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Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
Today, salami is a very popular consumer product in both Ticino and Switzerland, and it is made in large meat factories. [1] Rapelli is the largest manufacturer in the country. [5] In addition to pork salami, horse, donkey, deer, and wild boar salami are also produced. [3] Local specialties include salami matured in the medieval Castles of ...
In 1925, two friends from the Northern Italian Province of Biella opened the salumeria, an Italian store where fresh meats are processed and sold as salumi. [1] [2] Originally the store was known as Italian Salumeria Biellese-Groceries and Charcuterie, the deli's original location was in 8th Avenue and 28th Street, in the Chelsea area of Manhattan.
Columbus Craft Meats (variously known as Columbus Salame, Columbus Sausage Company, and Columbus Foods, Inc.) is an American food processing company specializing in salami and other prepared delicatessen meats, founded in San Francisco in 1917. [2] Their current headquarters are in Hayward, California.
Sarge’s has New York City’s largest sandwich, called The Monster. It is made with pastrami, corned beef, roast beef, roast turkey, salami, lettuce, tomatoes, and Russian dressing. [4] It is one of only a few delis in the United States that makes rolled beef. [1] [5] Sarge's is one of the few delis in New York City to make its own pastrami. [6]
Salami – cured sausage, fermented and air-dried meat Salame Felino – traditionally produced in Felino and other towns in the province of Parma, qualifies as a prodotto agroalimentare tradizionale (PAT) Salame genovese di Sant'Olcese; Soppressata – dry salami; Strolghino – thin, lean cured sausage
The salami factory. Winter salami (Pick Salami) is a traditional product made of a mixture of lean pork and fatty pork belly, and spiced according to a secret recipe. The mixture is filled in casings, followed by a cold smoking curing, a drying and a ripening phase. Finally the salami becomes covered with noble mold.
Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...