Jungle Jims Dry Salami Review
When I did my post last week about my first visit to the magical food kingdom of Jungle Jims, I didn’t talk about specific products, wanting to give them their own space and time.
Like their packaged (house brand) dry salami. Now if you love salami of all types as much as I do, Jungle Jims is the place for you with dozens and dozens of varieties from producers all over the world.
I picked up this one as an afterthought, an impulse item, stock stuffer, what have you. I’ve written so much about processed meats over the past ten years that I’ve committed to memory (mostly) an awful lot of the USDA plant numbers you will see on processed meats in the US. And I recognized this one – Jungle Jims is no slouch in who they dole out their in-house product manufacturing to, this salami is made by Busseto in California, one quality operation. (Link leads to their Facebook page, their website is a little wonky today).
You can’t find many salumis (the word means Italian cold cuts in general) purer than this product, which contains pork and salt and traces of flavors and cures. Nothing alarming at all. And the true measure of any processed meats for me these days, and you know this if you’ve read any of my posts, is DOES IT TASTE LIKE THE ANIMAL? So many processed foods have been over processed as to not really resemble the original muscle meat anymore.
Not so with Jungle Jims. Bite after bite, it tastes like pork off the farm, before one even gets the sense of the seasoning. And that’s important to me.
Their dry salami is very mild, great ‘bite’ (texture), and is great for snacking, or appetizers, even a sandwich, depending on how thin you slice it. I’m having some tonight as an accompaniment to fondue, both perfect for a chilly winter night. Wish I’d picked up multiples. Next time.
A pic of one of Busseto’s ultra-modern processing plants is below.