Mondiola is a wonderful rustic salami with that unique traditional flavour. I was introduced to it 20 years ago when I first came to this area. The impact and the intensity of that initial bite still remains with me. This isn’t a refined salami to be found on your posh deli counter cut into thin slices by a slick stainless steel machine but is bought as a whole salami in its unique U shape with a bay leaf tucked into the middle of the horseshoe and should be cut with a knife as its agriculture roots dictate.
That handmade feel, look of the Salami and that traditional taste must be reflected in the way it served no porcelain plate for this punchy little number but an olive wood board also displaying a good aged Pecorino, a Garfagnana sheep cheese would be my choice and of course a full-bodied red wine from the Lucca area would be a perfect accompaniment. In the summer a long table looking over this part of the Tuscan landscape would be the go for setting or by a blazing kitchen fire in winter.
So where can you find this delicacy? Mondiola is made in Garfagnana the mountainous part of Lucchesia in the north of Tuscany. Here the nearly pre-Alpine landscape is not only a beautiful land with many national parks but this often forgotten corner of Tuscany is still producing these truly gourmet products as they have been since before the word gourmet was invented.
How is Mondiola made? This humble delight is made from the less precious parts of the pig. The mixture is coarse and the meat taken from the forequarters of the animal is used as there is more blood flow their giving it a stronger taste. The percentage of fat to lean is important and then there is the magic mix of cloves, and salt, local herbs, and spices that are added to the mixture. The concoction is then stuffed into its casing or ‘crespone’, it is then sealed and hung in a room at a controlled temperature. The salami is then moved to mature and form a mold on its skin which is the secret key to the entire process.
So there is nothing more to say but entice you to visit this beautiful part of northern Tuscany and try this superb delicacy which has no needed for added preservatives.
Buon Appetito
