Salame

Salame

The salami has ancient roots: over the centuries it has evolved into different varieties, to the point of constituting a real “family”, with specialties for each region. The Italian salamis are distinguished one from each other by the type of meat grinding (which can be fine, medium or coarse), for the spices and ingredients (garlic, chili pepper, fennel seeds, wine, etc.) which contribute to giving every single type a distinct personality. Meat, fat and any other ground ingredients are bagged and left to mature. And it is towards the end of the seasoning that each salami acquires its typical aroma. The shape of the salami is generally stretched, of different sizes, while inside the slice is bright red with pinkish-white fat, an intense and appetizing aroma and a well-defined taste.
There are many Italian salamis, from those with a fine or very fine grain, such as the Milan salami, the Napoli salami or the Hungarian (which is also slightly smoked), or with a medium or coarse grain, such as the Felino PGI salami, Salame Brianza PDO, Salame Piacentino PDO, Salame di Varzi PDO or Italian Salamini alla Cacciatora PDO, known for their ‘pocket size’.

How to make Salami

Italian salamis can be very different, depending on the size, grain, type of spices added to the dough and on the length of the seasoning period. However, there are a series of common elements defining the salami processing cycle: a first phase of grinding meat and fat of selected pigs; then there is the mixing with salt, aromas, spices and eventually the addition of other ingredients (such as wine, garlic, chili pepper, fennel) depending on the recipe of the territory or of the individual producer. Afterwards there is the filling of the dough and finally the seasoning phase, which takes place in special rooms, for a variable period of time according to the size and the characteristics of the salami.