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This is an accepted version of this page This is the latest accepted revision, reviewed on 17 December 2024. 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.
Spicy varieties enjoy some popularity, including Chicken tikka masala or other curry toppings, chilli pizzas, and a typical mid-range restaurant or takeaway will usually have versions of such standard "Italian-American" combinations as 'Hawaiian' (ham and pineapple), 'Pepperoni' (diavola), 'Meat Feast' (a mix of meats and salami), and ...
The flavors of the salad meld together nicely once refrigerated. This type of salad is better saved and refrigerated. ... quartered pepperoni. 1/2 c. thinly sliced salami (from about 3 oz.) 1/4 c ...
See the salami article and Category:Salumi for additional varieties. Ciauscolo – Variety of Italian salame; Cotechino Modena – Type of Italian sausage; Genoa salami – Variety of sausage; Mortadella – Large Italian (pork) sausage 'Nduja – Italian spicy, spreadable pork sausage; Salami – Cured sausage, fermented and air-dried meat
Cold temps will dull the flavor and result in a mealy or shriveled texture, ... pepperoni, turkey pepperoni, and salami can often be stored at room temperature in a cool, dry place like a pantry ...
All sorts of salami, either raw or smoked, are known just as salami. Most commonly known are sorts from Spanish chorizo , Italian pepperoni , and wiener sausages; wieners are the most popular. Some local specialities include morcilla , longaniza , and chorizo .
Salami – cured sausage, fermented and air-dried meat Salame Felino – traditionally produced in Felino and other towns in the province of Parma, qualifies as a prodotto agroalimentare tradizionale (PAT) Salame genovese di Sant'Olcese; Soppressata – dry salami; Strolghino – thin, lean cured sausage