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Feb 16, 2010 09:03 AM

Rehydrating dried-out salami?

I picked up a fantastic natural-casing artisanal sopressata recently. The shop kept it unrefrigerated (I guess since that's how it's made), so when I got it home I just put it in a cupboard, and forgot about it for six weeks or so.

When I took it out yesterday and tried to eat it I found it's hardened considerably - I can just about saw off a slice with a very sharp knife, but it's almost tooth-breakingly hard to chew (albeit delicious!)

Any suggestions for how I might bring it back to a more edible texture?

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  1. No suggestions on how to bring it back to a more edible texture... But when I was dubious about not being able to finish a very nice wild boar whole salami before it dried out, one of the ladies behind the counter at Murray's Salami suggested grating a hardened salami and sprinkling it over things or sauteing the grated bits to add flavour to other dishes. (Soup? Potatoes? Pasta? Eggs? One's own open mouth? The possibilities are endless...)

    We finished up that salami long before it dried out, so I didn't have to resort to the cheese grater. But it might be worth a try if you can't find any other way to salvage your sopressata. Good luck, BobB!

    1 Reply
    1. re: plum

      That's a good suggestion, thanks. I bet it would be fantastic grated into a ragu bolognese! The only hard part (pun intended) might be getting the dried-on casing out of all the shriveled nooks and crannies.

    2. In the likeness of Ubriaco, I would soak it in a red wine and refrigerate it for several days. This will facilitate removing the casing, and impart a nice flavor as well. HTH.

      Ubriaco -->