nwr: salumi

I will resist no mention of pedantry... In Italy, these products are called both 'salumi' and 'affettati'. 'Salumi' is the general term for 'sausages and dried meats', and 'affettati' is an adjective, or technically a past participle, meaning 'sliced' (in the plural form). The complete expression is 'salumi affettati', i.e. 'sliced sausages and dried meats', or 'cold cuts', which is the way they are served in restaurants. But practice has cut that expression to the shorter 'affettati'.
 
originally posted by SFJoe:
originally posted by scottreiner:
(scary meat pic here)
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Sharon, anything good from the Boqueria that looks like that?
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Actually, I was recalling the picture of Shinn Vineyards' manure taken by Lyle Fass on his L.I. junket. Very, uh, earthy.

P1060578.jpg
 
Just got my first issue this weekend, and it's all about charcuterie. I so can't wait to plunge my hands into a bunch of organ meat and make my own.
 
That issue's a beauty, isn't it? I really like the illustrations for that article as well.

I also only recently took the plunge, and I strongly urge anyone who's been considering a subscription to go for it.
 
We're long-time subscribers, and I get more out of this publication than any other to which we subscribe.
 
I've been trying to alternately talk myself into and out of getting a subscription for over a year. This may have sealed the deal. I've never heard someone say that they regret getting a subscription, and at the price, if it weren't worth it, you'd expect to hear quite a bit of bitching about the price, and I hear none...

cheers,

Kevin
 
VIctor's degree of pedantry exceeds my own, but I think we are in agreement on the general point that restaurants more often refer to "affettati" on their menu. My recent visit to Milan seemed to feature more than usual; highlights were some culatello di Zibello, mortadella and a foreigner, jamon iberico.
 
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