Fig Salami
Making fig salami is simple. But be forewarned, fig salami is best after a month of curing. Not only is it more flavorsome, but it is firmer and easier to slice.
Make sure the balsamic vinegar in this recipe is of the highest quality. Look at the ingredients and avoid balsamic vinegar that uses caramel. Of course, your best alternative is Aceto Balsamico Tradizionale – the classic version from Modena. But this alternative is expensive and not necessary.
Fig salami has a slightly sweet taste with a nice background licorice flavor from the Sambuca. It goes well with savory spreads
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Making fig salami is simple. But be forewarned, fig salami is best after a month of curing. Not only is it more flavorsome, but it is firmer and easier to slice.
Make sure the balsamic vinegar in this recipe is of the highest quality. Look at the ingredients and avoid balsamic vinegar that uses caramel. Of course, your best alternative is Aceto Balsamico Tradizionale – the classic version from Modena. But this alternative is expensive and not necessary.
Fig salami has a slightly sweet taste with a nice background licorice flavor from the Sambuca. It goes well with savory spreads and roasted nuts. I like serving it with a bit of cashew cheese spread and other vegan cheeses – it’s fabulous to take along to guests if you are invited to dinner…they will be amazed at your creativity.
Make Ahead Note: This recipe requires a minimum of 30 days to cure.
Difficulty: simple
Yield: makes two 15-cm (6-inch) logs