I have seen and tried many salami styles from Italy and Spain which are reproduced in America and across the world – common variations such as Picante, Feline, Pepperoni, Genoa and Italian styles of dry cured meats.
They are good, no doubt about it, and some are great, however, they are still mimicking mainland Europe. For thousands of years they have been loved across Europe -often using traditions that have lasted centuries.
I was lined up for the World Charcuterie Awards in London as a judge. It would have been phenomenal to compare old and new styles, but unfortunately, it got postponed. I’ll have to wait for that experience and report back.
Most countries, like Italy, have strong food cultures, they respect the recipes that have been proven over time.
It’s about the unique salami that is naturally just part of the evolution.
What I’m focussed on writing about here is unique, interesting and different salami that tastes epic.
In Europe, traditions have kept recipes consistent over time with subtle variations across France, Italy and Spain. Let’s also realize Southern, Central and Eastern Europe has its speciality also
Are there unique and special salami flavors in America? I found out on my recent visit, where I discovered that a company ‘Smoking Goose Meatery’ was actually one of the top Food Awards in America.
By conversing with Chris, Mollie, and the team of ‘Smoking Goose Meatery’ I found out they have unique insight and passion to create unique flavors. Passion is what caught my interest many years ago at Smoke Goose, and I’ve kept an eye on it ever since.
By far, these are the most interesting and unique flavor combinations I’ve seen around (the world). They get showcased across America in many restaurants and hotels.
Most Interesting & Unique Salamis
- Dodge City Salami
- Saucisson Rouge
- Gin & Juice Salami
A salami like Dodge City has lots of pepper, garlic, and fennel pollen creating a ‘porchetta’ explosion in your mouth.
Porchetta is a traditional ‘food truck’ food of Tuscany, it is pork belly rolled in aromatic herbs including the pricey fennel pollen.
I’m presuming this is a ‘porchetta’ inspired dry cured salami. With dry cured salami, flavors are intensified, which is completely evident in this unique combination.
This is unique, this is flavor.
Liver and Heart add to the richness of this intriguing and unique salami, this special mix of flavors brings out a true umami flavor.
Nose to Tail style salami, with pepper and chili to take on those strong offal flavors.
You’ll struggle to find a flavor so distinct as this anywhere in the world.
Also, there is nothing tasting so good like this where all goes together so well.
Gin, Lamb, and Juniper – this is a very rich and robust salami. Many of these salamis have been refined over many years.
This salami has a slight pleasant bitterness to it, I’ve found it unique, nothing I’ve tasted before.
A flavor bomb is about the next level of salami challenging all the flavor norms.
Orange peel, coriander – you’ve got a blend of flavors that sing together. Lamb has a stronger flavor of meat and pairs well with juniper since juniper is known to match strong meats and gamey flavors.
What Makes These Salamis Unique & Interesting?
I make salami and have tasted salami in America, across Europe, and throughout the Pacific.
Here is my interpretation of what takes salami to the next level.
Spice Forward Flavor
You will find most classic Italian, Spanish, or French dry-cured salamis are subtle and have hints of flavor. Maybe, this appeals more, I’m not sure.
Chris & Mollie at ‘Smoking Goose Meatery’ said that they use the description spice first – which I agree with. This is a style and design of salami that most producers worldwide are too scared to tackle since it’s unknown to most people.
We are not talking about flavors that don’t match, we are talking about pairings.
It’s challenging, but also there is a reason why these salamis have years and years of success across America.
I love to get the flavor spice hit, but also, I do it the subtle, smart & savvy way.
Unique Combination of Flavors
Lamb, Juniper, and Gin – I mean, this isn’t something that comes to mind for 99% of salami lovers.
With salami, the blend of flavors for a quality finished product is melding, combining together to create more than just the sum of its parts.
You get to experience new flavors. I often I’ve tried to ‘pick’ out the flavors or deconstruct them, but what I’ve learned over 20 odd years of smashing salami and whole muscle meats is – that you potentially can find tastes you can replicate with cooking.
This may be related to the microbial and possible fermentation aspects that some of these products experience during the production phase.
A cornerstone of dry-cured products is – all flavors will be intended during fermentation and drying.
‘Smoking Goose Meatery’ making the unique salamis above have 2 primary pig farm providers from the State.
Gunthorp Farms and Fischer Farms in Indiana.
I have reached out specifically to Chris, due to the chance of meeting on the way back from Europe to New Zealand.
The hospitality of Chris and Mollie, plus the buy-in of the team/staff – show why they are creating such unique and special products in Indianapolis.
If you have a chance to try these unique salamis above, you are fortunate, you can order online also. Chris and Mollie are open-hearted and open-minded people, and small enough to care and not large enough to lose focus on quality.
Smoking Goose is worth connecting with, big time.
I’ve been far and wide looking for interesting salami, and these unique offerings above are definitely worth checking out.
Thanks for dropping by, I’ve been passionate about meat curing for decades.
I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (I’m not a Saviour), and love curing and smoking meat.
Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world
Seeking the passionate behind the passion.