Italian food is enjoyed by many around the world. However, not many people understand the diversity of Italian food. Italian salami is generally not known as a typical Italian product, although it is present in the Italian daily diet. The sausage and Italian salami are amazing. Every bite of fresh Italian salami is a taste experience. It takes a cheese sandwich in another new dimension when it’s made with Italian cheese; it’s delicious!
Add Italian salami or Italian sausages to a tomato sauce and cook for a few hours. It can give a meal a real twist and turn a tomato sauce into something much more varied and deep.
Italy is famous for its varieties of sausages and salamis, many of them made in the Italian region of Lombardy. Around Pavia, south of the Po, there are a number of villages where sausages are still traditionally smoked. Salame di Varzi is made here. Only the best pork is used to make this Italian black pudding and only wine, pepper, salt and saltpetre are added. The sausage matures in three to four months. This relatively long ripening highlights the flavor. As sold, all Salame di Varzi is a large-grain black pudding that weighs about 1 kg.
Salame di Milano is an Italian salami with a very fine texture of pork, lard, veal and spices. It has an essential place in every mixed antipasti entry of the Italian sausage mix and is popular far beyond its place of origin. Along with Parma ham, it is probably one of the most famous foods in Italy. Imitations available elsewhere do not necessarily do the original justice. Salame di Milano is a king of Italian sausages.
Sausages called Salsiccia Luganega are usually fresh meat and are boiled or heated in water before serving. Meat is a finely chopped mixture of fat and lean meat, seasoned with pepper and spices. Luganega is one such example. The meat is stuffed into long carcasses, divided into sections and sold lengthwise instead of weight. Luganega is often accompanied by polenta in northern Italy. It can be fried, roasted, or baked and cooked. A delicious Italian sausage, cut into small pieces to make meatballs and added to a simple tomato sauce.
Cacciatorino is a small variety of well-endowed Italian salami that consists of two-thirds lean pork, tender beef and various types of fat. It was initially designed as a practical Italian sausage for those working in the woods to take with them as supplies. It is perhaps the source of the name, Cacciatorino, which translates as a little hunter.
Salametto is a small, well-cooked sausage similar to cacciatorino. It is ideal as an Italian salami for lunch or a picnic, as it is easy to transport. It’s a wonderfully delicate Italian sausage, perfect for solitude.
Italian sausages and salamis taste very different from other countries and are suitable for Italian dishes such as pizza and pasta. If you’re cooking an Italian meal and trying to make it as authentic as possible, be sure to add salami or Italian sausage.