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11 votes
Accepted

What temperature should I serve salami at?

Room temperature for sure! Eating something like salami chilled detracts from its flavour. Obviously you want to be a bit careful about leaving it out for a really long time, but I usually take ...
8 votes
Accepted

Are salamis/pepperonis in the USA truly fermented?

The short answer is yes, salumi produced in the US is a fermented product. The process is different from salumi produced in Europe, but it is still a fermented product. In the US, producers rely on ...
  • 67k
7 votes
Accepted

Do I have to cook salame

The website specifically says : All of our salame are cured and naturally aged. Other salumi items like our Mortadella are spiced and cooked in the Italian tradition. The problem is that there are ...
  • 76.1k
7 votes
Accepted

Make Pepperoni out of Regular Salami

Pepperoni is basically just a spiced pork and beef salami with some smokiness in it, you could achieve a similar flavor by using some smoked chili powder like paprika or chipotle. You also aren't ...
  • 68.8k
6 votes
Accepted

How to bind chopped pepperoni, salami, and bacon

What I did to solve my problem was I made a thick cheese sauce with some of the pepperjack/sharp cheddar (grated some of it, coated in corn starch, melted in a little bit of milk), and mixed that into ...
  • 201
6 votes

Replacing red wine by vinegar to do a beef salami

Not all salami recipes call for wine. I would advise finding one that doesn't include wine, rather than trying to adapt one that does: modifications to cured meat recipes are risky and potentially ...
  • 21.3k
5 votes

How can I recognize good quality Genoa salami?

Recognizing quality entails knowing the product and the producers. Obviously you need to taste and ask questions. The correct texture and flavor of the fat used in salumi is very important, as it is ...
  • 67k
5 votes

Should dry salami develop green mould?

Take the salamis out of the bag. Are they complete sausages or has it been sliced? Whole sausages should not be kept in a plastic bag without desiccants even if it's just a ball of paper towels. ...
  • 6,239
4 votes

Making saucisson sec from salami at home

While you might be technically correct if you were to call saucisson sec a salami, you do not make saucisson sec from commercial salami. Without knowing how the salami was produced it could be ...
  • 6,968
4 votes
Accepted

How do I peel prosciutto from wax paper without it coming off in strips?

I usually use a palette knife (frosting spatula) to separate the slice from the paper by sliding it betwixt the two. It is quick, but does require some care.
  • 3,729
3 votes
Accepted

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

If it was normal blue cheese, there's a pretty high chance the mold is Penicillium roqueforti, which is harmless. However, if the mold comes from something else, it can be basically whatever. In order ...
  • 178
3 votes

How can I control humidity levels when curing salami?

Instead of salt, you could get silica gel. These crystals can be found by the bucket, not just in tiny packets. They also make a variety with an indicator that turns pink when they need to be changed. ...
  • 1,294
3 votes

Make Pepperoni out of Regular Salami

You can marinade salami in the pickling liquid of canned pepperoncini around 10 minutes for that slightly off-sour taste and bite. Just drain it thoroughly and pat it dry before using. The acid helps ...
  • 4,066
3 votes
Accepted

How should I store vacuum-sealed sliced salami?

You can store the vacuum sealed bags in the refrigerator or the freezer. It would have been better to leave the salami whole for long term storage, simply to reduce the impact of oxidation and flavor ...
  • 67k
3 votes

How to bind chopped pepperoni, salami, and bacon

Your binding challenge can be solved by: Julienne cut your meats so they are stringy and tangle together (but not too compact). Take most, not all the cheese from top and bottom layers and mix with ...
2 votes

What is this distinctive smell in some dry cured sausage?

Salumi are generally cured with the addition of starter cultures (Lactobacillus plantarum and Pediococus acidilactici, for example). These cultures add to the sour, tangy flavor, but also to the ...
  • 67k
2 votes

How do I peel prosciutto from wax paper without it coming off in strips?

It sounds easier to flip the wax-paper prosciutto and carefully peel the wax paper off, just make sure that the meat gets a grip on the surface of which you place it on. Another way is that you can ...
1 vote

Need help in identifying a specific italian salami/sausage for pizza

Salami is a generic term referring to all sorts of salt cured or cooked sausage, from a variety of countries and cultures. My guess is that pictured is German fleischwirst or extrawurst (Austrian ...
  • 67k
1 vote

How to bind chopped pepperoni, salami, and bacon

Sandwich sounds wonderful. I would add some roasted red peppers & sundried tomato to make the flavor even more complex! To hold it together, I would make multiple layers of cheeses with the ground ...
1 vote

How to bind chopped pepperoni, salami, and bacon

Take a Mozzarella cheese ball and break apart about 2 inch sections. Take enough that you think is going to be enough for how much meat you would like for your sandwich. Put the ingredients of meat ...
1 vote

What is this distinctive smell in some dry cured sausage?

Not to discount any information in moscafj's answer, there are other factors that affect the aroma of certain salame and cured sausage products. Some, for example have natural salame aromas added to ...
  • 18.3k
1 vote

What temperature should I serve salami at?

Warning, ambient/room temperature means different things for different people; there is a big difference between 20c and 30c (google to convert to F). I will usually keep the salami in the fridge and ...
  • 19.6k
1 vote

What temperature should I serve salami at?

Always at ambient temperature. Salami was always meant to be eaten "as is", and by that, I mean not cooked. It was originally designed as a method of preserving excess meat to be eaten later on in ...
  • 153
1 vote

What temperature should I serve salami at?

It depends on how you wish to cook it. If you're making a sandwich then, of course, room temperature is the best, even taste wise! However, sometimes I like to add salami or sausages to an omelette or ...
  • 65
1 vote

What's the difference between Salami and Pepperoni?

Salami is a generic name used for a product made of ground meat, seasoned and then cured (or smoked). There are countless variations of Salami (here in Italy for example, i think every region has more ...

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