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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.
Genoa salami is an American 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 1.9:1.
Salami slicing tactics, also known as salami slicing, salami tactics, the salami-slice strategy, or salami attacks, [1] is the practice of using a series of many small actions to produce a much larger action or result that would be difficult or unlawful to perform all at once.
Soppressata. Soppressata is a salume.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.
Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. [1] The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time, while fennel grew wild and abundant in the Tuscan countryside.
Italian wine and salumi Aging salumi Prosciutto di Parma Salame Felino. Salumi (sg.: salume, Italian:) are Italian meat products typical of an antipasto, predominantly made from pork and cured.