…No, I don’t have any pictures for you. What? It was Earth Hour Saturday and mad dark on account of the lights being off. Fine: Here’s one of ’erbody and the dog on their pooch-friendly patio last summer. Blurry and delightful.
BEFORE dinner, Alex and I stopped by pastoral and picked up some salami and cheese. Contributing more Italian flair to our weekend, that’s what I want to talk about tonight—and I have pictures.
Salami. Salami! Is there a better way to get pork fat into your system? … bacon… prosciutto… pancetta… Fine. But, salami! For our famous Sunday lunch, Al and I enjoyed a no-maintenance feast that was high in flavor and low in preparation. Light and crispy French baguette, sharp-sharp 8-year-old Wisconsin cheddar, creamy tangy triple crème, and the star, Salumeria Biellese finocchiona.
From quality-dedicated salami artists in New York, finocchiona packs the traditional salty/peppercorn punch with added grandeur: fennel seeds. The slight licorice flavor adds balance and distinction, softening some of the bite from our strongly flavored cheese counterpoints. Sliced paper thin, this salami was delicate in form and flavor. It makes you want to get into the olive oil business; this is Corleone-level salami. All I’m saying is, if offered, I wouldn’t refuse.