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Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata , Apulia , [ 1 ] and Calabria , and a very different uncured salami made in Tuscany and Liguria .
Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking [2] Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973; White pudding; Winter salami
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 February 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 ...
However, Gans notes that the salad "may also skew on the high sodium side because of salami. As far as cheeses go, mozzarella is lower in saturated fat and sodium than many options.
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.
Non-traditional varieties include kishke stuffed with rice and kishke stuffed with diced chicken livers and ground gizzards. [7] There are also vegetarian kishke recipes. [10] [11] [12] The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot.
1-pound tray of Del Duca Sopressata, Coppa & Genoa Salami with sell by dates 4/13/23 and 4/14/23. 1-pound tray of Del Duca Calabrese, Prosciutto & Coppa with a sell by date of 5/6/23.
One local variety is the salchicha argentina (Argentine sausage), criolla or parrillera (literally, barbecue-style), made of the same ingredients as the chorizo but thinner. [51] There are hundreds of salami-style sausages. Very popular is the salame tandilero, from the city of Tandil. Other types include longaniza, cantimpalo and soppressata. [52]