What is Salumi?
Salumi is a family of Italian treated meat products, similar to French sausages. Some people confuse it with salami, a specific type of dry meat made in Italy. Salumi plates are often offered as appetizers and individual meat are often important ingredients in Italian recipes. Many butchers in Italy and worldwide specialize in the production of traditional Salumi using techniques that have been used in Italy for hundreds of years. These products can be purchased via butchers or import shops. These techniques focus on the meat spice so that it is tasty and maintaining them to ensure that they do not get rid of. Many preservation techniques use salt, an excellent preservative, along with drying, smoking, fermentation or cooking to prevent bacteria. The smoked meat study is often a separate aspect of culánářské education, because the meat cured is complex and incredibly diverse and learned to prepare them safely.
Every area of the world has developed its own techniques for the treatment of meat depending on regional availability, weather conditions and taste. In Italy, many Salumi products are made of pork because the wild pig population was once abundant in Europe. It can also be made of poultry, beef, lamb and other masses. The cure of salt, fermenting and smoking are used to produce the final product, and the Italians also produce boiled sausages, confit and pros of their meat. Many Salumi have regionally distinctive spices, herbs and meat.
Some of the most famous examples of Salumi are Italian sausages that run a range of smoked sausage blood to traditional salami dried wind. The Italians also create a range of ham, such as prosciutto and pancetta. Ca.picola, or a cured pork arm, is a particularly valuable form, as well as Bresaola, cured at the age of beef. This family also includes fresh meat like a large roDina fresh Italian sausages, which are found in many butchers and restaurants.
Some communities in Italy are known for individual Salumi products and continue to produce traditional products in an effort to preserve the Italian culinary herinary inheritance. Some specific cuts are actually protected by Italian law. Visitors to these regions are often welcome to visit butchers and curing equipment to learn more about the production process, and can also buy products from lard or cured fat, to sopresata, the form of Italian sausage with dry.