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The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in central Europe, with adapted manufacturing procedures. [7] At that time, it was largely consumed by the wealthy, as meat in general was very expensive. [1] A salami shop in Italy
Ventricina is a kind of salami which is now considered one of the finest, since, unlike in the past, it is now only made from the most refined pork cuts. The meat is coarsely minced and seasoned with a spice mix as well as spicy red hot chilli pepper, either as powder or concentrate. The mixture is then left to rest, so that all flavours can bind together, and then it is filled and tied.a b c d e f g Söllner, Kerstin; Schieberl 6irst2=Peter (9 April 2009). "Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches". Journal of Agricultural and Food Chemistry . 57 (10): 4319–4327. doi: 10.1021/jf900402e. PMID 19358532. {{ cite journal}}: CS1 maint: numeric names: authors list ( link) Pancetta, which is lovingly often referred to as "Italian bacon," is a wonderfully rich product from the pork belly that's salt-cured and aged. Unlike bacon, pancetta can be eaten in its raw state - it's equally delicious eaten that way, or eaten cooked. Raw pancetta is best eaten in the thin-slices as opposed to the diced pieces that are intended for cooking. Giada uses pancetta in a multitude of recipes to impart that rich, salty pork flavor into food.
Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is ground (usually coarsely) and mixed with other ingredients such as salt, sugar, spices, pepper and, if the particular salami variety requires it, lactic acid bacterial starter culture. [ citation needed] Fermentation [ edit ] Sinha, Nirmal K. (2007). Handbook of Food Products Manufacturing, 2 Volume Set. John Wiley and Sons. p.252. ISBN 9780470049648. The modern dry-fermented sausage was apparently invented around 1730 in Italy, being later adopted around 1780 by the German countries...
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a b c "Salame"[Salami] (in Italian). Culinary Heritage of Switzerland . Retrieved 27 January 2023. Era un cibo consumato dai benestanti, come apprendiamo da un testo scritto nel 1767... [...] I salametti, piccoli salami, erano vantaggiosi perché richiedevano minor tempo di maturazione.[It was a food consumed by the wealthy, as we learn from a text written in 1767... [...] Salametti, small salami, were advantageous because they required less time to mature.] Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward. [25] Szegedi téliszalámi, a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. [25] The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it. [31] This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months. [31]
Salami belongs to the group of southern European meat specialties referred to as salumi, together with prosciutto, coppa and pancetta.Ventricina is a traditional salami from Abruzzo and Molise, but it’s very widespread in Lazio, too. The name Ventricina is reminiscent of the word ‘ventre’, the pork bowels which were used to fill and preserve the meat mixture. What exactly is spicy Ventricina salami? Lightly semolina dusted & deep fried calamari, king prawns, whitebait & scampi with garlic mayonnaise
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