Who makes the best Salami?
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.
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!!
In my glass....
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.
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....
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