Salami with truffle aroma – Salame all'aroma di tartufo

Salame all'aroma di tartufo by Falorni, aged for two months in a natural casing

An air-dried pork salami from the Antica Macelleria Falorni in Greve in Chianti, aged for two months in a natural casing with noble mold and seasoned with truffle aroma. Must be kept refrigerated, approx. 350 grams per piece.

Salame all'aroma di tartufo translates to salami with truffle aroma, and the name is to be taken literally. The sales designation is air-dried pork salami with truffle aroma. It does not contain any truffle, but rather 0.08 percent truffle aroma.

Truffle salami or salami with truffle aroma?

Both sit side-by-side on the shelf, and the difference is greater than the names suggest. In a truffle salami, truffle is an ingredient—depending on the producer, anywhere from half a percent to five percent, usually summer truffle, sometimes with additional truffle juice. In a salami with truffle aroma, it is not an ingredient: the aroma provides the flavor entirely on its own.

This one is the latter type, and we note it because otherwise, you would only notice it upon turning the package over. If you are looking for truffle pieces when you slice into it, this is not the right choice; you would be better off with whole summer truffles. If you are looking for a Tuscan salami with a distinct truffle note at a price not tied to the truffle market, this is the right choice.

Paper-thin and at room temperature

Take it out of the refrigerator half an hour before eating, because the aroma remains muted when cold. Then, slice it as thin as your knife allows. Serve with unsalted country bread and a Chianti or another red wine from the same region that won’t steal the show from the salami. Do not fry or bake: truffle aroma is the first thing to vanish in the heat.

Is the white coating mold?

Yes, but the desired kind. The white fuzz on the outside is noble mold, which forms during the aging process in the natural casing. It is a part of air-dried salami and not a sign of spoilage. Peel off the natural casing before slicing.

Does it have to be kept in the refrigerator?

Yes. The salami must be kept refrigerated and should be stored below 8 °C. Once cut, it is best kept wrapped in paper rather than foil—it will sweat in plastic wrap.

Antica Macelleria Falorni in Greve in Chianti

The butcher shop has been operating in Greve in Chianti since 1806 and is managed by the ninth generation. You can find what else the house produces—fennel salami, mountain salami, wild boar, guanciale—at Macelleria Falorni.

approx. 350 g per piece · must be kept refrigerated, store below 8 °C