Today is the birthday of my lovely and talented friend, Carol.
Glossary: salami is the plural form of the Italian word salame, referring to traditional cured meats – specifically, ground salted and spiced meat forced into animal gut with an elongated and thin shape, then left to undergo some kind of fermentation process. Salumi refers to prepared meat products generally. Let's see if I use these terms correctly here. (Ruhlman is always lurking.)
I recently posted a comment referring to my love of Molinari Salame as a favorite comfort food. My Italian immigrant grandfather got me hooked on sliced salame as a snack at an early age. Back then, he had Boun Gusto salami shipped in from San Francisco. Years passed, my family moved around, and it became very rare to get ahold of this specific type of dry cured salame. It bore no resemblance to anything found in the cold cut isle, or even a meat counter, not to mention a Jewish deli. Of course, these days artisan salumi can be readily found at specialty markets, and locally produced charcuterie is available if you seek it out… look for posts on these subjects in future.)