Tilden, J. Jr; Young, W.; McNamara, A. M.; etal. (1996). "A new route of transmission for escherichia coli: Infection from dry fermented salami". American Journal of Public Health. 86 (8 Pt 1): 1142–1145. doi: 10.2105/ajph.86.8_pt_1.1142. PMC 1380627. PMID 8712275. Ventricina is a kind of salami which is now considered one of the finest, since, unlike in the past, it is now only made from the most refined pork cuts. The meat is coarsely minced and seasoned with a spice mix as well as spicy red hot chilli pepper, either as powder or concentrate. The mixture is then left to rest, so that all flavours can bind together, and then it is filled and tied.

Though completely uncooked, salami is not raw, but cured. Salame cotto (cotto salami)—typical of the Piedmont region in Italy—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, a cotto salame is considered raw and not ready to eat.

This salami’s spiciness is given by the bell pepper sauce which leaves an intense, but rounded flavour. Apart from using it as a sandwich filling or diced up as an appetiser, aged Soppressata can also be used to make vegetable fillings together with other ingredients.

Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996 The Ventricina salamis are then hung on rods, where they dry from thirty to sixty days. Once they have lost all their water content, they age from three to seven months. Nduja, spianata salami, pepperoni, red onions, peppers, mozzarella with a garlic & parmesan crust. Add a side of Bolognese sauce for 1.95 Sinha, Nirmal K. (2007). Handbook of Food Products Manufacturing, 2 Volume Set. John Wiley and Sons. p.252. ISBN 9780470049648. The modern dry-fermented sausage was apparently invented around 1730 in Italy, being later adopted around 1780 by the German countries...The best products are still manufactured the traditional way, according to customs passed down from generation to generation. For a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria.

Briggs MA, Petersen KS, Kris-Etherton PM. Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk. Healthcare (Basel). 2017 Jun 21;5(2):29. doi: 10.3390/healthcare5020029. PMID: 28635680; PMCID: PMC5492032. After fermentation, the sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent photo-oxidation of the meat and rancidity in the fat.

The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in central Europe, with adapted manufacturing procedures. [7] At that time, it was largely consumed by the wealthy, as meat in general was very expensive. [1] A salami shop in Italy Ventricina is a traditional salami from Abruzzo and Molise, but it’s very widespread in Lazio, too. The name Ventricina is reminiscent of the word ‘ventre’, the pork bowels which were used to fill and preserve the meat mixture. What exactly is spicy Ventricina salami?

In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year. [8] Assorted Italian salami Finocchiona salami Ticinese salami and salametti Salami varieties include this smoked Westphalian salami with added Camembert cheese culture The bacteria produce lactic acid as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for pathogenic bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on the quality and variety of the other ingredients. Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures.

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Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward. [25] Szegedi téliszalámi, a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. [25] The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it. [31] This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months. [31] Calabrian Spianata sausage can be served on platters, with sandwiches or can be used in many recipes. Cut into stripes, you can use it to enrich pasta, pizza or also quiches. Its intense aroma is bound to impress! 'Nduja from Spilinga With your hands, form the pizza dough into a round, thin pizza. It’s best to avoid rolling out the dough using a rolling pin. The pizza is less airy and does not bake properly when the dough is rolled out. Finocchiona is another salami that hails from Tuscany, and it has one component that makes it unique: the use of fennel! This lean pork salami came about during the Renaissance, when fennel was a much cheaper alternative to pepper. The fennel gives it a distinctively savory flavor, similar to Italian sausage. a b Toldrá, Fidel; Hui, Y. H; Astiasarán, Iciar; Sebranek, Joseph G; Talon, Règine, eds. (2014). Handbook of Fermented Meat and Poultry. doi: 10.1002/9781118522653. ISBN 978-1-118-52265-3.