What is Salametti?

Salametti is dried Italian sausage traditionally made of beef, pork and spices. Depending on the filling used, Salanetti can be spicy to mild taste and has a dry, slightly chewing texture. There are a number of ways to use Salametti, from her food as a refreshment, which is cut into sauces, steamed meat and other meals.

This dried sausage is very similar to salami. In fact, the primary difference between salami and saleametti is the size, while Salametti is about a quarter of the size of the traditional salami. Thanks to this, they are more comfortable for people who have problems with the whole salami, and also makes Salametti very useful for picnics and trips, because it can be packed in its protective case without occupying a lot of space.

There are two basic types of Salametti: fine soils and coarse soil. The fine ground saleametti is made of ingredients that were very fine, creating a smoother and uniform texture. The coarse ground saleametti has larger pieces of meatand spices and creates more rough texture in the finished product. Both classically include garlic, salt and black pepper in the mixtures of spices, although it is also possible to add a number of other ingredients.

Traditional Salametti is made of raw meat, which heals during fermenting and drying, which allows people to eat saleametti as it is without the need to cook. Drying can take two months or even more, depending on the producer and during the cure process, the Salametti develops a strong whitish bark. As long as the food stays all, it can be stored at the room temperature for until a year, even if it is subject to open open.

Some Delily sell partially cured salads, which is slightly softer than traditional salads, which makes eating easier, but also sneezing. Generally applies, if the Salametti is stored under cooling at the Deli or the butcher, it should be cooled at home, but if it is stored at room temperature,can be kept in a cold pantry or a cold cabinet.

The best way to serve Salanetti is sliced ​​into slices very thin, allowing the meat to almost melt in the mouth, as people taste it. It can be administered on antipast plates consumed with bread and cheese, wrapped around various fruits or used in other circumstances, when the cured meat might seem appropriate.