Mom and Dad were over earlier today to check the homemade salami's they have been making over the last few months. Several years ago, after we all got married, they sold their house of 25 years and moved in with my sister. One of my parents biggest regrets about this was the loss of their "Cantina" which is like a pantry - but better. My parents kept *everything* in the Cantina - the homemade tomato sauce, giardiniera, roasted peppers, olives, wine and of course, the "salami".
While my sister did have somewhat of cold room it was quite small and could not fit the amount of food and drink that serve to keep my father entertained (and my mother busy) for many months of the year. Of course, it wasn't long before they discovered that my little home had the perfect Cantina and so, each year, for at least a few months, I inherit the salami's while they cure.Salami's of course include cappicola's, sausages, prosciutto's and just about any other dried and cured Italian pork meat you can think of. Once dried, my parents vacuum seal some of the meats (because putting them in oil is no good for the "colestraolo") and they slice the rest throughout the year as company comes over.
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