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Pt 3

The varieties of salami : an Italian journey

Salamis in Italy

Telling the story of Italian salamis is a rather complex and rich journey, in fact, there are almost 113 product variations found throughout the country. Not to mention the various recipes and local adaptations that add or remove this or that ingredient, in short, an encyclopedia would be needed just to narrate the names and main characteristics of each Italian salami.

But, the desire to delve deeper into the topic allows you to group and talk about some varieties so as to enrich your personal culture and have a reserve topic to reel off with expert knowledge during any conversation. In addition to the regions with the greatest varieties such as Lombardy and Piedmont, which have 16 fantastic recipes, we have also told you about small delicacies that we can find in central and southern Italy. In short, there are salamis for all tastes! Coarse, fine, meat and vegetables, sweet, pork, deer or wild boar. Let's conclude - for now - our journey and discover the typical salamis of Basilicata, Calabria, Molise and Sicily. Let's go!

Italian salamis stop in Basilicata

Another land, another story. Southern Italy chooses to bring DOP Italian cured meats to the table, often with a high percentage of spiciness which, thanks to the ingredients of the land of origin, allows the character of the production area to be kept unchanged.

Beggarly salami

The disparaging name has nothing to do with the sublime flavor and enchanting aroma of pezzente salami. When we talk about pezzente salami we mean a sausage that is created with less noble cuts of pork and for this reason it is fatter - read tasty - and soft - read tasty. In terms of added ingredients: sweet paprika, peppers and garlic are essential and, for some variations, wild fennel also plays a fundamental role.

Italian salamis stop in Calabria

Calabrian passion is transferred from the black pig of Calabria to the plate of Italians thanks to salami and everything that revolves around the world of Calabrian Nduja . The warmth of the population is transferred into products rich in taste and with a well-defined character that is at times overbearing and certainly astonishing.

Black pork salami

The native breed of black pig raised in the wild defines the conformation of the pig and thanks to its particular characteristics allows the creation of an authentic, tasty and compact product such as Calabrian black pig salami . The product is directly linked to the type of life of the animal which, thanks to free breeding, provides lean meat rich in fiber as well as various other elements necessary for nutrition such as vitamin E, D and iron. Salami is therefore a particular product in terms of taste and rich in nutritional values.

Black pork 'Nduja

Whether it is a salami or a spreadable cured meat is a mystery that we are still solving, the fact is that ' Nduja is to Calabria like water is to the sea. 'Nduja is officially a typical Calabrian sausage with an iconic soft consistency and spicy taste. It is considered a mix between cured meat and sausage because it is prepared with the fatty parts of the pig, with the addition of spicy Calabrian chili pepper and then stuffed into a sausage. Are you wondering how to use 'nduja? Spread on bread, as a garnish for a spicy pizza or as a condiment for a hot pasta : the choice is entirely up to your taste.

Spicy black pork sausage

Halfway between Calabrian Nduja and a classic salami, the spicy black pig sausage conquers the classification of Calabrian salami thanks to its unique and spicy taste. Good, spicy and deliciously aromatic, the latest arrival in our online butcher's shop is able to revive an aperitif based on cheeses and cured meats thanks to that extra something that only black pig meat - and a good dose of spices - can give to a sausage.

Italian salamis stop in Molise

The proposal is a source of arguments between neighbors, in fact it seems that the origin can be attributed to a small slice of land that belongs partly to Abruzzo and partly to Molise. To avoid ignoring this region, we choose to assign - at least for this time - salami to the province of Molise. In any case, it is something truly unique and exceptional, thanks to the enormous skill of the master butchers in the area.

Ventricina salami

The versions, as well as the origins, are double: spreadable and compact. Its consistency is particular as it contains a high percentage of lean meats obtained from first choice cuts and, especially in the artisanal preparation of ventricina salami, they are prepared with knife cuts. The fatty parts are obtained exclusively from bacon and ham . The added ingredient, which increases flavor making it unique and fragrant, is chopped dried pepper combined with fennel seeds, simple products capable of unleashing added value.

Italian salamis stop in Sicily

Sicily is a particular and unique island which, thanks to the countless contaminations of other cultures, has managed to keep intact a tradition which, different from all other areas, brings together the best of other cultures and makes it its own. Sicily is a riot of history, colors and traditions, each small village has its own character traits which over time become a peculiar characteristic.

Donkey salami

The proposal comes from the Ragusa hinterland where donkeys were used as working animals for the cultivation of fields and subsequently used as a primary source of food. We needed a long-life product capable of being undemanding and complete on a nutritional level. Today's recipe for donkey salami includes a small percentage of pork to give it a strong flavour, and the prevalence of lean donkey meat to meet the need for consistency. The flavor of the product is particular and delicate and what characterizes it is the colour: dark red.

How to store salami

The journey of Italian PDO and PGI salamis stops here, for now. Each region tells and narrates the excellence of the territory, putting the value of tradition first, an indispensable element for creating noteworthy products. In addition to expressing a character trait linked to the territory, the conservation of the product is also a fundamental element.

But how is salami preserved ? Generally speaking, salami is stored in the refrigerator, protected by transparent film to keep the pulp soft without drying it out excessively. However, if the piece of cured meat has not yet been opened, it is best stored in a cool, dry and dark place such as a cellar. Storage in the freezer is recommended if and only if the product is placed in a vacuum, so as to deprive the package of oxygen and allow the aroma and flavor to be kept intact.