Hi all
My sister sent me a link about this a few weeks ago and I could not resist trying it. The real deal is actually a Calabrian salami that you scoop out of the casing when ready. I had a lonza in my chamber that had just passed the 30% weight loss and one thing led to another. I smoked some backfat and rendered it in slow cooker.
Next, I unwrapped the lonza and cut into chunks and into the food processor. I picked up some Calabrian pepper paste mild and hot for two versions. After pulsing the lonza a bit I added some paste and pulsed some more, then started adding the fat and ran it to the desired texture. Apply to bread or any dish or charcuterie board with crackers, on pasta or whatever spins your wheel. It is delicious. I have not tried the real deal so cannot comment on how this compares but I am pretty pleased with it. Thanks for looking.
My sister sent me a link about this a few weeks ago and I could not resist trying it. The real deal is actually a Calabrian salami that you scoop out of the casing when ready. I had a lonza in my chamber that had just passed the 30% weight loss and one thing led to another. I smoked some backfat and rendered it in slow cooker.
Next, I unwrapped the lonza and cut into chunks and into the food processor. I picked up some Calabrian pepper paste mild and hot for two versions. After pulsing the lonza a bit I added some paste and pulsed some more, then started adding the fat and ran it to the desired texture. Apply to bread or any dish or charcuterie board with crackers, on pasta or whatever spins your wheel. It is delicious. I have not tried the real deal so cannot comment on how this compares but I am pretty pleased with it. Thanks for looking.
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