Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Distinti Salumi

Recommended Posts

I made it this weekend to the Distinti Salumi festival in Cagli. Had I been more aware of its breadth, I would have posted an alert. In addition to the multitude of vendors, there were talks, exhibits, and related events. There were also four tasting rooms set up, one each for salumi interi, cotti, crudi and particolari. Great handouts and signage. It was just a really well done festival.

There was an unbelievable bounty. I took home lots of fat – a creamy lardo macellato from Lecce, herby pestàt from Fagagna in Friuli, and a beautiful piece of lardo di colonnata from, well, Colonnata (so now I know that Colonnata is a place, not a style -- I usually see it without the "di"; the vendor had a great book showing the traditional vessels used to make the lardo). Plus a nice hunk of guanciale from a local Cagli producer, lamb salame from Holland, and a spicy, chunky bad boy from Abruzzo.

Diverse selection of cheeses (mostly pecorino), too. I bought a piece of delicious pecorino trombaitolo, which the Puglian vendor had enticingly labelled the "viagra di una volta".

Also various grilled meats. I had some very slow-cooked cinta senese from a local farmer that was unbelievable: just about the opposite of porchetta, it was soft as butter and virtually unspiced.











Berkel had a display of restored slicers from the early 1900s.


And then there was the exhibit "Women and Pigs". If only the photographer would have found a way to include my other two food groups: cigarettes and gin . . . (glossy format made for fuzzy pix).



Cagli's a picturesque town, and the surrounding countryside is beautiful. It's worth the trip. I'll try to remember to post a reminder for next year's fest.

Edited by cinghiale (log)
Link to comment
Share on other sites

Lardo di colonnata: Your standard "brick" style, meant to be sliced very thinly. The curing process is not unlike, say, guanciale. See here (unfortunately, no photos of the beautiful marble tubs).

Lardo macellato: I believe this is fresh lard, only lightly salted and spiced. I tried some at home on a cracker, and it overwhelmed the taste of the lard. Unsalted bread works best (apologies to the salted bread camp on this thread).

Pestàt: According to the information I picked up:

The excellent lard the comes from them is ground up and added to a mixture of carrots, celery, small pieces of onion, chopped sage, rosemary, thyme, marjoram, garlic and parsely.  Salt and pepper provide the finishing touch and then the mixture is stuffed into a natural casing and left to age in cool damp cellars.  The lard and the salt and pepper prevent the vegetables from fermenting and the gradual dehydration helps to preserve the mixture [and flavors] reach their peak after about one year.

See also this Slow Food page (in Italian).

Link to comment
Share on other sites

  • 11 months later...

2010 edition runs from 30 April to May 2. Distinti Salumi. Unfortunately, program info has not yet been posted on the site, only a note that it'll be available "soon". A bit annoying, since the start is less than 3 weeks away. For anyone who might happen to be the area, the festival's worth a visit.

Link to comment
Share on other sites

  • 4 weeks later...

Man, it's quite lonesome here on the Italy board these days.

This year's Distinti Salumi appeared to suffer from the crisi affecting most of the country. Significantly fewer purveyors made the trek, resulting in an experience less enthusiatic than as was reported last year. Still, several people I wanted to see were back – for readers of other boards, it was the NBC-ish producers that warmed my heart.

My companions opted to take in the sun while I scurried hither and yon, collecting my booty. New entries for me were a nice liver salame from Puglia, cinghiale (natch) salame from Norcia (the deer salame didn't do it for me), salame from a Tuscan purveyor of a local pig race whose name I promptly forgot, and a tasty pecorino, also from the Tuscan countryside.

But back again were the Pestat guys from Friuli, hipsters with big sunglasses and happy to talk about their product. I jumped up and down in a sychophantic way, and they got a kick out of having a happy repeat customer. Also there was the nice lady selling the lardo di Colonnata, but since I'm still working on my brick from last year, I passed.

I was sorry to see that the mid-Marche guy selling roast cinta senese wasn't there, since I was jonesing for that.

Kinda of a sad Slow Food event it was – there's just no money in food these days.

We all met up in the main square and had a drink. Kelly inspected the pestat, while Lele's not so sure about the whole business.

distinti salumi.01.jpg

Kelly went on to buy 3 kgs of Fiorentina from a Tuscan purveyor, intended for dinner that night. My sources tell me that it was "good".

Francesca bought me a beer, and we had a smoke.

distinti salumi.02.jpg

On to La Gioconda for a relaxing 2-hour lunch (non-DS report on the Marche roundup), offering a nice (though pricey [€ 32 pp]) tasting menu based on items on offer at Cagli.

First course was a selection of three pork products from free-range pigs (assuming my translation of stato brado is correct), surrounding a salad with cured beef. Man, the crudo offering with cinnamon and sugar was real nice. No photo, as I was hungry.

Next came "boiled shank" – bollito di stinco. I was wary, but it was very tasty – soft and flavorful.

distinti salumi.03.jpg

This was followed by grilled mortadella (for those into mortadella, it was "del presidio di 'Bonfatti'", but I'm no mortadella kenner), a toast with seasoned lardo, and a quiche featuring pancetta from the aforementioned local cinta senese. I bugged the server and had him bring us a plate of this pancetta simply crudo, and it was, as George Costanza would say, something to ensconce onesself in.

distinti salumi.04.jpg

Two pasta dishes followed, but they were beh. Fusilli with a "white" pork sauce

distinti salumi.05.jpg

Maltagliati of polenta with chickpeas and guanciale

distinti salumi.06.jpg

Then came the pata negra. I wrote about this on the aforementioned other post. They claim that it's the real deal. I can't say for sure, never having had it at the source, but it friggin' rocked. "Secreto di patanegra". Totally simple and absolutely wonderful. My dining mates were reaching their limt, and I gladly polished it off. Savory, soft, full flavor. Really, really good.

distinti salumi.07.jpg

Two bottles of very respectable Lacrima.

Marche's full of goodness, but the word has yet to get out, it seems.

Link to comment
Share on other sites

  • 1 month later...

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?

    • By liuzhou
      Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

      I can't identify them all, so have fun guessing!


      Chicken x 2






      Chicken feet

      Duck Feet

      Pig's Ear


      Pork Intestine Rolls


      Stewed River Snails

      Stewed Duck Feet (often served with the snails above)




      Beijing  Duck gets its own counter.
      More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
    • By DanM
      Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? 
      Thank you!
    • By shain
      Makes 40 cookies, 2 loaves. 
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...