Homemade Wild Boar Salami, Beer

10 Feb

A friend made some dry-cured (hopefully botulism-free) salami from scratch, from a wild boar a friend of his shot. Rich, spicy, excellent. I’ll ask him for details.

I brought the beer. The Allagash Black (belgian crossed with a stout) and the Speakeasy Butchertown Black (hoppy and dark) were the favorites. The Upright Flora Rustica I’d liked so much in PDX was no good at all– sour and muddled.

Oh, and rosewater-flavored Turkish Delight, back from Istanbul.

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