Going home, when you live abroad, always has something special; not only do you find familiar faces and the places that have shaped you, but every time you return you learn that you must never take anything for granted. In fact, just when I thought I knew my territory well enough, I am presented with a pleasant surprise! A place full of history and the typical Friulian taste of which I did not even know of the exist You may very well understand that when this happens, coming back home is even better , because the value of the things and places you had left increases and makes your roots stronger. One evening last summer , I was in my Maniago with a dear friend who told me: “I’ll take you to drink an aperitif in the butcher shop”. At first, I was a little puzzled, but then he immediately explained to me that for a few years now, thanks to the funds of a European initiative , The Antonini Noè Butcher was able to expand and introduce a number of tables so that you can enjoy the cold cuts of their production, comfortably seated. I immediately accepted with enthusiasm! The place is not very large but on the other hand it is very welcoming and the atmosphere is definitely homy. Once accommodated, we ordered a large dish with several cold cuts and cheeses accompanied, of course, by a good glass of wine. And it is precisely on this very inviting dish that a new face stands out, a from ancient history and completely unknown to me: the salami of Barba Nane.

The owner of the “Noè” butcher in Maniago, Alex, at the beginning of the 2000s learns about the story of Barba Nane and is immediately passionate about it. He is deeply convinced that it is necessary to claim the “paternity” rights of this Friulian sausage that is now present in many international markets with the name of “Hungarian salami” or with the less known “Romanian sala mi or Sibiu”. Alex, has therefore decided to embody the spirit of the Barba Nane and to refine the traditional technique of the Dozzi brothers, making this beautiful story of Friulian tradition known and doing justice to emigrants who with great courage have created a winning production system for the time but which history has not given the right emphasis.

Alex produces this sausage following the original recipe, drawing on the knowledge inherited from his fat her and grandfather, appreciated Maniaghese salami maker Thanks to this important knowledge, he has been able to faithfully reproduce this sausage where the flavors are harmoniously mixed. The initial procedure provided that the grain of the mince was fin e and that its dosage should be for 2/3 pork and 1/3 beef. Everything had to contain a fair amount of lard, garlic, salt, pepper, but above all they had to not miss the seeds of cumin of the meadows, a spice that is found in the wild on the foothills and in the prealpine valleys , used to weaken the strong taste of seasoned beef fat, thus giving a bit of freshness to the salami . To complete the work, the salami passed through the final phase of smoking and curing.