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Not all salumi is salami but all salmi is salumi!

We know them by many names: Pepperoni, Salami Genovese, Mortadella - even their cousins Chorizo and Saussion Sec. We pile them high on sandwiches and serve then sliced paper thin with wonderful piquant cheeses. Some are small and twisted in links, others you could sling over your shoulder. No matter what we call them or how we eat them, one thing is true - they are all salumi.

Its been a while since the Pownce Pork Project has checked in. When we last left our hero, the Porcine Protector, the progenitor of smoked meat goodness, the Saltine of salt, the champion of cured...sorry, when we last left off !surlyshirley had gone over the top with her donation to the Central Ohio Food Bank and clinched the win for the first ever Open Source Bacon. Need to catch up? Check www.pownceporkproject.com - also check out Shirley's post here: http://pownce.com/surl...

This summer the P-cubed is back for version 2.0 and there are tons more opportunities to get into the action - and that has a lot to do with our meaty medium for version 2.0. Salumi is the Italian term that encompasses most cured meats and sausages. The best part about salumi is that, while traditions exist, its easy to bend the mold a bit - and thats what will make this Pownce Pork Project really fun. For starters, if we use a hog casing (more on that fun tid-bit later) then there will be plenty of this PPP to go around. And that means more chances to get some of the Pownce Pork for yourself. So start thinking about all those cured sausages - what you like and don't like...this time there will be a lot of porky goodness to share.

Last time, I used a pretty cut and dry way to chose a winner - whomever donated the most to a food related charity. I still feel strongly about that idea and will remind everyone that we start at $1.00 - in other words, increments of fifty cents may be all it takes to secure some of the world's first Open Source Salumi. In addition to a donation to any food related charity there are a few other ways to get involved. First, and perhaps most shamelessly, www.pownceporkproject.com needs art, badly. A winning entry (perhaps more than one) will secure some shipped scrumptious morsels. But thats just the start - stay tuned for more ways to get some Pownce Pork for yourself.

I am also excited about a special additional item - the first ever Pownce Pork Project Knitted Item, thanks to !jadielady ... more on that later

The format is going to be the similar to last time. Over the next few days I will turn the decisions over to you guys - how spicy, smoked or not, what kind of flavors, etc. Of course there are some boundaries of the curing process but I hope everyone will think outside the box on this one. The downside of a salumi is that the curing process is long, maybe a month or more, but that should give us time to really delve into the process and some of the logistics.

So saddle up cowpokes - Pork is back in town and fixin' to cure what ales ya!

Oh, and spread the word ... remember, this is pork for a good cause people!

photo by NickDawson

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2 months, 3 weeks ago by Nick D. - Pro!