Names of Italian producers of Milano salami. Italian homemade salami

This time we will again talk about the Italian product, which is firmly rooted on domestic tables. Salami (Salame) is a kind of hard sausage with bacon, appreciated all over the world. Once in Italy it was enjoyed only by the privileged classes of the population. Today, almost everyone can afford salami at least for a holiday. “You had two pieces of sausage on the table!” - sung in a popular song of the 90s. But we will not tell you fairy tales like a hit hero, but we will present the most truthful story about salami.

Many people love salami, and therefore they produce it in most civilized countries of the world. But, as you know, sausage is different, and in order to appreciate the original taste, you definitely need to go to its homeland - to Italy. The Republic also has huge number manufacturers. However, only some products are awarded special marks -. These abbreviations in the name indicate the devotion to the tradition of manufacturing and the high quality of Italian salami.

Salama da sugo IGP

Salami da sugo is a sausage typical of the province (Ferrara), but completely extraordinary in appearance. It contains pork meat, tongue and liver, wine, salt and spices (nutmeg, cloves, cinnamon, pepper). It is shaped like a melon and tied with twine. May be covered with a white mold that appears naturally during maturation. The weight of the heads ranges from 0.7 to 1.4 kg. The color is dark brown, the aroma is intense, the texture is soft and grainy. The minimum holding period is 6 months.

The peculiarity of salami da sugo is that it is most often additionally cooked before use. Soaked in cold water to soften plaque, gently wash with brushes, and then boil for at least 4 hours. It is important that the skin of the sausage is not damaged. The finished product is eaten warm with mashed potatoes or pumpkin, cut into portions.

Salame Cremona IGP

Salami Cremona is made from pig meat grown in the territory of the production of Parma ham (Prosciutto di Parma) and (Prosciutto di San Daniele). It is a mixture of fresh pork with salt and crushed garlic stuffed into the intestines of pigs, cattle, sheep or horses.

Ripening period from 5 weeks to more than 4 months. Salami has the shape of a cylinder with a diameter of 65 mm and a length of 150 mm. The weight of the finished product is 500 g. The sausage is softly cut even after a long exposure. The color is intense red, the aroma is rich, the taste is spicy. Cremona goes well with vegetables, fruits, breads and cheeses.

Salame d'Oca di Mortara IGP

Salami di Mortara is produced in the province of Pavia. It is prepared from pork and goose meat. Geese in the last 3 months of life should eat exclusively green fodder and grain and weigh at least 4 kg before slaughter. The casing for the sausage is goose skin. The texture is uniform, does not crumble. The color of the cut is dark red with patches of fat. The smell is spicy, the taste is delicate and soft. The size of the sausage ranges from 0.3 to 4 kg. Salami di Mortara goes well with fresh and stewed vegetables.

Salame Sant'Angelo IGP

Salami Sant'Angelo is a sausage made from pig meat grown in the territory of Nebrodi. It has an elongated cylindrical shape and a natural white coating. Soft compact texture. The color of the meat is ruby ​​red, the fat is white. The smell is delicate, the taste is spicy, fragrant, obtained due to the special microclimate of the valley. The exposure time ranges from 30 to 90 days. The size of fatty inclusions is larger in comparison with other varieties. Salami Sant'Angelo is eaten as an appetizer or aperitif.

Salame Felino IGP

Felino salami is a product from the town of the same name in the province (Parma). The composition of the sausage, in addition to meat and spices, includes dry white wine, which distinguishes it from other varieties. The weight of a sausage stick varies from 0.2 to 4.5 kg, the shape is cylindrical. The texture is compact, not elastic. The color is ruby ​​red. The aroma is delicate, the taste is sweet. The minimum ripening time is 25 days. The size of the slices is very important for consumption. Traditionally, Felino salami is cut quite thick (7 mm) and long (the cut is made diagonally). It is served with bread and Parma ham.

Salame Piemonte IGP

The production area of ​​Salami Piemonte is limited to the territory of the region of the same name. In addition to spices, the sausage is flavored with red wines from Nebiollo, Barbera and Dolcetto grapes. The salami stick has a cylindrical shape and weighs at least 300 g. The cut is ruby ​​red, the texture is compact and uniform, interspersed with lard and pepper grains. The taste is sweet and delicate due to the short exposure (10-50 days depending on weight). Salami Piemonte is distinguished by the aroma of aged wine and garlic. Slice it just before serving. Eat with fresh bread, mustard, cheeses and salads. Sausage is also served with various cereals and mashed potatoes.

Salame di Varzi DOP

Salami di Varzi comes from the municipality of Varzi in the province of Pavia. Sausage is a mixture of fresh meat and large-cut lard. The content of the fatty part is approximately 30-33% of the total mass of the product. The shape of the product is cylindrical, the color of the cut is bright red with white patches of fat. Elastic consistency, compact texture. Aging time depends on weight and variety: Varzi-Filzetta (0.5-0.7 kg, aging 45 days), Varzi-Filzettone (0.5-1 kg, aging 60 days), Varzi-Sottocrespone (1-2 kg , ripening 120 days), Varzi-Cucito (1-2 kg, ripening 180 days). The taste is sweet and delicate. Salami di Varzi is cut into thick slices and complemented with vegetable salads with vegetable oil, cheeses and wines.

Salame Brianza DOP

Brianza salami is made from the meat of pigs grown in the regions (Emilia-Romagna), (Lombardia) and Piedmont. In addition to salt, pepper, garlic and wine, sugar can be added to the product. The shape is cylindrical, the consistency is compact and not elastic. The cut color is ruby ​​red. The smell is delicate, the taste is very sweet. The ripening time depends on the size and varies from 15 days to more than 5 months. Salami Brianza is served as an appetizer for alcoholic drinks. It is used in many recipes.

For example, the salad that we call "Olivier" in Italy is called "Russian salad" (Insalata Russa) and they put salami in it.

Salame Piacentino DOP

Piacentino salami is made from the meat and fat of pigs in the province of Piacenza. The content of the fat component is from 10 to 30%. The finished product has a cylindrical shape and weighs from 400 g to 1 kg. The texture is compact. The color of the cut is bright red with well-defined inclusions of fat. The smell is characterized by a delicate aroma of meat with a slight hint of spices. The taste is delicate, almost unsweetened, more intense with age. Exposure depends on weight and is at least 45 days. Piacentino salami is eaten as an appetizer and used in recipes.

Salamini Italiani alla Cacciatora DOP

Italian salami Caciatore is produced in 11 regions of Italy.

Its name translates as "hunter". This is due to the tradition of people taking salami hunting for a snack.

Sausage differs from other varieties with a rich history. The shape of the product is cylindrical, about 20 cm long and 6 cm in diameter. It weighs an average of 350 g. The texture is dense, not elastic. The cut is ruby ​​red with evenly distributed grains of fat. The aroma is delicate, the taste is sweet and delicate without sourness. The minimum maturation time is 10 days. Caciatore is eaten with unsalted bread, it is complemented by good sparkling wine, cheeses, fruits and vegetables. Fits great in salads.

Salame di Milano

Salami Milano is not included in the product lines of the DOP and IGP categories. However, it is one of the most famous varieties among Italian salami. It is made from a mixture of finely minced pork and beef, seasoned with salt and a small amount of seasoning, and stuffed into a natural or synthetic casing. Holding time is about 3 months. The color of the cut is bright red, almost ruby. The taste is delicate. Milano salami is served as part of a meat plate. Milanese eat it with traditional michetta bread.

Origin

The history of salami in the territory of modern Italy began in the period. The name of the product comes from the Latin word salumen, but it appears only in the Middle Ages and means that the product is stored with salt. So they called not only meat, but also fish. However, over time, the term "salami" has become more and more associated with pork.

Mass production of salami begins in the Middle Ages, when the first large pigsties appeared in the immediate vicinity of milk processing sites. Waste from the production of cheese and cottage cheese is ideal for pig feed. The birth of such an industry and Italy's unique microclimate creates ideal conditions for the spread of the art of meat preservation. The minced pork was mixed with wine and spices. Such salami was sent to the ceremonial tables of nobles and feudal lords.

In the 12th century, at the court of the Malaspina family, a "new" sausage was served, aged in wine cellars and "flavored" with smoke. And in 1581, the word "salame" is first found in a cookbook and refers to pork sausage. Prior to this, sausages were designated by the term insicia. Later, salami made its way to the tables of the villagers, when raising pigs became an indispensable resource for survival.
The art of making salami has evolved in different ways depending on the region of Italy. Which inevitably led to a variety of varieties of Italian salame, even in the same region.

Production

The quality of Italian salami is maintained not only in the production hall. Even the territory and feed for growing pigs, whose meat is used in the preparation of sausages, are regulated. Animals weighing 160-180 kg are slaughtered. The basis of their diet is cereals and by-products of milk processing. As a result of this nutrition, the raw material is rich in saturated fatty acids and has a low cholesterol level.

Salami, however, may contain not only pork, but also the meat of sheep, goats, horses, geese, donkeys, wild boars and their offal. Although the fat part is taken only from pigs due to its organoleptic properties.

Before cooking, sinewy areas and adipose tissue are removed from the meat. It is thoroughly cleaned and cooled to a temperature of 7 degrees. What parts of the carcass are used to prepare salami, as well as the fineness of grinding, depend on the type of sausage.

Salt and spices are added to the minced meat, the presence of which is determined by the type of product. From spices, garlic, black and white pepper (ground or in grains), dill, nutmeg, cloves and others are used. In some regions of Italy, unusual salamis are found. For example, with walnuts or pistachios. Adding milk or wine to raw materials can also be called a non-standard method. The use of sodium nitrite as a colorant and mild preservative is permitted by law.

Sausage dough is stuffed with natural (guts of pigs, sheep, cattle and horses) or synthetic (cellulose) casing. For preliminary drying, the sausage is sent to warm rooms for 3-7 days. Further ripening occurs at a temperature of 10-15 degrees. Aging times vary depending on the variety. The final stage of preparation for certain types of salami may be slight smoking to give a specific flavor.

Calorie content and benefits

The calorie content of salami, like other products, directly depends on its variety. It is not possible to consider everything, so we will focus on Salami Milano - the most famous and bought Italian sausage in the world. The number of calories per 100 g is 384 kcal, which consists of:

• Proteins 25.4 g (101.4 kcal);
• Fat 31 g (278.4 kcal);
• Carbohydrates 1.1 g (4.2 kcal).

Salami Milano is a product with a high energy value. However, the fat in it is easily digested due to the development of beneficial microflora during the ripening of the sausage.

Pork meat is very rich in protein, which is necessary as a building component for the human body. In addition, the fermentation of proteins during the aging of the product leads to their better assimilation.

In addition, sausages are one of the important sources of bioavailable iron, zinc and other minerals. Salami is rich in vitamins B1 and B3. They are involved in metabolism, ensure the normal functioning of the nervous and cardiovascular systems, as well as the digestive organs.

Salami is recommended for nutrition for people with reduced weight and lack of appetite, during periods of mental and physiological stress, during recovery. If you do not belong to any category, but at the same time love salami, you should know that you can spend calories from 100 g of salami:

1. Cleaning the house 2.5 hours;
2. brisk walking 1 hour;
3. Running at an average speed of 27 minutes;
4. Playing football 34 minutes;
5. Swimming 40 minutes.

The minus of the product can also be called a high content of sodium chloride (salt), the excessive use of which contributes to the formation of arterial hypertension.

Recipe at home

Often home lovers of culinary exploits stop at the most exotic and irresistible options. One of them is salami. If you search for her recipe at home on Italian sites, then at best you will find a way to prepare a sweet sausage for dessert.

We will share with you a simple recipe for homemade sausage. But, in fairness, we note that it is impossible to cook a real Italian salami in your kitchen. So, we will need:

• Pork - 850 g;
• Salo - 150 g;
• Salt - 25 g;
• Dry wine - 10 ml;
• Pepper - 5 g;
• Garlic - 5 cloves;
• Spices to taste;
• Pig intestines.

You can use a variety of spices in the recipe (cloves, nutmeg, ginger, etc.). It all depends on your taste. The intestines are usually sold clean, but still, they should be additionally washed under running water. Why do we take pork? They are optimal in diameter.

Grind lard (slices 10 mm thick) and meat (small cubes). We send the pork to the freezer for a while until it slightly freezes (but does not freeze). We twist the meat in a meat grinder with a large hole diameter, and finely chop the bacon by hand.

Add salt, wine and spices to the mass, mix thoroughly. Using a sausage attachment, fill the intestines with minced meat. We make constrictions along the length to form sausages. Carefully inspect the resulting sausage for the presence of air bubbles. If there are any, then they must be pierced.

We wrap the sausages with twine and hang them in a cool room with low humidity for about 7 days. During this time, the product will lose some of the moisture and acquire the desired consistency.

Cooked sausage "ala salami" should be stored in the refrigerator. It will be a great snack for alcoholic drinks. You can also make salami pizza with cheese, tomatoes, olives, bell peppers, onions, and slices of your homemade masterpiece.

Price

Conquering Italy and acquiring salami at the same time is a rather interesting option for a holiday. Moreover, you can easily find it, with almost no effort. The famous Milano salami in its homeland can be purchased at a price of 12 to 25 euros per 1 kg.

Domestic stores offer 1 kg of Italian product for 3000-3500 rubles. Russian-made products with the name "Salami Milano" are valued at 1,500 rubles per 1 kg.

Not at all a sad story about salami came to an end. Eating a piece of sausage with crispy bread and then running around seems like the perfect start to the day. Live brightly, love secretly, travel deliciously and remember: “You don’t go to Italy with your salami!”

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Salami is a type of sausage made from air-dried meat. This product contains a large number of spices. Salami sausage was invented in Hungary. This product was popular among peasants. People had to dry meat for long-term storage. Sausage came to Italy after gaining mass popularity. At the moment, many varieties of this product are made in Italy.

Traditionally, the product is made from pork or beef. In more exotic versions, donkey meat was used. Meat for sausage is rubbed with spices and dried in the sun. Drying lasts 3 months. hallmark an expensive product is the presence of mold. White mold does not harm the human body, but indicates the high quality of the product.

Salami varieties

Nowadays, there are a huge variety of varieties. Here are the most popular ones:

These are the most famous varieties. All of them differ in taste, color and smell.

salami composition

Traditional salami has a marble color. It is made either from one type of meat, or from several. Most often, pork is used in the manufacture of salami. There are also beef products. The beef product is in demand among religious people. Salami contains meat from deer, poultry, donkeys and horses.

Also included are the following ingredients:

• Garlic and salt.
• Spices.
• Black pepper.
• Wine and vinegar.
• Various kinds of greenery.

In the manufacture of sausages, both natural and artificial casings are used. It is stuffed with a mixture of meat, spices and ingredients. The sausage is hung up and then dried. Drying takes place at a temperature of 40 degrees. At a temperature of 40 degrees, fermentation begins. Increasing the temperature to 60 degrees allows you to stop the fermentation. The temperature rises to 75 degrees when the product is almost ready. Often the sausage is covered with edible mold. The mold is white. Mold is harmless to the human body.

salami production

The raw material is in a hardened form before production. Many products contain smoked meat. Smoke-treated raw materials give the sausage a specific aroma and taste.

The meat is first twisted into minced meat. Then the raw material is mixed with salt, seasonings and spices.

Fat is added to the resulting consistency. After that, the mass is poured into the shell. The resulting sausage is hung in a dryer. Typically, the dryer contains a temperature of 40 degrees, which is gradually increased. The fermentation process starts in the dryer. Bacteria develop under the influence of temperature.

The drying process starts when the fermentation process ends. The product is transferred to a cool and humid place. At this point, the product reaches its solid state. In traditional recipes, the fermentation process is omitted. The hardening process is influenced by climate, as well as the shell and size of the product. Nitrates and nitrites are used as additives. They give the sausage a natural red color for meat. Nitrates and nitrites kill the growth of harmful bacteria. The combination of all ingredients makes salami safe to eat.

Product benefits

Salami contains spices that improve cholesterol metabolism. Eating salami increases hormonal activity. Helps speed up metabolism.

The calorie content is 566 calories.

• 57 grams of fat contain 513 calories.
• 13 grams of protein contain 52 calories.
• 0.2 grams of carbohydrates contain 0.8 calories.

The use of sausage stimulates the formation of bone tissue. Salami has an excellent taste, and also accelerates the saturation of the body.

How to choose salami sausage

You should pay attention to the packaging. The shell must fit snugly against the product. The exfoliated casing indicates that the sausage has lost its expiration date. There is a possibility of peeling off the casing when the product has been overdried. The dark color of the cut indicates that the composition contains beef. The bright tones of the cut indicate the presence of dyes in the composition of the sausage.

Italian varieties are of high quality. The sausage should not be slippery in texture. Buy salami cuts is not worth it. In sliced ​​form, the sausage loses its taste.

The product must be stored in the refrigerator. For storage, foil or paper wrapper is used. The product is able to keep its freshness up to 1 week.

Harm

Eating salami is beneficial when done in moderation. It is forbidden to use the product in case of intolerance to the ingredients. You should stop eating sausages with stomach ulcers. Salami is a fatty product that can worsen the functioning of the gastrointestinal tract. The product helps to accelerate the aging of the body, as well as gaining excess weight. Long-term use of sausage leads to the development of cardiovascular diseases. Care should be taken when giving the product to children early age. There is a risk of injury to the child's teeth due to the hardness of the product.

Price

The price of products depends on the quality of the product, as well as the composition. You can buy Milano salami in Moscow for 1550 rubles 720 gr. "Felino" will cost 407 rubles for 330 gr. Salami "Hungarian" can be bought for 1000 rubles 440 grams.

Italy has been a world leader in meat preservation technology since the dawn of time. Salting, smoking and drying through the centuries have come down to our days. Pork is the most common type of meat in the country. Nevertheless, beef, wild boars and even venison are cooked there. Spices are of great importance in this art. As a rule, the smoked products of the Italian south are more piquant than those of the northern regions of the country. These products play a prominent role in the world of snacks and are one of the options for antipasto, which means "before a meal." This is the name of the first course, consisting of slicing meat and vegetables.

Meat products can be divided into two categories: from a whole piece of meat and from minced meat in a shell (sausage products). In Italy, they are classified on a different basis: depending on the method of preparation. Distinguish:

• Prodotti crudi- raw meat products.
• Prodotti cotti– products undergoing heat treatment.

It is by this principle that we will delimit our article, presented for convenience in alphabetical order.

Raw meat products

Prodotti crudi is prepared by curing combined with salting. There is no need to worry that they are not heat treated, as all raw materials are subjected to a thorough safety analysis. Many products are included in the product lists due to their quality.

(Bresaola) is the only Italian meat product that is made exclusively from beef. The ambassador of a whole piece of meat of the femur with garlic, cinnamon, bay leaf and cloves goes for about 2 weeks. The ripening process lasts from 1 to 3 months at a temperature of 12-18 degrees.

The finished product has a bright red color and a delicate, slightly spicy aroma. The taste ranges from moderately salty to sweet. The texture is soft and compact. In such meat there is practically no fat, and contains a large amount of protein. Bresaola della Valtellina, produced in the province of Sondrio, has been awarded the IGP category. Bresaola is eaten, cut into thin pieces and sprinkled with olive oil and lemon juice, accompanied by capers.

Ventrychina

Ventricina is a sausage typical of the area between (Abruzzo) and Molise (Molise). There are two main varieties of sausage: Ventricina teramana and Ventricina del Vastese.

Ventricina del Vastese is 80% pork and 20% lard. The peculiarity of the product is that the raw materials are not crushed to a mushy state, as for most sausages. It is cut with knives into cubes 2-4 cm in size. The prepared meat is rolled in sweet pepper, chili, dill and salt. Some varieties add orange zest. The spicy stuffing fills the intestines, stomach or bladder of a pig. Ventricina ripens for about 120 days. The cut of Vasto sausage is red, uneven, coarse-grained. Aroma is spicy. They eat it on their own, cut into slices, in combination with bread.

Ventricina teramana has a higher fat content (60-70%). It contains by-products. Raw materials for it are twisted several times in meat grinders. Therefore, the cut of the sausage is evenly pink. They eat such a ventricina spread on bread, or use it to make meat sauces.

Koppa

Coppa, capocollo or capicollo (Coppa, Capocollo, Capicollo) is a product from the muscular part of the pig's neck, the production of which is partially similar to the preparation of ham and. Its name depends on the region of Italy. Ambassador koppa is carried out in combination with pepper and spices (cinnamon, cloves, nutmeg). After that, the meat, wrapped in the intestines of a pig, matures for a long time for 3-6 months.

The shape of the product is cylindrical, pointed at the ends. The consistency is compact, not elastic. The color is red with white patches. The aroma is sweet. The taste is delicate, intensifies with exposure. Products with quality marks: Coppa Piacentina DOP, Capocollo di Calabria DOP, Coppa di Parma IGP. Koppu is thinly sliced ​​and eaten with a slice of bread or accompanied by red wine or another light alcoholic drink.

Culatello is one of the most valuable traditional meat products in Italy. Typical product of the province. They make culatello from pork meat, which is located around the thigh bone. It is separated from the skin and excess fat. The bone is cut by hand to give the piece its characteristic pear shape. This is followed by an ambassador, lasting about a week. After that, the meat is placed in a natural casing, wrapped with twine and sent for maturation. The last phase lasts an average of 14 months (or at least 10 months) and is carried out at a temperature of 13-17 degrees.

The weight of the finished product is 3-5 kg. The color of the cut is uniformly red with small white streaks of fat. The aroma is rich, the taste is sweet and delicate. Culatello di Zibello is marked with the DOP quality mark. Culatello is served with bread, accompanied by butter. Pairs well with dry sparkling wine. For storage, the cut of the product is lubricated with olive or butter.

Lardo

Lardo (Lardo) or simply Italian lard. In the republic, it is classified as a meat product. It is very popular in the northern regions of the country. For the manufacture of lardo, the fat part is taken from the back of the pig. In special containers for salting alternate layers of bacon, salt and spices (pepper, cinnamon, cloves, coriander, sage, etc.). In this form, the product is left to ripen for a period of 3 to 12 months.

The finished lardo looks moist, the color is white with a slight shade of pink, the texture is uniform and soft. The taste is delicate, almost sweet. Specially noted varieties: Lardo d'Arnad DOP and Lardo di Colonnata IGP. They eat lard with bread, cut into thin slices. A variety of dishes are prepared with it. In Italian restaurants you can find an unusual combination: lardo with seafood.

(Pancetta) is a traditional Italian product, for the preparation of which meat is taken from the belly of pigs. Its shape varies depending on the variety. For example, pancetta tesa is square, like bacon, and pancetta arrotolata is made in the form of a roll. It can also be with or without skin, classic or smoked. For salting pancetta, even the size of the salt crystals is important: not too thin, but not too coarse, for optimal penetration depth. Clove, nutmeg, pepper, juniper are used as spices. Ripening lasts from 50-60 to 90-120 days depending on the size.

The finished pancetta is pinkish-white when cut with wide red streaks. Taste and aroma vary with spices. Pancetta Piacentina and Pancetta di Calabria are DOP rated. Pancetta is cut into cubes or slices and eaten as a cold appetizer as part of a cold cut. It is added to sauces, soups, casseroles and pizza.

Prosciutto crudo

There are soft and crispy chichioli. The former are ideal for hot cereals, the latter are wonderful as an aperitif or for filling rustic pies. There is a variant of pizza with cracklings - pizza pe ret frittole. In (Napoli) they are eaten with cottage cheese and pepper.

It is impossible to imagine, but there was a time when poor Italians had to sail to America to escape hunger and eat. Times have changed. And now many of us should visit Italy to fully enjoy the taste of true meat delicacies.

Sausage Ostankino Salami Italian raw-smoked sliced ​​150g prepared according to the original recipe of the Ostankino meat processing plant from pork and bacon with the addition fragrant spices. A slice of appetizing pink color with chaotic inclusions of small bacon. Ostankino brand products are produced on the latest equipment from Germany and Austria, chilled meat and natural spices are used as raw materials, smoking takes place on natural wood chips of deciduous trees. Vacuum packed, ready to serve.

Description

Italian sausages are always highly valued all over the world for their unique taste. However, there is an opinion that the excessive consumption of deli meats is a real "attack" on one's own health and proper diet? Is it so? Absolutely not! It is enough to know the most "healthy" varieties and not to abuse the quantities.

Who doesn't love a delicious sandwich or, as they say in Italy, panino with salami or ! Italian sausages and meat delicacies have long been highly valued for their unique and unforgettable taste. Bresaola and coppa, culatello and pancetta, mortadella and all kinds of salami, prosciutto and speck - over the centuries Italians have developed a special technology for the production of gourmet meat delicacies and are recognized leaders all over the world.

One of the most famous and popular meat products is the Italian dry-cured sausage or "salame". According to archaeological finds, the first masters in the production of homemade sausages were (ancient Greeks compete with them: researchers discovered a similar recipe during excavations on the island of Salamina, but the Italians claim that their recipe is more ancient). The method of preparation has been perfected for centuries. They were especially successful in sausage craftsmanship in and, and already from Italy the recipe spread to almost all countries of the world. Of course, copy the authentic Italian sausage no one has succeeded yet, despite the simplicity of the ingredients: good pork, lard, salt and spices (sometimes some other types of meat are added to the salam - beef, turkey and even meat of wild animals, such as venison). Italians love to use sausages and other meat delicacies not only as a filling for "panini"; they are served as antipasti appetizers, put on pizza, added to salads and pasta.

You can talk about Italian meat delicacies and their taste qualities endlessly. However, in this article we will pay attention only to those varieties that, according to Italian nutritionists, will not harm a healthy lifestyle and will not negatively affect their consumer. So, let's get acquainted with the 5 types of the healthiest meat delicacies "Bel Paese"

1. Bresaola

(energy value - 175 kcal)

Bresaola is made from whole beef muscle, which has virtually no fatty inclusions. The process of preparing this meat delicacy goes as follows: the muscle is salted, seasoned with aromatic spices, and after the completion of the salting process, it is dried for 1-3 months.

Bresaola is a low-calorie delicacy suitable for those who want to keep fit. In combination with shavings of aged hard cheese"Grana Padano" and a few drops of bresaol balsamic vinegar becomes a delicious and very healthy snack.

2. Low-fat cured ham

(prosciutto crudo magro; energy value - 159 kcal)

Prosciutto crudo is famous dry-cured ham, which is produced in many regions of the country, however, every gourmet knows that the reference prosciutto is made in the provinces. To produce an exquisite delicacy, excellent pork hams are specially selected, obtained from pigs raised exclusively in the green hills of the Emilia-Romagna region. Selected hams are salted and dried in a special way for a long time - from 14 to 24 months.

For those who care about health, fat-free raw ham, which ranks second among the lowest-calorie meat products. Accompanied with a slice of whole grain bread, salad and prosciutto tomatoes, it is perfect for a quick and healthy snack.

3. Culatello

(energy value - 198 kcal)

Culatello, located in third place in the ranking, is a meat delicacy very similar to prosciutto crudo. However, the similarity here is only superficial. Culatello is a dry-cured ham of the highest quality, which is usually made on private farms according to old recipes. Culatello is produced in two types: black and white, depending on the type of pork. And if white culatello can be purchased almost everywhere, the black variety will have to be looked for well, and it is produced in limited quantities at all, and the ripening process lasts as long as 36 months.

4. Boiled ham

(prosciutto cotto; energy value - 215 kcal)

Versatile, easily digestible, with a delicate taste, boiled ham is a dietary delicacy obtained from the thigh part of a pork carcass. The whole process of making prosciutto cotto lasts only about a week: the meat is first prepared and then cooked in special forms at a temperature of 70 ° C.

Prosciutto cotto is an excellent lean boiled meat substitute used in many Italian dishes, suitable for children as well as pregnant women. On a sandwich or paired with vegetables, prosciutto cotto is a healthy and nutritious meal.

5. Lonzino

(energy value - 234 kcal)

Lonzino is a unique Italian specialty, the result of processing the most noble parts of the pork carcass. The meat is very tender, light in color, with a delicate taste and aroma.

Lonzino is ideal as a light and healthy dish along with raw or roasted vegetables.

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