I have always heard about the Salami di fichi made in Le Marche region of Italy and this year decided to make it!
This is such a simple recipe everyone can do, anywhere.
Traditionally the liquid in the recipe is called Cotto di Fichi, like Vin Cotto, it is a reduction of liquid, the first being the juices from cooking figs, the second from grape juice.
I think both have a very prune juice flavor, but are almost like a molasses consistency from the long cooking.
Salami di Fichi
or Lonzino di Fichi
traditional recipe from Le Marche
1/2 pound dried figs
1/4 cup reduced prune juice ( from 1/2 cup , boiled down to concentrate the flavors)
1/8 cup Anice liquor, Sambuca or similar ( or anice seeds)
1/2 cup walnuts, lightly chopped ( leave some pieces whole)
Then hang the salami, like a real salami, letting it dry some to slice thinly.
This recipe is often made in September and eaten at Christmas.
Slice thinly and serve with flavorful cheeses, aged gorgonzola or sheeps milk cheese.