Salmi (Italian Edition)

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By using our site, you acknowledge that you have read and understand our Cookie Policy , Privacy Policy , and our Terms of Service. Pepperoni is a variety of Salami.


Salami is a dried sausage which can be made of pork, beef, veal, horse, donkey, poultry or game. Different spices, smoking and vegetable ingredients give the different salame their particular taste. Pepperoni limits its ingredients to beef pork and poultry and belongs to the more spicy varieties of salame. Pepperoni is simply a variety of hot salami, derived from Italian salami soppressata from Calabria or spicy dry sausage from Naples. Salami is a generic name used for a product made of ground meat, seasoned and then cured or smoked.

There are countless variations of Salami here in Italy for example, i think every region has more than one traditional Salami. They can differ from each other on the meat used, the granularity of the grinding process, spices, use of just air or smoke as a method of curing, additional additives and preservatives usually in industrial produced salmi , curing time.. Pepperoni is simply one of those variations and usually it's smoked and spicy, with a fairly fine grain.


They can range from mild like Genoa salami to spicy like sopressata salami. Pepperoni is actually not an Italian creation.

It's an Italian-American creation, just like pizza and spaghetti with meatballs. It's basically just sopressata salami that is even spicier and more thoroughly dried. In the US, pepperoni is most often served as a pizza topping. Home Questions Tags Users Unanswered. What's the difference between Salami and Pepperoni? Ask Question.

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Salamino piccante, spicy salamino, is made with enough red pepper to give it that familiar orange cast; in the US it's known as pepperoni. People have written books about Northern Italy's cured raw hams. The former is more refined and more expensive. The most common varieties of prosciutto dolce are Parma and San Daniele. Both should have deep red meat and pure white fat.

The former are rounded and rather stubby, while the latter are pressed to give them their characteristic "Stradivarian" shape by women, according to the Consorzio—men lack the necessary touch. Prosciutto salato , on the other hand, is more heavily salted and is also rubbed with a spice mixture called agliata , made with garlic and pepper.

The meat is frequently darker in color, and the fat can be pinkish.

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Cooked ham, which was introduced in the '60s, is called prosciutto cotto —except on pizzeria menus, where it's simply prosciutto and the true prosciutto is called prosciutto crudo. Link sausage, made with ground pork, cubed pork fat, spices, and herbs. Raw when fresh,. Cooked when fresh.

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Thinly sliced, once they've aged for a couple of months. In this case, they're much like salami and can be a real treat. It is a variation on salami that supposedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. When he returned for it, he discovered it had absorbed the aromas of its hiding place and had become fit for the Gods. There are two kinds of finocchiona. The other is called sbriciolona, a word that means crumbly, and though the mixture is the same, it's much fresher—so fresh that it simply crumbles unless sliced about a half inch thick.

A good sbriciolona is an amazing treat, especially on a slice of schiacciata A Tuscan flatbread similar to focaccia. Also known as rigatino little lined one and carnesecca dried meat , this is made from the same cut used to make bacon. However, it's not smoked actually now it is available in two varieties: dolce [sweet] and affumicata [smoked] , and there's no sugar involved. Just garlic, salt, and spices, in particular, a liberal dose of freshly ground pepper.

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It's almost always used as an ingredient in other dishes, sometimes providing flavor, and other times taking a commanding role, for example, pasta alla carbonara or a rich pasta all'arrabbiata. Also known as coppa, this is cured shoulder butt. Again raw, and prepared with salt, herbs, and spices.

The word translates as lard, and that's what this is, thick fat with some thin streaks of red meat, cured with herbs, pepper, and salt. The best-known Italian lard is from a town called Colonnata, which is perched on a ridge between two marble quarries in the Apuans above Carrara. There it is aged in slabs of white Carrara marble.