Herma's News - Our Cured Meats, You say Salami, I say Salumi

Herma’s News – Our Cured Meats, You say Salami, I say Salumi

The flower that smells the sweetest is shy and lowly. -Williams Wordsworth

Dear customers,

Italian foods are amazing. Whether they be pizzas, pastas, sauces, brushetta, olives, and more, if they are authentic, and made with quality ingredients, we will love them.

At Herma’s we are proud to carry a wealth of foods imported from Italy. One of our favourites? Salumi

You say Salami, I say Salumi

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Salumi is the general term used by Italians to describe all cured meats made prodominantly from pork, literally meaning salted meats. Salumi which is a broad term for cured meats like salami, prosciutto, finocchiona (or fennel salami), pancetta, and so on are savory, tantalizingly aromatic, and often fatty and rich.

Curing meat is the preservation of meat which has been a staple of the Italian diet for over two thousand years.  Influenced by geography and traditions, countless variations of salumi have been invented and perfected through the years and are certainly well worth searching out and exploring.

What we carry…

Prosciutto

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This rosy, delicate dry-cured ham is made from the hind leg of a pig. It is salted for a couple months before being hung and dry-aged. The process to create this delicacy can take anywhere from 9 months to 2 years, giving it a rich, yet subtle nutty flavor. Its taste varies depending on the pig’s diet.

While there are numerous recipes that call for prosciutto and its distinctive flavour, we find it provides endless entertaining possibilities. It often serves as the focal point of antipasti platters in the appearance of thinly sliced ribbons. We love it paired with our favourite salami, baguette, olives and a yummy slice of cheese.

It is also popular wrapped around foods like asparagus, carrots, shrimp, scallops, peaches, breadsticks and the like. Pretty floral shapes may also be created with prosciutto. It carries with it an adhesive quality that allows us to be creative.

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May be cut to your liking in our Cheese Shop.

Pancetta

Pancetta is made with the same pork belly as American bacon. However, unlike American bacon, pancetta is not smoked. Instead, it is salted and air dryed during a rather slow process which allows it to remain moist while still retaining its subtle yet strong flavour. Pancetta will then be seasoned with garlic, salt and freshly ground pepper. Some may also season with fennel seeds, coriander, rosemary or juniper berries.

Pancetta is often used as an ingredient in a pasta dish like Carbonara and Arribbiata. We believe pancetta is superior to regular bacon when cooked to a crisp and placed over Caesar salad or in a potato or French onion soup.

We recently enjoyed it after it had slowly been heated in the tray of BOSKA’s partyclette over tea candles. Paired with buttered slices of baguette and melted gruyere, it was swoon-worthy.

Entertaining suggestion? Wrap this salty piece of meat around individual jumbo shrimp, heat and place on top of a leafy green salad for extra-special light lunch or as a first course at a dinner party.

May be cut to your liking in our Cheese Shop.

Finocchiona (or Fennel Salami)

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Fennel Salami is a type of Tuscan salami which is said to have come about accidentally. A thief at a fair near the town of Prato stole a fresh salami and hid it in a stand of wild fennel. When he returned for it, he discovered it had absorbed the aromas of its hiding place. Whether this story is true or not, the result was amazing and the rest is history.

Finocchiona is traditionally produced from a combination of pork cuts like trimmed shoulder, lean belly meat, belly fat, neck and pork cheeks.  It is then later seasoned with salt, peppercorns, ground pepper, dehydrated garlic and fennel seeds and/or fennel flowers.

We consider this to be the perfect salami and love putting it into sandwiches or on a charcuterie platter.

May be cut to your liking in our Cheese Shop.

Porchetta

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Once you enjoy a slice of Porchetta you will never want any other type of ham. This boneless, deliciously moist rolled pork belly is covered with a crisp crunchy skin and seasoned with herbs. It is slow cooked for several hours in a wood fired oven resulting in the most sensational flavour.

Slices of this ham may be enjoyed on its own layed prettily on a plate, however it also makes the most delicious sandwiches. We enjoy it when folded pretty and placed on top a piece of Manoucher’s Sun Dried Tomato Bread that’s been buttered and slathered with Stonewall Kitchen’s Aioli Sauce.

May be cut to your liking in our Cheese Shop.

Sopressata

Sopressata is a dry-cured meat traditionally made from pork. It is then coarsely pressed or ground into sausage and studded with peppercorns or spiced with chilies in the Calabrian style. Enjoy its rich, deep, savory flavor.

Already packaged. Find in our coolers.

Other salami at Herma’s…

We carry other Italian Salamis and some non-Italian salamis as well which include the Village Grocer’s Kolbassa, Iberian Pork, the Village Grocer’s Hot Pepperettes and Artisinal Handcrafted Salami from the Great Canadian Meat Company – a crowd favourite.

New Cheese Arrival…

We hope to see you soon. Have a lovely weekend.

Sincerely,

Meredith Ender

Communications Coordinator

Herma’s Fine Foods & Gifts