Genoa Salami - Second Harvest
We cut into the second Genoa salami that we had curing on Super Bowl Weekend (February 7, 2010). You may remember that surprisingly, we found that the weight loss on the first Genoa salami (created at the same class as the second one) was quick enough that we harvested it in late December at 31% weight loss. However, it was definitely not ready. The interior was not totally firm, and slicing produced delicate slices that sort of fell apart. This first salami continued to age in the fridge even after cutting into it - became firmer and tasted better. Perhaps I recorded the weight incorrectly at the beginning. But, I really do not think so. Can't explain the rapid weight loss.
The second one continued to lose weight at a slower and slower rate. At the end it was losing about .01 lbs. per week in an environment in the mid to high 50s degrees of temp and 50-60% RH. I finally decided 3.5 months was enough. It had lost exactly 30% of its weight and was very firm to the squeeze test.
Here it is before cutting:
Another view:
With and end cut off:
On a plate (top left) with other salumi destined to be consumed during the game, accompanied by (clockwise) dry cured pork belly, saucisson sec, peperone, Tuscan salami, and Genoa salami from Fatted Calf (for comparison purposes).
The final presentation:
Note how thinly the slicer can work on the slices of pork belly. Can actually see the bread sticks through them. I really like having a good slicer around. Use it at least once a week on something.
Bottom line - our Genoa salami beat Fatted Calf's hands down. Much more interesting flavors. Perhaps a little high on the fat content. This second one was definitely ready. Very firm inside and easily sliced. I have no doubt that it could have aged quite a bit longer. But, to what advantage I do not know. It is very good as it is.
