There are dozens more whole muscle salumi we could dive into, but those are some of our favorites. For optimum freshness, they should be sliced to order — although pre-sliced flatpacks have come a long way and now offer a delicious, on-the-go solution.

All salami are part of the salumi family, but not all salumi are salami. Got it? Salami is the plural of salame, and refers to meat that is ground, seasoned, stuffed in a casing, and left to cure.

The curing can be controlled with the use of chemical additives, or simply nudged along with natural additions such as celery salt.

The meat can be chopped finely or coarsely, depending on the regional traditions. There are countless salami styles, but here are some of the most common:.

The exterior of the sausage blooms with a specific type of mold that plays multiple roles in the curing. The mold ensures no bad bacteria take hold in the salami, and prevents the meat from drying out too fast.

This white mold is perfectly edible, but many producers prefer to wipe it off and apply a thin coat of rice powder to the salami — deemed more consumer-friendly.

The thickness of each slice depends on your taste — but make sure to let the slices rest at room temperature for a few minutes for their flavors to bloom.

Unlike their cured counterparts, these products have a shorter shelf life and require refrigeration. The following spice and herb combination can be found in some recipes: spices: spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.

To make 1 kg sausage about 1. Available from Amazon. It makes me want to read the book. Rob makes an excellent point as well and you both have me interested.

I would like Rob to offer his alternative as well. You all are wonder for the world of hands-on cooking. Just good old Sea Salt.

Can you tell me why it is different Now? I make Home made sopressata, and let it alone for a year before I eat it. And all we use is a good amount of Sea Salt.

Thank you. Regards Rob Pecchenino. Marianski provided a very good explanation in his meat curing book as to why we need to use those.

I noticed that it wasnt listed on the ingredient list. The answers, in order, are No, Not necessarily, and Yes. This is also counter productive as the goal is remove the water quickly to prevent pathogen growth.

Dear Mr. Because grams equals only about one pound Do you mean with regard. To the. Amount of meat the numerical amount means pounds for example the may mean.

Three pounds and the May mean 2 pounds???? Once again thank you very much for your help Respectfully Anthony Mastriano.

The recipe is for 1, grams or 1 kg of meat, this is not a mistake. Then weigh it. It will be more like 2, grams or something like that, an uneven number.

What you would do then is simply take every other ingredient like curing salt, salt, spices, etc. For example, instead of 3. This is it. The way you have a lot of flexibility with regard to the quantity of sausage you are making.

My grandson loves salami and I promised him I would find a really good recipe that we could make using venison. I think this will fit the bill nicely.

Homemade Salami Milano. Pairing and Wines The perfect marriage for Salame Milano can only be with the michetta bread, but a fresh and unusual alternative is matched with a salad of red chicory cut into strips with diced apple and raisins, all seasoned with balsamic vinegar and extra virgin olive oil.

Also excellent with a milk roll, a light mustard base and a slice of tomato. Salami Milano can be accompanied with a good Valtellina Superiore GCDO, or with a Valcalepio Rosso boasting an ethereal aroma and a persistent flavour with light hints of black cherry.

The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production. 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. More than volatile compounds have been identified in different types of dry-fermented sausages.

Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colourings, flavourings, antioxidants and acidifying cultures.

The use of coriander essential oil in salami has been shown to increase the higher synthetic antioxidant effect of butylated hydroxytoluene , which delays lipid oxidation and the rancid aroma and taste that come with it.

Many Old World salami are named after their region or country of origin—such as Arles , Genoa , Hungarian , and Milano salami.

Many are flavored with garlic. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing.

Naples-type salami is also a popular Southern Italian dry fermented sausage made of coarsely minced pork meat. Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.

Dry fermented sausage 'salami aeros' is an important product of the Greek meat industry with an annual production of about 10 tons.

In the Netherlands, the most popular Dutch products are finely chopped salami, Cervelat , Snijworst with high fat content and rind added , Boerenmetworst which is coarsely chopped , and chorizo which is less spicy than the Spanish product.

There are many aspects of salami that can be considered both negative and positive to human health. Salami has been found to be a possible allergen to some people due to the use of penicillium species mold starter during the drying and curing portion of processing to add flavor and stop growth of undesirable molds.

These molds occur predominantly in the skin of salami. Fermented pork back fat that is used to make salami has very high saturated fatty acid and cholesterol content, which are popularly believed to increase the risk of heart disease and pancreatitis.

Olive oil contains far more monounsaturated and polyunsaturated fatty acids, so this substitution purportedly creates a healthier product.

Salami where extra virgin olive oil was substituted for the pork back fat has been shown to have a lower pH of around 5. In , there was an outbreak of Escherichia coli O with 17 cases all occurring from the consumption of pre-sliced salami that was processed by one company.

A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations, and there was no evidence of contamination after processing.

Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and produce toxins. Some fungi that are not harmful to humans, such as those that are formed on the surface of dried salami, are an indication of maturation after ripening.