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Genoa salami in the United States is a variety of dry, cured, unsmoked salami. It is normally made from coarsely ground pork, but may also contain a small amount of beef and has a natural casing. Under US regulations, it must have a moisture to protein ratio of no more than 2.3:1, [1] as contrasted with dry or hard salami, which are limited to ...
Fuet (Catalan pronunciation:, lit. "whip") is a Catalan thin, [1] dry-cured, sausage of pork meat in a pork gut, covered with white, edible mold—similar to salami.The most famous is made in the comarca of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona). [2]
Although grilled chicken is a lean meat, this salad still also contains Genoa salami which is a much fattier, saltier cut of pork than leaner, healthier options. So, don't go into Firehouse Subs ...
Hosting a dinner party? There’s a good chance you’re planning to kick things off with a loaded cheese board. But if you ask me, a drool-worthy assortment of cheeses is only as delicious as the ...
Italian sopressata. Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria,and a very different uncured salami, made in Tuscany and Liguria.
There's high-quality ham, corned beef, peppered beef, Genoa salami, pastrami, Swiss cheese, provolone, mustard, and the signature house olive salad (tapenade, if you will) on an 11- or 16-inch ...
Saucisson hanging to dry. Saucisson (French:), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine.Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami.
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