Murray’s Real Salami

12. November 2008 Ingredient + Produce Features 1

I broke the strap of my goggles so swimming after work was out. What does one do on a Friday night alone? If you’re me, then you’d also be on the 6 train to Grand Central Terminal to visit the new Murray’s Real Salami store. Rob Kaufelt, the owner of Murray’s Cheese, is now selling cooked and cured meats from artisan producers like Creminelli, Larchmont Charcuterie and Niman Ranch.

The staff, though not like the Di Palo family members who can recite the history of a cheese or cured meat off the top of their heads, was helpful and excited about letting you try almost anything you want. The Creminelli sausage was perfectly salty with some spice in the end, while the $99-per pound Ibérico de Bellota was naturally oily with some velvet in your mouth (must be all the acorns those happy pigs ate). Just try getting a sample of that at Despaña.

The venison paté was superb with apricot and hazelnuts. The pheasant was rich and had pistachios. Both were perfect on their own or on fresh baguette. I ended up buying with everything I tasted except for the Iberico, plus some bresaola and cornichons. I also took home a bonus package of Niman Ranch bacon because I spent more than $25 during opening week. Across the aisle was Murray’s Cheese where I picked up slivers of Ombra, Pecorino Ginepro and Le Chevre Noir. Back home, I saw no reason to stop: I opened a 2005 Chateauneuf du Pape bottle to go with everything.

There should be more Friday nights like this.

Murray’s Real Salami is inside the Grand Central Market, 212/867.7202. They are open until 9pm during the week.

Related post/s:
Murray’s Real Salami photos on Flickr

1 thought on “Murray’s Real Salami”

  • 1
    G. on November 13, 2008

    damn you! you better have a friday like this for me when i can have wine and all those cured meats, ok?!??!

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