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Bookmark or Share- Salumi 101: Your Guide to Italy's Finest Cured Meats - Serious EatsAmerican shoppers are likely most familiar with the sausage-style dry-cured, or hard, salami—the porky, oblong soppressata of southern Italy, the charmingly diminutive cacciatorini once favored by hunters, Tuscany's fennel-scented finocchiona, even "pepperoni"—though, in Italy, an order of peperoni will get you sweet peppers, not the salame ...
- Salami - WikipediaNaples-type salami is also a popular southern Italian dry fermented sausage made of coarsely minced pork meat. [31] In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. [ 31 ]
- Homemade Salami - Easy and Delicious! - TheCookfulThe great thing about making sausages at home is that you can control exactly what goes into them. This salami is a great example. We’re giving you instructions below for making salami without a sausage stuffer, but there’s also info for using a stuffer as well.
- Different Types Of Salami And How To Tell Them Apart - Volpi FoodsIf you ever find yourself in a “salami” vs. “salume” debate, just know that you’re actually both right! The three main components that set different types of salami apart are the ingredients, how the meat is cut and the way it is prepared. Some salamis use a blend of spices to create complex flavors, while others are a bit simpler.
- Different Types of Cured Sausage - Eat Cured MeatFresh sausage is seasoned raw meat that you cook on a grill, bake, or by other means. All the below-cured sausages/salami are ready to eat. Here is a breakdown of the four types of cured sausage/salami.
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