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Cinta Senese salumi

November 2, 2010
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Spannocchia Salumi

Clockwise from top – lardo,  pancetta, prosciutto, capocollo, mortadella, and sopressata.  We spent an hour appreciating these five salumi.  As Katie, Spannocchia’s education director,  said “Italy has a wonderful food tradition, they’re savy about waste and have an innate ability to appreciate food.”  Her instruction was instrumental in forming my understanding of salumi as more than just an Italian food, but salumi as a cultural artifact reflecting the traditions of Spannocchia and Tuscany and how, when done thoughtfully, by products that normally go to waste form delicacies like the sopresatta pictured above.

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