Spianata from Calabria, Typical Italian Spicy Salami with hot Chili, Half, Salumi Pasini, 900 gr

Product Information

Assorted Italian salami Finocchiona salami Ticinese salami and salametti Salami varieties include this smoked Westphalian salami with added Camembert cheese culture

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

Pizza with spicy Spianata Recipe

Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing has been around for thousands of years. [5] Environmental conditions dictate what food processes are used, as seen in the Mediterranean and southern Europe, where "meat products are dried to lower water activity (Aw) values, taking advantage of the long, dry and sunny days, while in northern Europe, fermented sausages require smoking for further preservation." [6] Nduja, spianata salami, pepperoni, red onions, peppers, mozzarella with a garlic & parmesan crust. Add a side of Bolognese sauce for 1.95 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.] a b Barbut, S. (June 2010). "Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products". Journal of Muscle Foods. 21 (3): 499–580. doi: 10.1111/j.1745-4573.2009.00198.x. One of the best parts of being a salami lover is the fact that there are so many different types of salami to choose from. There are hundreds of denominations of salami hailing from every region of the world, with even more unique variations being created each day. That means you could spend your entire life touring the world one salami at a time and still never get to try them all! What is Salami?

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.

Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various kinds of salami across different countries. [ citation needed] Preparation [ edit ] The Ventricina salamis are then hung on rods, where they dry from thirty to sixty days. Once they have lost all their water content, they age from three to seven months. This salami’s spiciness is given by the bell pepper sauce which leaves an intense, but rounded flavour. Apart from using it as a sandwich filling or diced up as an appetiser, aged Soppressata can also be used to make vegetable fillings together with other ingredients. 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 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.

When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of phenolic compounds, which slow fat oxidation. [24] The pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the colour of the meat. [24] The texture is unmistakable, soft and creamy. The flavour is intense; you can feel the spiciness, but it’s not too overpowering. Let’s be honest; it’s not something for fine palates, but its flavour is truly exceptional thanks to the meat quality, the processing methods and the red hot chilli pepper.The best red hot chilli pepper for the ‘Nduja sausage is the red hot chilli pepper from the Poro mount; its pods are not very fleshy and it dries naturally during the summer months. It has the ideal degree of spiciness for cold cuts and it grows close to Spilinga, which is a must for the company’s short supply chain. Ludman, S.; Perrin, Y.; Caubet, J. C.; Wassenberg, J. (2013). "Perplexing cases of allergy to salami". The Journal of Allergy and Clinical Immunology: In Practice. 1 (1): 97–98. doi: 10.1016/j.jaip.2012.10.002. PMID 24229829. Unlike the previous salami we have discussed so far, Prosciutto is not a sausage - it is instead made from pork legs, which are cured, seasoned, and sliced into incredibly thin pieces. There are quite a few varieties of Prosciutto: crudo, which is the salt-cured, paper-thin delicacy Americans are most familiar with - and cotto, which is very similar to ham. We love to eat Prosciutto crudo in tons of ways, from simply making an appearance on an antipasti platter to making its way into salads, pastas and more. Prosciutto cotto is great on sandwiches, like Giada's France Meets Italy sandwich! Mussels, squid, prawns, smoked salmon, fish of the day, chilli, garlic, tomato & white wine sauce, bread

a b c d Lorenzo, José Manuel; Bedia, Mario; Bañón, Sancho (1 March 2013). "Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage". Meat Science. 93 (3): 614–620. doi: 10.1016/j.meatsci.2012.11.006. PMID 23273472. salami". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 25 February 2020.With your hands, form the pizza dough into a round, thin pizza. It’s best to avoid rolling out the dough using a rolling pin. The pizza is less airy and does not bake properly when the dough is rolled out.