2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
As much as we try to deny man's need for meat, the fact is that for thousands of years, meat has been a fundamental food product that has saved countless lives from starvation throughout history. That is why our ancestors once did everything necessary to preserve the taste and durability of meat for a long time, as a result of which it appeared salami.
Salami is not a designation for a particular product. Over time, many different types of salami appear in different countries, but they are prepared on a common principle. Salami is usually prepared from salted fermented or dried meat from different animals, often with the addition of spices in different proportions and types depending on the specific salami recipe. Salami can be made from pork, beef, beef, horse, lamb, poultry and even fish or a mixture of 2 or more types of meat.
Traditionally, however, salami is a patent of the Italian peasants, who once invented the cunning technology for salted and dried meat, which in some cases can remain durable for up to a year at room temperature. In fact, salami is a collective term for all types of sausages, wrapped in various animals or synthetic (already) "intestines".
The Italian term for these foods is insaccati. The etymology of the word " hello ”We can find from the Latin word“Salumen”, which is the concept of a combination of salted meats. In our country, Turkey and Romania, the products are known as "salami", in Hungarian - "eszalámi", and the French word for these delicacies is "saucisson".
Today, many countries such as Italy, France, Hungary, Germany, Belgium, Denmark and Spain have their own recipes for uniquely delicious salamis, but we must recognize that the most important contribution is made by Italian culinary masters who have been perfecting and developing since time immemorial. recipes for Italian salami. It is believed that such products began to be produced long before the Roman Empire.
Deep traditions in the production of hello there are many more countries, such as Croatia, the Czech Republic, Slovakia, the Netherlands, Luxembourg, Greece, Romania, Macedonia, Bulgaria, Serbia, Poland, Ukraine, Russia, and Turkey.
Today, salamis are so numerous as a species that we will hardly be able to talk about them all day. In general, salamis can be made from minced or minced meat, long-lived or short-lived, boiled, dried, etc., from one type of meat or a mixture of several. Quite often the traditional recipe for hello also requires a bacon additive, which preserves the juicier taste of the product during and after drying.
Types of salami
Sausages are generally short-lived and long-lasting, as are other types of sausages. Popular types of salami in our country are the bacon, which has a traditional place on the Bulgarian table and different types such as Kamchia, Beef, Hamburg, Delicatessen.
The modern culinary industry has quite "degenerated" some of the recipes for hello. It is a well-known fact that a large part of sausages emphasizes various mixtures, which can be defined as a kind of "melange" of synthetic swelling products, flavorings, stabilizers and preservatives, animal fats and even animal waste products such as cartilage, skin and so called
Generally speaking, the last thing that predominates as a quantity in these products is the percentage of real meat. Fortunately, however, quality salamis can be found without problems in a huge range of flavors and types - smoked delicacies, bacon and semi-bacon, sausages, raw dried sausages, etc.
Among the most popular Italian salamis are Milanese salami, Pepperoni, Genovese, Ventrichina, Felino, Chorizo, Finocchiona, Napoletano, Kulatello and others.
Felino is one of the most famous traditional salamis in Italy. Typical of the Parma region, Felino is an irregularly shaped dry salami that is prepared in about 3 months. Finocchiona owes its name to a fragrant mixture of seeds (finocchio), which are a mix of spices. It is prepared from finely minced pork and fat, and the 10-inch salami is dried for about 3-4 months. It has a pronounced spicy taste and is served in thick slices.
It's flying hello small in size, reddish in color and spicy in taste. It is quite reminiscent of the native sausage in taste, as well as its sister - the Italian salami Pepperoni. Unlike it, however, Napoletano is made only from pure pork and little fat. The taste of Pepperoni is a combination of pork, beef and more bacon.
One of the most revered Italian salamis is Ventrichina. This delicacy comes from the village of Kronyaleto in the province of Teramo and is made from pure pork, with the addition of bread, garlic, orange peel, sweet and hot peppers and rosemary. Culatello, on the other hand, is a ham delicacy, a trademark of the northern part of the province of Parma - Bassa Parmense, which has a humid climate and thick fog, which determine the taste of Culatello.
Selection and storage of salami
Buy only salamis that are well packaged and with clearly mentioned information about the manufacturer and expiration date. Store salami in the refrigerator, carefully placed in a suitable package, because if they are found, they will spoil faster.
Culinary application of salami
Many salamis around the world are prepared with the addition of hot red pepper or chili, which makes them even more appetizing and delicious and helps these sausages to gain great popularity - after all, fans of hot are numerous. In addition, salt, various spices such as red, red and white pepper, garlic, in some cases wine, various herbs and vinegar are also used as natural flavorings in salami.
On the other hand, ready-made salamis are included in countless home-made recipes. One of the easiest and most delicious is just to bake potatoes in the oven with a kind of salami and spices to your liking. In our country, putting salami in pots is a tradition, but most often we eat hello on a sandwich or as an appetizer for wine and other types of alcohol and in various pasta sauces. Many appetizing salads can be prepared with salami, such as the Italian one, for which we also offer you a recipe.
To prepare it, boil a packet of pasta and drain them. Transfer them to a bowl and mix them with boiled about 15 mushrooms and 2-3 carrots, boiled and diced 400 g chicken, 200 g sausage, chopped fresh tomatoes. Everything is seasoned with a little olive oil, vinegar, salt and pepper to taste. Garnish with boiled eggs, lemon juice, grated cheese and spread on a plate. The Italian salad is served with a little chopped fresh basil or parsley and a spoonful of mayonnaise.
Harms from salami
In fact, sausages, including salami, are increasingly being cited as one of the most harmful foods, contraindicated for many people suffering from certain diseases. This is due to the fact that in most sausages, frankfurters and salamis are often used so-called. hidden fats that are disguised with the help of dyes and flavors. Quite often meat producers use the so-called. transgenes. 90% of sausages, sarfalads, salamis consist of transgenic soy.
Separately, it is well known that fatty and salty meat accelerates the aging process of the cell and contributes to the emergence of cardiovascular disease. Salt, often called "white death", raises blood pressure, disrupts the acid-salt balance in the body, contributes to the accumulation of toxins in the body.
