salami

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salami
Three types of Italian salami

The salami is a European Rohwurstsorte of pork and other meats.

Word origin

The name comes from the Italian salame 'Salzwurst' or 'Salzfleisch' or Latin salare . In Italian, the individual sausage is a salame , whereas salami is the plural form. In the German language, the Italian plural “Salami” became the singular ; the plural “Salamis” was formed for this purpose, “Salami” without an ending is also used. The word “ salumi ”, on the other hand, means sausage products in Italian. In addition to salami, there are other permanent sausage products in Italy. These include the Finocchiona , the Cacciatore, the various Spianata variants and Soppressata as well as the Salsiccia , i.e. the Italian sausages .

Ingredients and manufacture

While the original recipes mostly included meat from the house donkey or mule , today pork and beef are mostly used. In other meats this is indicated in the name (eg. As turkey salami and venison salami ). In addition to muscle meat, many sausages also consist of bacon or pork belly . Since the sausage mass usually does not contain sufficient ripening bacteria, starter cultures from appropriate bacterial strains are used in industrial and commercial production . This in addition to lactic acid bacteria (LAB, lactic acid bacteria) often staphylococci or micrococci (CNC, coagulase-negative cocci) that ensure fast redness and uniform color by the use of saltpetre to nitrite ( nitrate reductase ) and the nitrite to nitric oxide ( Nitrite reductase ). In addition to salt and pepper , various spices ( coriander , ginger , garlic ) and condiments ( red wine , alcohol , rum ) are used depending on the recipe .

In preparation, the meat is strongly cooled. Frozen meat is sometimes used to keep the temperatures below 4 ° C during the manufacturing process, because the meat is heated by friction during cutting . Then it is finely chopped up. Since the meat is chopped, the use of boats is common, and only occasionally the meat is minced . Meat and bacon are processed together to the desired degree of grinding (grain size). Then the mass is seasoned and bottled. While natural casings were traditionally used, today all types of sausage casings are common. When using cans, packaging is only done after maturation. A typical noble mold coating on the sausage casing is often associated with salami . This occurs either during natural ripening or is achieved by applying artificial mold (“noble mold cultures”). Salamis are typically smoked cold for up to 24 hours at temperatures below 20 ° C. Some varieties are just air dried instead. Hot smoking as with other types of raw sausage is unusual. It then ripens for four to six days. As a long-life sausage, the salami can then be stored for up to six months.

sorts

Germany

In general, both seasoning with nitrite curing salt , which also leads to reddening, and seasoning with pepper. The filling mostly takes place in artificial casings caliber 75/50. They are cold smoked and then mature for 2 to 7 days.

In Germany, different types of salami are known as coarse-grained, cut-resistant raw sausages. Standard recipes are usually used in the production of sausage types. Examples are:

  • Salami : stripped fat-free beef, sinew-free or low-fat pork and bacon
  • Salami 1a : like salami, but 30% fat-free instead of low-fat pork, additionally seasoned with coriander, alcohol with garlic and red wine.
  • White salami : like salami, but the sausage casings are provided with a white coating of different compositions after smoking. Then ripening takes place in this.
  • Ham salami: sinew and fat-free pork and bacon, otherwise like salami 1a
  • German salami : like ham salami , but the sausage mass is filled in mutton caps, veal bladders or club-shaped artificial casings
  • Brunswick salami : stripped fat-free beef and pork, unsalted bacon. Spices: whole and ground pepper; cold smoked in narrow beef skewer intestines
  • Holsteiner salami : stripped fat-free beef and pork, pork belly and bacon. Beef and pork finely gekuttert
  • Thuringian salami : stripped fat-free beef and pork, bacon. Spices: whole and ground pepper, coriander, rum with caraway seeds
  • Salami, Italian style : stripped fat-free beef and pork as well as some lamb (1.5%) and bacon. Spices: ginger, rum with garlic and Italian red wine; Artificial casings caliber 60/50
  • Salami, Croatian style : low-tendon and low-fat pork and bacon. Spices: coriander, alcohol with garlic, red wine
  • Salami, Milanese style : stripped fat-free beef, pork and bacon. Spices: red wine. Treatment of the sausages with noble mold cultures; air dried
  • Salametti : sausage mass like Milanese style; portioned in pig intestines caliber 28/32 at 80 to 120 grams
  • Salami, Hungarian style : sinew and fat-free pork and bacon. Spices: rose paprika, cardamom, nutmeg, Tokay, alcohol with garlic. Coating of the sausage casings with noble mold cultures; air dried
  • Salami, Veronese style : sinew and fat-free pork, pork belly and bacon. Spices: white pepper and red wine with garlic. Coating of the sausage casings with artificial mold cultures; air dried; Artificial casings caliber 55/40
  • Shepherd's salami : low-tendon and low-fat beef, meat fat from beef, tendon-free and fat-free pork, bacon, flavors. Spices: rose paprika. Artificial casings caliber 50/50
  • Pepper salami: low-tendon and low-fat beef, pork and bacon. The sausage mass is pressed into molds and then coated with pepper or a pepper coating mass
  • Summer salami: low-tendon and low-fat pork, pork belly and bacon. Spices: coriander and nutmeg

Salami is the term used to describe cooked raw sausages that are not smoked:

  • Kochsalami (also Göttinger Kochsalami ; Hildesheimer Kochsalami ): sinew and low-fat beef and pork, beef base mass and bacon. Spices: garlic and rum; black synthetic casings caliber 75/90. The boiled sausage variety Göttinger Bierwurst is also known as cooked salami .
  • Salami, Bohemian style (also Innviertler salami ): beef, pork and bacon, low in tendons and fat. Spices: sugar and ground caraway seeds

Cooked salami is also a type of boiled sausage made from beef roast base, sinew and fat-free pork and pork belly. Spices: ground and whole pepper, mustard seeds, glutamate and garlic. Hot smoked, then cooked; Skin fiber casing caliber 80/50.

Italy

Modena was originally the center of Italian sausage manufacturers. The further you go to the south of Italy, the smaller, coarser-grained and hotter the regional variants. The Italian salami varieties are all air-dried except for the Salame Napoli and Salame Secondigliano , which are lightly smoked . In Italy there are quality levels for salamis: extra, prima, seconda, terza and inferiori.

  • Salame Felino : The name Salame Felino has been a protected designation of origin (IGP / PGI) since March 2013 and is subject to specified manufacturing conditions in accordance with EU regulations. It has centuries of history. In its present form it originally comes from Felino . Today it is also produced in other places besides those in the Parma province at the foot of the Apennine mountain range . The sausages are made from lean meat and bacon from certain pigs. After slaughtering , the meat is dried at no less than −1 ° C. The meat, freed from tendons, connective tissue and nerves, is minced in a meat grinder (6-8 mm perforated disc ) together with the bacon, then the curing ingredients and the spices are added. Typical spices are: salt , nitric , pepper grains and garlic , optionally dry white wine and up to 0.3% sugar. The sausage mass is poured into pig intestines over a length of 50 cm. So that no cavities or cracks develop in the sausage, it is tied with cord in a manner typical of the variety at wide intervals. The Felino then usually matures for three to six weeks with a weight loss of 25 percent.
  • Salame Fabriano : The Salame Fabriano comes from Fabriano . The sausage used to consist only of pork and bacon, today beef is also used. Typical spices are salt, saltpeter, whole peppercorns , ground pepper and white wine. The whole thing is stuffed into beef or pig intestines 30 to 35 cm long. The binding with a cord is similar to that of the Felino.
  • Salame Milano , also called Milanese salami , consists of one third each of pork, beef and bacon . The beef is partly replaced by pork. It is traditionally bottled in pork caecum (butte) or pig fattening intestine (slag). Typical spices are: salt, saltpeter , crushed pepper , crushed garlic and then pickled in white wine or Chianti . After filling, the fresh sausage is placed in brine for a few hours and then dried. Let them rest for a day without tying the ends. Then the approximately 25 to 35 centimeters long sausages are covered with straws that are tied with sausage twine. The bond is typical for the variety. The Milanese is tied six to eight times lengthways and a few times all around. The sausages tied in this way now have to ripen for four to five weeks. To do this, they are hung up individually on sticks in a room with about 18 ° C to redden and dry off. They are regularly washed with lukewarm water to remove the smear layer made up of microorganisms. When this layer no longer appears, the final ripening begins in the air: the sausages are washed again, hung up and ripened in the fresh air for about six months.
  • Salame Napoletano (or Napoli): The sausage consists of one third each of lean pork, young ox meat and pork bacon . Typical spices are salt, saltpeter, crushed pepper, ground pepper, red hot peppers , garlic and a little white wine. The well mixed mass is filled into horse intestines about 30 cm long, pre-dried and bound. Then the sausage is intensively smoked in the smoke of poplar wood for a few hours . Then you let them hang out for two to three days at a slightly higher temperature and humidity.
  • Salame Veronese : It is made in two versions, with (tipo all'aglio) and without garlic (tipo dolce). Typically it consists of pork and bacon, up to ten percent beef is allowed. The proportion of bacon is 40 to 70% in contrast to other variants where the proportion is max. one third is. The “tipo dolce” variant is not made with back bacon, but with pork belly or bacon from the leg. Meat and bacon are minced to 3 to 4 mm (tipo all'aglio) or 8 to 10 mm (tipo dolce) in a meat grinder and mixed with salt, saltpeter, ground and whole pepper, crushed garlic and possibly white wine. The mass is filled in beef intestines, previously exclusively in beef bladders. The varieties with garlic are available in intestines 50 to 60 cm long, those without garlic are shorter (40 to 45 cm). Both are tied with a cord, whereby the varieties containing garlic can be recognized by the further distances. The Salame Veronese has to mature for two to four months, depending on the thickness.
  • The Salame Milanino is made in the same way as the Milano, but it is not as thick and weighs 500 grams.
  • The thinner, ring-shaped Salamella Napoli also weighs only 500 grams and, like the larger version, is also mold-free.
  • The short, medium-thick Felinetto is a smaller version of the Felino.
  • The Salamis Calabrese and Secondigliano are similar to Napoli, but are much more spicy .
  • From the Abruzzo salami comes Abruzzese , showing a fine grain with lots of whole peppercorns and weighs just 200 grams to 300 bar. It's only made from pork.
  • The coarse salami Veneto comes from Venice and has a distinct smell of garlic. It consists of pork and beef and weighs between 2.5 and 3.5 kg.
  • The Friulano contains meat from the pork leg in medium-coarse grain, pepper, garlic and wine. It ripens for 30 to 60 days, but is also sold fresh for cooking.
  • From the area around Ancona comes the medium-fine, coarse bacon containing Marchigiano , the bacon of which was placed in red wine before being filled into the intestine .
  • The Toscano contains one third of the bacon in large cubes; the pork is finely ground and seasoned with wine. It has to mature for three to six months.
  • The Salsiccione is a low-fat, garlic-containing salami, which applies to 20 percent fat as a precursor of the famous Milanese salami.
  • The very coarse ventricina is a salami made entirely from pork. It presents itself without mold in 2.5 kg pieces in a natural casing. It is very coarse and relatively hot due to the added peppers.
  • Salame di Nota consists only of pork, is almost square and very short. The meat is chopped both finely and coarsely. The sausage is smoked and matured for 20 to 40 days. They are available in pieces from 30 g to 400 g.
  • Salama da Sugo raw sausage with a protected designation of origin from the province of Ferrara . It is made from the leg and tongue of pork. Both are finely chopped up, mixed with spices and herbs and stuffed into intestines. These sausages first ripen in a warm place and then have to air dry. The Salame da Sugo is not eaten raw, but cooked. This creates a tasty sauce (sugo = sauce) that can be enjoyed with mashed potatoes or cold melon and sausage.
  • Salame Piemonte , raw sausage with a protected designation of origin from Piedmont . Typical spices are salt, garlic, cloves and nutmeg. In addition, Piedmontese DOC wines from the grape varieties Nebbiolo, Barbera, Dolcetto.
  • Salame Finocchiona , raw sausage with a protected designation of origin from Tuscany ; typical seasoning with fennel seeds

Hungary

The first Hungarian salamis were made in Szeged on the Tisza . A Hungarian by the name of Mark Pick had the idea of ​​locally producing the Italian sausage, which was previously unknown in Hungary, and began series production in 1883. The mixture of spices in the Hungarian salami soon differed significantly from the original Italian variant. In addition to Pick , Herz was a very similar, traditional and renowned Hungarian salami brand. However, the Herz company, founded in 1888, had to file for bankruptcy in 2009 and was subsequently taken over by Pick. The winter salami is a well-known Hungarian salami, a salami similar to it is the Salam de Sibiu from Sibiu (German Hermannstadt, Hungarian Nagyszeben) in Transylvania , which once belonged to Austria-Hungary and is now Romanian .

Further spread

After France, salami was initially in demand from Italian silk merchants and bankers in Lyon and finally the production of salami-like sausages was started. The Saucisson sec , Saucisson de Lyon and Saucisson Rosette are known . The basis is the firm, red, fresh meat of older pigs, pork bacon, sea salt and pepper. In Corsica, salami is made from pork and pork bacon.

In Austria, salami is one of the traditional types of sausage that Italians originally brought to the country. Mostly Lombards, Friulians and Venetians came to Austria as street traders, especially to Vienna in the 19th century, and sold salami for sale. They were as salami shopkeeper or Salamucci referred. In the Codex of 1913 it is listed as a permanent sausage .

The Valais dry sausage , a specialty from Switzerland , is known in Germany as air-dried salami.

Plockwurst is sometimes used as an inexpensive substitute for salami . In contrast, cooked salami is the name for the scalded sausage variant of the beer sausage .

See also

literature

  • Werner Frey: Meat specialties from Europe. Holzmann, Bad Wörishofen 2002, ISBN 3-7783-0372-4 .
  • Hermann Koch, Hans Fuchs: The manufacture of fine meat and sausage products. Deutscher Fachverlag, Frankfurt am Main 2004, ISBN 3-87150-749-0 .

Web links

Commons : Salami  - collection of images, videos and audio files
Wiktionary: Salami  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ L. Aquilanti, C. Garofalo, A. Osimani, F. Clementi: Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview. In: International Food Research Journal. 23 (2), 2016, pp. 429-445.
  2. ↑ Len Poli: Making salami at home. In: Sonoma Mountain Sausage. 4th September 2016.
  3. ↑ HM Böhme et al .: Production of salami from ostrich meat with strains of 'Lactobacillus sake', 'Lactobacillus curvatus' and 'Micrococcus' sp. in meat. In: Science. Volume 44, Issue 3, 1996, pp. 173-180, ISSN  0309-1740 , doi: 10.1016 / S0309-1740 (96) 00083-6
  4. ↑ Lucia Aquilanti, Sara Santarellia, Gloria Silvestria, Andrea Osimania, Annalisa Petruzzellib, Francesca Clementia: The microbial ecology of a typical Italian salami during its natural fermentation . In: International Journal of Food Microbiology . tape 120 , no. 1-2 , November 2007, pp. 136-145 , doi : 10.1016 / j.ijfoodmicro.2007.06.010 .
  5. ↑ Salami with green pepper - very easy - without machines. on: Selbst-wurst-machen.de , December 4, 2012.
  6. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .
  7. ↑ Implementing Regulation (EU) No. 186/2013 of the Commission of March 5, 2013 . In: EUR-Lex .
  8. ^ R. Palla: Disappeared work. Christian Brandstätter Verlag, 2010, ISBN 978-3-85033-327-6 .
  9. ↑ Entry on Salami in the Austria Forum  (in the Heimatlexikon), accessed on December 19, 2011.