Finally, we are seeing our antipasto meats being packaged the European way. I recently visited La Manna Direct at Essendon and they are selling proscuitto, calabrese and soppressa in handy vaccuum sealed multipacks. Great for picnics and travelling. Also a great way to buy a selection of meats at once without the hassle of waste!
I've just read that Italians make their cured meats in the winter because there's less humidity and less flies!!!! Maybe something worth considering given we have a similar climate here in Australia during our warmer months.
But nonetheless, cured meats certainly add a wonderful flavour to any antipasto mix. I've even seen the Epicurean Centre at Brown Brothers Winery serving up duck proscuitto and salami which they hand make and cure in one of their original wine fermenting rooms.
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