We'd be lying if we said we didn't enjoy a simple cheese and cracker plate any less than the next person. But every once and a while, we love pullin' out the stops and creating a charcuterie board that is as beautiful to look at as it is to eat. These days you can make pretty much anything into a great looking spread, but with so much out there we wanted to share Salumi Deli's top tips when creating a charcuterie board that stuns and syncopates like your favorite jazz tune.
Charcuterie, what does it mean anyways?
Though many assume that we'd be talking about charcuterie from an Italian perspective, it's actually derived from a french word, describing shops selling different portions of cured meats. It may be popping up all over your Instagram and TikTok feeds as of late, but the truth is it's been around, well, a long time.
The key to charcuterie is balance. The balance of flavors and colors. So where should we start? Head chef of Salumi, Chris Barton, says we can look at it by concentrating on these few things:
If you're working on your first charcuterie board and you're not sure where to start, keep it simple. Start with one of our Sliced Packs to take out the work of cutting the salami, and pair with a few fruits, cheeses and something a little crunchy as well.
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In the last year, while the majority of Americans were stuck in their homes, we looked to media outlets to give us that wanderlust we're so often feeling. In comes Stanley Tucci, with a show about Italy and all the amazing food this country has to offer.
Many of his recipes may seem familiar, or are already a current staple in your house, while others have you scratching your head wondering where you could even find the ingredients for. A mystery for many has been how to nail down the ingredients for Tucci's drool-worthy Pasta Amatriciana. This recipe is super simple, with just a few ingredients, but one of them being a bit harder to track down: Guanciale.
Made from uncured pork jowls, guanciale is a must-have for chefs and the secret ingredient in carbonara. It's the key to a proper al'amatriciana. Try it once and you will imagine it going into your sauces, soups and even your veggie dishes.
At Coro, we've been making Guanciale for some time now and we're here to tell you, that the rumors are in fact true and you've been missing out.
Good news though, we have no plans to stop making it any time soon, and we'd love to ship it straight to ya for that perfect pasta addition. So grab some guanciale, find a recipe to try and let us know what you think.
Looking for other specialty meats to step up your cooking game? Check out our pancetta and coppa!
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If you're in the market for high-protein, lightweight and flavorful snacks for the trail, salami hits all the high-notes. Whether it be grabbing a sliced pack from your backpack, or planning out meals for your weekend backcountry or car camping trip, our gourmet salami is the perfect addition for a huge punch of flavor.
SALAMI SCRAMBLE
4 eggs, lightly beaten
Red pepper, chopped
1/2 yellow onion, chopped
Handful fresh spinach
4 ounces Classic Salami, sliced and chopped into small chunks
Salt and pepper, to taste
Toast, for serving
2 tablespoons oil or butter for saute
Add butter or oil to pan heated on skillet or griddle. Once hot, add all vegetables except for the spinach. Cook for 5-6 minutes, stirring occasionally. Add in eggs and spinach. Let eggs cook for one minute or so, stirring to combine all ingredients. Cook until eggs are done and spinach is wilted.
HOLY MOLE SAMMY
Bread of your choice (we love Giuseppe, but whatever you can pack will be delicious)
2-4 ounces of Mole Salami
Cheese of your choice (mozzarella, provolone are great choices)
Pickled green pepper
Thinly sliced red onion
Want it pre-sliced? Grab our sliced packs for a lightweight addition to your meals, with no need for slicing.
Assemble all toppings onto bread and enjoy!
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