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Salami is cured sausage, fermented and air-dried. Salami may refer specifically to a class of salumi (the Italian tradition of cured meats), where an individual sausage or style of sausage (e.g. Genoa) would be referred to with the singular Italian form salame. Alternatively, in general English usage, salami may be singular or plural and refer to a generic style or to various specific regional styles from Italy or elsewhere, such as France or Germany. The name comes from the Latin/Italian root sal-, meaning 'salt'. Download high resolution version (1200x829, 269 KB) Salami This image shows a salami. ...
Download high resolution version (1200x829, 269 KB) Salami This image shows a salami. ...
In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ...
This article is about the prepared meat. ...
For other uses, see Fermentation. ...
Salumi (sing: salume) are Italian meat products which are usually cured and predominantly made from pork. ...
Historically, salami has been popular amongst Italian peasants due to being a meat product able to be stored at room temperature for periods of up to a year, supplementing a possibly meagre or inconstant supply of fresh meat.
Ingredients of salami
A traditional salame (singular), with its typical marbled appearance, is made from one or more of the following meats: - chopped beef, pork, venison, poultry, goose, lamb, goat.
Additional ingredients include: For other uses, see Beef (disambiguation). ...
The raw meat mixture is usually allowed to ferment for a day and then the mixture is either stuffed into an edible natural or non-edible artificial casing and hung to cure. The casings are often treated with an edible mold (Penicillium) culture as well. The mold is desired as it imparts flavor and prevents spoilage during the curing process. Most salami have the mold or the casing removed before being brought to the United States market. Purists insist that the mold should be left intact. For other uses, see Wine (disambiguation). ...
For other uses, see Salt (disambiguation). ...
Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ...
For other uses, see Spice (disambiguation). ...
In anatomy, the intestine is the segment of the alimentary canal extending from the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine. ...
For other uses, see Paper (disambiguation). ...
This article is about the fungi known as molds. ...
Species Penicillium bilaiae Penicillium camemberti Penicillium candida Penicillium claviforme Penicillium crustosum Penicillium glaucum Penicillium marneffei Penicillium notatum Penicillium purpurogenum Penicillium roqueforti Penicillium stoloniferum Penicillium viridicatum Penicillium verrucosum Penicillium commune Penicillium is a genus of ascomyceteous fungi that includes: Penicillium bilaiae, which is an agricultural inoculant. ...
More modern (but still traditional) mixtures include additional ingredients to assist in the fermentation process. These ingredients aim to take the guesswork out of traditional curing and can be found in many of the finest salami varieties in the world, although some producers eschew the nitrates and nitrites due to health concerns.
Photo of powdered milk Powdered milk is a powder made from dried milk solids. ...
A space-filling model of glucose Glucose, a simple monosaccharide sugar, is one of the most important carbohydrates and is used as a source of energy in animals and plants. ...
Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ...
Fermentation starters (called simply starters within the corresponding context) are preparations to assist the beginning of the fermentation process in preparation of various foods and fermented drinks. ...
This article deals with the molecular aspects of ascorbic acid. ...
Sodium nitrite, with chemical formula NaNO2, is used as a color fixative and preservative in meats and fish. ...
Made of Porn and sex things Inhalation respiratory irritation Skin May cause irritation. ...
Varieties of salami Varieties of salami include: Image File history File links No higher resolution available. ...
Image File history File links No higher resolution available. ...
For other places named Westphalia, see Westphalia (disambiguation). ...
Country of origin France Region, town Normandy, Camembert Source of milk Cows Pasteurised Not normally Texture Soft-ripened Aging time at least 3 weeks Certification Camembert de Normandie AOC 1983, PDO 1992 Camembert is a soft, creamy French cheese. ...
Many Old World salami are named after the region or country of their origin. Examples include Arles, Genoa, Hungarian and Milano salame. Many are flavored with garlic. Some types — including a few varieties from Spain, most Hungarian types, and southern Italian styles (such as pepperoni, derived from salsiccia Napoletana piccante) include paprika or chili powder. Varieties are also differentiated by the coarseness or fineness of the chopped meat as well as the size and style of the casing used. Genoa salami is a variety of dry cured Italian sausage commonly believed to have originated in the area of Genoa. ...
This article does not cite any references or sources. ...
Supermarket Sopressata salami. ...
The Old World consists of those parts of Earth known to Europeans, Asians, and Africans before the voyages of Christopher Columbus; it includes Europe, Asia, and Africa (collectively known as Africa-Eurasia), plus surrounding islands. ...
Coordinates Administration Country Region Provence-Alpes-Côte dAzur Department Bouches-du-Rhône (Subprefecture) Arrondissement Arles Canton Chief town of 2 cantons: Arles-Est and Arles-Ouest Intercommunality Agglomeration community of Arles-Crau-Camargue-Montagnette Mayor Hervé Schiavetti (PS) (2001-2008) Statistics Altitude 0 m–57 m (avg. ...
For other uses, see Genoa (disambiguation). ...
Type Anti-tank Nationality Joint France/Germany Era Cold War, modern Launch platform Individual, Vehicle Target Vehicle, Fortification History Builder MBDA, Bharat Dynamics (under license) Date of design 70s Production period since 1972 Service duration since 1972 Operators 41 countries Variants MILAN 1, MILAN 2, MILAN 2T, MILAN 3, MILAN...
This article does not cite any references or sources. ...
Capsicum fruit which comes in various shapes and colours can be used to make paprika. ...
Chili powder (also called chili mix) is a spice mix consisting of various ratios of dried ground chile peppers, cumin, garlic, and oregano. ...
In the United States, traditional salami are either imported or referred to as an "Italian Salame", the protected term for salami made in the United States.
One of the most expensive and well-regarded types of salame, the Felino, brings a great amount of money to the local industry of the province of Parma and the Emilia-Romagna region in general. There is a small statue in the town of Felino dedicated to the pig. According to the inscription on the statue, the people of these areas brought out the best quality of the pig to create the grandest of all pork-derived products in Italy if not in the whole known world: the Salame di Felino and Prosciutto di Parma (Parma-style cured ham), showing how much pride and dignity Italians have for these traditions.
In Sicilian oral lore, salami is said to have been the favorite cured meat of Jesus Christ.
Manufacturing process
 Curing saucisson sec (French salami) Though uncooked, salami are not raw; they have been prepared via curing. The term cotto salame refers to salami cooked or smoked before or after curing. This is done to impart a specific flavor but not to cook the meat. Before curing, a cotto salame is still considered raw and is not ready to be eaten. Most kinds of salami made from donkey or ox are considered "cotto". Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 132 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 132 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Salami are cured in warm, humid conditions in order to encourage growth of the bacteria involved in the fermentation process. Sugar is added as a food source for the bacteria during the curing process, although it tends not to be added to horse meat due to the latter's naturally high levels of glycogen. Lactic acid is produced by the bacteria as a waste product, lowering the pH and coagulating and drying the meat. The acid produced by the bacteria makes the meat an inhospitable environment for other, dangerous bacteria and imparts the tangy flavor that separates salami from machine-dried pork. The flavor of a salami relies just as much on how this bacteria is cultivated as it does on quality and variety of other ingredients. Originally, the bacteria were introduced into the meat mixture with wine, which contains other types of beneficial bacteria; now, starter cultures are used. The whole process takes about a 36 weeks, although some age it more for additional taste, and some can cut it down to about 24 weeks for a sweeter taste. This article does not cite any references or sources. ...
The curing process is determined by the climate of the curing environment and the size and style of casing. After fermentation, the sausage has to be dried. This changes the casings from being water-permeable to being reasonably airtight. A white covering of either mold or flour helps prevent the photo-oxidation of the meat and rancidity in the fat.
Under some conditions the nitrate probably comes from the breakdown of proteins. Salt, acidity, nitrate levels and dryness of the fully-cured salami combine to make the raw meat safe to consume.
See also Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit primarily from pork. ...
Advanced Meat Recovery (AMR) is a slaughterhouse process by which residual meat trimmings are extracted from bones and other carcass materials. ...
Peperami is a pork sausage snack manufactured by Unilever. ...
References - Making Salami by Len Poli, Sonoma, California
- Jim Bacus "Utilization of Microorganisms in Meat Processing - a handbook for meat plant operators", Research Studies Press
- Campbell-Platt, G and Cook, P. (Eds) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow
- Darby W.J et al "Food: the gift of Osiris", London 1977
- Gou P. et al "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996
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