Soppressata is made with leaner cuts of pork, as opposed to the richer cuts in other salami. The common seasonings include salt, pepper, rosemary, chili peppers, garlic, and even a dash of clove or cinnamon. It is made differently all over Italy in different regions, and the appearance can vary quite a bit as well. It is almost always characterized by its larger, coarser grind of the meat, as opposed to being finely ground. It's perfect for cheese boards. 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 Hui, Y. H, ed. (2007). Handbook of Food Products Manufacturing. doi: 10.1002/0470113553. ISBN 978-0-470-11355-4. The texture is unmistakable, soft and creamy. The flavour is intense; you can feel the spiciness, but it’s not too overpowering. Let’s be honest; it’s not something for fine palates, but its flavour is truly exceptional thanks to the meat quality, the processing methods and the red hot chilli pepper. 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.

Before you decide to set off on a stomach-searching adventure, it’s important to know the true definition of salami.The word salami has been around for centuries and is derived from the singular Italian word “salume”, which refers to all types of salted meat. If you ever find yourself in a “salami” vs. “salume” debate, just know that you’re actually both right! 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. salami". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 25 February 2020. 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 ]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. Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colourings, flavourings, antioxidants and acidifying cultures. [26] Semi-ripened salami will maintain its flavour for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient rancidity. [26] The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage. [26] The main cause of flavour deterioration in dry-cured sausage is rancidity, though the possible formation of other off-flavours, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality. [26] a b Marangoni, Cristiane; Moura, Neusa Fernandes de (March 2011). "Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil". Food Science and Technology (Campinas). 31 (1): 119–123. doi: 10.1590/S0101-20612011000100016. ISSN 0101-2061. 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. Salami refers to a cured meat, often sausage. The word "cured" refers to a preservation method mainly using salt, which draws out the moisture of a food product and increases its longevity. Salami is fermented and air-dried, and it's almost always made of pork. For the record, there are hundreds of varieties of Italian salami - so we'll just be covering the ones you'll most likely find at the store. Additionally, even the most traditional types of salami can be made in different ways across Italy - just know that it's all good, and you can't go wrong!

Toldra, Fidel (2014). Handbook of Fermented Meat and Poultry. Chichester, UK: John Wiley and Sons. p.3. ISBN 978-1-118-52265-3. 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] Unfortunately due to the perishable nature of our food, cost and logistics, we are currently unable to deliver to overseas destinations. Personal message:Each master butcher has his/her own seasoning recipe, i.e. the aroma mix used to enhance the meat flavour. The difficult thing is finding the right balance between such intense flavours. The butchery Bisesti from Pomezia uses, for instance, only Italian spicy red hot chilli peppers and meat of pigs which are reared and slaughtered in Italy. Bisesti’s Ventricina salami is very tasty, but its flavour is not too spicy and does not overpower the delicious meat flavours and aromas.