The next leg of our Paganelli Salumi tour took us through their spaces dedicated to fermenting, curing, & drying… The aromas coming from the rooms were unbelievably delicious; heavy with intoxicating aromas of spice, salted pork & fermentation.
The above coppa were then rolled in pepper spice blend and stacked, waiting on a trip to the brine pails. Just one of many points that makes Paganelli`s Salumi stand head and shoulders above the other domestically produced charcuterie on the market, is the fact they import their own Slow Food certified sea salt to cure their meats, to as closely follow the original processes as possible.
In one of the many chambers in Paganelli`s 3500 square foot facility, they hang rack after rack of their Gentile, Umbro & Cacciatore sausages; first to ferment, and once ready, further along the line to cure & dry.
After several weeks of carefully monitoring and care, the sausages are ready to be cut and packaged.
The last step before seeing the light of day; a protective vacuum sealed sleeve.
There are more than a few surprises hiding in the various rooms of Paganelli`s Salumi; and the below photo is one. We were already huge fans of their flat pancetta`s so we were delighted to see the first batch of the rolled variety. It is ideal for starting a carbonara or an antipasto platter.
If there is one form of cured meat that really gets this folks that have spent time in kitchens excited, it`s not really meat… it`s fat! This cured & dried lardo is pale ivory in colour, rich and supple as butter, and a beautiful thing to behold. I cannot wait to drape it over a roast, or render some down to start a ragu.
The final drying room at Paganelli`s was the most exciting to see. In it, one can start to appreciate the entirety of what these masters are accomplishing. With a great deal of both skill and patience, they guide this wide array of delicious and traditionally prepared meats to the beautiful forms we see at our warehouse.
If there was a place to end this post, it is here… Hiding in the back of the drying room, were two, MASSIVE bone in proscuitto drying. Unfortunately, these beauties probably won`t done for almost a year.
A huge thanks is in order to Paganelli`s Salumi, for taking us behind the scenes to see how they work their magic.