Posts Tagged ‘Salami’

Fancifull Wild Man Weekend

How does that song by Gladys Knight start?
“Mm, L. A.
Proved too much for the man”
And the Pips go
“Too much for the man
He couldn’t make it”
That’s how my week was going
Stress
(and I have always wanted to be a Pip)

Then came Friday night.
Single guy in the big city!
My plans?
Hiding from the world.

And I was doing it with 3 companions
– Humboldt Fog. A cheese made from fine goat milk. Made by California’s own Cypress Grove Chevre.
– Zoe’s Uncured Ghost Pepper Salami. Ghost pepper is 900.5 times hotter than Tabasco sauce. The salami makers added tequila and cilantro to round the flavor.
– A bottle of Old Zin Vines Zinfandel. This Lodi wine is red, intense and very friendly.

The execution!
I locked myself in a closet with my three friends
Like an old Daffy Duck cartoon, smoke came out of my ears when I bit into the Ghost Pepper salami. A dab of the Humboldt Fog cheese put out that fire. The mixture got me high. And then the sips of Zinfandel?
Let’s just say the world outside couldn’t touch me!
I was wild
Untamed!!!
Civilization be damned!!!

Until my roommate broke down the door on Sunday night, finding me foaming at the mouth.

Having stripped down to my Superman briefs sometime Saturday afternoon, (I don’t know cuz time doesn’t exist in my closet), I sat in the shower for 2 hours. Civilization stormed back into my life, unfortunately.

On Monday I once again donned my dress shirt and tie
And thought over my list of companions come the next Friday

Fancifull Meets Olli Salami

There were several people we wanted to meet this year at the Fancy Food show. One of these was Oliviero Colmignoli (Olli), a 4th generation salami maker from Italy who decided to settle in Virginia and is now producing cured meats and salamis using the 150 year-old family recipes he brought with him. He is also raising his own animals, naturally fed and grown, on his own 160 acre farm using a breed of pig that was introduced to the US 500 years ago by Spanish explorers and can still be found as a pure breed on Ossabaw Island. And, of course, on Olli’s farm. It’s a slow growing animal, but produces meats with superb flavor.

The salamis are amazing and we have two varieties at Fancifull: the Calabrese – vibrant and spicy, and the Napoli – applewood smoked and flavored with black pepper. You won’t find anything like this in your ordinary grocery store. Call us to buy some for yourself or include it any or our gourmet gift baskets or wine gift gift baskets. We are also sampling and selling these at our local Farmer’s Markets and in our store..