Anyone who tries to skip dessert will nevertheless be ambushed with a plate of petits fours, including a dense, mottled "chocolate salami" made from dates and nuts.
That particular day in May he served his guests a meal that included thinly sliced salami made from acorn-eating pigs raised in Pollino; tapparelle, a local ear-shaped pasta, served with hard ricotta cheese and lemon rind; a roasted goat dish that was inspired by a medieval recipe; and pork served with eggs and local caciocavallo cheese.
So you probably want to start with the affettati misti here, a plank piled with Colby's cured meats, which may include crisp breadsticks wrapped with the cured pork belly called pancetta, dense salami flavored with fennel or Tellicherry pepper, a profoundly funky fermented salami made with goat meat, and a pork-loin terrine dotted with pistachios and wrapped in bacon.
Put two pieces of hard salami one the butter of one slice of bread, side by side Put the cheese on the Salami, make it a thin layer but cover the slice of bread completely.
His Fra'Mani salamis, made from pork raised on small family farms, are sold online and at a number of stores.
Herodotus agreed with this judgment, and his account of the battles of Marathon, Thermopylae and Salamis makes for a narrative as thrilling as one could hope to read.
'Nduja is part of the Italian sausage family known as salami dal spalmare, spreadable salamis, made by finely grinding fat and meat and then aging the paste in a casing.
The shop, run by Dan Honig, stocks cuts of smoked and fresh heirloom pork, grass-fed beef, poultry (yes, the turkeys Heritage is best known for), and cured meats from several domestic producers, including salamis made by Armandino Batali in Seattle, different kinds of hams and some special sopressatas from Salumeria Rosi on the Upper West Side.
"The word salami just makes people laugh and automatically there is a sense of fun about it," he says.
After that, I was to spoon little piles of salami stuffing – made up of mortadella, butter, sage and sausage meat – inside.
But we never had a moment to renounce mounds of salami to make room for more spinach, or to get a bit more of our protein from pinto beans and a bit less from pepperoni.
