Salami, sausage: composition, photos, reviews. Salami sausage recipe at home

- (from it. salame sausage). Italian sausage with equally chopped pieces of meat and fat, prepared from donkey meat. In other countries, this name is applied to externally similar species beef and pork sausages. (Culinary… … Culinary Dictionary

- [it. salame Dictionary of foreign words of the Russian language

SALYAMI, non-consecutive, female. Hard grade smoked sausage. Explanatory dictionary of Ozhegov. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Explanatory dictionary of Ozhegov

Exist., number of synonyms: 2 sausage (21) fat man (97) ASIS synonym dictionary. V.N. Trishin. 2013 ... Synonym dictionary

salami- salami m. Type of sausage. A dish of fish and crayfish fried on shells. 1911. Nezhentseva Prince. for households 219. At noon, salame and koquila a la financière reached their maturity and the countess woke up. Vonlyarlyarsky Big lady. // V. 119 ... Historical Dictionary of Gallicisms of the Russian Language

salami- SALAMI, neskl., f Food product, which is a variety of hard smoked, i.e. smoke-dried sausage, cooked in a special way from beef and pork and eaten usually as a snack. To salami vodka ... Explanatory dictionary of Russian nouns

- (from it. salame sausage). Italian sausage with equally chopped pieces of meat and fat, prepared from donkey meat. In other countries, this name is applied to superficially similar types of beef and pork sausages ... Big Encyclopedia culinary arts

September delicacy - salami

September's delicacy I wanted to appoint salami - a kind of hard sausage. And there are many reasons for this: firstly, it is delicious; secondly, September is the month when schoolchildren and students go to study, and caring mothers wrap them in sandwiches, which are most often used various sausages(Whether it is useful or not is another question!); thirdly, salami is an integral part of many species Italian pizza, namely in September, the famous festival of this already international dish takes place; and fourthly, it is in September (the 7th) that salami day is celebrated!

By the way, most people think that salami is raw smoked or hard smoked sausage, even Wikipedia erroneously indicates this. In fact, salami is not smoked sausage, but dried and it is prepared by drying - drying. Yes, some types of salami are lightly smoked, purely for flavor.

First, a little history. The exact date of the appearance of damp dried sausage history has not been preserved for posterity. There is an opinion that the most ancient recipe"salami" was discovered during excavations of the Greek city of Salamina. But Italians and Hungarians dispute the fact Greek origin"salami". Italians insist that Italy is considered the birthplace of salami, and even its name is purely Italian - salame, and means ... sausage. In most sources, salami is defined as Italian dry-cured sausage with spices. Moreover, it is known that it was originally produced in the northern cities of Italy, namely: Milan and Bologna. In Russia, this sausage appeared during the reign of Peter the Great.

Like most delicacies, salami is the invention of the poor, remember, "the need for inventions is cunning"? Precisely because the poor it was imperative for Italian peasants to preserve meat for the long winter months. The word "salami" comes from the Italian "sale" - salt, since this product has played and still plays a significant role in the production of sausages.

What meat is salami made from? Yes, of any, perhaps, in Italy they use pork, beef, venison, game, even horse meat or donkey meat. What else? Fat, spices and seasonings, as well as wine or cognac. The meat is turned through a meat grinder with the addition of fat, then the sausage "dough" is kneaded, into which all the other ingredients are added, after which the sausage casing is stuffed with it. Then the sausage is hung up for drying indoors with special conditions(air temperature should be +15 C, and humidity - 60-70%). At this time, special bacteria develop in it, which increase the acidity inside the shell, the meat inside is “cooked” and becomes edible. After the sausage has dried, it is subjected to additional drying, during which a characteristic white coating appears on the skin - penicillin mold, which protects the sausage from spoilage. The longer the sausage ripens, the darker its mold becomes and the denser the consistency. And it is considered ready in about three months.

Salami, perhaps, like pizza, has become an unofficial symbol of Italy, even museums are dedicated to this sausage, and its image can be found on frescoes in temples. And there are more varieties of salami than recipes for the famous Ukrainian borscht! In modern Italy, each region can be proud of its own kind of salami. The assortment of this dry-cured sausage is divided into groups relative to the most characteristic features: types of inclusions of fat (fine, pink, white or large), the degree of grinding of meat for minced meat (large, medium or small) and the spices used (garlic, wine, herbs, pepper, etc.). Did you know that the largest salami sausage in the world was prepared in July 1992 by the masters of one of the Norwegian sausage factories. The record length of this salami is 20 meters 95 centimeters.

Perhaps one of the most famous and beloved among Italians, and indeed throughout the world, salami varieties is Felino, made in the province of Parma. This sausage is made from selected low-fat pork according to a unique recipe: in a natural casing, with the addition of fat (fine and coarse grinding), black pepper, herbs and white wine. By the way, this sausage contains minimal amount salt from all varieties of salami, all because the special climate of Parma allows you not to oversalt the sausage (however, like the famous parma ham- prosciutto). Most often, this sausage is used to make Milano pizza, added to soup or used as cold appetizer. It is the Felino salami that is mentioned in some documents in Italy and is even present on the frescoes of the San Giovanni temple in Parma. This city also has a salami museum, where you can see ancient exhibits of devices and tools that were used to make this sausage. Salami di Felino has been recognized by the Ministry Agriculture like traditional food product region.

Another type of salami is "Milano", it is clear from the name that it is produced in the vicinity of Milan. This one is made from pork, with meat and lard very carefully crushed, and on the cut, the sausage looks pale pink, marbled.

Salami "Nostrano"- dry-cured fragrant Italian delicacy, made from 100% pork, contains inclusions of coarse fat, has a slightly spicy spicy taste, is great snack and an ingredient for pizza or salads.

Salami "Hungarian" you will distinguish by the aroma of smoke and slightly spicy, piquant taste, which is due to a large number of spices, including the most popular Hungarian - paprika. This sausage has a slightly reddish color due to paprika. This sausage is produced according to a recipe borrowed by the Italians from the Hungarian people many years ago. Hungarian salami is added to different types pizza and meat salads. The town of Szeged in southeastern Hungary is the largest producer of salami and paprika in the entire country, so it's no wonder it has a salami and paprika museum!

Salami "Genoese" is discriminating taste and the richest bouquet of aromas, according to tradition, the meat in it is seasoned with peas of black and white pepper, red wine, garlic, fennel, chili and herbs. If you do not like spiciness or piquancy of seasonings, you will like the slightly sweet Napoli salami.

Salami "Pepperoni" is not only "Italian" from Calabria, this type of sausage is very popular in the USA, where local features. Italian variant spicy salami with pepper is prepared only from pork, Americans add to minced pork both chicken and beef. Pepperoni is often used in recipes. spicy pizza to order exactly american dish in Italy, they say salame piccante or salamino piccante. If the order sounds like pizza alla diavola, the waiter will bring pepperoni pizza, that is, with spicy sausage, from the devil.

Ventricino, Celiso, Spianata Romana, Montana, Vilani, Nastrano… All names Italian salami do not count. Each of them will be distinguished by a hot temperament and a feature inherent only to her alone.

Salami came to America along with Italian immigrants. The recognized capital of salami in the United States is the city of San Francisco, where ancient italian secrets The production of this sausage has survived to this day. And no wonder that the tradition of celebrating Salami Day was born in America. The beginning of this unusual holiday, according to the portal Calendar.ru, it was laid in 2006. The idea of ​​holding it came up with two friends Christina and Virginia - passionate lovers of this delicious product. It was on September 7 that they, being at home in the city of Henrico (Virginia, USA), announced the creation of the Society of Salami Lovers. The holiday quickly gained popularity in America, and then - thanks to a large number of salami fans - began to actively spread around the world. Including came to Russia, where there were also followers and like-minded people of two American friends. The traditions of celebrating Salami Day are simple and uncomplicated: on this day, there must be your favorite sausage on the table - in in large numbers, various varieties, cut into thin, almost transparent rings. You can also add salami to any other dishes that you serve on the table. It can be used as a filling for calzones and pizza, present in salads, in spaghetti sauce or in ordinary sandwiches.

What do you eat salami with?

Salami pairs perfectly with bread and bread sticks Grissini. Some types of salami produced in the North of Italy are usually eaten with aged cheeses such as Grana Padano or Parmigiano Reggiano. Salami from the South of Italy, such as Napoli, are great ingredients for pizza and foccacia.

How to choose salami?

Eyes and nose! First, inspect the sausage stick: a real high-quality salami will be exclusively in a natural casing, while tightly adhering to the meat. If it lags even a little, then the sausage is either overdried or just very old. Be sure to look at the cut of the salami sausage - if its color is rather dark, then beef was used in addition to pork in the production. It is better to stop your choice not on a brightly colored product, but on one in which the color of the meat has a slightly grayish tint, which the meat acquires during processing. The rich, bright color of salami sausage indicates that they have been added artificial dyes and color fixatives. Assess the color of the fat, which is also part of the salami, it varies from white to pink. The whiter the fat, the fresher the fat was used in the sausage making process. Check out the scent! It should be fresh, pleasant, without rancidity. And, of course, the price. It is clear that due to the naturalness of the products and the laboriousness of cooking, the prices for this delicacy cannot be low.

It is necessary to store salami sausage for special rules- place in the refrigerator, after wrapping its cut with clean foil, parchment paper or film. Salami is served to the table, completely peeled and cut into thin slices. But there is another way. Salami is hung on a special structure, which is called "zhibe" and literally means "gallows", so that each of those present has the opportunity to cut off a piece of sausage of the right size for themselves whenever they wish.

Nutritional value of pork and beef salami (per 100g)

Water - 23.7 g

Proteins - 22 g

Fats - 26 g

Saturated Fat - 9 g

Polyunsaturated fatty acid- 2.5 g

Monounsaturated fatty acids - 11 g

Trans fats - 0.6 g

Cholesterol - 89 mg

Carbohydrates - 2.4 g

Dietary fiber - 0 g

Sugar - 1 g

Mono- and disaccharides - 0.2 g

Vitamins:

Vitamin D - 41 IU

Vitamin B6 - 0.5 mg

Vitamin B12 - 1.5 mg

Macro- and microelements:

Sodium - 1,740 mg

Potassium - 316 mg

Calcium - 15 mg

Iron - 1.6 mg

Magnesium - 19 mg

Calories: 336 kcal per 100 g. But depending on the proportions and composition of meat and fat, the calorie content of salami can reach 550 kcal per 100 g.

Useful and harmful properties salami:

Like any dried meat products, the benefits of salami lies only in its ability to activate digestion, causing the release of digestive juices. But for this, one or two thin pieces of sausage are enough. And by the way, if you want the most “healthy” sausage, look for it from donkey meat, it is believed that free-range donkeys are not “fed” with antibiotics and hormones, and therefore the sausage from them is environmentally friendly.

But an excess of salt can do you a disservice, especially if you have kidney problems, blood pressure. Well, the fat content, and, accordingly, the calorie content of salami is quite high, and therefore it is worth limiting it not only to people who follow their figure, but also to those who suffer from gastritis, pancreatitis, stomach ulcers, as well as those who have serious problems with digestive processes.

In general, salami is a delicacy that you can and need quite a bit, simply because it is delicious!

And by tradition - a few delicious recipes from the site "Trump food"

Baguettes with salami and cheese

Ingredients:

1. We use water and butter instead of milk. We make a dough: pour the yeast into a small bowl, add a couple of pinches of sugar and warm water so that the yeast is slightly covered and leave for 15 minutes.
2. Beat the egg with sugar until dissolved, pour into a recess made in flour, add a little warm water, yeast dough, salt, oil, the remaining water. We knead properly and leave to approach in the oven with a temperature of 35 degrees (yeast dies at 60 degrees) for an hour or more.
3. When the dough has doubled in size, knead and divide into several parts. We roll it into a small cake, put the filling inside (sausage grated on coarse grater, and the cheese - on a shallow one) and mix well. We give the shape of a baguette and put in a mold, leave to approach for 30 minutes. Then put in the oven, preheated to 200 degrees for 25 minutes.

Tagliatelle with pancetta, salami and tomatoes

Ingredients:

pancetta (can be substituted boiled smoked brisket or bacon)
fellino salami
1 medium onion
5 tasty tomatoes
Wide pasta like fettuccine, tagliatelle, pappardelle
Olive oil
Black pepper
A little cayenne pepper

1. Cut the onion into cubes, peel the tomatoes, remove the seeds and chop coarsely.

2. Cut the pancetta and salami. Fry the pancetta and salami in a skillet, stirring occasionally to prevent a crust from forming. Add a little oil, onion and cook over low heat until golden brown.

3. Now it's time for tomatoes. Place them in a frying pan, add salt, pepper, kaine pepper. Increase heat and cook, stirring, 10 minutes. The moisture should almost completely evaporate.

4. Boil pasta in plenty of water with salt. Do not pour out the water completely - it can dilute the sauce. Pasta, after being cooked, tends to absorb liquid abundantly and the sauce may not be enough.

5. Transfer the pasta from the pot to the pan, stir and heat through.

Fluffy omelet with tomatoes, salami and green onions

Ingredients:

1. Grease the bowl olive oil, put tomato slices down, then sausage and green onions.
2. Mix eggs with milk, salt and pepper, do not beat strongly.
3. Pour the eggs over the filling in a bowl and place in the oven. Bake at 200 degrees for about half an hour. If desired, you can put on the finished omelet small piece butter.

Buns with mozzarella and salami

Ingredients:

1. Sift flour into a bowl, make a well, add yeast, sugar and milk. Leave to stand for about 20 minutes. Then add the yolk, butter at room temperature and knead the dough.
2. Leave the dough in a warm place for half an hour.
3. Slice the salami thinly and grate the cheese.
4. Knead the risen dough again and roll out into a rectangle. Lubricate the entire layer of dough, avoiding the edges, with ketchup and delicate mustard.
5. Put salami on the dough, sprinkle with grated cheese, salt and pepper.
6. Download the dough into a roll and cut into circles (about 2 cm wide).
7. Lay the pieces on a greased baking sheet. butter Brush each piece on top with beaten egg.
8. Bake buns at 200 degrees for 25 minutes.
9. Serve warm. Bon appetit!

Pizza "Stromboli"

Ingredients:

1. Roll out the dough. Put it on a baking sheet greased with vegetable oil.
2. Brush dough with 2/2 cup tomato sauce. At the same time, leave the edges not smeared.
3. Top the sauce with half a portion of grated mozzarella, top with sliced ​​ham and salami. Sprinkle with grated mozzarella.
4. Whisk the egg with a fork. Lubricate the free edges of the dough with an egg and wrap the future pizza in a roll, brush with a beaten egg, sprinkle with dry parsley, make cuts with a knife along the roll.
5. Put the roll to bake in a preheated oven for 10-12 minutes.

Pizza "4 seasons"

Ingredients:

1. Mix flour, salt and yeast in a food processor. Combine oil and water in a container. Without turning off the combine, pour in the liquid and knead a homogeneous dough. Transfer to a floured board and knead the dough for 2-3 minutes.
2. Place the dough in a bowl and brush it with olive oil. cover the bowl cling film and put in a warm place for 40 minutes, until the dough doubles in size.
3. Knead the dough again for 1-2 minutes. Roll out the dough into a 30 cm circle and place on a baking sheet. Squeeze 2 cm from the edge to make a crust.
4. We fill with four types of filling: spicy salami, prosciutto cotto, cherry tomatoes and arugula.
5. Let bake until done.

1. Bon appetit!

Potato salad

Ingredients:

Potato salad is lovely dish in case of sudden arrival of guests. It is prepared quickly, the ingredients can be found in almost any refrigerator, and the result is original and very tasty. Potato salad exists in the most various options and combinations, different countries have their own recipes. We offer you a simple and delicious recipe. Potato salad, which looks beautiful and appetizing, is great for both regular lunch or dinner, and for the festive table.

Wash and clean potatoes. Boil water, add 3 tablespoons apple cider vinegar and salt to taste. If you have small potatoes- cut it in half, larger - on large quantity parts.

1. You will have to make your own dressing for the salad. To do this, put mustard and the remaining three tablespoons of vinegar in a small deep bowl. Add vegetable oil, sugar and salt, then beat gently until smooth.
2. cut the salami thin slices. Finely chop fresh parsley.
3. Remove the cooked potatoes from the heat and drain the water, then transfer to a bowl in which they will be served at the table. Add the dressing and mix thoroughly, then put the salami there, sprinkle the salad with chopped parsley on top. If necessary, salt the dish, you can add ground pepper.

As you can see, potato salad is prepared quickly. Thanks to the dressing, it turns out to be spicy in taste, while not too spicy. Salami also makes it more satisfying and tasty. Bon appetit!

Salami (sausage) is an excellent delicacy. However, this dish, purchased at the store, may not be natural in composition and tasteless. We offer several ways to cook at home.

What is better to use as a shell?

Traditionally, the esophagus, intestines and bladders are used as membranes. These products can be purchased at the store in two forms: dried or canned. The way they are cooked is different.

To prepare sausages, the dried casing of the desired size must be cut off and put in cold water. It should become completely soft. This is the main indicator of its readiness for use.

The canned casing must be soaked in water before use. cold water few hours. This will leave excess salt and the characteristic smell will disappear.

But most the best option is the purchase of raw semi-finished products from a familiar butcher in the market and their own preparation for future use.

The final version - salami sausage - depends on how correctly this process is organized. Reviews of housewives contain a number of recommendations and rules.

Let's dwell on them in more detail.

How to prepare the shell for use?

It is necessary to purchase only very fresh semi-finished products. Since it will deteriorate within a few hours without proper processing.

The intestines are freed from the mesentery and fat, divided into parts. Take each cut by the middle and quickly squeeze out the contents. Then squeeze them several times and wash them thoroughly. warm water. Using a long, round stick, turn out the intestines. Soak semi-finished products for one hour in warm water to get them wet. Next, we begin to carefully scrape them, washing off the constantly formed mucus.

Sprinkle clean intestines with salt and grind thoroughly with your hands. If there is a characteristic smell, then it is recommended to rinse the semi-finished product in water with the addition of vinegar. Such guts can be stored in cold water (about 10°C) or tied in bundles in a cold dressing room.

For canning, the semi-finished product is prepared in the same way as described above. But they must be very heavily salted in brine and left in the cold. If the semi-finished product freezes, then there is nothing to worry about. It can be thawed in warm water. Before use, soak the canned semi-finished product for three hours in warm water and cool.

Homemade salami sausage turns out very tasty from Bladder and esophagus. Meat semi-finished product slightly incised, turned out, cleaned and washed several times. Then gently rubbed with salt and rinsed thoroughly.

The most important thing in the preparation process is not to damage the surface of the shell.

What seasonings can be used when preparing salami sausages at home?

The most popular spices of housewives are lavrushka, pepper different colors, cloves, and fragrant fruits - garlic, onion, horseradish, paprika, dill and parsley.

Salami (sausage) will be very tasty and fragrant if you add coriander, chili pepper, marjoram, thyme and nutmeg. Before use, they must be kneaded in a mortar.

Salami sausage: composition

For the preparation of a semi-finished product, any meat is used (pork, beef, lamb, poultry), their various combinations and bacon. In order for the dish to turn out tasty and fragrant, patience is needed.

First, we clean the meat from solid parts, fat, films and tendons. We cut it large pieces two hundred grams and rub with salt (about 3% of the mass is needed). We leave for two days in the refrigerator.

Next, we pass the semi-finished product through a meat grinder, add spices, onion and garlic. If several types of meat are used, then mix each separately, and then combine. It is recommended not to turn the fat, but to cut it into large pieces (from 3 to 7 mm, depending on the type of sausages). All ingredients are thoroughly mixed into a homogeneous minced meat. But you need to act very carefully so that the fat does not lose its shape. To stabilize the minced meat, you can add a little flour or starch. Next, fill them with shells and drag.

How is salami at home?

This dish is easy to make. Fried salami (sausage) will be very tasty if the meat is not passed through a meat grinder, but cut into pieces of seven millimeters. The rest of the steps are exactly the same as those described above.

Sausages for frying can be of different diameters. After formation, it is recommended to tie them up and hang them for several hours for precipitation. Be sure to make several punctures in the shell.

There are several ways to prepare such sausages. They can be put on the grill or fried in a pan with different parties and then bring to readiness in the oven. Serve hot with vegetables and herbs.

How to cook boiled salami sausage at home?

For this dish, you need to properly prepare minced meat. Salted and aged for two days, turn the meat several times through a small meat grinder along with bacon and seasonings. The stuffing should be homogeneous, without lumps. If you follow these rules, it will turn out very delicious sausage salami. The photo shows what the consistency should be.

After filling the sausages with minced meat, tie them in the form of a ring and hang them in a cold room for draft. It is recommended to fry the semi-finished product in smoke for two hours. In this case, the dish will acquire unforgettable aroma And original taste. Next, you need to cook medium-sized sausages at a temperature of 80 degrees for about an hour, large ones - at least two. It is recommended to fry them again in smoke for an hour. Such a dish is perishable, it can be stored for no more than three days.

How to cook at home?

This dish is proper preparation can be stored for one and a half months. The recipe at home is very similar to fried version. But it is necessary to fill them more tightly, chop the shell and send for precipitation for five hours.

Next, salami (sausage) should be smoked in hot smoke (at least 80 degrees) for an hour, then boiled for the same amount of time and smoked again at a temperature of 40 ° C. Next, the loaves should be dried in a dry and cold room for a week. Tasty and fragrant dish ready.

How to cook salami at home?

This species holds the record for shelf life (up to four months), subject to all the rules of preparation. Raw smoked salami sausage at home is made for a long time.

For cooking, you will need three and a half kilograms of meat from adult pigs and seven-year-old bulls, which is taken from the scapular and rear parts ink. Peel it from the veins and tendons, cut into large pieces, salt and leave for a week in the refrigerator. Pass the meat through a meat grinder. The hole diameter must be at least 4 mm. IN minced meat put spices, a little flour, half a glass of sugar and thirty grams of solution Add bacon cubes (about three kilograms) and mix gently.

Fill the sausages with minced meat very tightly, chop the shell and leave them to settle for a week in a cold place. After that, the loaves can be smoked for about three days in a cold way with dry smoke.

Hang sausages for a month to dry in a clean, dark and ventilated room. The temperature should be no more than ten degrees. On the surface of the sausages, the appearance of a white dry coating is characteristic. Moisture in the final product should not exceed thirty percent. Otherwise, it may be damaged.

Salami sausage is a great cooking option meat dish. Each housewife can choose the recipe on her own, supplementing it with a combination of various seasonings and cooking methods.

Salami - popular view sausages for sandwiches and pizza. She is different from traditional sausage its rigidity and specific taste and aroma. Let's figure out what salami is made of, why it has such a taste and why salami is so hard.

Salami is a type of hard cured sausage made from fermented and air-dried meat taken from the same or different animals. It is believed that salami was first produced in southern Europe, because. after cutting, salami could be stored for up to 40 days when room temperature.

What is salami made from?

Not always salami is made from only one type of meat, some salami can be made from several types of meat. The main types of meat used to make salami are:

• pork,
• beef,
• venison,
• turkey,
• goose,
• donkey,
• horsemeat.

In salami, in addition to the meat itself, various ingredients are added to give exquisite taste and aroma, often inherent in a particular region:

• garlic,
• chopped fat,
• salt,
• spices (usually black pepper),
• various greens,
• vinegar,
• wine.

How salami is made

1. The first step in the production of salami is fermentation. Fermentation is that the mixture of meat is left for a day for fermentation.
2. In the next step, the meat is mixed with salt and seasonings and placed in a casing. The shell can be either edible natural or inedible cellulose.
3. The last step is drying the salami. Only cured salami is considered a finished product.

Modern salami makers use controlled fermentation. To do this, salami is hung in warm and humid rooms for a period of one to three days, so that the bacteria begin to multiply. After that, the sausage is placed in cool and humid conditions to dry and harden the salami.

The traditional production of salami does not involve a fermentation step and the salami is immediately placed in a moist and cool environment to harden.

Manufacturers add dextrose (sugar) to the meat mixture, which serves as food for the bacteria that harden the salami. When using horsemeat, sugar is not added, because. horse meat contains a lot of glycogen, which serves as a source of nutrition for bacteria.

Bacteria, processing sugar, produce lactic acid, thereby reducing the ability of meat to retain water. In addition, lactic acid is an unfavorable environment for harmful bacteria and gives salami a sharp flavor.

The taste of salami largely depends on how and how well these bacteria are cultivated and on the variety of other ingredients.

The curing process is affected by the environmental conditions during drying, the size and style of the shell. After fermentation, the product must be well dried. This makes the salami shell virtually airtight. white coating similar to mold or flour helps prevent photo-oxidation of meat and rancidity in fat.

To provide dried and cured meat natural color and prevent the growth of harmful bacteria, nitrates and nitrites are added to the product.

Raw meat is the basis of salami and for safe use initially raw meat certain factors must be met:

• salt content,
• nitrate and nitrite levels,
• dryness of fully hardened salami,
• the quality and freshness of the ingredients.

During the years of total gastronomic deficit, the overseas word "salami" was a symbol of a tasty, beautiful and prosperous life. the mighty of the world this. No one was aware that this European sausage did not have a noble origin at all. Salami was born first in Hungary, received a residence permit in hot Italy, from where it began to spread throughout the world.

What is salami

For the first time, salami was prepared in ancient times by Hungarian peasants, a little later, according to their recipes, Italians began to dry sausage. History has not preserved the exact date of the appearance of dry-cured sausage for posterity. Translated from the language of the temperamental inhabitants of the European peninsula, “salami” (salame) is “sausage”. forced long storage meat products without the use of refrigerators (what refrigerators were at that time), at room temperature dictated the features of salting and curing sausages and hams.

Today, the Italian dry-cured salami sausage differs from its counterparts in a special aristocracy. In her classic recipe very few ingredients: minced pork, salt and black pepper. This sausage differs not at all in fine grinding of fat, as in servelat, with which it is often confused. In the Neapolitan dialect, this chopping process with a knife sounds musically a punta e "curtiell. In order for the dry-cured sausage to ripen, it takes at least forty days, the temperature is not higher than 15 degrees, and the humidity is 60-70 percent. Distinctive feature salami is a thin shell of white mold (penicillium).

What is salami

In modern Italy, each region can be proud of its own kind of salami. The assortment of this dry-cured sausage is divided into groups according to the most characteristic features: types of fat inclusions (fine, pink, white or large), the degree of meat grinding for minced meat (large, medium or small) and the spices used (garlic, wine, herbs, pepper, etc.).

Milano salami is recognized as the most popular type of salami in Italy. Minced meat consists only of pork, in the rarest cases, a little beef is added. This type of salami is prepared in the vicinity of the center of world fashion - in Milan. This type of sausage is distinguished by tender garlic taste, it is not as salty as all other salami. Most often, this sausage is used to make Milano pizza, added to soup or used as a cold appetizer. .

Salami "Napoli" - Neapolitan sausage, with fine pink fat, sweetish in taste, not spicy, with a smell of smoke. Usually eat such sausage with Italian bread focaccia and white pizza.

The Hungarian salami is the progenitor sausage of modern numerous descendants. spicy taste sausages, unsurpassed flavor jerky and petty pork fat give this type of salami a special chic. Hungarian salami is added to different types of pizza and meat salads.

Salami "Felino" comes from Parma, this sausage is especially revered by Italians, as it is made according to a unique recipe from lean pork. The use of only black pepper as a spice, natural shell And delicate taste bring this variety of salami into the category of delicacies. That is why it is served as an independent cold dish on a meat plate.

Salami "Pepperoni" is not only "Italian" from Calabria, this type of sausage is very popular in the USA, where local features have been added to the recipe. The Italian version of spicy salami with pepper is prepared only from pork, Americans add both chicken and beef to minced pork. Pepperoni is often used in spicy pizza recipes to order an American dish in Italy, they say salame piccante or salamino piccante. If the order sounds like pizza alla diavola, the waiter will bring a pizza with pepperoni, that is, with spicy sausage, from the devil.

Ventricino, Cheliso, Spianata Romana, Montana, Vilani, Nastrano… You can't count all the names of Italian salami. Each of them will be distinguished by a hot temperament and a feature inherent only to her alone.

What do you eat salami with?

Dry-cured salami sausage goes well with Italian bread, tortilla with focaccia spices, mature cheeses Parmesan (Parmigiano), Reggiano, Grana Padano. Many types of salami are used in sandwiches and in the preparation of pizza, which is named after the type of salami. With this dry-cured sausage they cook variety of salads, snacks, cook soups and stews.

Zhanna Pyatirikova