Tuesday, December 13, 2011

Giveaway: Creminelli Fine Meats

As loyal readers know, I am a huge (huge) fan of pretty much anything the fine folks at Creminelli see fit to produce. Their artisanal meats are just too good to pass up; I find myself drawn to their display at Fairway more than is probably healthy.

And so, when they reached out to me a couple of weeks ago to offer a giveaway to my lovely readers, how could I refuse? I promptly got down to sampling some of their latest wares, the better to ensure you are all informed about the giveaway for which you're volunteering. You know, just in case. For you, readers. I ate the salami for you.

I'm a simple woman, so the Casalingo, simply cured with salt and pepper, has to be my favorite. I imagine it would best be enjoyed with a plate of fresh and pickled vegetables, and maybe some roasted peppers to boot. A big glass of red wine wouldn't hurt, either.

The Tartufo I think I'll use in scrambled eggs, eggs being ever so delightful with a truffle or two. And lots of white pepper. And maybe some creme fraiche.

And, finally, the Barolo. This one is rich and musky, and demands to be served alongside some hard, salty cheese and a hunk of fabulous bread as part of a late, fireside supper. No, really - it does. It told me so.

My friends, there's no two ways about it: this is some damn fine salami. If you're interested in scoring one of Creminelli's Gourmet Artisan Salami assortments for yourself (you'll get the Tartufo, the Wild boar and the Barolo), here's how you can enter this most excellent giveaway:
  1. Leave a comment below telling me how you'll serve your Creminelli salamis this holiday season (and don't forget to leave an email address) (One entry.)
  2. Tweet about the giveaway using the hashtag #queeniecreminelli. (One entry.)
I'll choose a winner at random on Saturday, so be sure to enter by midnight on Friday, December 16th. Good luck, my porkers!

The fine print: Creminelli can only ship this gorgeous meat to physical addresses (no P.O. boxes), and only to the U.S.


Karen Nicole Costa said...

How to serve them? With traditional antipasto-cheese, olives, artichokes, red peppers, bread, fennel, more cheese, more cheese, and more cheese. Per the Costa family tradition, antipasto includes wine. Lots, and lots, and lots of wine.

Marcia said...

I'm thinking about thinly sliced on a salad, or cut into about 1cm cubes and put in orzo or other tiny pasta with some basil and tomatoes and onions and like a queso fresco in a pasta salad type thing.

lostplum said...

take board. place the following on board: salami, cheese, more cheese, and maybe another salami. Add knife. EAT!

Jen said...

This would be the perfect complement to a cheese stuffed baked bread I'm planning to serve in a post-holidays party I'm throwing in January!

Gidaren-kun said...

Mmmm. I think something simple: a crusty loaf of bread, an assortment of my favorite cheeses (something aged and sharp, something soft and spready and something strong and blue), and a jar of nice olives. Chow time!

Tara Bellucci said...

This would be a star on the best pizza ever.

Alison said...

As much as I'd like to say I'd do something fancy to prepare these delicacies, I'd most likely rip the package open and commence gnawing on the sausage immediately.

Susan John said...

Definitely in an antipasto platter!

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