This is the basic formulation of a simple salami, embedded in a 50 gauge wrapper/casing. The seasonings can vary according to the desired flavor. The most common seasonings we recommend are black pepper, a little red wine, nutmeg, garlic and cloves. Continue reading Salame Artesanal Maturação Rápida
Salami is one of the simplest and most exuberant forms of meat processing. It's an alchemy that transforms a piece of raw meat into an extremely tasty and durable product. Creating a quality product by exposing a piece of meat to time, without any type of cooking, is something fascinating! Continue reading Salame artesanal
Pepperoni salami has a strong seasoning and is widely consumed, especially in the USA, due to its extensive use in the production of pizzas. Its original name is peperone (in free translation it means large pepper) and it dates back to Roman times. The original version is drier, hotter and more spicy than the contemporary commercial version. I applied a recipe here that is more focused on the original version. Continue reading Receita de pepperoni caseiro
Unintentional mold – which was not added on purpose – in salami and other sausages in general is a negative sign, as its proliferation is very rapid and the vast majority of species have not been studied and produce some type of mycotoxin. Continue reading Mofo no salame e em outros embutidos
Cacciatore It means hunter in Italian and originated from the consumption of this salami during hunting, as it was easy to transport and did not spoil. It is usually 15 to 18 centimeters long and is cured with spices, wine and herbs. It's great to accompany a good cheese and Italian bread. Continue reading Receita de salame italiano cacciatore
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