Venison Genoa is ready

[fatboyz]

After getting a Quality control check from an Italian colleague I packaged up the Genoa. with a thin slice of nice strong cheese it is going to be very nice on the Charcuterie board. With the heave surface mold it definitely has an earthy hint.

[redzed]

Looks good and venison is a deep red when fresh and turns to a very dark colour when dried. When I dried a white tail backstrap it was almost black when finished.

And I still think that without a glass of a robust and full bodied red, your Genoa is incomplete.

[fatboyz]

Gosh Chris I just couldn't down grade my quality of salami with my taste in wines! The only wines my wife and I like are cheap sparkling wines like Baby duck (do they even make that anymore!) or Lonesome Charlie!

[redzed]

Gosh Chris I just couldn't down grade my quality of salami with my taste in wines! The only wines my wife and I like are cheap sparkling wines like Baby duck (do they even make that anymore!) or Lonesome Charlie!

I'm sure you'll acquire a taste for wine when you mature a bit.

[fatboyz]

I sure hope so! It sure seems it should compliment it but good red wine is so dry I need to add ginger ale to it! Lol