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Salami ( sə-LAH-mee) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Gyulai sausage comes in both mild and spicy versions and is supposedly a replication of the sausage produced in Gyula, Hungary.
I had never heard of it before today, but the ingredients list makes it look like a very good one to try. It is claimed to be suitable to eat directly as a snack.
SALAME DI CIOCCOLATO (CHOCOLATE SALAMI) with Cranberries and Amaretto
This is a decadent desert and biscuit log that is incredibly easy and allows for plenty of customisation with other flavourings. I originally created this recipe specifically for the Cooking Bites Dark Chocolate challenge...
Thought you might be interested in my latest guide and video as I attempt to lure more of you into trying some homemade charcuterie ) :
How to make Fuet.
As with all my tutorials I do try to explain process as well as the traditional side & history.
Fuet (pronounced ‘foo-ett’) is a dry...
Thought you might be interested in my guide on how to make a Pitina. If you have never tried to make your own salami or salume or cured meat and fish this is an easy peasy starter recipe that requires no specialist equipment and no casings/intestines. In short, it's a cured meatball you can dry...
I'm new here and look forward to learning and sharing with you all. I am particularly interested in charcuterie and cured meats and fish from around the world and seeing if anyone has local recipes. I also look forward to sharing and learning from you all.