Not many countries boast such a variety of delicacies and a developed meat industry as Italy. What is the difference between sausage from this corner of our planet and others? Perhaps the cooking, the spices used, or the animal breeding process. You will learn about this in our article.
World leader
It is hard to imagine, but even during the time of the Roman Empire, this region was considered a recognized leader in a variety of technologies aimed at preserving meat. At the same time, pork was and remains the most used. In addition to it, beef, venison or even boar are often used.
The Italians themselves can easily say in which region of the country they prepared one or another sausage, focusing not only on the name, but also on the appearance or aroma. This situation has arisen due to the fact that residents of the south of Italy prefer more spicy and spicy ingredients, unlike their compatriots from the north.
Italian sausage often appears on the tables in the form of antipasti, that is, snacks in front of the main course, or as one of the ingredients of the hot.
The favorite of millions
The most popular sausage with a marble cross-sectional pattern and the smallest pieces of fat is called, of course, salami. Italy is the birthplace of this world famous smoked meat. Perhaps it is she who acts as the most recognizable Italian sausage in the world.
Today, salami is produced almost anywhere in the world. But only in Italy can you try the most traditional recipes for its preparation. And they, it should be noted, there are several dozen in different regions of the country. Different formulations differ both in color of the finished product, which varies from bright red to maroon, and in aroma.
The most savory varieties of salami complement cayenne or red peppers. More restrained contain black pepper or just various aromatic herbs.
No worse than sausage
One cannot ignore such a meaty Italian product as prosciutto ham. Her closest relative among the delicacies can be called jamon. Prosciutto is made from whole pork ham, which is salted for a long period of time.
Many foreigners do not understand what is the difference between this kind of meat and jamon. The Italians themselves do not understand how they can be confused. Prosciutto has a softer texture and less pronounced taste of salt. That is why this delicacy can safely be called ham.
You can separately distinguish such a variety as prosciutto cotto. This meat is boiled before pickling, which gives it a more delicate texture.
Bresaola
If you are a Bresaola lover, that is what you have long known. But there are those who first hear this foreign word. If you do not like pork, but jerky, like delicious Italian sausage, you really love, then you should pay attention to bresaola.
Made from the front or back muscles on the limbs of cows, this flesh is much less caloric to any part of the pig carcass. The cooking process consists in prolonged salting of meat with various spices inside deep vats. At the same time, the taste and color of the final product directly depend on what spices were used by one or another manufacturer.
Like many other Italian products, Bresaola has a different formulation in many parts of Italy. So, somewhere they prefer to cook it from horse meat or venison.
Straight from Bologna
The homeland of the next Italian sausage is the town of Bologna. That mortadella is the hallmark of this locality. It looks like familiar cooked sausages interspersed with lard. Sometimes offal or cracklings are added to mortadella.
But there is for the meat industry that produces this variety of delicacy, and its own mandatory conditions. For example, if you want to produce goods according to this classic recipe, then it is imperative to add myrtle berries, as well as wine and pistachios to the minced pork. Only then will mortadella sausage meet all the requirements of Italian culinary history.
From the outback
There is Italian sausage, which is very similar to homemade sausages from Russia. It is called salsichcha. They are also packed in a natural shell, and then fried whole on an open fire or in a pan. Here are just temperamental Italians often add white wine, coriander, cumin or wild fennel seeds to these sausages.
In Russia or Ukraine, these spices are less common. Especially when it comes to villages located away from large cities. But in Italy, exotic for us fragrant herbs grow literally on every corner due to the warm climate. Therefore, the difference in the manufacture of meat delicacies is striking.
Many Italians have never heard of the famous German sausages, because they have spicy salsichcha, which is no worse than any analogues.
But what about lard?
Not only Italian smoked sausages are worthy of close attention. There is a worthy rival in Italy for sharp Ukrainian fat. Somewhere this product is called bacon, but in this southern country it changed its name to pancetta.
If you have ever cooked a real Italian carbonara, then you probably know that the recipe recommends the use of pancetta. And only in the absence of it take bacon. This is because they use a real bouquet of aromatic herbs, such as oregano, thyme, cumin and others, to make it. They rub part of the pork belly, then roll it into a roll and pickle for several months.
The result is a far from dietetic product with wide layers of lard, which is great for preparing a variety of hot dishes.
Unusual preferences
Another completely typical Italian sausage looks quite extraordinary. That's because when making zampone pork minced meat with lard and spices, the front limb of the pig starts tightly. According to reviews, this is one of the most original Italian products.
Often, stuffed leg is sold raw, and after purchase it must be soaked in water all night, and then cook for several hours. But in the modern world, where people prefer not to spend such a long time preparing meals at home, you can find a ready-made zampone. It will only need to be heated in the oven or microwave.
Italians are especially fond of eating zampone in the winter season, using white beans, lentils or ordinary mashed potatoes as a side dish.
Recipes
Almost any Italian sausage - dried, cooked or uncooked smoked - can be used for cooking various dishes. It can be salads, snacks and main dishes. We will share with you several recipes for such dishes.
The first is the salad, where salami is the main ingredient. In addition to it we will need:
- fresh tomato - 1 pc.;
- fresh cucumber - 1 pc.;
- canned corn - 4-5 tbsp. l .;
- green onions - 1 bunch;
- half a green apple;
- Iceberg salad - 70-80 g;
- salami sausage - 70 g;
- dressing mayonnaise;
- spices to taste.
First you need to finely chop green onions and iceberg lettuce, put them on a plate with the first layer. Then, tomatoes and an apple peeled from seeds are cut into a small cube. We put them on the salad and cover them with a thin mesh of mayonnaise. Each tier can be sprinkled with salt and pepper, but it should be borne in mind that salami itself is quite salty. The topmost layer will be cucumbers and sausages cut into thin strips, which are also covered with a small amount of dressing. And finally, corn and a little green onion are laid out on top.
It is best to serve such a salad in portions, garnishing with parsley or a basil leaf.
Main course
The following recipe can perfectly complement your dinner after salad. Classic carbonara pasta has long been a favorite dish in institutions around the world. But here the recipe for its correct preparation, invented in Italy, is not known to everyone.
If you managed to get a piece of this Italian pancetta, then you can safely proceed to cooking. In addition to it, it is necessary to prepare the following products:
- durum wheat spaghetti - 200 g;
- pancetta - 100 g;
- chicken eggs - 2 pcs.;
- Parmesan cheese - 40 g;
- olive oil - 40 g;
- salt and pepper to taste.
First you need to make sure that you have chosen a paste of durum wheat, and set it aside, because you must first prepare the sauce. By the way, in the original carbonara recipe there is no cream, and if you saw them in the restaurant menu, then you will get any other pasta, but definitely not carbonara.
So, for starters, white onion, chopped into small cubes, is fried in olive oil until golden brown. After that, in another pan, we fry the pancetta with the addition of salt and pepper, and send the finished onion there.
After the meat component is ready, we set to cook the pasta itself, and at this time we prepare the Sabayon sauce. To do this, in a water bath we warm one whole egg, yolk and finely grated parmesan. The sauce is considered ready when a fairly thick foam appears.
We spread the pasta to the fried ham with onions and mix them thoroughly. Then spread the pasta on a plate and pour sabayon sauce on it. You can decorate the plate with a small amount of grated parmesan or fresh basil leaves. Although the duo of these two ingredients will look just fine.
Do not forget that almost all Italian sausages and other meat delicacies are full of exotic spices and herbs, which are not always familiar to a person who came from a more northern country. Therefore, if you know that you have one or another type of food allergy, you should pay more attention to the consumption of meat delicacies when visiting Italy, rather than buying prosciutto cotto in the very first store, even if the temptation is very, very great.