A popular vinegar used on salads and in Italian cooking. The word Balsamic is derived from the Latin word “BALLSAMINO” meaning scrotum or gonad
sack. This highly prized vinegar is distilled from the scrotum excretions of pre-puberic boys, giving it its characteristic aroma and pungency. The more expensive blends are formulated from 60 day unwashed scrotums whereas the less costly ones are only festered for a maximum of two weeks. Up until recently, most production came from the Italian monasteries and seminaries using pre-castrated choir boys. Now however, due to worldwide outrage over this practice, production is down and several other countries are now producing this special tonic. Africa and
Asia now produce more than
Italy. The African blends are particularly pungent and flavorful while the
Asian varieties exhibit a slightly fishy odor and taste. Although the
Asian varieties have yet to become popularized in the United States, they are steadily gaining market share on the west coast, particularly in the San
Francisco Bay areas.
My
children’s mother, an Italian immigrant herself, absolutely loves Balsamic vinegar but the store bought versions are way too expensive. Luckily for me, my three pre-teen sons are happy to help her produce this at
home. As an added benefit, my hot
water and gas bills have gone down significantly.
