The salami feels "done". It's been hanging about one month at 60'F and ~70% humidity. I took the smallest one and cut into it (as usual, click to enlarge):
By the way, that cheese is "Santa Rosa Jack Cheese" made by yours truly (more on that another time). The salami's a bit wet still, probably needs another week or two. But boy is it good. The first sensation on your palate is spicy, cinnamon sweetness that is then followed with a slight amount of heat. It's one of the best spiced salami's I've had:
A little story about the name. MsJan and I recently took a class on charcuterie provided by a local cooking school, Viva!
Viva was started as a collaborative exchange with an Italian cooking school. The result is that in little ole' Sebastopol, we get classes put on by world class Italian chefs!
Our particular class was taught by two chefs from Santi, a really good Italian restaurant in Geyserville. Chefs Dino and Franco make all their own cured meats that are used in the restaurant, as well as distributing to various wineries and other restaurants. Needless to say, their stuff is fabulous.
(Dino hanging meat)During the class, Franco told a story of "bra spice". Turns out there was an old Italian guy in Geyserville who made the most wonderful salami. Franco would visit and pester the guy for the recipe, but the old Italian would refuse to give it up. Finally after quite long number of requests the old Italian's wife said, "he's an American and he'll pester you until you give it to him .... so give it to him!" Franco was good enough to share it with us in the class and I used it in this salami. I can see why the old Italian didn't want to share. He could have made a gazillion bucks on it!
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