Wangaratta Chronicle - North East Regional Extra - - FRONT PAGE - WITH ANITA

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 to­canti­naking­val­

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