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Published on September 20th, 2014 | by melbournesalamifesta

Remo Palermo.
An interview with the Champion.

Remo Palermo and his family wowed judges in 2013 by scoring a near perfect score to win the Melbourne Salami Festa competition. We caught up with the champ recently to see if he can win back-to-back titles.

So Remo, how did it feel last year to win the Melbourne Salami Festa competition?
It was like Carlton winning the 1995 Grand Final – bloody great. I hope I don’t end up like Carlton now, because it has been all down hill since then.

How does your 2014 salami match up to last year?
This year I’m entering with the Berkshire Pig that I won last year as well as as a couple of salamis using a pig from our butcher. Nothing has changed though. I have made my salami using the same formula and recipe. In my opinion if something works for you, don’t change it.

If you could give one bit of advice to beginner salami makers out there what would it be?
Keep it simple. Don’t try and experiment with flavours too much in the beginning. Salt, pepper and chilli is all you need to make a tasty cacciatore salami.

Is it true that you have an oil painting portrait of yourself holding last year’s trophy hanging in your house?
That is in fact true. After I won last year my son went to Bali and got an artist to paint a portrait of me holding the trophy. He gave it to me as a gift and it holds pride of place in the Palermo family household.

Do you think you can win back-to-back this year?
Is the Pope Catholic? I’m pretty confident I’ll be on the podium again this year, however I’m sure there is going to be some tough competition out there.

Remo’s Winning Salami:

Ingredients
· Pork
· Salt
· Whole black peppercorns
· Pepper sauce
· Hot chili
· Shiraz wine

Curing Time
8-10 weeks

 


About the Author

melbournesalamifesta



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