Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is ground (usually coarsely) and mixed with other ingredients such as salt, sugar, spices, pepper and, if the particular salami variety requires it, lactic acid bacterial starter culture. [ citation needed] Fermentation [ edit ] Aquilanti, Lucia; Santarellia, Sara; Silvestria, Gloria; Osimania, Andrea; Petruzzellib, Annalisa; Clementia, Francesca (November 2007). "The microbial ecology of a typical Italian salami during its natural fermentation". International Journal of Food Microbiology. 120 (1–2): 136–145. doi: 10.1016/j.ijfoodmicro.2007.06.010. PMID 17628130. Find sources: "Salami"– news · newspapers · books · scholar · JSTOR ( August 2021) ( Learn how and when to remove this template message) Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various kinds of salami across different countries. [ citation needed] Preparation [ edit ]

The word "salami" refers to a variety of sausage that has seasoning. It hails from Italy. Despite that, it's popular in dining establishments and households located all throughout the planet. Salami is commonly available in cold and sliced form. People often put it inside of sandwiches alongside vegetables, cheese and other kinds of meats. If you're a person who loves nothing more than chowing down on a sandwich at a delicatessen, then you're probably someone who genuinely adores salami.Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview, in: International Food Research Journal 23(2): 429-445 (2016)

As member of the Bonafarm Group it is crucial for us to use Hungarian raw materials, employ Hungarian labour and to produce excellent quality meat products while remaining a Hungarian-owned company. a b c d e f g Söllner, Kerstin; Schieberl 6irst2=Peter (9 April 2009). "Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches". Journal of Agricultural and Food Chemistry . 57 (10): 4319–4327. doi: 10.1021/jf900402e. PMID 19358532. {{ cite journal}}: CS1 maint: numeric names: authors list ( link) These products are prepared under USDA inspection, with the special quality control that our customers have come to rely on.

History

you can see the Salami production in the Salami and Paprika museumand you can get salami directly from the factory at the best price. Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing has been around for thousands of years. [5] Environmental conditions dictate what food processes are used, as seen in the Mediterranean and southern Europe, where "meat products are dried to lower water activity (Aw) values, taking advantage of the long, dry and sunny days, while in northern Europe, fermented sausages require smoking for further preservation." [6] Cut some slices of bread. Put some butter on the bread.On top of the butter put some thin slices of salami and cheese. It isbest if you use two or three different types of cheese. When you arefinished assembling the sandwiches, just put them into the oven at 200Celsius (392 Fahrenheit) for 15-20 minutes. The sandwich is ready whenthe cheese starts to turn brown. Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10,000 tons. [32] Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production. [32] This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale. [32] This type of traditional salami is often more expensive due to its high quality.

The word originates from the word sale ("salt") with a termination ( -ame) that in Italian indicates a collective noun. [4] Thus, it originally referred to all kinds of salted meats. The Italian tradition of cured meats includes several styles, and the word salame soon specifically meant only the most popular kind—a salted and spiced meat, ground and extruded into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or even years. [ citation needed] Origin and history [ edit ] szerk.) Dr. Kirsch János – Dr. Szabó Lóránd – Dr. Tóth-Zsiga István: A magyar élelmiszeripar története, Mezőgazdasági Könyvkiadó Vállalat, Budapest, 1986, ISBN963-232-213-4 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]In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year. [8] In 1994, there was an outbreak of Escherichia coli O157 with 17 cases all occurring from the consumption of pre-sliced salami that was processed by one company. A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations, and there was no evidence of contamination after processing. [37] Naples-type salami is also a popular Southern Italian dry fermented sausage made of coarsely minced pork meat. [31] In Northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. [31] Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked. [31] The word 'salami' in English comes from the plural form of the Italian salame [2] ( pronounced [saˈlaːme]). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is salam; in Macedonian and Serbo-Croatian it is salama; in Hungarian, it is szalámi; in Czech it is salám; in Slovak, it is saláma; in Russian, Ukrainian, and Belarusian it is salyami while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word salumen. [3] [ dubious – discuss]