Finding well cured salumis
Much as I am a supporter of Oyama on Granville Island and D Original hidden behind Kafkas on Main I have a problem with the level of aging they give their products.
Is it just me or does a Finocchiona sausage that is still soft in the middle turn you off? I'm sure it isn't "raw" but it's still well short of what I'd call properly cured. I've found this with numerous of their products.
I appreciate that there are time and space considerations but who have you found in Vancouver who does it right?
I know that Les Amis de Fromage will age salumi from local suppliers that they feel could sit a while longer....
I do it myself by letting it sit in the butcher paper in my fridge for a couple of weeks but that doesn't help my immediate needs.
Or am I being too picky?
Nah, I hear ya. Because I love D Original, I usually buy "ahead" meaning I'll grab twice as much as I need, knowing I'll be leaving it sit to age more. It was Drewes who tipped me off about doing that, on an impromptu tour of his wee facility. It seems like the smaller producers have a hard time keeping up with demand and most of their stuff is spoken for ahead of time (not an excuse but rather an explanation -- they really don't have the storage space). I've actually gotten kinda into it, as I can age the product to my own specs :-).