Hi guys,

I could not wait. Had to try the fig salami. Below are photos of the interior. Definitely chocolate, fig tasting and small taste of liquor.

I could only taste a very small amount but the wife ate the larger piece.

She said it was good on a scale 1 to 10 -- 10 being best I give it a 7.

Wife rates it at a 9. Maybe if I had a larger piece it might have changed my opinion.

When you eat yours I would be interested to learn your ratings.

Regards

Lou

The "I can't wait" bug bit me too!    It is quite interesting.  Crunchy seeds, soft figgy goodness, and orange in the background...all with smooth chocolate.   It is definitely worth the funds, to sample....will give me an idea when I attempt to make these!   Rating: 10    Why?  Because it definitely leaves you wanting to go back for another taste.

EDIT: It sliced cleanly for me, and a thin slice placed on your tongue, then close your mouth and close your eyes and ENJOY.  Will go fabulously with a rich, dry red wine; or better yet a very lightly mulled red wine. 

I got mine today.

Alan, you realize this is a product made from dried figs, right?  There are suppliers and here's a recipe.  Many people dip this into melted chocolate to form a shell.

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.

Very similar to the Spanish, "Pan de Higo".



Frank

lol so thats Fig Salami, Darn. I was told it was a variety that tasted like chocolate, too funny.