Salame Milano (Salami) is cured sausage, fermented, air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made in Italy, France, Hungary, Germany, Spain, Slovenia, Czech Republic, Belgium, Luxembourg, Greece, Romania, Bulgaria and Turkey. A traditional Salame Milano, with its typical marbled appearance, is made from one or more of the following meats: pork, chopped beef (particularly veal), venison, poultry (mostly turkey) because of dietary limitations, but also goose salami is traditional in some areas of Northern Italy, and horse. Additional ingredients may include: salt, spices usually white pepper, garlic, minced fat, wine, various herbs, and vinegar. The raw meat mixture is usually allowed to ferment for a day, then the mixture is either stuffed into an edible natural or inedible cellulose casing and hung to cure. Many Old World salami are named after the region or country of their origin as for instance Milano, Arles, Genoa, and Hungarian.
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Milano Salami, www.recipetips.com
SALAMI MILANO, www.baldosalami.it
Salami Milano, www.wedlinydomowe.com