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

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Salami refers to a cured meat, often sausage. The word "cured" refers to a preservation method mainly using salt, which draws out the moisture of a food product and increases its longevity. Salami is fermented and air-dried, and it's almost always made of pork. For the record, there are hundreds of varieties of Italian salami - so we'll just be covering the ones you'll most likely find at the store. Additionally, even the most traditional types of salami can be made in different ways across Italy - just know that it's all good, and you can't go wrong! a b c d e f van Schalkwyk, D.L.; McMillin, K.W.; Booyse, Mardé; Witthuhn, R.C.; Hoffman, L.C. (May 2011). "Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok ( Antidorcas marsupialis), gemsbok ( Oryx gazella), kudu ( Tragelaphus strepsiceros) and zebra ( Equus burchelli) harvested in Namibia". Meat Science. 88 (1): 36–44. doi: 10.1016/j.meatsci.2010.11.028. PMID 21185658.

a b c d e f g Söllner, Kerstin; Schieberl 6irst2=Peter (9 April 2009). "Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches". Journal of Agricultural and Food Chemistry . 57 (10): 4319–4327. doi: 10.1021/jf900402e. PMID 19358532. {{ cite journal}}: CS1 maint: numeric names: authors list ( link)Assorted Italian salami Finocchiona salami Ticinese salami and salametti Salami varieties include this smoked Westphalian salami with added Camembert cheese culture Nduja, spianata salami, pepperoni, red onions, peppers, mozzarella with a garlic & parmesan crust. Add a side of Bolognese sauce for 1.95 Lightly semolina dusted & deep fried calamari, king prawns, whitebait & scampi with garlic mayonnaise Debret, Chelsea (13 November 2021). "History of fermentation around the world". sfgate . Retrieved 19 June 2023. Toscano, prosciutto, soppressata, oh my! We've got the ultimate guide to navigating the Italian salami aisle.

Salami belongs to the group of southern European meat specialties referred to as salumi, together with prosciutto, coppa and pancetta. Hui, Y. H, ed. (2007). Handbook of Food Products Manufacturing. doi: 10.1002/0470113553. ISBN 978-0-470-11355-4. Spianata is a well-known flat-shaped cold cut made from lean pork meat derived from the thigh and chopped with the point of a knife, mixed with lard cubes. Place in the oven, which has been warmed to its maximum setting, and bake for 5 to 12 minutes. The amount of time it takes to bake a pizza depends on the temperature and whether you use a pizza stone or pizza steel. Here’s how to make your pizza at home. Calabrian Spianata sausage can be served on platters, with sandwiches or can be used in many recipes. Cut into stripes, you can use it to enrich pasta, pizza or also quiches. Its intense aroma is bound to impress! 'Nduja from SpilingaFor a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria. Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview, in: International Food Research Journal 23(2): 429-445 (2016) Pizza recipe with Spianata Calabrese Piccante. A delectable speciality made with Calabrian salami. The Spianata Calabrese Piccante contains 5 to 10% fiery Calabrian chilli, as the name suggests. Calabria’s “Calabrese Piccante” chilli variant is a circular, medium-caliber chilli. 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? 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.

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 In other words, is an antipasti option with the pungent flavour of hot chilli pepper, a characteristic that is unmistakable in this salami. Cold cuts and sausages are part of our country’s farming tradition. Meat was a precious good and wasting it was out of the question. Making cold cuts and sausages was a way to preserve meat in a natural way and salting, drying and aging techniques evolved over time, until they became an actual art form. 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.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). [31] In Russia, typical products are Moscow-type and Russian-type salamis made from pork and beef meat. A particular feature of Moscow-type salami is the large size of fat particles (7–8mm) that give the sausage a rough cover. [31] Health effects [ edit ] Salami (like other salumi) are very high in saturated fat 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. [26] Semi-ripened salami will maintain its flavour for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient rancidity. [26] The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage. [26] The main cause of flavour deterioration in dry-cured sausage is rancidity, though the possible formation of other off-flavours, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality. [26] In Germany, Westphalian salami is made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, and is a smoked, firm, sliceable product with a distinctly fermented/sour flavor. The sausages are stuffed into large-diameter casings and ripened by lowering the temperature from 24°C to 12–14°C until a water loss of 25% is obtained. [31]