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salami – coolinarism
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salami

salami

Although the exact origin is unknown, there is evidence that fermented sausages were made in the Mediterranean region more than 2000 years ago and this was the prevalent method to preserve in Roman and Greek times.

The meat was cured with salt. In fact Salami derives from the Italian salare meaning to salt. Roman Legionnaires were often paid with salt, hence the word salary which also comes from salare. Often other herbs and spices would be added as well. Originally salami was made only from pork, but more recently other meats including beef have been used.Today it is eaten as an antipasto before a meal or sliced and eaten cold with a salad or sliced and added to a casserole or a panino,
Historically, salami was popular among Southern European peasants because it stores at room temperature for up to 30–40 days once cut, potentially supplementing a meager or inconsistent supply of fresh meat. Ingredients of salami: minced fat, salt, spices, usually white pepper,various herbs, vinegar,wine

reference: various         image: stockphoto 2015

The maker usually ferments the raw meat mixture for a day, then stuffs it into an edible natural and hangs it up to cure. Higher temperatures 60 °C stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked. Makers often treat the casings with an edible mold Penicillium culture,

Countries and regions across Europe make their own traditional varieties. Téliszalámi is known all over the world as Hungarian salami.The first salamis to be produced in Hungary came from Szeged on the river Tisza in the south of the Great Plain in 1883. Márk Pick decided to make a certain type of Italian sausage that was at the time unknown in Hungary. The high-quality, ground paprika and the onions grown on the southern edges of the Great Hungarian Plains Alföld, increased the urge to experiment. After a while, the Pick salami ceased to bear any resemblance to the Italian version, since Hungarian butchers worked to give it a typically Hungarian flavor,

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