Spianata from Calabria, Typical Italian Spicy Salami with hot Chili, Half, Salumi Pasini, 900 gr

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Each master butcher has his/her own seasoning recipe, i.e. the aroma mix used to enhance the meat flavour. The difficult thing is finding the right balance between such intense flavours. The butchery Bisesti from Pomezia uses, for instance, only Italian spicy red hot chilli peppers and meat of pigs which are reared and slaughtered in Italy. Bisesti’s Ventricina salami is very tasty, but its flavour is not too spicy and does not overpower the delicious meat flavours and aromas. Toscano, prosciutto, soppressata, oh my! We've got the ultimate guide to navigating the Italian salami aisle.

Before you decide to set off on a stomach-searching adventure, it’s important to know the true definition of salami.The word salami has been around for centuries and is derived from the singular Italian word “salume”, which refers to all types of salted meat. If you ever find yourself in a “salami” vs. “salume” debate, just know that you’re actually both right! a b Toldrá, Fidel; Hui, Y. H; Astiasarán, Iciar; Sebranek, Joseph G; Talon, Règine, eds. (2014). Handbook of Fermented Meat and Poultry. doi: 10.1002/9781118522653. ISBN 978-1-118-52265-3. Spianata is one of the most traditional sausages from Calabria. Its name comes from the fact that this sausage is squashed to reduce its diameter and make the aging period go faster. The meat is filled in natural casings, pressed between two wooden planks and then left to age for at least four months. Bertolini, Massimo; Ferretti, Gino; Grassi, Andrea; Montanari, Roberto (December 2006). "Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber". Journal of Food Engineering. 77 (3): 529–538. doi: 10.1016/j.jfoodeng.2005.06.067. Debret, Chelsea (13 November 2021). "History of fermentation around the world". sfgate . Retrieved 19 June 2023.

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Spices give it its distinctive orange colour, and it has a spicy and savoury flavour. It’s suitable for those who prefer medium spicy flavours as spianata has the perfect intensity to combine with all

When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of phenolic compounds, which slow fat oxidation. [24] The pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the colour of the meat. [24] Trimmings from other cuts are mixed to create a very flavourful paste with a high fat content. Natural casings are used for this sausage; “Crespone” is the finest and thinnest casing of them all. Aging lasts from forty to ninety days, but the meat does not dry out and the sausage stays moist thanks to the high fat content. Ventricina is a kind of salami which is now considered one of the finest, since, unlike in the past, it is now only made from the most refined pork cuts. The meat is coarsely minced and seasoned with a spice mix as well as spicy red hot chilli pepper, either as powder or concentrate. The mixture is then left to rest, so that all flavours can bind together, and then it is filled and tied. The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in central Europe, with adapted manufacturing procedures. [7] At that time, it was largely consumed by the wealthy, as meat in general was very expensive. [1] A salami shop in ItalyThe spicy “Spianata” is extremely similar to Ventricina, but differentiates due to the production process’s “flattened” shape. It has a dark crimson colour and a fiery flavour.

In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year. [8] The best products are still manufactured the traditional way, according to customs passed down from generation to generation.

In other words, is an antipasti option with the pungent flavour of hot chilli pepper, a characteristic that is unmistakable in this salami. Slice it very thinly and mix it with garlic, parsley, slightly stale bread and grated Pecorino cheese to fill zucchini blossoms, bell peppers, tomatoes or any other vegetable. Calabrian Spianata Sausage Find sources: "Salami"– news · newspapers · books · scholar · JSTOR ( August 2021) ( Learn how and when to remove this template message)

More than 400 volatile compounds have been identified in different types of dry-fermented sausages. [25] For example, the organic compounds identified in Hungarian salami produced the dominant flavours of smokiness, sweetness, pungency, sourness, and cloves; secondary flavours included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness. [25] Some minor flavours included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla. [25] The overall smoky note is the result of numerous phenols. [25] Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product. [25] Shelf life [ edit ]The word 'salami' in English comes from the plural form of the Italian salame [2] ( pronounced [saˈlaːme]). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is salam; in Macedonian and Serbo-Croatian it is salama; in Hungarian, it is szalámi; in Czech it is salám; in Slovak, it is saláma; in Russian, Ukrainian, and Belarusian it is salyami while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word salumen. [3] [ dubious – discuss] After fermentation, the sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent photo-oxidation of the meat and rancidity in the fat. The flavour is deep and lingering, particularly in the spicy variety, which is typical of high-end delicatessens. a b c "Salame"[Salami] (in Italian). Culinary Heritage of Switzerland . Retrieved 27 January 2023. Era un cibo consumato dai benestanti, come apprendiamo da un testo scritto nel 1767... [...] I salametti, piccoli salami, erano vantaggiosi perché richiedevano minor tempo di maturazione.[It was a food consumed by the wealthy, as we learn from a text written in 1767... [...] Salametti, small salami, were advantageous because they required less time to mature.] Briggs MA, Petersen KS, Kris-Etherton PM. Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk. Healthcare (Basel). 2017 Jun 21;5(2):29. doi: 10.3390/healthcare5020029. PMID: 28635680; PMCID: PMC5492032.