I’ve started hanging a salami every couple of weeks in my cold cellar (or as my Italian buddy Rick tells me, if you’re hanging meat in there it’s now called a cantina). After about 8 weeks of drying you’re left with the most delicious hard, dried salami. Sliced paper thin it is indescribably delicious.
So just about every 2 weeks I have a salami that’s ready for carving up. After a quick stop at the grocery store this week I used the latest batch to throw together an Italian Hoagie that Rick would be proud of.
Dried salami, sliced paper-thin
Various antipasto (I used sundried tomato, artichoke hearts, and roasted red pepper)