It turns out that even sausages, or rather, one of its varieties, have their day. celebrated Salami Day.
This unusual holiday began in the USA in 2006. The idea for its holding came to minds of two friends Christina and Virginia – lovers of this delicious product. It was on September 7 that they, being at home in the city of Henrico (Virginia, USA), announced the creation Salami lovers’ societies.
The holiday quickly gained popularity in America, and then – thanks to the large number of salami fans – began to actively spread around the world. Including came to Russia, where there were also followers and like-minded people of two American friends.
The traditions of celebrating Salami Day are simple and straightforward: on this day, there must be a favorite sausage on the table – in large quantities, of various varieties, cut into thin, almost transparent rings. Salami can also be added to any other dishes you serve. It can serve as a filling for pizzas, salads, spaghetti sauce or ordinary sandwiches.
By the way, for those who believe that salami is raw smoked or hard smoked sausage, let us explain that this is a mistake. In fact, salami is not smoked sausage, but dried. It is prepared by drying. Some types of salami, if they are slightly smoked, it is only to give them flavor.
For the first time salami appeared in Italy. Surprisingly, it was born not as a product for gourmets and high society, but as a result of the desire of poor peasants to save meat for the long winter months. The word “salami” comes from the Italian “lard” – salt, since this product has played and plays a significant role in the production of sausages.
Apart from salt, the main ingredients of salami are: meat (pork, beef, venison, game, even horse or donkey meat in Italy), fat, spices and seasonings, as well as wine or cognac. The meat is turned through a meat grinder with the addition of fat, then the sausage “dough” is kneaded, to which all the other components are added, after which the sausage casing is filled with it. Then the sausage is hung up for drying. At this time, special bacteria develop in it, which increase the acidity inside the shell, the meat inside “cooks” and becomes edible. After the sausage has dried out, it is subjected to additional drying, during which a characteristic white bloom appears on the skin – penicillin mold, which protects the sausage from spoilage.
Salami came to America together with the Italian settlers. The recognized capital of salami in the United States is the city of San Francisco, where the old Italian secrets of the production of this sausage have been preserved to this day.