Recently we had the great fortune of receiving an invite to visit one of our favourite local suppliers, Paganelli’s Salumi, at their production facility in Toronto.
We’ll start our tour on the raw side, then work through the full production, curing and aging process… Ending with delicious & beautiful meats, cured in this wonderful city we call home.
Gabriele Paganelli has appreciated and known the appeal of handmade, locally produced salumi since he was a boy in Italy. After many successful years in the restaurant world of Toronto, Mr Paganelli recently embarked on this venture that could bring his time-honoured style of gastronomy to a wider audience with the start Paganelli`s Salumi.
Coppa is a whole muscle meat based salumi created primarily using cuts from the shoulder and neck of the hog. The name coppa is Italian for nape, a diminutive of capo ~for all the Soprano`s fans~ (head) and collo (neck).
The trimmed meat is then expertly lined and tied together, before being rolled in a peppercorn spice rub and prepped curing.
So, I have it on good authority that Pagelli’s will have a prosciutto ready for market in 2014… hopefully it won’t take longer, because these legs were MASSIVE.
The above pork bellies are waiting on their respective salt & spice rubs… Around half will be spiced & cured in a more savoury northern Italian tradition (a flavour profile often seen in rolled pancetta), and the other will take on the fiery profile of the hot chili flakes they are coated with.
The above instrument gives Gabriele a good deal of the information he need when crafting salumi. However, all it told me was that it was time to move to the rooms where there was finished product… waiting to be tasted….
Next, we’ll travel through the spaces & rooms at Paganelli’s Salumi dedicated to fermenting, aging & drying. And yes, it is awesome there.