The Salam D’la Duja has been ready for a little while now, but I haven’t had a chance to post about it. The one pictured here on the left is about 10 months old. I tried some at 4 months and the flavor is pretty similar. This one might be a little more intense.
|Here is my tub of lard. There are more salamini under there, buried in their fat tomb.|
|The 10 month old salame extracted and wiped off a little. It’s still very soft obviously as it doesn’t really lose any moisture during its aging time in the curing chamber.|
|And here is the salame sliced. It’s very soft. It feels pretty much like raw meat. I must admit it is very disconcerting eating a salame that hasn’t lost any moisture. It’s texture is soft, it’s not really spreadable as the acidification has bound up the meat. Imaging eating a beef tartare and that’s about the texture. |
The flavor is, surprisingly, incredibly mild. Slight sourness from the fermentation and a faint meaty flavor, but not much else.
I’m glad I made this singular salame as I always have fun trying new stuff, but to be perfectly honest, I don’t know that I care to make them again, they just aren’t to my taste I guess. The texture is disconcerting and the flavor too mild. Maybe if I used a super high quality pastured pork the flavor would be better.