Types and Introduction of Italian Sausages

The types of Italian sausages are Salami Napolitano sausage in the south and Salami Milano sausage in the north. ?

Salami sausage is rich in spices and meat, and its taste is rough and slightly dry. Italian sausages are made of pure pork, sausages in other regions are made of pork and beef, and other meats are also available.

Due to different regions, the meat, spices, shapes, textures and production methods used in sausages are also different. Most sausages can be bought in long sticks before being sliced, and the taste is absolutely fresh.

Extended data:

Salami sausage is a famous sausage in northern Italy. Salimi is preserved in a warm and humid environment, which is for the full growth of fermenting bacteria. In order to make the meat fully fermented, some sucrose is sometimes added to the meat. However, Salimi did not add sugar to horse meat before, because horse meat is rich in fermentation enzymes.

The rich taste of various Salimi is due to the different kinds and time of bacterial growth during fermentation. In the past, wine was often used as a starter for fermentation, but now more starters are used.

Salami sausage is a sausage made of pork, beef or other meat, which has a long curing time and a salty taste. It is often used in catering, pizza making and bread eating, and it is one of the essential foods for Europeans.

The meat used for air-dried sausage in Salimi is generally not cooked, but it is not strictly "raw meat". Meat should be smoked before or after curing. Smoking is to give meat a unique taste.