Gluten free?

This is how really expensive Pepperoni Pizza made!

I think I will buy some of this and make some really expensive pizza.

I'm wondering how long I can keep these around before serving them. Also, what is the best way to store this stuff?

Aha! I found everything I always wanted to know about salami on the Creminelli blog:

http://www.creminelli.com/blog/

The Woot Gods may want to watch their spelling. Under 'Additional Pictures', they spelled unwrapped with only one 'p', making the 'a' a long vowel. Good to know that the salami has not been sexually assaulted though.

I've bought Creminelli's salami at retail...it's stupefyingly good. They keep well, too, which is good, at about a half pound a stick, it'll take you a while to crank through all this hard cured meat unless you have a huge party coming up.

Creminelli Artisan Salami - Four Pack
$39.99 + $5 shipping
CONDITION: Cured
PRODUCTS:
2 Seven Ounce Stick of Tartufo Salami With Black Truffles
1 Seven Ounce Stick of Wild Boar Salami
1 Seven Ounce Stick of Barolo Salami

Previous Offers:
2/5/09

Product website

You don't have to qualify for the wine shipping availability for this, correct?

I bought the 1 lb set last February, this was the best cured meat i have ever tasted, i usually go for kielbasa or bratwurst (obviously a different variety of meat) but these are excellent with some brie on a cracker or just straight up by themselves.

This looks pretty good, but how long can we lay them down? What percentage of new French oak did they use? Is there too much heat? What about terroir? This is important, man.

(What, someone had to do it. Also, I bought one, because it's not wine and hence can be explained, so I'm allowed to mock.)

Ryuujin wrote:You don't have to qualify for the wine shipping availability for this, correct?

Right. No alcohol in this, so no shipping restrictions. Just like the cheese.

I believe I've only had white truffle before. Could someone explain the differences between white and black? Are they too different to even compare, or is one stronger than the other, etc? I would appreciate any info on this. I love white truffle and white truffle oil, so would I like black truffle?

The meat's not organic, but the pepper and garlic is? eh? Whas the point?

Also, I live in Florida so I'm wondering if this has the possibility of spoiling or degrading at all since it's been like 90+ degrees everyday now that summer is approaching. I know cured meats in general don't need to be refrigerated for shipping, but inside of the trucks it must be like an oven down here. When I get in my car at 1-2pm to go to lunch during work the thermometer reads over 100 degrees since the car has just been baking in the sun.

I bought a four-pack of these a couple months ago. It included 2 of the black truffles and 2 wild boars. I tried the truffle first and I was blown away. It's a totally delicious sausage with a just hint throughout of the truffle.

One thing I would recommend, though... If you are a stronger willed person than I, try unwrapping the sausages and letting them sit in a paper bag in your fridge for a couple days before consuming them. They were a little too moist when I first tried them.

I actually still have a little bit left of one wild boar, and each time I eat more, it tastes better and better. The flavor seems to hit stronger as the sausage dries out.

Also, if you are worried about not eating all 4 sausages, don't. They last forever, and you'll eat them eventually. They are too salty to eat all at once anyway.

Sorry, I have more questions! My friend bought these last time, at least the varieties that were offered last time, and I loved them so much so I'm really interested in these.

1) Why do you use beef casings for pork? Is that something special or is that normal procedure for pork salami?

2) Has anyone tasted boar before? Good? (I know boar is kind of like a pig, but I'm guessing more gamey?)

Does anyone know where to find nutrition facts for the salami? A basic calorie/fat/protein count at least would be nice.

Speaking of health concerns, anyone know how much cholesterol this has?

Despite me not knowing the possibility of heat spoilage I pulled the trigger on this one; I couldn't resist. I doubt it would be shipped country-wide if it would spoil in the trucks.

Plus if it came ruined I'm sure Wine.Woot would make things right. I've never had a problem with their customer service before.

GaleForce wrote:Despite me not knowing the possibility of heat spoilage I pulled the trigger on this one; I couldn't resist. I doubt it would be shipped country-wide if it would spoil in the trucks.

Plus if it came ruined I'm sure Wine.Woot would make things right. I've never had a problem with their customer service before.

Check this part of their blog. They won't spoil.

http://www.creminelli.com/blog/?p=48

bucho54 wrote:Check this part of their blog. They won't spoil.

http://www.creminelli.com/blog/?p=48

Thanks - I'd much rather have them come in tact than have them come spoiled and have to ask for a refund or something. These look really good and I'm glad that the oppressive heat of South Florida won't ruin the salami.

EDIT: Although after reading that it seems like it "melts" above 72 F and they recommend keeping it away from heat and sunlight (sunlight won't be a problem in a delivery truck) because both can diminish the quality. So there's a chance the quality of my salami can decrease? Or can that be fixed by just refrigerating it for a few days?

On Front Page:

"In The Box:

* (2) 7oz stick of Tartufo Salami with black truffles
* (1) 7oz stick of Wild Boar Salami
* (1) 7oz sticks of Barolo Salami"

and then at the order page:

"Creminelli Artisan Salami - Four Pack

You want 2 Seven Ounce Stick of Tartufo Salami With Black Truffles(s).

You want 1 Seven Ounce Stick of Wild Boar Salami(s).

You want 1 Seven Ounce Stick of Barolo Salami(s)."

and then at the REVIEW YOUR ORDER page:

"You want one
Creminelli Artisan Salami - Four Pack

1 Seven Ounce Stick of Tartufo Salami With Black Truffles:

1 Seven Ounce Stick of Wild Boar Salami:

1 Seven Ounce Stick of Barolo Salami:"




Now I hope that I get TWO of the Truffle Salami because that is what I am most excited about.

DOGS!!! No self respecting truffle is rooted out by a stinking dog! Yeah, they can do it, but if it aint a pig truffle, is it really a truffle? I think not!

Fah!

mddr1day wrote:On Front Page:

"In The Box:

* (2) 7oz stick of Tartufo Salami with black truffles
* (1) 7oz stick of Wild Boar Salami
* (1) 7oz sticks of Barolo Salami"

and then at the order page:

"Creminelli Artisan Salami - Four Pack

You want 2 Seven Ounce Stick of Tartufo Salami With Black Truffles(s).

You want 1 Seven Ounce Stick of Wild Boar Salami(s).

You want 1 Seven Ounce Stick of Barolo Salami(s)."

and then at the REVIEW YOUR ORDER page:

"You want one
Creminelli Artisan Salami - Four Pack

1 Seven Ounce Stick of Tartufo Salami With Black Truffles:

1 Seven Ounce Stick of Wild Boar Salami:

1 Seven Ounce Stick of Barolo Salami:"




Now I hope that I get TWO of the Truffle Salami because that is what I am most excited about.

All the pictures show 4, definitely a typo. The opened package at the bottom shows 4 sticks inside as well. Finally on the review page it does say 4 pack, so they must have just forgot the 2 in front of the black truffle.

NightGhost wrote:Speaking of health concerns, anyone know how much cholesterol this has?

Yup. Question matches the avatar, allright.

From their website: http://www.creminelli.com/products/*-may-special-*/

"FOR THE MONTH OF MAY ONLY
1 piece of Felino salami, 2 pieces of Tartufo salami with black truffle and 2 pieces of Sopressata salami for only $45 compared to $75 retail. Express shipping is a flat $9.95 on all orders."

5 for $55 total. Basically the same $10/piece that Woot's offering. (if you take away $5 for shipping) And probably faster shipping.

Are there nitrites or nitrates in this?

When eating this style of meat, I really don't care if there are any, because this is a decadent snack, but I'm always curious.

GaleForce wrote:
1) Why do you use beef casings for pork? Is that something special or is that normal procedure for pork salami?

The type of casing, be it beef, pork, or sheep, is largely dependent on what size of sausage that you are trying to create. Beef casings are larger in size than the other two.

I missed out last time and was a sad panda. In for 1. I hope I don't regret this, or die from salami overdose.

harle85 wrote:Does anyone know where to find nutrition facts for the salami? A basic calorie/fat/protein count at least would be nice.

NightGhost wrote:Speaking of health concerns, anyone know how much cholesterol this has?

If you have to ask, salami isn't for you

Bostonaholic wrote:If you have to ask, salami isn't for you

Heh ... my thoughts exactly

I literally just ordered some of this a week ago via GourmeyLibrary, and got the Wild Boar, Casalingo, and Cacciatore. Haven't had a chance to try any of them yet, but will do so asap to see if I want to order more.
I just can't believe that this is showing up here after I just paid retail a mere 10 days ago. And when I had placed that order, I was trying to get the Tartufo but they were out of it so I got the Casalingo instead.

I was very excited to see these last year: rpm sounds excited

So, I got an order of these last year. I thought they were good, even very good. But, I'm not as excited as I was last time. It's a QPR thing.

I have mixed feelings about some of the artisan Italian-style salamis I've seen in the past few years, including these. Primarily on the grounds that, to my taste, they are not that much better than the best semi-commercial salamis from San Francisco (Molinari generally, and Columbus, but only if you stick to the products that do not come pre-sliced or in a vacuum pack) for prices ranging from two to three or four times per pound.

If you don't have ready access to either Molinari or non-prepackaged or vacuum packed Columbus salamis, and you like Salami, I think these can be an very interesting introduction to great salami. Certainly heads and shoulders above things like Gallo, Alps (which at its best is passable), Boar's Head (atrocious) or any of the other "salamis" made by the large manufacturers of deli/cold cuts or any of the various beef salamis or other hard sausages sold widely in the Midwest.

Storage is important - I find that when salamis are very fresh, they are too moist for my own taste. I prefer them hung for a month or so in a dry place. Dry is important, because they get moldy if you hang them in a humid place. The mold can be simply removed and the salami is fine, but it doesn't get a little dried the way I prefer salami.

If you go into a traditional San Francisco deli, you'll find salamis hanging. Usually, the salami being sliced for you has been hung for some time before being used.

They sell these at Earth Fare near us, $9.99 for 1, so not so much of a deal there, woot

But, if you can't get these, and are dying for a taste of real salami, these are pretty darn good. I'm especially fond of the wild boar.

rpm wrote:If you go into a traditional San Francisco deli, you'll find salamis hanging. Usually, the salami being sliced for you has been hung for some time before being used.

So, how long should I hang these before eating? (If I have the willpower!)

bklinker0805 wrote:
So, how long should I hang these before eating? (If I have the willpower!)

For me, roughly a month is optimal. It's not science, it's a 'touch' test: when the salami is fresh, it's not very firm to the touch. After a while hanging, it gets firmer. When it's firm, but not rock hard (which means it's too dry), it's ready.

Dry place is key. I wouldn't hang them for any extended time if the weather is humid. Refrigerated storage is necessary when it's warm and humid, but the absolute best flavor - IMHO - is salami hung for about a month and never refrigerated, but kept in a relatively cool, dry place.

I bought this in February and was not impressed. Maybe it didn't travel well; but I will be avoiding this product. I had the white truffle and the sopressata.

rpm wrote:For me, roughly a month is optimal. It's not science, it's a 'touch' test: when the salami is fresh, it's not very firm to the touch. After a while hanging, it gets firmer. When it's firm, but not rock hard (which means it's too dry), it's ready.

Dry place is key. I wouldn't hang them for any extended time if the weather is humid. Refrigerated storage is necessary when it's warm and humid, but the absolute best flavor - IMHO - is salami hung for about a month and never refrigerated, but kept in a relatively cool, dry place.

Well rpm, you know where I live...out on Long Island. It's not exactly "dry" out here at all. I currently have the order of some of their salami sitting in my Magic Chef wine cooler. Is that probably the best place for them, rather than just sitting out somewhere on a counter (or in a closet) in my condo?
Or should I hang them off of the wine rack I have in one of my bedroom closets?

HitAnyKey42 wrote:Well rpm, you know where I live...out on Long Island. It's not exactly "dry" out here at all. I currently have the order of some of their salami sitting in my Magic Chef wine cooler. Is that probably the best place for them, rather than just sitting out somewhere on a counter (or in a closet) in my condo?
Or should I hang them off of the wine rack I have in one of my bedroom closets?

Do you have any place (e.g. a cedar closet or basement) you keep dehumidified at around 30% or less? If so, hang there. If not, keep it in your wine cooler. But, take it out for an hour or so before serving - salami is really much better at room temperature, even fairly warm room temperature, than at 55 or so.

i love cured meats, however, the last time these were on woot! i purchased some and i thought these were way too salty and ended up throwing these away (boo hoo). Plus they stink up the refrigerator and the wife wouldn't go near it for a week. Enjoy.