156981 Fri May 19 20:30:09 -0700 2006 4 12 Boston Area 0 845036 Inspired by recent articles in the NYTimes about salumi (http://www.nytimes.com/2006/05/17/dining/17cula.html and http://www.nytimes.com/2006/05/17/dining/17sala.html), I've been wondering if there are any good salumi makers in the area, or if there are particular recommendations for good places to get sausages, etc. Formaggio is a good place, obviously, although expensive, and I get sopressata from Capone's periodically, but I thought I'd see if there were other recommendations. Bonus points for near Cambridge/Somerville, but I'm willing to drive a bit if need be. =) Fri May 19 20:30:09 -0700 2006 0 justom 1 845046 Purveyors are easier to find than makers. Consider the Butcher Shop in the South End and Karl's Sausage Kitchen in Saugus, both of which cure some meats in-house (and make some mean sausages, too). Ask one of the nice German ladies at Karl's what speck is, and they will tell you, "Speck? Speck is speck!" Words to live by. I'm told that the chef at MarcO in the North End has some Tuscan salume-making training, but he hadn't produced anything that was ready to serve the last few times I dined there. Fri May 19 23:57:55 -0700 2006 845036 0 MC Slim JB 2 845049 The salumi featured in the New York Times and made by Mario Batali's father are available at Formaggio Kitchen and not terribly expensive - well worth it. I strongly recommend the fennel sopressatta and both the oregano and the mole(unbelievably good)salumi. Sat May 20 01:37:46 -0700 2006 845046 0 Annie 3 845362 But you can't get the culatello in Boston can you? I thought Batali was one of the few makers in the US? Wed May 24 12:52:46 -0700 2006 845049 0 JSS 1 845140 John Dewar Butcher Shop in Newton Center and wellesley carry Salumi- I think it is Bertoli- I bought some speck there saturday- very nice. Mon May 22 12:17:29 -0700 2006 845036 0 emilief