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Why is salami so ridiculously delicious???
- Thread starter Vegeta
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Rosaudio
First Officer
I don't understand it either
ChilliGirl
PopCornPeddler
Are you talking about the big rolls or the smaller proper italian salami?
copacetic
King of the Hippies
I reckon it's a euphemism.
I don't have a clue! What are you a salami expert? Its so weird once its in your mouth you just want it to stay there for eternity... How do they create such godly flavour?
The smokey flavour?
The bacteria that forms in the humid conditions that induces fermentation?
The horse meat used in many traditional salamis? (It's an actual ingredient, not a substitute btw)
The cured fat which imparts considerable flavour?
The white mould on the outside that prevents the fat from turning rancid?
The herbs, spices and garlic used?
Take your pick. It's delicious stuff in small quantities...
The bacteria that forms in the humid conditions that induces fermentation?
The horse meat used in many traditional salamis? (It's an actual ingredient, not a substitute btw)
The cured fat which imparts considerable flavour?
The white mould on the outside that prevents the fat from turning rancid?
The herbs, spices and garlic used?
Take your pick. It's delicious stuff in small quantities...
No man i'm talking about actual salami the stuff they put on pizza.... pizza mmmmmmm nom nom
copacetic
King of the Hippies
Uh-huh. Sure you are.
Huh? There are so many varieties of salami you cannot call one "proper" and another not. BTW, "traditional" Italian salami is made thick to encourage a lengthier curing time, which creates more bacteria in the meat, which in turn adds more flavour intensity...
ChilliGirl
PopCornPeddler
if italian salami is sliced the slices are about 2-3 cm in diameter. Typical salami is probably 5cm in diameter.
Once you taste italian salami you wont wanna eat the other one anymore
how it's made you might be able to find out from a granny or a chef.
Once you taste italian salami you wont wanna eat the other one anymore
how it's made you might be able to find out from a granny or a chef.
Oh ffs - that's not proper salami. That's processed meat with added pork fat made in a factory with flavouring and not even cured. It's cooked meat.
Salami is not cooked - it is cured...
ChilliGirl
PopCornPeddler
/agrees with DJ on salami being cured meat.
I was refering to the imported salami i normally buy DJ, as i really don't like the locally made junk.
I was refering to the imported salami i normally buy DJ, as i really don't like the locally made junk.
That's just a little bit of hogwash there, CG. I've been to Italy and witnessed the process of a few varieties - Italians make salamis of all different sizes. Shapes too...
Locally made depends purely on the recipe used, curing times and conditions used to cure it. The ingredients are all available in SA and I've tasted some decent ones here...
copacetic
King of the Hippies
blunomore
Honorary Master
What kind of salt content ?
Quite high. High salt is necessary for the curing process to begin, but it also serves a few other purposes: It reacts with the proteins in the meat to make it more soluble by forming something called myosin around the fat particles - this creates a stable emulsion. It also helps prevent dangerous micro-organisms from building up in the meat.
Eating cheap salami can be pretty dangerous for you but these days most local supermarkets use mass-produced, cooked and flavoured salami meats. It's not proper salami...
adrianx
Expert Member
Who's hiding what? Where?
copacetic
King of the Hippies
No, apparently it wasn't a euphemism.