Questions tagged [salami]

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2
votes
1answer
234 views

Mold from cheese on sausage, is it safe to eat?

I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with less mold). Is it still safe to eat? ...
3
votes
1answer
100 views

How can I recognize good quality Genoa salami?

A while back I saw a YouTube video on Genoa salami and they explained that good quality salami is rare in the United States. The people in the video were saying something like real salami is made from ...
3
votes
2answers
303 views

Mold on salami, is it safe?

I took a salami and removed the outer plastic packaging and hung it in my refrigerator to dry. After about a week it got white mold on it. Is this normal/safe? I know that real/fancy salami has molds ...
6
votes
1answer
708 views

Are salamis/pepperonis in the USA truly fermented?

I've been exploring making my own salami and have learned that it is a lot of work! Not only must you make sausage, but you must also ferment it and dry it for many days. The fermentation piece seems ...
3
votes
2answers
2k views

Make Pepperoni out of Regular Salami

So, i really love pepperoni pizza, and want to make it at home. However, in my city, i can't find pepperoni for sale in the market (i don't live in the US). So, i was wondering, can i make something ...
2
votes
1answer
3k views

How should I store vacuum-sealed sliced salami?

I had a whole Genoa salami that I sliced into very thin slices. I would like to save the remaining meat for consumption later, so I separated them into approximately 1-pound bags and vacuum-sealed ...
4
votes
6answers
474 views

How to bind chopped pepperoni, salami, and bacon

I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni, (precooked) bacon, and banana peppers ...
3
votes
2answers
5k views

What is this distinctive smell in some dry cured sausage?

A lot of good dry cured sausage, especially styles of salami with mold on the casing, has a very specific smell. I'm not sure how to describe it, but in my mind it's somehow strongly associated with ...
4
votes
1answer
1k views

Should dry salami develop green mould?

I recently (5 weeks ago), purchased a set of dry salami from a food festival. I kept them in the plastic bag that they came in; however, when I recently checked them, they were completely covered with ...
6
votes
1answer
2k views

How can I control humidity levels when curing salami?

I have a problem with a fridge I am converting to a curer, namely high humidity. I have read a similar question on this forum, however my problem is slightly more complicated. I will start off by ...
6
votes
4answers
5k views

What temperature should I serve salami at?

I have recently found out that certain foods are meant to be served at certain temperatures. I really enjoy salami, but I normally eat it from the fridge. Is it meant to be served chilled, at room ...
2
votes
1answer
819 views

Making saucisson sec from salami at home

I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about ...
5
votes
1answer
43k views

Do I have to cook salame

My specific query is to the products on http://www.columbussalame.com/products/italian-delicacies The website says that it is "cured and naturally aged" Does this mean I dont have to cook it before ...
1
vote
1answer
27k views

How long should you keep Salami for?

I bought a piece of salami from a supermarket a week ago (a large chunk of a full sausage from the delicatessen, not sliced stuff in a pack) and I was wondering how long past the 'use by' date it's ...
5
votes
7answers
16k views

Is there a difference between 'Saucisson Sec' and 'Salami'?

Is there difference between Saucisson Sec and Salami?
16
votes
5answers
178k views

What's the difference between Salami and Pepperoni?

What is the difference as far as content-pork, beef?