I vote with both hands for healthy eating and agree with nutritionists: if you love sausage, eat homemade! We order dry-cured sausage from the farmer, 10 kg for our family, we prepare it in November, hang it in the “Cantina” (cold cellar), it’s ready in March, this is its peak taste. We eat it quickly and treat our friends and relatives. It’s very tasty, but we don’t have the conditions for drying, so I found a wonderful recipe for our urban conditions. I’m happy to share with you! For those who have a dark, unheated , ventilated room - recipe No. 2. and 3;and 4
I do not recommend using an artificial casing! Agree with the butcher and buy a natural one. Most often, pork intestines are divided into two parts: 32 mm - 35 mm and 35 mm - 38 mm. We tend to lean towards size two because we like our sausage big....we're going to go through this like adults!!!
The intestines are stored in salt. Rinse them thoroughly in warm water. Then wash each inside under running water.
This is one of the most difficult preparatory work.
When producing sausage, it is very important what kind of meat you use. We buy the front shoulder. This part is located on the front leg from the elbow to the back. The lard/meat ratio is ideal for sausage.
1 - blade
Pork shoulder makes excellent roasts, meatballs and cutlets.
2 - loin, small rib
The loin can be used to prepare langets, escalopes, pork medallions and cutlets.
3 - bacon
Some of the most delicious fried foods come from the top.......
4 - rear ham
Used for cooking steaks, brisoles and schnitzels.
5 - peritoneum
This part is best used to make pork rolls.
6 - neck
Pork neck usually makes the most delicious kebabs, ideal steaks and cutlets.
7 - front steering wheel
As a rule, it is used for minced meat, but can also be used to prepare a rather interesting dish “Aisban” (stewed shank)
8 - rear steering wheel
A very tasty dish - hind shank baked in a sleeve.
This was a small digression for the uninitiated :)
If you have the opportunity to have the meat cranked at the butcher, do so. There is a special function for minced meat. Or chop the meat finely with a knife. Take the part of the meat that you will use. Put the rest in the refrigerator.
Adding spices:
Hot Sausage. Spicy sausages. Sweet Sausage.Sweet sausages.
4.5 kg pork 4.5 kg pork
1 cup cold red wine 1 cup white wine
1 cup cold water 1 cup cold water
10 tbsp salt. 10 tbsp salt
2 tbsp. garlic powder 2 tbsp garlic powder
2 tbsp black pepper 5 tbsp black pepper
3 tsp cayenne pepper 4 tbsp brown sugar
2 tbsp. chopped chili pepper
10 tbsp paprika
Mix the spices separately and add to the meat. The main task is to mix everything evenly. The meat should be well cooled - it will be easier to pass through the meat grinder.
Before starting work, drop a little olive oil into the funnel of the machine. 
Pull the bowel tight and tie a knot at the end.
Our meat was prepared and chopped in advance, we proceed to the next stage of work together - one pushes the meat, the other supports and guides the intestine, places it on a tray so that the too long intestine does not tear and is filled evenly, this experience came to us through trial and error and our sausages now look beautiful and appetizing.
At the end of the intestine, tie a knot; to do this, make it longer, with a margin.
Now turn it by twisting it evenly with your thumb and forefinger 3 times! through a certain distance into beautiful sausages! Remember that the next scroll must be done in the opposite direction! The sausage is ready, put it in the refrigerator and proceed to the next one.
Mike and I have developed a good system for packaging sausage.We pack according to preference between spicy and sweet sausages.For my family it's 5 and 3 savory and sweet, for Mike it's 2 and 2.Mike's vacuum sealer works great for packing sausages. We shipfor storage in the freezer.
Like everything in life that is good, there is always an element of work.I think it would be easier to just go to the store and buy, but making your own sausages tastes healthier, tastier, and cheaper!
Here is the recipe for dry-cured sausage:
Our love for sausage is ineradicable. She is our everything.
Spring and autumn are the perfect time to make your own sausage. It is at this time of year that we have a fairly stable moderately cool temperature, and this is almost the only difficulty for homemade sausage making. After all, the longest and most important stage in sausage-making is the drying of the sausage; it lasts 6-8 weeks and should take place at +15 degrees C in a well-ventilated area. A glazed balcony or an unheated cottage without mice is the only thing that comes to mind for this matter. Below or above t or poor ventilation will lead to either obvious spoilage of the product or uneven drying, i.e. reduction in quality.
There are many recipes for dry-cured or raw-smoked sausages based on beef, horse, pork and (probably) lamb meat. I decided to make my first test using duck breasts and beef. Everything written below is based on what I read in the book "Good Kitchen. Canning."
So. Stage one - preparing the meat.
I cut the beef (850 g) coarsely (the size of half a fist), layered the lard (500 g) into slices ~1.5 cm thick, left the duck breasts (1300 g) as is, generously sprinkled with coarse sea salt, and put them in the refrigerator for a day. The next day, I wiped off any excess moisture and remaining salt from the lard, and dried the meat with paper towels - each piece separately. Cleaned the beef from veins and films. I weighed it - 750 g of beef remained, duck - 1000 g. Thus, the meat-fat ratio, which should be approximately 2:1 or 3:1 (otherwise the sausage will be dry), is quite satisfied, taking into account the fact that there is quite a lot on the breasts lard
Stage two - make minced meat.
I turned the beef and a little lard through a meat grinder with a fine grid, cut the rest of the lard into 1 cm cubes, and cut the breasts into about 2 cm cubes.
I poured in about 50 ml of cognac, in which I dissolved 2-3 tbsp. l. honey, and added about 70 g of coarse salt (it should be about 3.5% of the weight of the product). Mix without diligence - otherwise the minced meat will become greasy. Divided the minced meat into three parts of equal weight. To one I added a Chinese mixture of five spices (wuxiangmian) and a little freshly ground black pepper, to another pink pepper crushed in a mortar and the same black pepper, to the third - a noticeable amount of black and green pepper, which were roughly crushed in a mortar, a couple of allspice peas crushed finely with a piece of nutmeg and a few cardamom seeds. I mixed the minced meat and spices (which amounted to about 0.5-1 tsp per serving of minced meat). According to the books, saltpeter is added to minced meat to preserve the pink color of the meat. After my experiment with drying duck breast, I decided not to add any saltpeter - firstly, I don’t have the required quality (analytical grade), and secondly, the color of the dried breast suited me quite well.
Stage three - stuffing.
We remove the mesh from the meat grinder, insert a tube for stuffing sausages instead, and put washed and pre-processed pork (or whatever) casings (intestines) on the tube, checked for the absence of holes. We tie the intestine with a double knot and stuff the sausage very tightly - the air inside will contribute to spoilage.
We tie the sausages, making them the required length - mine turned out to be from 15 to 35 cm long. It is better to separate the sausages, after tying them with twine, from each other, and not leave them as a garland, this way it is more convenient to work with them further.
Stage four - withering.
We tie the sausage with twine, simultaneously piercing the sausage with a thin needle (stitching) and releasing air if bubbles with it are still discovered during the tying process. There is no need to tie sausages made from pork or lamb intestines as often as I did; it is enough to tie them lengthwise and crosswise a couple of times - this will help them keep their shape.
We hang the sausage in a cool, well-ventilated room at +15 degrees C. It is recommended to turn thick sausages from time to time to avoid the minced meat “flowing down” and becoming pear-shaped. The room should be dark (unfortunately, this cannot be done on the balcony, but it’s worth at least covering the sausage from bright light with thick paper). You should not hang sausage in sunlight, especially direct sunlight. It is ideal to hang it in the dark, in a summer house that is empty during the off-season, in a place inaccessible to mice.
This is what the sausage looks like 18 days after the start of withering. She has noticeably lost weight, the ropes dangle freely on her, and she has become noticeably harder to the touch. According to the book, it may become covered with white, harmless mold - this is a sign that the process is going correctly.
Continuation.
Next time I made the sausage a little differently. I gave up pork, gave up most of the duck fat in favor of pork - unfortunately, duck fat begins to age over time and this clearly affects the taste (it lasts 2-3 months). The final composition of lard was 1/3 duck, 2/3 pork, meat - 2/3 duck and 1/3 beef. Practice has shown that cardamom and the traditional Chinese “duck” spices - star anise, Sichuan pepper, cloves - are very suitable. This year, apparently due to more favorable conditions than before, the sausage, as expected, was covered with a thick layer of white dry mold, which gives the characteristic aroma of salami and a special taste. I took this sample for Christmas - a great gift for myself! And note - what color, and not a gram of saltpeter.
Homemade dry-cured sausage
I would like to share my experience in making homemade sausages. We are not talking about kupat or fried homemade sausage, but about dry-cured sausage.
I want to say right away that preparing such sausage is not a quick process. If you see a recipe that says that such sausage can be prepared in a few days, then, to put it mildly, this recipe is incorrect. There is a sausage I would be wary of (at least the one made from pork).
As for the time, it took me 30 days from salting the meat to taking the sample.
Unfortunately, when I bought the meat and decided to make sausage from it, I did not take a photo of the original product. So, take my word for it.
I bought pork shoulder and boneless brisket with skin (about 50/50) with a total weight of 2 kg 700g.
I have roughly (very roughly) divided the whole process into three parts.
1. Fermentation and salting.
The meat was cut into large enough pieces so that they would subsequently pass into the mouth of the meat grinder. Salt at the rate of 20 grams per 1 kg of meat. And one more thing, I used nitrite salt. At this stage, it is advisable to leave the meat in a cool place with a temperature of +2...+4 degrees Celsius and low humidity for several days. In my case, the meat stood in the refrigerator at a temperature of +3 degrees for four days. Every day I stirred the meat so that it did not dry out and covered it with cling film.
Four days later, I took the meat out of the refrigerator.
Don’t be confused by the photo of the plate, it’s not a plate, but a deep bowl, all the meat fits in it. By the way, it should be noted here that if pork and, for example, beef were used, they would be prepared in different dishes and the preparation time would probably be different in time. I used brisket, which is quite fatty. If the meat is lean, then fresh (unsalted) lard, finely chopped, should be added at the next stage.
2. Preparation of minced meat, stuffing sausages.
A lot of controversy arises over how to grind meat: with a meat grinder or with a knife. If you cook, decide for yourself, I put it in a meat grinder. Although, if lard was added, I would chop it up.
To ensure that the minced meat in the sausage is homogeneous, there is, in my opinion, a very smart solution - roll part of the meat (large, with fat) through a large grill, and about a third or a quarter through a small one.
Now about the spices.
This is a personal matter for every Indian :), with the exception of salt, sugar (don’t be surprised), pepper.
Cognac. It’s a must, but... No matter how you look at the recipes on the Internet, and our doc is no exception, it’s always 50 grams or half a glass. Error. 250 ml of skate is added per 100 kg of meat. Don’t think that if you swell it more, the sausage will taste better. Not at all, the quantity you see in the photo is quite enough. It is better to use excess cognac for its intended purpose - for mood. :)
In the photo next to the glass there is a little sugar and cumin. The next photo is black pepper, cilantro seeds (coriander), a few cloves of garlic, hot red pepper (dried). I added more (at the tip of a knife) ground nutmeg.
Do not use fresh chili peppers. There is no whole thing that you need to grind yourself, then buy ground in a bag. At the same time, I’ll share with you where I got the pepper from. I've had it since the fall, a couple of these bushes
They made me happy last year until late autumn, and then I harvested and dried it. :)
I didn’t grind the cumin, I crushed it with my fingers, but I ground the red and black peppers and coriander in a mortar.
Before grinding the meat for minced meat, I took the salted intestines out of the freezer and soaked them in water.
Ground meat. In principle, there is nothing to explain here, the main thing is not to forget to use grating holes of different diameters.
I put the minced meat in a larger container to make it easier to mix.
Stirred and left for half an hour.
The filling process itself.
I made small sausages on purpose.
It took about thirty minutes of fiddling around. The result is nine sausages, slightly different in size.
The sausages were streaked (pierced) with a toothpick and placed under slight pressure in the refrigerator (+2...+4) for 7 days.
In the photo they are on top of each other, but this is not good, so the next day I laid another cutting board between them. During these seven days, I turned them over once a day.
3.Drying.
Seven days have passed. There was a need for a cool, ventilated place. In cool weather it’s somewhere from +6 to +14, no more. My balcony is not glazed, so there is only one way out - the window sill in the kitchen. All that remains is to build a “hanger” for the sausage.
Of course, my design is far from perfect and it’s difficult to look at it without smiling, but it coped with its task.
This is what it looked like inside.
A couple of times the sausages were removed for “inspection” for the appearance of unwanted plaque (white mold) on the casing. Although this is not critical, it worked out.
I straightened the knife.
And here it is - the “reward” for your efforts.
A week later and in a slightly different light.
A few words after.
Shrinkage (“shaking”) was 40-45%.
That is, the output was about 1.4 kg. I didn’t think to weigh it right away. I judge by the weight of 1 sausage - 140-170 grams.
Taste.
Whatever I say, it will be difficult for you to check, but he made me happy. The spices were just right, it’s good that I restrained myself and didn’t overdo it. With salt, too, I guessed right.
The structure of the sausage.
Sujuk, I think almost everyone has tried it, somewhere close. Well, the photos speak for themselves.
Dried sausage (sujuk)
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Dry sausage of the highest quality at home
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Article: 74264
STO 51069329-003-2012
Burgundy sausage is an exquisite meat delicacy made from selected pork with the addition of aromatic mustard and spicy spices. The product has a dense texture and a beautiful cut, on which large inclusions of bacon, pieces of meat and whole green peppercorns are visible. Thanks to the high quality of ingredients and strict adherence to cooking technology, the sausage acquires a rich meaty taste and an appetizing spicy aroma.
Composition of the product: Ingredients: pork, nitrite salt (salt, color fixative sodium nitrite, sugar, spices (green peppercorns, mustard), flavor and aroma enhancer monosodium glutamate, antioxidant ascorbic acid, starter cultures. Produced at a facility that also uses mustard, milk, nuts, wheat, celery, soy and eggs.A white salt coating may appear on the surface of the product, which is not a sign of deterioration in quality.
Energy value: Nutritional and energy value per 100g of product (average value): proteins - 32 g, fats - 16 g, calorie content - 270 kcal/1140 kJ. Vacuum packed.
Best before date: Shelf life at temperatures from 0°C to +12°C is no more than 120 days. Shelf life after opening at t from 0°C to +6°C and rel. humidity 75-78% no more than 20 days within the shelf life.
Buy in storesReviews
12/15/2019 / Sellania
Another sausage that I want to talk about is the Burgundy sausage from Remit. I bought everything at the same Globus. First of all, it attracted attention because it looks very nice and is absolutely delicious when cut. Beautiful wine color and...
Pros: Beautiful, tasty, with a twist
12/29/2016 / NataF
I recently bought a new product from the manufacturer "Remit" - a sausage called "Burgundy". Have you been to Burgundy? Me not. Well then, at least try their French sausage... The sausage is sold in individual packaging, easy to open for...
Advantages: Sausage is individually packaged, convenient to open. Very thin cut, sour, pleasant to the taste.
Italy was a world leader in meat preservation technology back in the days. Salting, smoking and drying have survived through the centuries to the present day. Pork is the most common type of meat in the republic. However, they cook beef, wild boar and even venison there. Spices are of great importance in this art. As a rule, smoked products from the Italian south are more piquant than products from the northern regions of the country. These products play a prominent role in the world of snacks and are a variation of antipasto, which means "before a meal." This is the name of the first course, consisting of chopped meat and vegetables.
Meat products can be divided into two categories: those made from a whole piece of meat and those made from minced meat in a casing (sausages). In Italy they are classified according to a different criterion: depending on the method of preparation. There are:
- Prodotti crudi– raw meat products.
- Prodotti cotti– products undergoing heat treatment.
It is on this principle that we will delimit our article, presented for convenience in alphabetical order.
Raw meat products
Prodotti crudi is prepared by drying in combination with salting. There is no need to worry that they are not heat treated, as all raw materials are subjected to thorough safety analysis. Many products are included in product lists due to their quality.
(Bresaola) is the only Italian meat product that is made exclusively from beef. A whole piece of thigh meat is salted with garlic, cinnamon, bay leaf and cloves for about 2 weeks. The ripening process lasts from 1 to 3 months at a temperature of 12-18 degrees.
The finished product has a bright red color and a subtle, slightly spicy aroma. The taste ranges from moderately salty to sweet. The texture is soft and compact. This meat has virtually no fat and contains a large amount of protein. Bresaola della Valtellina, produced in the province of Sondrio, is classified as IGP. Bresaola is eaten by cutting into thin pieces and drizzling with olive oil and lemon juice, accompanied by capers.
Ventricina
Ventricina is a sausage typical of the area between Abruzzo and Molise. There are two main varieties of sausage: Ventricina teramana and Ventricina del Vastese.
Ventricina del Vastese contains 80% pig meat and 20% lard. The peculiarity of the product is that the raw materials are not crushed to a mushy state, as for most sausages. It is cut with knives into cubes 2-4 cm in size. The prepared meat is rolled in sweet pepper, chili, dill and salt. Some varieties add orange zest. The spicy filling is filled into the intestines, stomach or bladder of the pig. Ventricina matures in about 120 days. The Vasto sausage cut is red, uneven, and coarse-grained. The aroma is spicy. They eat it on their own, cut into slices, in combination with bread.
Ventricina teramana has a higher fat content (60-70%). It contains by-products. The raw materials for it are twisted several times in meat grinders. Therefore, the cut of the sausage is uniformly pink. This ventricina is eaten spread on bread or used to prepare meat sauces.
Coppa
Coppa, capocollo or capicollo (Coppa, Capocollo, Capicollo) is a product from the muscle part of the neck of a pig, the production of which is partly similar to the preparation of ham and. Its name depends on the region of Italy. Coppa is salted in combination with pepper and spices (cinnamon, cloves, nutmeg). After which the meat, wrapped in the intestines of the pig, matures for a long time over 3-6 months.
The shape of the product is cylindrical, pointed at the ends. The consistency is compact, not elastic. The color is red with white splashes. The aroma is sweet. The taste is delicate and intensifies with aging. Products with quality marks: Coppa Piacentina DOP, Capocollo di Calabria DOP, Coppa di Parma IGP. Coppa is thinly sliced and eaten with a slice of bread or accompanied by red wine or another light alcoholic drink.
Culatello is one of the most valuable traditional meat products in Italy. A typical product of the province. Culatello is made from pork meat, which is located around the thigh bone. It is separated from the skin and excess fat. The bone is cut by hand to give the product its characteristic pear shape. This is followed by the ambassador, which lasts about a week. After which the meat is placed in a natural casing, wrapped with twine and sent for maturation. The last phase lasts on average 14 months (or at least 10 months) and is carried out at a temperature of 13-17 degrees.
The weight of the finished product is 3-5 kg. The cut color is uniformly red with small white streaks of fat. The aroma is rich, the taste is sweet and delicate. Culatello di Zibello is awarded the DOP quality mark. Culatello is served with bread accompanied by butter. Pairs perfectly with dry sparkling wine. For storage, the cut of the product is greased with olive oil or butter.
Lardo
Lardo or simply Italian lard. In the republic it is classified as a meat product. It is very popular in the northern regions of the country. To make lardo, the fatty part is taken from the back of a pig. In special salting containers, alternate layers of bacon, salt and spices (pepper, cinnamon, cloves, coriander, sage, etc.). In this form, the product is left to mature for a period of 3 to 12 months.
The finished lardo looks moist, the color is white with a slight shade of pink, the consistency is smooth and soft. The taste is delicate, almost sweet. Specially noted varieties: Lardo d'Arnad DOP and Lardo di Colonnata IGP. They eat lard with bread, cutting it into thin slices. A variety of dishes are prepared with it. In Italian restaurants you can find an unusual combination: lardo with seafood.
(Pansetta) is a traditional Italian product, for the preparation of which meat is taken from the belly of pigs. Its shape varies depending on the variety. For example, pancetta tesa is square, like bacon, and pancetta arrotolata is made in the form of a roll. It can also be with or without peel, classic or smoked. When salting pancetta, even the size of the salt crystals is important: not too fine, but not too coarse, for optimal penetration depth. Cloves, nutmeg, pepper, and juniper are used as spices. Ripening lasts from 50-60 to 90-120 days depending on the size.
When cut, the finished pancetta is pinkish-white with wide red veins. The taste and aroma vary depending on the spices. Pancetta Piacentina and Pancetta di Calabria have the DOP category. Pancetta is cut into cubes or slices and eaten as a cold appetizer as part of cold cuts. It is added to sauces, soups, casseroles and pizza.
Prosciutto crudo
There are soft and crispy cicioli. The former are ideal for hot porridge, the latter are wonderful as an aperitif or for filling village pies. There is a version of pizza with cracklings - pizza pe ret frittole. In (Napoli) they are eaten with cottage cheese and pepper.
It's impossible to imagine, but there was a time when poor Italians had to sail to America to escape hunger and eat. Times have changed. And now many of us should visit Italy to fully enjoy the taste of true meat delicacies.
Salami is a type of sausage made from air-dried meat. This product contains a large number of spices. Salami sausage was invented in Hungary. This product was popular among peasants. People had to dry meat for long-term storage. The sausage came to Italy after gaining mass popularity. Currently, many varieties of this product are produced in Italy.
Traditionally the product is made from pork or beef. In more exotic versions, donkey meat was used. The sausage meat is rubbed with spices and dried in the sun. Drying lasts 3 months. A distinctive feature of an expensive product is the presence of mold. White mold does not harm the human body, but indicates the high quality of the product.
Salami varieties
Nowadays there are a huge variety of varieties. Here are the most popular ones:
These are the most famous varieties. They all differ in taste, color and smell.
Salami composition
Traditional salami has a marbled color. It is made either from one type of meat or from several. Pork is most often used to make salami. There are also beef products. The beef product is in demand among religious people. Salami contains meat from deer, poultry, donkeys and horses.
The composition also contains the following ingredients:
- Garlic and salt.
- Spices.
- Black pepper.
- Wine and vinegar.
- Various types of greens.
Both natural and artificial casings are used in the production of sausage. A mixture of meat, spices and ingredients is stuffed into it. The sausage is hung and then dried. Drying occurs at a temperature of 40 degrees. At a temperature of 40 degrees, fermentation begins. Increasing the temperature to 60 degrees allows you to stop fermentation. The temperature rises to 75 degrees when the product is almost ready. Sausage is often covered with edible mold. Mold has a white tint. Mold is harmless to the human body.
Salami production
The raw materials are in hardened form before production begins. Many products contain smoked meat. Raw materials processed by smoke give the sausage a specific aroma and taste.
The meat is first twisted into minced meat. Then the raw materials are mixed with salt, seasonings and spices.
Fat is added to the resulting consistency. After which the mass is poured into the shell. The resulting sausage is hung in the dryer. Typically the dryer contains a temperature of 40 degrees, which gradually increases. The fermentation process begins in the dryer. Bacteria develop under the influence of temperature.
The drying process begins when the fermentation process ends. The product is transferred to a cool and damp place. At this point the product reaches its solid state. In traditional recipes, the fermentation process is omitted. The hardening process is influenced by climate, as well as the shell and size of the product. Nitrates and nitrites are used as additives. They give the sausage a natural red color. Nitrates and nitrites kill the growth of harmful bacteria. The combination of all the ingredients makes the salami safe to eat.
Product benefits
Salami contains spices that improve cholesterol metabolism. Eating salami increases hormonal activity. Helps speed up metabolism.
Calorie content is 566 calories.
- 57 grams fat contain 513 calories.
- 13 grams protein contain 52 calories.
- 0.2 grams carbohydrates contain 0.8 calories.
Eating sausage stimulates bone formation. Salami has an excellent taste and also speeds up the saturation of the body.
How to choose salami sausage
You should pay attention to the packaging. The shell must fit tightly to the product. A peeling casing indicates that the sausage has expired. There is a possibility of peeling of the shell when the product has been overdried. The dark color of the cut indicates that it contains beef. The bright tones of the cut indicate the presence of dyes in the sausage.
Italian varieties are of high quality. The sausage should not have a slippery consistency. It's not worth buying salami slices. When sliced, sausage loses its taste.
The product must be stored in the refrigerator. For storage, use foil or paper wrapper. The product can maintain its freshness for up to 1 week.
Harm
Eating salami is beneficial in cases where it occurs in moderation. Do not use the product if you are intolerant to the ingredients. You should avoid eating sausage if you have stomach ulcers. Salami is a fatty product that can worsen the functioning of the gastrointestinal tract. The product accelerates the aging of the body, as well as excess weight gain. Long-term consumption of sausage leads to the development of cardiovascular diseases. The product should be given to young children with caution. There is a risk of injury to the child's teeth due to the hardness of the product.
Price
The price of the product depends on the quality of the product, as well as the composition. You can buy Milano salami in Moscow for 1550 rubles 720 g. “Felino” will cost 407 rubles for 330 grams. “Hungarian” salami can be bought for 1000 rubles, 440 grams.
Sausages occupy a place of honor in Italian cuisine. Over the centuries, Italians have created many varieties and recipes that have survived to this day and are the hallmark of many cities and regions, because even by their names you can determine where this or that sausage comes from.
To produce high-quality Italian sausages, selected pork and beef are used, but the cutting of meat and spices may vary significantly.
After the ripening period, Italian cured sausages are eaten as a snack, thinly sliced using a special machine (affettatrice), and they are also used in the preparation of hot dishes - pasta sauces, soups, risotto, stews, etc.
The store or department in the supermarket that sells Italian sausage is called "Salumeria".
I have presented to your attention a list of the most common Italian sausages with names and photos:
1. Prosciutto Cotto.
Prosciutto Cotto is obtained from the thigh portion of a pork carcass. The entire production process lasts about a week, during which time the meat goes through several levels of preparation and is cooked in special molds at a temperature of 70 °C. Italian prosciutto cotto tastes very much like regular ham.
2. Capicollo (capicollo, сappocollo or cappicola).
Capicollo is a traditional Italian sausage, its name may vary depending on the region, as each region has its own dialect. This sausage product is a dried cervico-brachial muscle. Capicollo has a very delicate texture, with small layers of fat, and has a subtle aroma unique to itself. Typically a little more expensive than other sausages. It is dried for 6 months, in a natural shell, after being marinated in salt, wine and spices.
3. Speck.
It is a piece of dried pork meat with skin, and is smoked during production. Before drying, it is marinated in salt, herbs and spices (juniper, rosemary, bay leaf). Speck ripens for about half a year.
4. Salsiccia Stagionata.
This Italian sausage is ring-shaped and has a natural casing. To make it, pig meat, lard, salt and pepper are used. The drying process lasts approximately 2 months, and the temperature should not exceed +13 °C.
5. Bresaola.
Bresaola is an Italian sausage made from whole beef muscle. Moreover, it has practically no fat streaks. During the preparation process, it is salted, seasoned with spices (cinnamon, nutmeg, juniper berries); after marinating is completed, bresaola is dried for 1 - 3 months. The final product has an intense dark burgundy color.
6. Prosciutto Crudo.
In Italy, there are several types of Prosciutto Crudo, it can be with or without bone, smoked or not, spicy (picante) and sweet (dolce). The taste may differ depending on the production technology, but what remains unchanged is that it is obtained from a whole pork ham. Prosciutto di Parma (Parma Ham) is considered the most delicious.
7. Guanciale.
Guanciale is pork cheek. As a rule, it is a small triangular piece of lard with a streak of meat. The ripening period is 3 - 4 months. Traditionally, guanciale is marinated with salt, pepper and herbs (sage and rosemary). In Italy, this product is widely used to prepare various dishes and sauces due to its characteristic aroma. But those who are watching their figure should be careful; there are 600 calories per 100 g of cheek.
8. Ventricina.
This Italian sausage originates from Abruzzo. It consists of 80% meat and 20% lard, which is cut quite coarsely (2 - 3 cm). Other ingredients included are chili pepper, rosemary, black pepper, white pepper and fennel, and salt of course. A peculiarity in its production is that the finished minced meat is stuffed into a processed pork stomach or bladder. Ripening lasts 4 - 5 months. Modern manufacturers package Ventricina in artificial casings.
9. Pancetta Tesa.
For this type of pancetta, meat from the abdominal part of lean pork is used. Salt and spices are essential ingredients in cooking. On a cut of ready-made pancetta, layers of meat and lard should be clearly visible. It is dried in the cold season or in special chambers, the temperature in which should not exceed 13 °C, this will allow all the spices to be evenly distributed in the pancetta. The drying period lasts about two months.
10. Pancetta Arrotolata.
This type of pancetta is prepared from the abdominal part of a pork carcass, which is salted in layers, after 8 - 10 days, washed well in cold water, and rolled into a roll, tied with twine, and placed in a casing. After which it is dried in this form for 6 - 12 months at a temperature of 12 °C.
11. Pancetta Coppata.
It is prepared from the breast part of a pork carcass, and it is salted with the addition of herbs and spices (nutmeg, cloves, pepper). After several days, they are washed and rolled up, tied with twine and placed in a casing. Drying lasts 2 - 4 months, depending on the size.
12. Salsiccia Fresca.
Salsiccia Fresco is a sausage in a natural casing filled with raw minced meat and spices; it is not dried, but simply boiled or fried. Pork, lamb, chicken or turkey are used for its filling. The recipe for such sausages may also include lard, salt, coriander, fennel, black and red pepper, sugar, nutmeg, and wine.
13. Soppressata.
This salami is a typical product of Calabria. In production, several parts of the pork carcass are used - ham, shoulder and loin parts.
Ingredients and recipe for making soppressata:
meat trimmed from tendons 4 kg
lard 600 g
red wine 80 ml
salt 115 g
red pepper or paprika 150 g
unground black pepper
prepared intestines
Finely chop the meat and lard, add all the ingredients, mix thoroughly, and leave for several hours. Then you can start filling the shell. When the shell is filled, you need to make holes in it with a needle and wind it crosswise with twine. Then wrap the sausage in kitchen towels and leave in a bowl for 24 hours. Then the soppressata is hung in a well-ventilated area for 5 days. Afterwards, you need to put it under a press, placing it between the boards and pressing them down with heavy weight, this is necessary to remove excess air. After 2-3 days, hang it again for 2.5 - 3 months. White mold is normal; if black mold appears, it should be carefully removed with a damp cloth.
14. Salame Milano.
Italian Milano sausage consists of equal parts pork, beef and lard; salt and spices (pepper, garlic, etc.) must be added. Like salami, Napoli is very popular among buyers throughout the country, but in Milano the minced meat is ground very finely. The region of origin is Lombardy. This sausage is packaged in casings of 2.5 - 3 kg, the drying process lasts 2 months.
15. Salame Napoli.
One of the most sold Italian sausages. It has a cylindrical shape, about 7 cm in diameter, about 40 cm in length, and usually weighs about 1 kg. A distinctive feature is the rather coarse grinding of meat. The ideal salame Napoli contains 70% meat (pork), 30% lard, 2% salt, spices (unground black pepper, wine, cloves, nutmeg, etc.), drying time is approximately 2 months, at a temperature of no more than 12 ° C .
16. Salame Campagnolo.
The recipe for this sausage includes pork meat and fat, as well as spices and herbs. The ingredients are ground in a meat grinder with a large nozzle, seasoned and stuffed into natural casings 50 cm long. The first week it is dried at a temperature of 16 - 23 ° C, the rest of the period at a temperature of 12 - 14 ° C, in total about 1.5 months.
17. Salame Ungherese.
The main ingredients are pork and lard, which are finely chopped, salted, peppered with red pepper and lightly smoked. The ripening period is 4 months. In appearance, this sausage is very similar to Salame Milano, they are often confused.
18. Mortadella.
The only cooked Italian sausage. Mortadella consists of chopped pork (I would even say ground) with the addition of large pieces of lard. Other ingredients: salt, black pepper, pistachios, other spices can be used. Its weight can be from 100 g to several tens of kilograms. The standard and mark of quality is Mortadella Bologna.
19. Porchetta.
This is one sausage product that you can buy in salumeria. Porchetta is a typical dish from the central regions of Italy. Porchetta is prepared from a whole carcass of a pig or pig; at home, it can be prepared from a piece of loin and belly with skin. The porchetta is seasoned with salt and spices, the main one being rosemary; sage and pepper are also added. A very popular dish in Italian street eateries is porchetta bun.
20. Kotekino (Cotechino).
Traditional Italian sausage, which appears on the shelves on the eve of the New Year, is the main dish on the New Year's table “lentils and cotecino”.
21. Spianata.
Spianata's appearance is slightly different from regular Italian salami in that it is flattened and has a distinctive red color. To prepare it, lean pork and bacon are used, everything is carefully chopped into pieces, seasoned with salt and red pepper. Ripening time is about 4 months.
In industrial production, various food additives and preservatives can be added to Italian sausages:
ascorbic acid (E300)
sodium ascorbate (E301)
sodium nitrite (E250)
potassium nitrate (E252)
Potassium sorbate (E202)
citric acid (E330)
sodium citrate (E331)
glucono-delta-lactone (E575)
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