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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 ...
Nutritional value per sausage; Energy: 315 [1] kcal (1,320 kJ) Fat. 27 g [1] Protein. 13 g [1] Vitamins and minerals
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.
The salami is made by grinding the lean meat and leaving the fatty parts in cubes, adding whole black peppercorns (some omit this), garlic powder, white wine from the Val Polcevera and salt, then stuffing by hand into natural casings and tying by hand. It is then dried over an oak fire for a few days, then aged for two or three months in a ...
In Australia, it may be referred to as a "battered sav" [5] (saveloy is a type of sausage). This may also have given rise to the local expression "fair suck of the sav". [6] In New Zealand, they can be found either with or without a stick inserted (similar to a corn dog).
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.
Goetta (/ ˈ ɡ ɛ t ə / GHET-ə) [1] is a meat-and-grain sausage or mush [2] of German inspiration that is popular in Metro Cincinnati.It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices.
Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named after Braunschweig, Germany) is a type of sausage.The type of sausage the term refers to varies by region. In the German language, Braunschweiger is the demonym for people from Brunswick (German name Braunschweig), but under German food law refers to a variety of mettwurst. [1]