WHEN the weather finally turns cold, it heralds the start of salami season in the region, where family and friends come together on mass to create their signature spicy sausages.
Many of our specialty stores and butchers showcase gleaming knives, shiny sausage filling machines and magic flavouring mixes, while those in the know argue over the best cuts of pork and casings.
It’s wonderful to see the different ways people tackle this process and I like that the resulting product can be soft, firm, mild or spicy, with the odd shapes, sizes and imperfections indicative of a truly homemade product.
I recently got to sample a firm and chewy salami from one family’s 2017 batch alongside some home cured olives and it was the perfect accompaniment to La Cantina’s Sangiovese.
It’s made using methods which have been handed down through the Corsini family for generations and is known for being unfiltered and having no preservatives added.
What you end up with is a foodfriendly wine that has a lightly russet red colour and snappy aromas of wild cherry and plum.
It’s medium bodied and has vibrant and spicy plum fruit flavour, the earthiness and acidity making it kind of refreshing with rich and meaty dishes.
Try it with salami, cheese and crusty bread or with a bowl of piping hot lasagne.
Somehow handmade by family just seems to taste better.
Visit the cellar door in the King Valley or go to www.lacantinakingvalley.com.au.