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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.
Landjäger sausages are made of roughly equal portions of beef and pork with lard, sugar, red wine, and spices, such as caraway, black pepper, coriander seed, and garlic. [4] [5] They are each 15–20 cm (6–8 in) in length, made into links of two.
A 3.5-ounce serving of salami may contain almost the entire daily limit, ... You can also make your own "deli meat" by brining and roasting chicken or turkey breast and slicing it thin.
In modern cooking the time to be dedicated to the preparation of food has decreased in respect to past times. Considering the difficulties of traditional cooking, pre-cooked salamina da sugo has been on the local market for many decades, as is already the case, although with a different territorial diffusion, for zampone Modena, cotechino, stinco di maiale and other similar products.
3 cheeses in different categories like soft (brie, camembert) and semi-firm or hard (gouda, manchego) 3 starches like bread, crackers, crisps, crostini, flatbread, grissini (bread sticks), or ...
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
Smoked or dried horse/pork meat sausage, similar to salami, is sold in a square shape to be distinguished from pork and/or beef sausages. [ 87 ] [ 88 ] A Flemish region around the Rupel River is also famous for a horse stew named schep , made out of shoulder chuck (or similar cuts), brown ale, onions, and mustard.
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.