Information

Typical Italian cured meats: Milan salami

Typical Italian cured meats: Milan salami


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Milan salami

At one time the typical production was in Codogno; now it is produced in Brianza and throughout Milan. A typical production center is San Colombano al Lambro. In the Codogno area, a small amount of pig blood is sometimes added to the mixture.

Milan salami is one of the best known Italian salami; it derives from a mixture of pork and beef minced with a fine grain of rice and stuffed in pork crepe or, given its large-scale production, now extended to the whole national territory, in synthetic casing. It is a product of considerable size, which weighs 3-4 kg, flavored simply with salt and flavors, without exceeding. The seasoning is among the longest in the sector, in order to achieve a good compactness of the fat and lean part. It is very similar, both to the sight and to the taste, to the Hungarian salami, which however presents a different doping, where a greater variety of spices enter. The color is always a bright red, almost ruby ​​in its hue. The Milanese eat it naturally in the michetta, a typical Milanese bread.

Milan salami


Video: How to make BRESAOLA at home (July 2022).


Comments:

  1. Darragh

    I'm sorry, but in my opinion, you are wrong. I'm sure. Let us try to discuss this. Write to me in PM.

  2. Brajin

    This sentence is simply incomparable :), I really like)))

  3. Agastya

    Wow, I liked it!

  4. Nachton

    Bravo, the perfect sentence just engraved

  5. Agyfen

    You are not right. I'm sure. Email me at PM, we will talk.

  6. Corbin

    You are wrong. Write to me in PM, we will handle it.

  7. Olney

    Excuse, that I interfere, but I suggest to go another by.



Write a message