Published on October 5th, 2016 | by melbournesalamifesta
Duck Duck Pork.
An interview with the Champion.
From making her first salami five years ago, to taking out the prestigious Judges’ Choice Award at last year’s festa, Team HomeGrown captain Barbara Marshall is back with her duck salami to defend the crown.
When a team’s culinary backgrounds include Greek, Italian, Indian, South African, British and Australian, you know the salami they bring to the table will be anything but conventional. And so it proved at the 2015 Melbourne Salami Festa, where Barbara Marshall became the first female captain to triumph with a divisive, but delicious, duck salami.
While controversial among some pork purists within the maker community, Team Homegrown’s winning creation has historical precedent.
“One of the drivers for me starting to make salami was the rich tradition of salami meats in Italy. Not just pork, but donkey, goose and duck. I admire that people turned their hands to whatever produce they had in abundance. When I tried duck salami in Europe, it was so delicious I was hooked! I couldn’t buy it here, so had no alternative but to make my own.”
Apart from necessity, Barbara credits being a very enthusiastic foodie and teacher of lost skills as the two main attractions to perfecting the art of salami. From humble beginnings with her friend involving much laughing, crying and wondering whether they were doing it right, a steep learning curve followed.
“Attending workshops helped with confidence. Have a go, but find an experienced person to work with, or to teach you. Always use the best ingredients you can. When in doubt, or if something goes wrong, ask for help.”
Having reached the summit of salami making last year, Barbara and her team have vowed to return with a duck salami again. However, instead of resting on their laurels we can expect something different at this year’s festa, with a few surprise ingredients to make something even more special.
Beyond this year’s festa Barbara, a duck and goose breeder, has plans to ruffle even more feathers. “Goose salami will be my next challenge. The goose salami of Lomellina and Vigevano in Northern Italy is a very, very ancient tradition that goes back to the 12th Century. It comes from the Italian Jewish cuisine, cucina ebraica, as pork would not be acceptable. Even the casings for the sausage were made from the skin of the goose’s neck!”
You can taste Barbara’s award winning recipe this Sunday 9 October at the 2016 Melbourne Salami Festa.