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Pre-sliced Veroni Salami Calabrese

$9.75
Price Size Sale Qty
$9.75 4 oz
Quantity Discount Pricing
1-2 0%
3-4 10%
5+ 15%

Description

Salami Calabrese

 

Salami is a type of preserved sausage consisting of fermented and air-dried meat, typically pork. According to historic accounts, salami was a popular food staple among southern, eastern, and central European common folk due to its longevity and storability. Stored at room temperature for up to 40 days, Salami, once cut, can supplement a potentially meager or inconsistent supply of fresh meat.

 

Salami: Origin of The Name

The word Salami originates from the word sale ("salt"), with a termination (-ame) which, in Italian, indicates a collective noun. Thus, it originally meant "all kinds of salted (meats)". The Italian tradition of cured and preserved meats includes several forms. And, eventually, the word "salame" soon specifically meant only the most popular kind. The kind that is salted and spiced meat, ground and injected into an elongated, thin casing, usually cleaned animal intestine, then left to undergo natural curing and drying for days, months, or even, years.

 

Historical Background

The process of fermentation has been around for thousands of years. — It is the method of allowing advantageous or benign organisms to thrive in food to counter harmful or toxic ones from growing. This fact is evident in the presence of various types of sausages found globally. Worldwide, there exist many distinctive versions of sausage, each having their own cultural and flavor profiles. Additionally, each sausage variant has its own and specific type of main seasonings and salt content, making each flavor and texture unique. 

 

Types of Salami

This vast array of fermented sausages, especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to immigration to North America, European settlers brought many traditions, including fermented meats such as pepperoni.

 

Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where lap Cheong (translated as "waxed intestines") are usually pork.


 

Nutritional information

Average nutritional values per 100 g                               

Energy                                                    Kcal           424                     

Energy                                                    Kj             1757                  

Protein                                                    g                  27.1                       

Total fat                                                   g                 35                      

       Of which saturates                           g                12                       

Carbohydrates                                        g                  0.1                       

      Of which sugars                                g                 0.1                        

Salt                                                         g                  3.8                       

 

What Makes Salami Calabrese Special?

Italian Salami Calabrese is made with the finest ground pork meat (from carefully selected pigs) and produced following traditional techniques and recipes from Parma, a region rich in culinary traditions and especially the art of salumi. Expertly seasoned with a secret mix of herbs and spices, each salami is stuffed into its casing and then tied by hand, one by one – as they always have been.

 

In the production of our cured meats, we use both animals born, reared and slaughtered in Italy and animals born, reared and slaughtered in other EU countries. The reason we use meat from other countries is partially the fact that Italy is not self-sufficient in terms of its pork production (we import around 40% of our pork), and more importantly, the fact that almost all pork hind legs from pigs born, reared and slaughtered in Italy are used for the production of PDO cured hams (Parma, San Daniele, etc). In the production of non-PDO cured meats, the source of the meat does not affect the quality or healthiness of the product.

Genetics, husbandry techniques, health management, feed used and slaughter weight largely follow the same guidelines throughout Europe. This contributes to the standardization of the quality and hygiene safety of meat destined for the cured-meat industry.

More specifically, meat hygiene safety is guaranteed by controls implemented by the slaughterhouse hygiene authorities (National Residue Plan). These controls are harmonized and uniformly implemented in all EU countries.



 

Sample Recipe: Salami Calabrese Panini

Info Per Serving 

Energy:                                        145 calories 

Cholesterol                                   35 milligrams 

Fat                                                 17 grams 

Protein                                          09 grams 

Carbohydrates                             15 grams

Sugar                                             06 grams 

Fiber                                              02 grams 

Sodium                                        700 milligrams

 

Ingredients Needed

  • 4 hamburger buns (split)

  • 4 ounces Pre-sliced Veroni Salami Calabrese

  • 4 ounces Fontina cheese (thinly sliced)

  • 4 pepperoncini (jarred, hot Tuscan peppers, thinly sliced lengthwise, optional)

  • 2 tablespoons unsalted butter (or olive oil)

 

Procedure

  • Place the bottoms of the buns on a work surface, cut-side up. 

  • Top with the salami, fontina, and pepperoncini (if using). 

  • Sandwich with the tops of the buns. 

  • Flatten slightly with the back of a spatula.

  • Heat a large skillet over medium heat. 

  • Spread the top of each sandwich with 1/2 tablespoon of the butter or oil. 

  • Cook the sandwiches buttered-side down. 

  • Press the sandwich occasionally with the back of a spatula, for 2 minutes. 

  • Flip and cook until the cheese melts and the bread is golden.

 

Since 1925, the Veroni family has been producing premium Italian salami. Prepared according to a secret recipe handed down over generations. Veroni salami artisans have honored their craft over generations and pay special attention to each stage of the production process. Carefully selecting raw materials and stringently monitoring production and curing techniques to guarantee the highest product quality. Today, Veroni brings a fine selection of their choices directly to your table.

4 ounce (113 gram)

Ingredients: Pork, sea salt, hot chili pepper, chili pepper, 

Packaging: Sealed Plastic Tray

Product of Italy

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Pre-sliced Veroni Salami Calabrese