Search results
Results from the WOW.Com Content Network
Soppressata: This dry, hard salami should be nestled by the hard cheeses on your board for easy slicing. Pair it with a buttery, mild cheese like Havarti that will let the spiced meat shine.
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.
3 meats in different varieties like dry-cured salami, cured ham (prosciutto), and pâté 3 cheeses in different categories like soft (brie, camembert) and semi-firm or hard (gouda, manchego)
Pepperoni and salami generally yield more pieces per dollar. Explore what pairs well, and ultimately get whatever gives you the most bang for your buck, or taste buds. People will eat it regardless.
In Puerto Rico, salchichón is a smoked summer sausage similar in some ways to Genoa salami, an unsmoked Italian dry sausage. The salami is made of beef liver, heart, tripe, and pork fat and meat. It is often seasoned with salt, vinegar, whole black peppercorns, and smoked paprika.
Finnish meetvursti[in Finnish] resembles the Dutch metworst or salami: it is dry, hard, strong-flavored, dense, usually made of pork and eaten as a cold cut on bread. Some recipes, typically those sold as 'Russian style', include horse meat. Meetvursti sold in supermarkets will often say "may contain horse meat" as a precaution due to this.
This recipe is quick and easy to make: The slow-cooker does all the work to soften up the split peas, meaning this is completely hands-off. Get the Slow-Cooker Split Pea Soup recipe .
Lukanka (Bulgarian: луканка) is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus. The mix of small pieces of meat and fat give the ...