After a great tasting and catching up with friends, we stopped at Olympic Provisions newish NW restaurant for brunch.
Among other things, Amy had the Saucisson D'Arles. This is just a simple salami consisting of Pork and Salt. She was so smitten with it that she made her first ever "salami request" to me and asked if I could make it. I knew that this would be a tough one, since there wouldn't be any spices to mask any mistakes.
Since this one is for my Wife, I'm going to call it Pork, Salt, and Love ( you all want me to put my "love" in this, don't you?)
Here's the recipe
3lbs Tails and Trotters ground pork
2tbsp kosher salt
1tsp Instacure#1 (long term curing salt )
A whole lotta love :)
Here's the Nugget, helping me stuff the salami into natural hog middles.
A pic of them tied up and ready to go into the "ghetto fermenter" for 2 1/2 -3 days( not in oven this time.. on our dining room table at a temp of about 73degrees-- I wanted to try more refined and slower fermentation )
The Saucisson D'Arles have been hanging for about 1 week now ( I'm a lazy blogger, I know ), and they're already firming up well. By the time I get back on Memorial Day from my latest work boondoggle to Europe, they should be ready to taste test with the Wife.