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Explore Wikis Community Central. Register Don't have an account? Edit source History Talk 0. This page uses content from Wikipedia. The original article was at Salami. The list of authors can be seen in the page history. April Retrieved Recipe Tips. Parco naturale Valle del Ticino. Categories Articles with text imported from Wikipedia Italian sausages Add category. Cancel Save. It is made with ground pork and a variety of herbs and spices for flavor.
Made with the head or neck parts of the pig, it is usually smoked and treated with spices and herbs, and sometimes even wine. It typically has a tender texture and be great for sandwiches. Traditionally made of pork and veal meat, it is typically seasoned with garlic, pepper, and red wine. Typically from Naples, it is made of pork meat heavily spiced with red and black pepper and seasoned with salt, garlic, and sometimes white wine.
This salami is made with cured pork ham and is typically seasoned before it is cooked. Read more about what is prosciutto. Usually made with pressed pork meat parts such as the belly, stomach, and tongue, and seasoned with a variety of spices and herbs, which may vary according to region. So what is salami basically made of? Well, pork is the word of the day!
It all starts with pork meat , which is minced alongside a certain amount of pork fat of the finest quality. Because yes, believe it or not, there is such a thing as high-quality fat. This fine white fat blends in with the salami and should stick to it like glue when sliced—I know there are some of you who like to separate fat from meat myself included , but in this case, the interior of the compacted meat is supposed to be reddish with what I like to call polka dots.
Seasoning includes salt, mace, fennel, garlic, mace, black pepper, and even wine and cinnamon. You mix all of them together, giving the salami the shape of a sausage, you encase it and let it age in dark and cool cellars. Preservatives in certain quantities are acceptable , depending on the current food laws and optionally, salami can also be colored.
It depends. Dry-cured salami is what you would see hanging on hooks when entering butcher shops and it needs no preparation before eating. The shelf life of salami is quite long, thanks to the preservatives, antioxidants and the low water activity. However, it will eventually deteriorate and lose its flavor thanks to rancidity, but it is believed that adding coriander as a spice helps delay rancidity for a longer period of time.
Salame cotto typically found in the Italian region of Piedmont is a type of salami which is normally cooked or smoked either before or even after curing it. Exactly— cured salami is a process similar to aging cheese. Salami goes through three main stages: preparation, fermentation and drying.
The first stage involves basically collecting all the required ingredients, just as we mentioned them when discussing about what is salami made of: milling and mixing the meat with spices. Sometimes, a fermentation starter would be added and that helps eliminate undesired bacteria, while also making sure there are enough bacteria inside the meat , to kick off the fermentation, which is actually the second stage.
The lactic acid bacteria multiply and create lactic acid, which keeps the bad bacteria away from your precious meat.
After you give salami the required shape and encased it, fermentation slow acidification process will start , so that the salami can get the flavor we all love and recognize. What happens is chemistry, basically, with different chemical reactions taking place. The meat is ground and kneaded to achieve the desired texture, and then various spices are added according to specific recipes. Salami are usually aged between 30 and 90 days—and beyond. A good salame has to have the right balance of lean meat and fat.
The tendency today, especially for industrial products, is to make leaner salami, which affects the taste and texture. As the list above shows, there are countless examples of artisanal salami in almost every region of Italy, using methods and recipes that go back hundreds of years. These pigs, which are similar to wild boars, roam freely in the large beech-tree forest in this area of the island.
Sometimes in a single area, a variety of different salami are made, each one following a small local tradition. In , a salame from Abruzzo, called the Ventricina del Vastese won first prize in a national competition.
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