I think I was "Twitter trolling" when I stumbled on Lori over at Burp! She has an amazing site that features lots of great recipes, Milwaukee-area business owners, food bloggers, and foodies. Additionally, she and her husband are co-founders of #MKEfoodies. If you're in the Milwaukee area, you need to check this out! I swear, they do all the "cool stuff" after I move.... Gah!
Anway, a few months went by, and Lori reached out to me and asked if I'd be interested in participating in a Blogger Project with Bolzano Artisan Meats. Of course I was interested! --But first, I wanted to make sure that I would be doing it justice, so I went to their website, searched to make sure that their product was available outside of the Milwaukee-Metro area (since I'm in the Northwoods, you know!) and sure enough, you can get their product in lots of places throughout the great state! Check out their "Product Locator" to see where you can buy this amazing salami! For those outside of Wisconsin, you can have it shipped to you.
For my creations, I was given the Fin Oh Kee Oh Na™ Fennel Seed Salami. Their website describes it like this:
"Our mildest salami with a light touch of freshly ground fennel seed on the finish that brings out the natural sweetness of the pork. Handcrafted from top quality local Berkshire pork from hogs raised without hormones or antibiotics."I opened up the package, tasted a bit of the salami, and the first thing I wanted to do (besides eat the whole thing!) was to pair it with something simple so that the taste of the salami was featured in whatever dish I cooked up. The fennel, combined with the sweetness of the salami, would pair perfectly with parmesan and a dash of red wine vinegar.
- ½ pound fresh brussel sprouts, trimmed and washed
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- ½ cup parmesan cheese, shredded
- 1 sheet puff pastry, thawed
- 3 to 4 oz Fin Oh Kee Oh Na Fennel Seed Salami
Disclaimer: I received free product in exchange for writing this post. All opinions expressed above are my own.