On Tue, 07 Dec 2010 21:10:52 -0800, isw wrote:

> In article >,
> Sqwertz > wrote:
>
>> Has anybody ever bought a Columbus Crespone? These are a very dry
>> cured salame in natural casings.
>>
>> http://www.columbussalame.com/produc...alumi/crespone
>>
>> What's the secret to 'peeling' these things?
>
> Just hold it under running *hot* water for a few seconds. That makes the
> "peel" a lot more flexible, but doesn't hurt the salami at all. Sort of
> like peeling a tomato...

And that might help loosen up some of the very coarse grind fat
under there. it is *really* stuck on there. This is the second
one I've bought and both were like this.

I don't think it's so as much of a flexibility issue as it is an
"adhesive" issue.

-sw