One Bite: the Delaware Fireball



Delaware Fireball
A crepinette is a kind of flattened meatball, made from fresh sausage loosely encased in caul fat—that's the lacy membrane that surrounds the digestive viscera of some of your favorite animals. Cooks use it to hold the hold the crepinette's forcemeat together, and it usually melts during cooking to add moisture and flavor. You don't often see the same technique applied to dry aged sausages, but the great Indianapolis meatery Smoking Goose did it with one of its signature salamis.

But that's not the most distinctive thing about the Delaware Fireball. This little orb of fury is probably the spiciest salami I can recall. It's blended with a quadruple whammy of crushed red pepper, black pepper, espellette, and cayenne, then dry aged and cold smoked over hickory. Smoking Goose products don't frequently travel this far north, and it isn't cheap. It's $12.99 for a little under a third of a pound at the Lincoln Square Provenance, but a little goes a long way.

Provenance Food and Wine, 2312 W. Leland, 773-784-2314

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