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

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Ventricina is a traditional salami from Abruzzo and Molise, but it’s very widespread in Lazio, too. The name Ventricina is reminiscent of the word ‘ventre’, the pork bowels which were used to fill and preserve the meat mixture. What exactly is spicy Ventricina salami? The word originates from the word sale ("salt") with a termination ( -ame) that in Italian indicates a collective noun. [4] Thus, it originally referred to all kinds of salted meats. The Italian tradition of cured meats includes several styles, and the word salame soon specifically meant only the most popular kind—a salted and spiced meat, ground and extruded into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or even years. [ citation needed] Origin and history [ edit ] The fragrant and fat portions of this product generate the perfect sweetness to offset its inherent sapidity when tasting it. A traditional salami, with its typical marbled appearance, is made from beef or pork (sometimes specifically veal). Beef is usual in halal and kosher salami, which never include pork for religious reasons. Makers also use other meats, including venison [12] and poultry (mostly turkey). [13] Goose salami is traditional in parts of Northern Italy. Salami has also been made from horse meat. [14] In the Provence region of France, donkey meat is used for salami, as well, the product being sold in street markets. 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

Trimmings from other cuts are mixed to create a very flavourful paste with a high fat content. Natural casings are used for this sausage; “Crespone” is the finest and thinnest casing of them all. Aging lasts from forty to ninety days, but the meat does not dry out and the sausage stays moist thanks to the high fat content. Toscano, prosciutto, soppressata, oh my! We've got the ultimate guide to navigating the Italian salami aisle.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. Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing has been around for thousands of years. [5] Environmental conditions dictate what food processes are used, as seen in the Mediterranean and southern Europe, where "meat products are dried to lower water activity (Aw) values, taking advantage of the long, dry and sunny days, while in northern Europe, fermented sausages require smoking for further preservation." [6] 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. Here we have some of the most famous Italian spicy sausages, but each place has its own tradition. These sausages are traditional local products but they are famous and beloved abroad, too. They are versatile and, although they contain red hot chilli pepper, they do not have an overpowering spicy flavour - if they are made properly, of course.

More than 400 volatile compounds have been identified in different types of dry-fermented sausages. [25] For example, the organic compounds identified in Hungarian salami produced the dominant flavours of smokiness, sweetness, pungency, sourness, and cloves; secondary flavours included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness. [25] Some minor flavours included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla. [25] The overall smoky note is the result of numerous phenols. [25] Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product. [25] Shelf life [ edit ] In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year. [8]The flavour is deep and lingering, particularly in the spicy variety, which is typical of high-end delicatessens. For 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. In 1994, there was an outbreak of Escherichia coli O157 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. [37]

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. Spices give it its distinctive orange colour, and it has a spicy and savoury flavour. It’s suitable for those who prefer medium spicy flavours as spianata has the perfect intensity to combine with all

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The best red hot chilli pepper for the ‘Nduja sausage is the red hot chilli pepper from the Poro mount; its pods are not very fleshy and it dries naturally during the summer months. It has the ideal degree of spiciness for cold cuts and it grows close to Spilinga, which is a must for the company’s short supply chain. Spread tomato sauce on the pizza and season with Italian herbs to taste. To boost Italian flavours, add some finely minced garlic. This famous Italian cured meat is made with finely minced meats and a lot of seasoning, making its shape large, with a distinctive crushed shape from the pressing process.

Likewise, in Central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth." [10]In the United States, National Salami Day is celebrated on September 7 of each year. [11] Ingredients [ edit ] Hungarian Herz Salami poster, an advertisement from Budapest, 1900 The texture is unmistakable, soft and creamy. The flavour is intense; you can feel the spiciness, but it’s not too overpowering. Let’s be honest; it’s not something for fine palates, but its flavour is truly exceptional thanks to the meat quality, the processing methods and the red hot chilli pepper.