This one was a pleasant surprise. About a month ago, when I was making this salami I didn’t have much hope that this was going to be a great experiment. It just looked like a lot of random and really strong flavored things to put inside of a salami. That’s is still true, lots of things, but came out great.
This one is one of my favorites and I make them on a regular basis. I call this one “Waldheimer” because It’s inspired by a sausage I used to love when I lived in this small town in Saxony, Germany years ago. The original recipe had no Parmesan or garlic, but this ‘evolved’ over time to fit what I wanted.
I had been wanting to make an orange salami for a while now. Honestly, I don’t even remember where I heard about it before, but it sounded like a great idea. The first version that I did didn’t turn out to taste anything like oranges, it relied mostly on orange zest and orange oil, but apparently all that flavor and