The best Salami
Salami is tricky to get right and most attempts fall far short of making the F&F grade. Most importantly the meat has to be of the highest quality from free range stock, a salami’s no place to hide substandard raw ingredients. Then it has to be carefully butchered to remove any sinew and balance fat to lean. Get that far and many fall into the trap of overloading with garlic and spices that leave no room for the flavour of the meat. Finally the salami needs to be given time to cure to perfection, neither wet nor overly dry, not soft and cloying but tender yet still toothsome.
Wild Boar Salami
Simon Gaskell of The Real Boar Company makes the best we have tried bar none. The boar are raised in mixed woodland, poplars and grass at the edge of the Cotswolds – great foraging country. You’ll find his boar on the menu at the Fat Duck and The Waterside Inn to namedrop but two of his discerning clients . Their salami is tender, balanced, rich and truly exceptional. It was one of just 72 Three Star 2008 Gold Great Taste Award winning products. Put it on your list.
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