Inspired by The Roadside Pie King's gourmet pizza,
https://www.thefreshloaf.com/node/70427/sfincione-palermitano-born
I decided to try out some upscale salami.
Because I usually pre-cook regular pepperoni and sausage to reduce the puddle of grease on my pizzas, I opted to go with a low-fat beef "dry salami."
This Alef brand beef dry salami was obtained at my local Russian/Eastern-European store. I paid about $17/pound for about 1 pound.
This is "Evreyskaya" salami, made by https://www.alefsausage.com/dry-salami/item.php?name=evreyskaya
There are several online sellers, including Amazon.
I haven't made pizza with it yet. I hope I have some left over after I'm done "taste testing" it. I have also sliced and diced it and included in stews and stir fry.
It does taste good, IMO.
I’m sure this is going to be killer on a pizza. Look forward to seeing your pie soon!
Looks delicious, I’ve never tried nor heard of such a thing before. I guess I’ve been living under a rock.
Benny
The taste is good. So far, I have tried it plain/cold, in a soup/stew, and microwaved.
The dense outer layer gets too dense when microwaved, but the inner portion softens up nicely.
The only drawback - there is enough sinew in it so that bits get stuck between my teeth.
As with microwaving, baking the slices on a pizza makes the outer layer too tough/dense.
The inner portion is great.
I guess I'll trim off the outer layer and use it to flavor soups and stews.
(The darker/denser outer layer is clearly visible in the above photo.)
Pizza bake here: https://www.thefreshloaf.com/node/70536/pizza-05122022-cast-iron-pan-ragusea