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Old 07-12-2010, 04:30 AM posted to rec.food.cooking
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Default Columbus Crespone Salami

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? Flavor is great once
you get it peeled and after you heat it up just a tad, but peeling
it is a PITA, especially that crease running down the center of
both sides.

My Kuhn-Rikon *serrated* veggie peeler and a stuff fore-arm did a
nice job on the outside, but the crease has to be gouged out with
dental tools (or a paring knife).

-sw

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Old 08-12-2010, 05:10 AM posted to rec.food.cooking
isw isw is offline
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Default Columbus Crespone Salami

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...

Isaac
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Old 08-12-2010, 05:52 AM posted to rec.food.cooking
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Default Columbus Crespone Salami

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...

With regular dried salami, you'd cut it first and then peel off the
casing from the slices. It's easy enough and no hot water is
involved. I doubt that stuff is any different.


--

Never trust a dog to watch your food.
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Old 08-12-2010, 06:27 AM posted to rec.food.cooking
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Default Columbus Crespone Salami

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


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