What is Salami made of?

A true salami is made from pork meat which is cured dried and minced the spices which give it flavour are added during the curing process and the meat is usually smoked although not always. Any other product that is called salami is not truly salami and that includes chicken. Beef is often used as is in some countries Camel meat (don't turn your nose up it is really tasty) German salami is good but Italian and French are better.

Salami is made by chopping meat and spices and stuffing them into a casing. The resulting meat is cured, usually through a process of drying and smoking. Once cured, a salami can be stored at room temperature until it is cut open. The curing technique ensures that meat is available year round. Several meats are cured in this way, since the casing makes a convenient wrapper for the meat.

Salami

Uncooked, but safe to eat raw thanks to an extensive curing process, salami is the most beloved of all Italian sausages. Each Italian region makes salami in a different way, flavoring it with different seasonings and curing it according to local customs. Generally, unique salami produced in any one area is available throughout Italy. Some examples include:

Finocchiona

A thick salami typical of Tuscany. Fennel seeds, garlic, and wine are added to lean meat from the pork shoulder and fat from the cheeks. Finocchiona is aged to develop flavors for as long as five months.

Genoa Salami

A rich, fatty salami named after Genoa, flavored with white peppercorns.

Cacciatori

Produced mainly in Lombardy, small Cacciatori are aged briefly and have a mild flavor. They are mainly made with pork and beef mixed with pork fat. Their scent is very appetizing.

Neapolitan Salami

This sausage is unique because spicy chili flakes are added to the mixture of pork meat and fat. The salami is smoked and cured for two months, causing it to develop a sharp, spicy flavor.

Generally, salami is made of ground pork meat and fat, and seasoned with ingredients that give it a unique taste, such as fennel seeds, black or pink peppercorns, or hot chili flakes. It is enclosed in a casing to lock in flavor, then air-dried in a cool place, where it is left to age and deepen its flavor. The curing period can last as long as one year for big, thick salami, or just a couple of weeks for smaller ones.

A good salami is characterized by an intense aroma, a reddish color, and a slight saltiness. In addition, it should feel compact yet tender; if it is too soft, it is too young and needs to be matured to the right point, while salami that is too hard has lost too much moisture. With the casing intact, salami will keep for a long time, but once it has been cut, it should be kept refrigerated for two to three weeks or it will dry up. Salami is best served at room temperature in antipasti platters, soups, pastas, and sandwiches.

all kinds of meats. salami is ground and stuffed meat pleasure with spices.

you can have beef, pork, even chicken - it just depends on the individual salami

drrrrrr salami

Piggies

Pork and beef.

pork,chicken and beef

fat and pigs. But it's hmm-hmm good!

salamanders