Salami (was Re: NYTimes Article)

[Guest guest]

For traditional salami... The descriptions are worth clicking the links

alone, if it were not for the high prices! Traditional European cured

meats:

spanish chorizo:

http://zingermans.com/Product.pasp?txtCatalog=Zing_Test & txtCategory= & txtProductI\

D=M%2DCRE

Franois Vecchio:

http://zingermans.com/Product.pasp?txtCatalog=Zing_Test & txtCategory= & txtProductI\

D=M%2DROS

rosette de lyon:

http://zingermans.com/Product.pasp?txtCatalog=Zing_Test & txtCategory= & txtProductI\

D=M%2DJEA

niman ranch ham:

http://zingermans.com/Product.pasp?txtCatalog=Zing_Test & txtCategory= & txtProductI\

D=M%2DNIM%2DWHL

Also of interest to NT'ers.. this is the juice of fermented anchovies

drained off wooden barrels same method used for over 2000 years.

garum colatura:

http://zingermans.com/Product.pasp?txtCatalog=Zing_Test & txtCategory= & txtProductI\

D=P%2DCOL

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