The Salami Comprehensive

Salami is cured sausage, fermented and air-dried meat, originating from one or a variety of animals. Historically, salami was popular among Southern European peasants because it can be stored at room temperature for periods of up to 30-40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat.

Intructional tips and tricks to making your own calabrese style salami. *** Seriously, you can learn to make Salami from a guy named Guido ***

Shop your favorite gourmet foods: delicious Italian, Spanish, French truffles, smoked salmon, foie gras, osetra and sevruga caviar, specialty meats, cheese, spices, chocolates, baking ingredients and more.

lean mixture of pure pork finely chopped with mustard seed and a hint of garlic. During fermentation, the salami is pressed to produce its square shape. Product is gently smoked for 7 days and air dried for a minimum 28 days.

Kabanosy Consider this the world's greatest Slim Jim. A narrow, smoked and slightly cured Polish meat stick that is awesome eaten on the go. Italian Cacciatore Salami This is an Italian hunter's style salami done in hog casings, which are narrower than the typical beef casings you see on most salami.

Try our hungarian salami seasoned with natural herbs and garlic. Fiedler Meats is a southern Ontario based meat processor.

Salami and focaccia pizza

Even though it's just next door, every time I go to Italy, I wonder why I don't go more often. Before I moved to Europe, I used to wonder why Europeans didn't travel to other countries more often. And now I'm one of them.

Mild or wild-it's your choice with this modern version of a deli classic. The sharp Cheddar cheese is the perfect accompaniment to the hearty Genoa or hard salami.

During a recent weekend getaway to San Francisco, we ran into the very nice Cowgirl Creamery, which is an actual real cheese shop. These are a rarity these days, as the business of cheese has been largely delegated to supermarkets, and somehow the rather bland cheddar has been the victim of a marketing blitz turning it in to the star of California cheeses.

When I turned on the news at 5:15 one station said it was 34 degrees, and another reported 37. Either way, too bloody hot to even go into the kitchen. Except that I had to, to retrieve the roasted peach ice cream. We all sat limply on the couch and passed the container around until it was gone.

Sliced chicken and salami are nice and spicy with jalapeno peppers toasted in.

This is for 4 Collagen casings, each casing will hold about 700/800 Grams of meat.

Alef Sausage Co., producers of gourmet, European-style sausage and meat delicacies, is adding a new line of all-natural sausages to its assortment of products. The newest salami selections are made with natural meats, freshly-ground spices and natural preservatives, and include a low-fat alternative.

Eleven down one to go. I can't quite believe how much I have learnt in the last year: from bacon to corned beef, sausages to terrine, I have turned often cheap cuts of meat into some amazing, meaty delights. And this month is no different, presenting the "piece de resistance" the salami.

Create your "signature" mustard Homemade mustards are often far hotter and more intensely flavoured than commercial preparations. They can also be mild and delicate. What is your mustard profile and what does it say about you? Never thought about it? Then lets get started...

Salami are a family of coarse, dry, boldly seasoned sausages. The intense flavour of salami arises from the long curing process, during which the sausage matures in its skin. This process also means that salami are safe and ready to eat, despite being uncooked.

@ Flaminia Osteria #rome #italy #salami #prosciutto #foodie #cibando