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This is an accepted version of this page This is the latest accepted revision, reviewed on 11 January 2025. American variety of spicy salami Pepperoni Pepperoni topping a pizza, ready for the oven Place of origin United States Main ingredients Pork and beef Ingredients generally used Spices Food energy (per 100 g serving) 460 kcal (1926 kJ) Nutritional value (per 100 g serving) Protein 23 g ...
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
Genoa salami Kaminwurz or kaminwurze – air-dried and cold-smoked sausage ( Rohwurst ) made of beef and fatback or pork , [ 12 ] produced in the South Tyrol region of northern Italy . [ 13 ] Occasionally, kaminwurz is also made of lamb , goat or venison .
You’ve got four meats on this baby (salami, capicola, mortadella, and pepperoni), and most other chains won’t hit that mark. The bread is aces at Potbelly too, but the final piece that sends ...
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
In North America, Italian sausage most often refers to a style of pork sausage.The sausage is often noted for being seasoned with fennel or anise as the primary seasoning.. In Italy, a wide variety of sausages, very different from the American product, are made.
Dry sausages, mortdella, pepperoni Basil Leaves 6.09 (35) Pickled and jellied meats Bay Leaves 5 (136) leaves (approx.) Pickle for pigs feet, lamb tongue Caraway Seed 1.65 (9.5) Semi-dry sausages, meat loaves, luncheon meat Cardamom Seed-whole Ground 2.52 (14.5) Frankfurters, liver sausage, head cheese, semi-dry sausages Cassia N/A N/A
The maturation of the salami can last, depending on the size, from a month up to a year or more. For the salametti instead, it takes only 8-10 days. [3] Centuries ago, when peasants ate meat only a few times per year, salami was a luxurious product. It was not made for consumption but for sale, and it was a source of income.