Salami Weekend!

Yeaaah Boi! Winter is one of my favorite time's of year. While summer is beach and beer weather but for me Winter is Salami and wine season. although I don't particularly drink wine and more of a scotch drinker myself. But there is no better way on this planet to dine on salami than your very own made in the garage kind!

Every year since before I was born we have made our own cacciatore salami which is hung up and dehidyrated in the garage with carful cleaning with a mixture of vinigar and oil every couple of days. COVID lockdown's didn't get in the way of getting these done. Salami is more than just food it is culture, heritage and part of a beliefs system.

I also have family in Rurual towns that participate in the cultural practice and once our salami is ready we bring each other some and share in the fruits of our labor. This year little bloke was old enough to participate in the making of Salami and he is pretty chuffed to see it hanging in our garage.

Little miss is well accustomed to it now, once we started making the passatta with the capsicum she knew what was happening and asked of Nonna was coming over to make Salami and got quite excited. She loves getting involved in making the salami and then eating most of it once it is ready.

These bad boys will take about 4 - 6 weeks to be ready and harvest often falls on the day of little blokes birthday. This will be quite a big thing in the future as now he will come to learn that his birthday means two things. Presents and Salami!