Published on November 7th, 2014 | by Carlo Mazzarella
2nd Place 2015:
Suburb: Greenvale, VIC
Team Captain: Remo Palermo
Regional Influences: Cosenza, Calabria, Italy
Style of Salami: Hot Fennel Sopressata
Ingredients: Pork (Leg), Fennel seeds, Salt, Hot chilli, Black ground pepper, Pepper sauce, Dried fine paprika and Shiraz wine.
Curing Time: 8 weeks
In their words:
Ever since I was a little boy, I remember being by my Mum and Dad\’s side cutting and preparing the pig for our day of making salami. Over the last 30 years, my wife and I have been making our own. Our family has continued to work with the original method of making our salami. We still continue to use the old Cosentino way which includes the shoulders of the pig being specifically used for our Cacciatore sausage and the legs for our Sopressata. I believe that our family recipe can win the title of ‘Melbourne’s Best Salami’ for 2015.