Post by ZolotoyRetriever on Jul 28, 2018 6:32:27 GMT
Salumi (singular salume) are Italian cold cuts predominantly made from pork. Salumi include bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto. Salami is a specific type of salumi. Here are a few examples, with pics:
MORTADELLA:
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios.
PROSCIUTTO COTTO :
Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. Sometimes prosciutto cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist.
PROSCIUTTO CRUDO:
Seasoned and dry-aged to perfection, prosciutto crudo is never cooked (hence the name crudo which means “raw” Italian). It has a deep red color, marbled with streaks of flavorful fat. Each paper-thin slice is delicately sweet yet intensely flavorful. Serving prosciutto crudo in ultra-thin slices is an intentional decision: as you place a slice in your mouth, the fat melts on your tongue, leaving behind an irresistible texture while the lean part offers your palate a sweet, yet salty, flavor.
SALAMI:
Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.
MORTADELLA:
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios.
PROSCIUTTO COTTO :
Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. Sometimes prosciutto cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist.
PROSCIUTTO CRUDO:
Seasoned and dry-aged to perfection, prosciutto crudo is never cooked (hence the name crudo which means “raw” Italian). It has a deep red color, marbled with streaks of flavorful fat. Each paper-thin slice is delicately sweet yet intensely flavorful. Serving prosciutto crudo in ultra-thin slices is an intentional decision: as you place a slice in your mouth, the fat melts on your tongue, leaving behind an irresistible texture while the lean part offers your palate a sweet, yet salty, flavor.
SALAMI:
Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.
