CSA Breakfast: Frittata Sandwich

20 Aug

The pork CSA that I signed up for with Jen has been a great success, if there have been a few curveballs (some overly salty ham and a still-untouched tub of cooking lard). The salami was one of the best things so far. It’s rustic, and it tastes like real meat. It made great sandwiches but I came close to letting it spoil. Which was what led me to make a salami frittata.

I used the ramp butter that still lives in the freezer. It was a nice touch, but an ultimately unnecessary one; there is so much flavor in the Piggery’s salami. Served on two slices of seven grain bread, it made one hell of a breakfast sandwich.

Earlier: Cheese Frittata

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