Search results
Results from the WOW.Com Content Network
Genoa salami in the United States is a variety of dry, cured, unsmoked salami. It is normally made from coarsely ground pork, but may also contain a small amount of beef and has a natural casing. Under US regulations, it must have a moisture to protein ratio of no more than 2.3:1, [1] as contrasted with dry or hard salami, which are limited to ...
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 .
Pork Meatball Banh Mi. ... There's high-quality ham, corned beef, peppered beef, Genoa salami, pastrami, Swiss cheese, provolone, mustard, and the signature house olive salad (tapenade, if you ...
YDR food reporter and native Philly hoagie connoisseur Lena Tzivekis tried the viral subs at Hefty Lefty's, and here's what she thought.
Whether you’re a cheese board fanatic or an aspiring charcuterie connoisseur, this guide will prepare you to serve the best meats for charcuterie boards. The post The Best Meats for Your Next ...
It consists of coarsely ground pork and beef in equal proportions and is aged for two to three months. This salami was first produced in Orero, now part of the comune (municipality) of Serra Riccò, but until 1877 part of Sant'Olcese. Industrial production began in the beginning of the 19th century. There are currently two producers of this salami.
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."