Tried Duck Salami (183/366)

“To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it’s actually a lot older than any of the other traditional salami.”
~ Mario Batali

 

I love salami.  Salty  fatty, meaty goodness, combined in a hearty, chewy, delicious savory treat that came about because of man’s need to preserve food to last longer, before the days of refrigeration.  Thank goodness for human ingenuity!

A little while ago, Nick ordered some foie gras from Hudson Valley Foie Gras – the largest supplier of foie gras in the country – a cage-free facility where the ducks are well cared for and treated humanely (and let’s face it, ridiculously better than 90% of the chicken or beef consumed in this country – AGAIN, if you haven’t watched Food, Inc. you NEED to).  Along with his order of foie gras, he received a gift from Hudson Valley of some artisan duck salami.  We thought it sounded interesting – Nick thought it sounded yummy, but I was a little worried that it would taste “gamey” – don’t get me wrong, I LOVE duck.  But for some reason I thought cured and in sausage form might not be what I was looking for.  We decided to try it tonight.

We had some Swiss and a nice Smoked Mozzarella that we sliced to go along with the salami.

The salami really is beautiful.  The color is rich, you can see the spices, the fat isn’t uniform, and although there are nice, big chunks of delicious fat throughout, this salami is actually leaner than most.  More meat!

We tasted it.  It wasn’t gamey, but it didn’t taste exactly like “regular” salami either – it had more smokiness to it.  It went really well with our smoked mozzarella, and the complexities of flavor were just lovely.  If you’re looking for something out of the ordinary and special, you should order some of this salami.  You won’t be disappointed.

Related Links:
Hudson Valley’s Duck Salami

Comments
2 Responses to “Tried Duck Salami (183/366)”
  1. syingchew says:

    Looks like lop cheong!

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