a higher meat to fat ratio. If they are from the north they’ll have a higher fat to meat ratio. If they are from Abruzzo, they add fennel to their salami and so on and so on.
…to Australia…..
For me, growing up in an Italian community in Australia meant that we would never go lacking for good, home-made salami. Years pass and some traditions have died but salami making is still as strong as ever. When I moved from Griffith (southern NSW) to the Yarra Valley (Victoria), I would receive my ‘care’ packages from my mother; with her free-range eggs, olives and of course, salami.
…to the Yarra Valley
A few years ago, my husband Stephen and I, decided to ‘grow’ our own pig on our Yarra Valley vineyard to make our own salami. What a hoot we had! Since that first year we now have six pigs. They may not have a long life on this earth but it is a good life. They have free range on good pasture, supplemented by vegies and grain and towards the end of the season, acorns from our oak trees. What a blessed life they lead.
In celebration of provenance
For the last couple of years we have expanded our salami days to include family, friends and friends of friends. Held in June of each year it has turned into a veritable feast with music, hands-on salami making, wine on tap and a delicious luncheon spread. It is a joyous occasion as it should be, a real sense of community in celebration of the provenance of our food.
To check out the video of our salami-making celebration…..click on the photo below. (1min 22 sec)
As for who makes the best salami…..we do!!
Cheers
Leanne
Follow Leanne on Twitter@DeBortoliWines and visit us at www.debortoli.com.au
9 thoughts on “Who makes the best Salami?”
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In my glass....
La Boheme Act 3; Amongst Friends
I love this wine. When we decided to add a Pinot Gris blend to the La Boheme Range, one could have thought that even Dame Nellie Melba would have approved of it. After all it was one of her favourite operas to perform. Named ‘Act 3′ in the range , the Pinot Gris is backed up by Riesling and Geuwrztraminer and the result is a beautifully aromatic white wine. Very enjoyable on its own but quite chummy with salmon or chicken.
Recent events....
Kitchen Garden Cooking Demonstration, April 14th
Autumn is truly a spectacular time in the Yarra Valley, with the earth showing its full bounty. Join our head chef, Heath Dumesny, for a morning cooking demonstration followed by a long table luncheon matched with our Estate grown wines. Experience the enjoyment & satisfaction of growing your own produce & cooking it up into something delicious. Numbers are limited. Date: 14 April, 2013. Time:10am – 3pm Cost: $125pp. To book: Phone 03 5965 2271
On my Plate....
Chicken Cacciatore Recipe
Looking for a very tasty but rather easy dish to make. Why not try my Chicken Cacciatore. Perfect with polenta or rice for those cool Autumn days. Make a big batch and you have lunch sorted for the next day! http://www.debortoli.com.au/cellar-doors/de-bortoli-recipes.html#march-2013
TwitPics
Hi,
I am very interested in learning how to make salami and have a group of 10 or so people who would also like to join for the day.
Do you run classes? if not do you know somewhere that does?
Thanks
Russell.
Hi Russell, We do run Salami & sausage making courses from time to time though we dont have one planned for the near future. Please send me an email at events@debortoli.com.au and I am more than happy to speak to you about it. Please mark the email att: Leanne. I look forward to hearing from you soon
Hi was wondering when you would be running your next Salami making course and how much they usally are. I would like to enrol my husband in to one if possible
Regards Angelique Saunders
Hi Angelique, we would run our next salami/sauasage making class most likely in June or July 2012 when the weather is cooler. You can keep an eye on our Events page http://www.debortoli.com.au/newsevents.html or email us early in 2012 at events[at]debortoli.com.au.
regards
Leanne
I visited the city of Szeged in Hungary in 1989 or so.
One my best memories is the salami.
I think it was this one:
http://www.best-things-in-hungary.com/pick-salami.html
That salami does look delicious. I am a big fan of paprika
Hi I would love to do a course in salami making i’ve made a few but want to learn more. Could you please inform me when you are doing your next course and the cost.
Thank you.
Hi Anthony,
I’ll let you know when we do our next ‘On the vine’ cooking classes that involve making salami.
It will most likely be in June or July 2012.
Leanne
HOLA ME GUSTARIA ME PASES UNA RECETA GRACIAS. VIVO EN ARGENTINA