February 17, 2012 · 4 comments

Fennel Salami

A good idea can start with a joke. This idea began as a bad pun, veered into the realm of speculation, and was finally implemented on a whim.

In exchange for an assortment of custom spice blends, I sent my friend Mark some fennel salami and Spanish chorizo, both products of the Cabinet of Doctor Charcuterie. When I heard nothing from him after about a week, I emailed him to ask if he had received my package. His response, “we’re saving the Shawcuterie for the weekend,” was pretty funny, but then he followed up with “ is still available, but Amy [his wife] wants to buy it.”

I know a challenge when I see it, so I immediately grabbed the domain for myself. Which left me with an unanswered question: What should I do with it?

Even though the year-long Charcutepalooza challenge has ended, I continue to prepare tasty salted pig parts in the Belm Utility Research Kitchen. I don’t want to write a post every time I make a disaster-free salami, but I would like to document my progress. Enter Shawcuterie (, a Tumblr blog that I will occasionally update with photos of my cured meat successes as well as the occasional food porn of charcuterie from other more accomplished cooks. I hope that it will spur me on to improve not only my charcuterie skills, but my photography as well.

Have a look. Let me know if you think it’s a good idea or a bad pun gone horribly wrong.


Tamar Amidon February 17, 2012 at 6:29 pm

sounds like fun. BTW, loved the fennel, but am loving the chorizo more

David February 17, 2012 at 9:06 pm

Agreed. The chorizo is more complex.

Claudia Perry February 17, 2012 at 8:56 pm

The vacuum seal appears to have come loose from my chorizo so I just refrigerated it. Waiting for the right time to crack it open.

David February 17, 2012 at 9:07 pm

It should keep in the fridge for a week or so.

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