Euro USA's salumier Jeff Stout shows us how to quickly peel a hard salami casing with no fuss. Works on even the wrinkliest, most wizened sausages!

We stopped off at his place this morning to start prepping for tonight's Culture Yourself beer & cheese tasting at Market Garden Brewery. While Lassa and Shannon (from the awesome Heinen's) got started dicing cheese, it was Jeff's job to get enough Creminelli salami ready for 200 people. We were floored when he showed us this tip for getting the skin off, and decided we had to share.

10 February 2011
Podere Conti
Lunigiana, Italy

Perhaps the best meal I’ve ever had was at a roadside truck stop. In Italy. On Sunday. I can’t remember which exits it was between on the Autostrada, or even which number of Autostrada I was traveling on, but it doesn’t matter. Autogrill is at all of them, a fast-food convenience chain geared toward the casual traveler or the serious trucker, with a range of merchandise for either profile, or shades between.