Salami

The salami ( salame from Italian, sausage salt ',' salted pork ' to Latin salare, salt ') is a permanent type of sausage. It is produced in many variations and fermented by specific microorganisms. The original Italian Salamis always contained donkey or mule meat. Today salami is usually made from pork (pur porc ) and beef and is usually air dried. It belongs to the raw sausages.

Salamis are available as additional spices and usually saltpeter are rather coarsely chopped - but firm stuffed as the German Saveloy - and wrapped tightly with string or surrounded with a solid skin. Classically, Salamis have an off-white natural mold coating ( noble rot ).

In Italian, the individual sausage a " salame ", " salami ", however, is the plural form. In German, the Italian plural " salami " was the singular; to the plural " Salamis " was formed, also called " salami " with no extension is in use. The word " salumi ", however, referred to in Italian sausages.

The Italian salami

There are at least 40 types of salami in Italy. They differ in the grain size, the amount of pork and beef, in the time of drying and the seasoning. Originally Modena was the center of Italian cured sausage manufacturer. Today Salamis are from other regions as well famous. The further you get in the south of Italy, the smaller, grainier and sharper you meet the salami to.

The Italian salamis are all air- dried until the Salame Salame Napoli and Secondigliano that are lightly smoked.

Today is manufactured in almost every European country, salami, except the Italian Salamis significantly differ in part by the Italian varieties. The manufacturer of Salamis in other countries call their products like " the type ", for example " Milanese style" or " after Veronese Art".

For Salamis in Italy there are the following quality levels: extra prima, seconda, terza and inferiori. The classification depends on the quality of the ingredients. A " Salame extra" may only contain pork, the other qualities also beef. From this provision, there are many regional exceptions, eg in the Salame Milano, which may also contain beef.

In addition to salami, there are other hard sausage products in Italy. These include the Finocchiona, the Cacciatore, the various Spianatavarianten and Soppressata and the sausage, so the Italian Mettwürste.

Salame Felino

The name 'Salame Felino' is since March 2013 represents a protected geographical indication ( PGI / PDO) and subject to specified conditions of manufacture gem. EU regulation. She has a centuries- long history. In its present form it is originally from the small town of Felino, a good 15 kilometers southwest of Parma, but is also produced in other, situated at the foot of the Apennine mountain range places the province of Parma. Their quality is based not only on the quality of meat used, but also on the low salt content ( 2.0 to 2.8 percent ) and the air -drying maturation. Through these conditions, the characteristic spicy slightly sweet flavor can develop. For this, a climate with as little as possible fluctuating temperature, good air exchange and not to high humidity is required.

Salame Felino only consist of high quality lean meat and bacon certain pig breeds. After slaughter, the meat is not dried at below -1 ° C. The carefully freed from tendons, connective tissue and nerves meat is minced in a meat grinder (6-8 mm hole plate ) together with the bacon, then the Pökelzutaten and the spices are added: salt, saltpetre, peppercorns and garlic, if necessary, dry white wine and up to 0.3% sugar. The sausage meat is usually filled into pig intestine of about 50 cm length. Thus, in the sausage no voids or cracks, it is bound with cord in a manner typical of the variety at wide intervals. The Felino then aged usually three to six weeks, where she learns a weight loss of 25 percent. The Felino salami usually weigh 200 to 800 grams, but can also contain up to 4.5 kg to be hard. The drying and maturation time depends crucially on the weight of each sausage. Typically, Felino salami is cut with the knife at an angle approximately pepper grain diameter thick slices. If the goods are to be cut already placed on the market, so even this must be done in the area of ​​origin.

Salame Milano

Milanese salami or salame Milano is now produced almost exclusively industrial. Therefore Casings dominate with power imitation. Some tradition-conscious businesses fill the sausage mixture as before in pig caecum ( Butte ) or pig intestine ( slag), insert the fresh sausage for a few hours in brine and let it dry afterwards. They are left to rest there a day without tie off the ends. Then, about 25 to 35 centimeters long sausages covered with straws which are tightly bound with Wurstgarn. The binding is in each case typical of the variety. The Milan is tied around the length after six to eight times and some times.

The so tied sausages must now vorreifen four to five weeks. For this they are individually suspended on sticks in a room with about 18 ° C to Durchröten and drying. They are regularly washed off with lukewarm water to remove the smear layer consisting of microorganisms. If this layer does not occur, the final maturation begins in the air: the sausages are again washed, hung and aged for about six months in the fresh air.

It consists of one third of pork, beef and bacon, there are also varieties with no beef. The manufacturers prefer the meat of older pigs. After slaughtering the cooled to 1-3 ° C pork is cut into small pieces of 1 cm, rotated through a meat grinder and mixed with the chopped in frozen form bacon until all the ingredients finally present in rice grain size and are uniformly distributed throughout the mass. For this reason, Salame Milano offers a very fine-grained cut. The beef is ground separately on pieces of 5 mm and added to the pork - bacon mixture. The art of this procedure is that the white appearance of the bacon is cleanly separated from the red of the flesh.

On the other ingredients are added: salt, saltpeter, ground pepper, crushed, and then in white wine or Chianti pickled garlic. Finally, this salami places has lost up to 30 percent of weight and only weighs two to four pounds. The fat content is about 40 percent.

Salame Veronese

They are found in two types: with garlic ( tipo all'aglio ) and without garlic ( tipo dolce ). It consists only of pork and bacon, beef, however, are allowed up to ten percent. The fat content is quite high in garlic containing 40 to 50 percent. The variant " tipo dolce " is not made with back bacon, but with streaky bacon from the leg. Here the fat percentage is even higher: 60 to 70 percent. Meat and bacon are in a meat grinder to 3 to 4 mm ( tipo all'aglio ) or 8 to 10 mm ( tipo dolce ) crushed. Then the following ingredients were added: salt, saltpeter, ground and whole pepper, crushed garlic and possibly white wine. Everything is carefully mixed and filled in bovine intestine, formerly exclusively in beef bubbles. The varieties of garlic are in the 50 to 60 cm long intestine, without garlic are shorter (40 to 45 cm). Both are tied with cord, the garlic -containing can be seen at the further distances. The Salame Veronese is aged two to four months, depending on thickness. They lose up to 25 percent of weight. The finished salami presents itself as a thick, medium length, not entirely with mold coated cured sausage with very fine cut.

Salame Fabriano

The Fabriano salami comes from the town of Fabriano, located between Ancona and Perugia in elevation of 300 meters and is shielded from the north and west by up to 1,700 m high mountains against cold winds. It was formerly only from pork and bacon. It consists to 37 percent each of pork and beef and 25 percent fat. The chilled beef is driven by the 5-6 mm disc of meat grinder, mixed with pieces of pork and minced again. This material is mixed with the crushed to 8-9 mm bacon and mixed with salt, saltpetre, whole peppercorns, ground pepper and white wine. The whole thing is filled in bovine or porcine intestine of 30-35 cm length. The binding with cord is so similar to the Felino. Now the Fabriano must mature two to four months; Finally she weighs 25 percent less, about 400 to 500 grams.

Salame Napoletano (or Napoli)

The salami from Naples, Salame Napoletano (or Napoli), is one-third each from lean pork, young beef and pork fat. First, the beef is minced with the 5- 6- mm hole disc. The chopped pork and the chopped bacon is added and the whole again minced coarsely with the 14-16 mm hole disc. To this are added salt, saltpetre, crushed pepper, ground black pepper, red pepper, garlic and white wine. The well-mixed mass is filled, pre-dried and bound in horse intestines of about 30 cm length. Then the sausage is smoked for several hours in intense smoke from poplar wood. Then allowed them two to three days at a somewhat elevated temperature and humidity dependent. The subsequent maturation, during which the Napoletano undergoes 20 to 25 percent weight loss, take two to three months. After that, she weighs 400 to 900 grams and tastes pretty sharp.

More salami

The Salame Milanino is not as thick as the Milano, weighs only 500 grams, but is prepared in the same manner. This applies analogously to the thinner annular Salam Ella Napoli, which brings only 500 grams on the scale and presents itself as the large version also without mold. The short, medium thick Felinetto is a smaller version of Felino. The similar Napoli are the Salamis Calabrese and Secondigliano, but are seasoned significantly sharper.

From Abruzzo salami Abruzzese, a fine grain with many whole peppercorns shows and only weighs 200-300 g originates. It consists only of pork. From Venice comes the coarse salami Veneto, which smells distinctly of garlic. It consists of pork and beef and weighs between 2.5 and 3.5 kg.

The focus of salami production in Italy is as earlier in the Emilia -Romagna region, ie in the area between Bologna, Parma and Modena. In southern Italy, especially small, coarse and fiery Salamis are produced. Deserve further mention of salami: The medium-fine, 1 -kg Montanaro contains only pork and bacon. This is also true for the short, thin Rimini, where the bacon is quite coarse and weighs 400 g. In the gate fall on the whole peppercorns. With their 3-4 kg, fabricated from pig with or without beef and quite rough Crespone one of the major types of salami.

The Friulano contains meat from the leg of pork in medium- coarse grain, pepper, garlic and wine. It ripens 30 to 60 days, but is also sold fresh for cooking. From the area around Ancona the medium-fine, coarse bacon comes included Marchigiano whose bacon was inserted before filling in the intestine in red wine.

Even more bacon into coarse cubes ( 33 per cent ) contains the Toscano. Their pork is finely ground and seasoned with wine. You must be mature three to six months.

The Salsiccione is 20 percent fat, a low-fat, garlicky salami, which is considered the forerunner of the famous Milanese salami.

The very rough Ventricina is a salami made ​​from pork only. It is presented without mold into 2.5 kg pieces in natural casings. It is very coarse and relatively sharply by the added pepperoni.

Also only pork is almost square, very short Salame di Nota. The meat is chopped both subtle coarse. The sausage is angeräuchert and matures 20-40 days. They come in pieces of 30 g to 400 g

The Salame da sugo is a specialty from the area around Ferrara. It is made from the leg and the tongue of the pig. Both are minced, mixed with spices and stuffed into casings. These sausages mature first in a warm place and then have to air dry. The Salame da sugo is not eaten raw, but cooked. This results in a tasty sauce ( sugo sauce = ), which can be enjoyed along with mashed potatoes or cold melon and sausage.

Soppressa and Soppressata

The Soppressa or Soppressata, which means " brawn ", similar to the taste of the salami, but is much thicker and larger. After filling of the minced meat and bacon in the intestines, the sausage is pressed rectangular, especially to express any residual air. The name comes from the way of the Provençal word " saupressado ".

The Soppressa or Soppressata be made in many variants in the northern Italian regions of Friuli, Veneto and Julien and southern Italy. Since they are quite thick, they must be 10 and 15 months mature in the air. Finally, they weigh 2-3 kg and are sliced, served with fresh fruit or slightly heated with polenta cakes as an appetizer or snack. The Soppressa Veneta comes from Veneto and is distinguished by special tenderness and rich flavor.

It is made of 70 percent and 30 percent lean pork belly bacon with jowls. Everything is just crushed and mixed with pepper, crushed garlic and white wine or grappa, then filled and compacted in pig intestine. At slightly higher temperatures are ripened and then air dried. Very similar is the Soppressata di Fabriano, which is but slightly smoked. From the southern Apennine Mountains comes the Soppressata della Basilicata, which is seasoned with pepper and consists of 80 percent lean pork and 20 percent smoked. A special feature is the Soppressa Coppata; they do is very thick and contains inside a thick piece of pork leg. Bleed it looks like a slice of ham with a border of salami.

The finocchiona

In Tuscany, from which comes the Finocchiona, used to prepare a delicious cured sausage that is related to the salami, ago. So she has to find their name from " finocchio ", from the fennel, the seeds for this sausage use. It was formerly assumed for the wild fennel.

The Finocchiona is produced in two types: one is composed of 50 percent lean pork and 50 percent pork cheek (including the salivary gland ). The other variation consists of a quarter each of pork and beef and half pork cheek ( the cheek of the pig ).

Freed of tendons and nerves meat is cooled and as usual, then again crushed with the meat grinder and its 16 to 18- mm hole disc with the 8 - mm disc. At this mass is added per kg: 35 to 40 g of salt, 0.3 to 0.4 g of saltpetre, four grams of crushed black pepper, three to five grams fennel seeds as well as some pickled in white wine garlic. When everything is ready mixed, the mass is filled into 50 -cm-long bovine intestine, bound quite tightly with sausage cord and hung two to three days at a temperature rising from 20 to 22 ° C temperature and a humidity of 65 to 70 percent. The 60 to 90 -day maturation occurs first at 16 to 17 ° C and then at 14 to 15 ° C. The humidity is 80 percent. Finally, the mature Finocchiona weighs 2.5-4 kg.

The taste habits in Tuscany require of this sausage a slightly sour taste which is established only after at least two months. One recognizes this Tuscan specialty of the greenish mold.

The Finocchiona is served in Tuscany in thin slices with a sharp Chianti wine and the " sciocco ", a unsalted white bread, as an appetizer.

The Cacciatore

Il Cacciatore - which really means "hunter" - is a small salami sausage similar duration with a weight that can vary from 60 to 180 g. The preparation is similar to the Salame Felino or Milano. Only the ripening time is much shorter with 15 days, because these sausages are so much smaller.

On the farms, the medium -grained, air-dried and manufactured with mold coated Cacciatori since time immemorial. So it is explained that in their composition shows a great variety. Many Cacciatori consist of 35 percent pork, 15 percent bacon and 50 percent beef, but the beef share may drop to zero. As the name of this sausage reveals she used to have a snack or snack function for hunters, shepherds and hermits.

Hungarian Salami

The first Hungarian salamis have been and are still being manufactured in Szeged on the Tisza. A Hungarian named Mark Pick had the idea to produce the unknown Italian sausage on location in Hungary until then and began in 1883 with the serial production. The Hungarian salami differed in their spice mixture soon became very clear from the Italian original version. In addition to pick heart was a very similar, equally rich in tradition as renowned Hungarian salami brand. Founded in 1888, however, Heart had to file bankruptcy in 2009 and was subsequently taken over by pick. Another similar salami is the Salam de Sibiu Sibiu ( Hermannstadt German, Hungarian Nagyszeben ) in what used to be Austria - Hungary belonging, today Romanian Transylvania.

France

By Italian silk merchants and bankers in Lyon came the demand and finally the production salami sausages similar to France. The saucisson sec, saucisson de Lyon and the saucisson rosette are known. Base is the solid, red, fresh meat of older pigs, bacon, sea salt and pepper.

In Corsica, the salami is made from pork and pork fat.

Salami in Austria

Also in Austria is one of the salami to the traditional types of sausage, originally brought Italians into the country. Mostly Lombards, Friulian and Venetian came as a street dealer for Austria, especially in Vienna in the 19th century, and offered bargain salami. They were referred to as salami Krämer or Salamucci. In the Codex of 1913 it is conducted as a continuous sausage.