Has anyone tried making something akin to the "Calabrian Fig Ball"?
i.e. - Using figs other than the 'dottato' variety?
See website below.
http://www.seggiano.co.uk/products/04cheese/figs.html

Just curious if it had been tried and if so, how it turned out.

Oh my, I haven't seen these things since I was a kid. I'm pretty sure that you can use any type of fig.

Even better are fig crocette (little crosses) that I are incredibly good,

Cut 4 large dried figs in halves.

Place a piece a walnut on each fig half and re-close fig.

Fashion figs into a cross(optional)

Eat(not optional)

Yum.

From what I have read, they are available late Fall/Christmas-time, dependent on harvest.  These are going on MY Christmas/anytime list!

Found a US seller who also carries FIG SALAMI, in addition to the FIG BALLS:
http://www.woodstockfarmersmarket.com/italy_fig.aspx

But if you just have to have FIG BALLS, you can make these:
http://sinfullyspicy.com/2011/09/08/date-fig-ladoo/

Holy cow that Fig Salami sounds amazing!

Might have to try making that...

Found a recipe for Fig Salami...sounds good.  Sounds even better if you do dip it in chocolate.  Think I will make a batch for Christmas goodies.
 
Oh, Woodstock Farmers Market contacted me & said they will NOT be importing from Italy this year.  Still, if anyone finds the FIG BALLS available in US for shipment, please let me know. 
 
Here is webpage for Fig Salami:
http://www.independent.co.uk/life-style/food-and-drink/recipes/fig-salami-736908.html

Makes 5 x 30cm salamis.....By Mark Hix

This is not salami as you imagine them, but similar to panforte. To flavour it use whatever liqueurs you like or have to hand. Mark Hix says it's not worth making less and is nice to give away.

2kg dried figs, without flour dusted on top
200g almonds, roughly chopped
200g walnuts, roughly chopped
150g dates, roughly chopped
150g candied peel, finely chopped
100g whole pistachios
200g bitter chocolate, finely chopped
50ml brandy
150ml or 2 x 75ml of 1 or 2 liqueurs, such as strega, Grand Marnier, Kalhua or Tia Maria, anisette (eg Pernod or crème de menthe)
2tsp ground cinnamon
1tbsp vanilla essence
Icing sugar for dusting
Rice paper

Mince the figs or chop them in a processor, then put them in a bowl with all the other ingredients and mix thoroughly. Divide into 5, then dust a board and your hands with icing sugar and roll out into cylinder shapes measuring about 5cm x 28cm. Roll up in ricepaper, leaving 4cm at each end to twist like a cracker to tighten the wrapping; then wrap in grease-proof paper to protect. Keep in the fridge or a cool, dry place for at least 3 weeks to mature. They'll keep for longer wrapped in foil and stored somewhere dry.

Serve sliced into 0.5-1cm thick pieces with coffee or liqueurs.

IF ANYONE MAKES THIS, OR HAS MADE THIS.....WHAT KIND OF COMMENTS DO YOU GET ABOUT IT?   IT IS A HIT??

Going to have to try to create those one day too Dave.  They sound great.  Thanks for sharing!!

Found the Calabrian Fig Ball and Fig Salami at http://www.broders.com in Minneapolis.  $18 each plus shipping.   Zingerman's had the Calabrian Fig Ball for a short while at $28 each.   If you are in the UK you can get the Fig Ball for less than 7(£)....just do a search for it.   

Not knowing what is the exact difference between them,

Hi George,
I ordered both as well with the same idea you expressed. Hope the family likes them
Lou

I ordered both also....actually ordered 2 fig balls. Putting one in my stocking!