Best Sausage Miami 2012 - Salumeria 104
The Dimwitted Nitpickers Association (DNA) recently convened for its annual meeting at Salumeria 104, the new midtown Miami shop that specializes in cured meats and other prepared foods."First thing I don't like about this place is they spell salami wrong," said Ed "Crabby" Appleton, one of the group's veterans. "Whoever heard of a u in salami?""You know what bugs me?" groused Sharon "Shush!" Schwartz. "They've got speck, bresaola, guanciale, cacciatoriano, mortadella, and two types of prosciutto — but not a hint of olive loaf in sight!""And they slice the antipasti too thin and dainty. I prefer my ham cut like steaks," whined Jack "Huh?" Carlson. But then a new member spoke up. "This place may not have olive loaf, but it has bright-red Italma slicing machines that cut the imported charcuterie paper-thin. That's the way it's supposed to be, Jack. And all those salumi — by the way, Ed, all salami is salumi, but not all salumi is salami — are prettily placed upon wooden cheese boards for just $6 per choice (although the prosciutto di Parma and San Daniele are $10 and $12, which ain't bad for those precious pork products). Plus bottles of wine start at $20 and get poured in tumblers. Oh yeah, the bread is baked fresh daily by Spuntino Bakery. So there you have it: the salumeria trifecta of great cured meats, delicious breads, and affordable wines. And chef/partner Angelo Masarin makes a spinach noodle lasagna and other authentic regional dishes that are worth a trip here even if you don't like salumi. The room is casual, service is friendly — you have to love this place! As a matter of fact, I can't wait to try the other 103!" "Hey, Bud," said Ed. "You're with the wrong group. The Dimwitted Realists are meeting at that table up front."