29 November 2011
Today's windfall was a salame al tartufo from Creminelli, a Piedmontese salumi outfit that recently set up shop in Salt Lake City. Laced with the scent of black truffles, the sausage was earthy, animal, and — yes! — salty. I've been known to criticize the strangely persistent culinary trend of adding that often-overbearing truffle stank to any old dish and considering it improved. But this stuff was gorgeous. It made my afternoon. Perfection.
I highly recommend Saveur, Creminelli, and the stank.