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May 27, 2010 10:43 PM

How to eat salami

I just got some Columbus salami and a package of soppressata from a friend. I haven't really had real salami before, and I'm not too sure how to eat it. I tried a few slices, and it's too salty to use in a sandwich. The only way I can think of to use it is in antipasti, putting a few thin slices on tiny pieces of toast with a bit of mozzarella and some basil. Ideas please.

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  1. You can slice it paper thin and make crisps out of them by laying onto a parchment lined baking sheet. Put in a 350F. degree oven for about 10-15 minutes depending on your oven and allow the slices to crisp up like a potato chip. Remove from oven, blot with a paper towel and allow to cool. Meanwhile make a topping of chopped roasted red bell pepper, fresh mozzarella, sun dried tomatoes and shredded fresh basil. Spoon onto the salami chips & serve. You can make up any combination you would for an antipasti tray for these. Great for appetizers & general snacking...

    also, you can add slices to a pizza or mix with dough for a salami bread.

    1. I eat it just as it is - as starter, with pickles, olives & bread.

      My current pickle of choice is a wild vegetable which the brother in law brought back from Mallorca. He advised all it needed was to be washed, dried and preserved in white wine vinegar. I have absolutely no idea what it is - the BiL translates it from the Mallorcan as "sea asparagus" but that's what I'd normally call samphire - and it's not that (although it looks slightly similiar - stalky but flat). Whatever it is, the crunch and the vinegary preserve make a good contrast with the fattiness of the sausage.

      1. Use salami:
        Sliced and combined on an antipasto platter with an assortment of cheeses and other salami, sliced tomatoes, pickled vegetables, etc. Slice fresh crusty Italian bread and have a small bowl of EVOO and either red wine vinegar or Balsamico to ladle over.
        Cubed and cooked into a fritatta
        Sliced in a sandwich with tomatoes, cheese, lettuce, hot pepper relish
        Cubed and added to either a fresh tomato sauce or a pasta salad

        1 Reply
        1. re: Gio

          ^^What my auntie said!!!^^

          I especially love salami with prosciuttini (peppered ham) on a quality hard roll with pepperoncini and provolone. I just try not to eat it so often now (cholesterol, dammit).

          I just used sopressata at the base of a lovely salad I made over the weekend with a goat ricotta salata and a champagne hazelnut vinaigrette. It truly rocked. Pics here--I know you didn't think you wanted a salad, but have a look and see if this doesn't change your mind...especially if you can pick your own lettuce or grab it from a farm stand!

          Salami is also fun to roll up with cheese or peppers and just MANGIA!

        2. Whenever I splurge on fennel salami, I end up eating it by itself. I might have some fruit or a little chunk of good bread after. That's it, because it's so good I just can't imagine combining it with other food and not experiencing just that flavor and texture. Good stuff! I love sopressata too.

          1. Pro tip: make sure to wash it off thoroughly with hot water before you eat it.

            10 Replies
            1. re: aventinus

              what kind of pro gave that advice? i LIKE the salty flavor of salami -- that's part of the point with something so fatty.

              1. re: hotoynoodle

                Who knows where that salami has been?

                1. re: aventinus

                  You mean wash the exterior of the whole "sausage", not wash slices?

                  1. re: aventinus

                    Never, in all my years, did I Ever hear that the salami should be washed before slicing and serving. The casing or "skin" is removed before eating. But washing? Never.

                    1. re: Gio

                      I not only would never wash it, I'd never remove the skin, either. It can be a right faff to try and do so.

                      1. re: Harters

                        I know what you mean, Harters, but I have encountered inedible casing which is easy to remove by a quick slice with a paring knife and then peeled. My mother did it and so do I if I feel I need to. Artisan salami at that.

                      2. re: Gio

                        I never remove the casing or skin on any salumi that is a product of Italy. There is never a need to.

                        1. re: Gio

                          Whatever floats your boat. You guys clearly have more experience eating salami than I do.

                          1. re: aventinus

                            I've been eating salumi since I started on solid foods! Really. And I'm 49 now. Coming from a huge Italian-American family, this is pretty much the norm.

                    2. re: aventinus

                      "Pro tip: make sure to wash it off thoroughly with hot water before you eat it."

                      What????? My Italian grandparents are turning over in their respective graves!