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She took a seat in the sitting room, where a collection of gate-leg tables laden with knickknacks and comfortable linen sofas lent the room a pleasant atmosphere. A big coffee table supported an impressive coffee-table book that claimed to be the definitive guide on all things sausage through the ages. And she’d just started leafing through it when a large man entered the room. He had a black ring beard and a round belly that protruded past his cable-knit cardigan. He was also smoking a pipe, which seemed odd, given that indoor smoking was probably a thing of the past, or so she’d always thought. Then again, since some salamis are supposed to be made from smoked meat…

“I’m sorry,” said the man, looking a little distracted, “but, um, who are you again?”

“My name is Poole. Odelia Poole. I’m a reporter with theHampton Cove Gazette, and I was hoping to glean some background information on the Duffer. Your famous salami?” she added when he gave her a curious look.

“Oh, yes, right. Of course. The Duffer. My family’s pride and joy. Well, what do you want to know?” he asked, gesturing to the linen sofa with flower motif and taking a seat in an overstuffed chair himself. As he sat down, it creaked under his considerable bulk. “My name is Colin, by the way,” he said as he put out his pipe and steepled his fingers. “I hope it’s me you wanted and not my brother Chris. We both live here, though occupying separate wings, of course. He’s not home right now, or else he would have…” He frowned. “Chris is more the PR person in our family. I’m the one in charge of the Duffer Store.” He gave her a pained look. “If only you’d made an appointment… Chris has this whole PR spiel down to a science, you see. And I’m afraid I’m not going to be much help to you.”

“Oh, but that’s fine,” she said. “This story more or less landed in my lap when Mayor Turner had a nervous breakdown when he discovered his restaurant was out of Duffers.”

Colin produced a small smile.“Did he now? A nervous breakdown, you say?”

“He threatened to fire the entire staff if they didn’t give him his daily Duffer.”

“Daily Duffer. I like that. Well, he will soon have his daily Duffer again, I can assure you, Miss Poole. We’re merely experiencing some inventory management issues.”

“What is it about the Duffer that makes people so crazy about it?” she asked, taking out her notebook and a pen.

He stared at both items for a moment, then said in a modest tone,“Oh, well, I guess you’d have to ask them—our customers, I mean. They’re best placed to tell you that.”

“No, but what is in it? What makes it so different from every other sausage out there?”

“Have you tasted the Duffer, Miss Poole?”

“Oh, sure. At least I think I have. I’m not a big sausage person myself, actually.”

“Oh, so you think you have. Well, let me begin by telling you that if you merely think you have tasted the Duffer you haven’t sampled a real Duffer. Once eaten, the Duffer is not an experience one lightly forgets.”

“My grandmother likes it, and so does my mom,” she said, hoping she hadn’t insulted Mr. Duffer with her lack of firsthand Duffer knowledge.

Colin Duffer picked up a small silver bell from the coffee table and jangled it. Instantly the same lady who’d opened the door for her came hurrying in. “Maria, could you please bring us a few slices of the Duffer XXXL?” he said.

“Of course, sir,” said Maria, then hurried off again.

“The Duffer’s ingredients are not all that different from any other saucisse out there,” said Colin. “The word salami originates fromsale, Italian for salt, which is an important ingredient. Basically salami is salted and spiced meat, dried and fermented. The traditional salami is made from beef or pork, while some contain poultry, mainly turkey. Typical seasonings include garlic, minced fat, white pepper, herbs, vinegar, wine… The fermented mixture isn’t cooked but cured and dried. The only difference between other salamis and the Duffer is in the secret ingredient that my grandfather discovered and which adds to the very particular flavor which, once tasted, you’ll never forget.”

“Secret ingredient, huh? Like Coca Cola, you mean?”

He smiled indulgently.“Yes. Like Coca Cola, my family uses a secret recipe that’s kept in a safe, and that only family members are ever allowed to become knowledgeable with.”

Maria had returned with a small salver on which a few slices of the famous saucisse had been placed.

“I thought you were all out of Duffers?” she said.

“This is the XXXL. It is not for sale. Please,” he said, gesturing to the salver.

Odelia speared a slice with the provided toothpick and put it in her mouth. Immediately a strong flavor spread along her palate and her throat, and as she chewed and then swallowed she was struck by the very peculiar taste of the delicacy. Salty with a hint of spice, like a regular salami, and something more. A pleasant aftertaste that was sweet. She frowned as she tried to define it.“Um, vanilla?” she asked. “Or no. Nutmeg?”