Sausage salami

At a time of complete gastronomic deficit in Russia, the overseas combination of the words "sausage salami" for many was a symbol of a beautiful, wealthy, and most importantly, tasty life that only the powerful could afford. No one guessed that this European delicacy did not have such a noble origin. Initially, Hungary was the birthplace of salami, after which this sausage "received a residence permit" in Italy, and then it was from there that it began to spread around the world.

Raw sausage called salami is usually covered with the thinnest layer of white mold, which indicates the high quality of this product. However, such a shell is a characteristic sign that it comes from Italy. Salami sausage is used as a snack, as well as for making sandwiches and sandwiches. In addition, it can be an integral component of some types of pizza, various salads and other delicious dishes. The calorie content of salami is 566 kcal per hundred grams.

This meat product is a great match with Italian Focaccia bread (a thin scone with aromatic spices), mature varieties of cheese, such as Parmesan cheese or Grana Padano.

When buying sausage salami, it is best to choose a product in a natural shell, which should fit tightly to the meat. If it is at least a little behind, then the sausage is either dried out or just very old. Be sure to look at the section of sausage salami - if its color is quite dark, then in addition to pork, beef was also used in production. It is better to stop your choice not on a brightly colored product, but on the one whose meat color has a slightly grayish hue, which meat acquires during the processing process. The rich-bright color of sausage salami indicates that artificial dyes and color fixers were added.

Composition of salami

Ideally, the composition of salami is always fixed: pork, speck, salt and spices. However, beef can often be added (this does not indicate low product quality). Due to the fact that the components on the label should always be indicated in descending order, having familiarized yourself with the composition, one can judge the taste and quality of the sausage. So, for example, according to GOST, in sausage salami should be about 70 percent of pork and 30 percent of speck. Naturally, due to the naturalness of the products and the labor intensity of cooking, prices for this delicacy cannot be low.

In addition, salami sausage can vary in the degree of grinding of minced meat, which in turn is small, medium and large. The color of fat, which is also included in salami, ranges from white to pink. The whiter the fat, the fresher was the speck that was used in the sausage making process.

The increased fat content and high calorie content of salami do not have the best effect on the human body, and therefore this product cannot be called dietary, therefore, it is not worth abusing it.