What meat is used to make salami in Italian restaurants?

Question

Could an alternative source of meat be used?

http://uk.news.yahoo.com/afp/20070424/tuk-britain-gastronomy-offbeat-a7ad41d.html

Answer 1

In America, it's usually pork...except in Halal and Kosher restaurants where it is usually beef, but could be chicken.

Answer 2

Salami is a sausage so it will be a pork and pork based product. I am sure there is a vegetarian option but they are pants.

xxR

Answer 3

Usually pork, occasionally with a little beef. Horse and donkey have been used to make salami and are considered a delicacy. I have had turkey salami but I am not a real fan as it was rather tasteless.

Kosher salami is made with beef but is a cooked product as are the chicken substitutes available from (Turkish) halal outlets.

Like all sausages fresh, dried or smoked you get what you pay for. It is pure prejudice to assume all sausages are EI-EI-O meat (earoles, arseoles & eyeoles). Most Italian salami is a quality product, available at a premium price and thoroughly delicious and wholesome.

Answer 4

Much the same as any sausage. All the animals snouts,gristle and herbs and seasoning to disguise the real taste.

Answer 5

Italian Salami

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  Bon Bocon from Arnad

This is a pure pork salami, prepared only with the best parts of pork meat: shoulder, leg and loin. The cuts of meat are finely minced and then mixed with salt, spices, natural flavours and red wine.

  Boudin Salami - Valle d'Aosta

Boudin (black pudding or potato salami) is among the most popular classic sausages of Valle d'Aosta cuisine. Prepared according to the old recipes of our grandparents and passed from one generation to another.



  Bresaola of Valtellina IGP DOP

Bresaola della Valtellina takes its name from the famous Valtellina geographical district in which it was first produced. Bresaola is made from raw beef that has been salted and naturally aged. The meat, which is eaten raw, has a delicate flavour and melts in the mouth; therefore, it is highly appreciated by consumers.

  Cacciatori Saouseusse - Valle d'Aosta

It is the most traditional mountain salami of Valle d'Aosta together with 'Boudin'. This type of salami is called "alla cacciatora" because it became a favorite food among hunters. Its small size made it ideal for carrying in knapsacks and for easy consumption whenever hunger kicked in.

  Cacciatorini - Small Seasoned Sausages

Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time. Moreover, the name of this sausage derives exactly from a widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks.

  Cooked Prosciutto Ham

Cooked Ham is made exclusively with the best pork legs. It is prepared by a qualified slaughter and produced in compliance with precise standards.

  Coppa of Parma - Emilia Romagna

Coppa is a type of salami made from pork, salted, naturally aged and stored raw. The finished product is cylindrical in shape and when sliced open displays a homogenous interior of red meat flecked with pinkish-white spots.

  Coppa with Juniper - Valle d'Aosta

Coppa with juniper is one of Bertolin's key products. Tender and firm, cylindrical in shape, slightly flattened at each end, it requires accurate cutting and a careful removal of fat. The "coppa al ginepro" is an old family recipe, modified for present consumer needs and taste.

  Cotechino from Modena

Cotechino and Zampone are two second course dishes of Modena cuisine which are widely consumed during Christmas holidays and not only. A traditional Italian pork-sausage and lentil dish called 'Cotechino con Lenticchie' is believed to bring you luck and fortune all year.



  Golfetta Salami - Emilia Romagna

Newly created and traditionally tasty. Unique, original and easily digested the Golfetta is a high quality salami. Original in its shape and form it satisfies even the most refined palates.

  Lard of Arnad DOP

Made exclusively from pig shoulder, the Lard of Arnad melts in your mouth, giving you a pleasant sweet taste. Certified with a 'Denomination of Protected Origin' label, the lard of Arnad is made exclusively within the town district of Arnad in the region of Valle d'Aosta.

  

  Lardo d'Arnad in barattolo di vetro

Made exclusively from pig shoulder, the Lard of Arnad melts in your mouth, giving you a pleasant sweet taste. It is presented in an elegant jar of glass. The product is certified with a 'Denomination of Protected Origin' label, which means that it is made exclusively within the town district of Arnad in the region of Valle d'Aosta. It is recommended to taste the lard on a piece of black bread or prepare it with honey and chestnuts.

  Milan Salami

The salame di Milano is one of the most popular Italian salami. The product is made from pork and beef paste put into the pig guts or synthetic casings. It is very similar to the Hungarian sausage both in taste and in appearance. The sausage colour is ruby red.

  

  Mocetta Motzetta - Valle d'Aosta

Mocetta is one of many traditional cured meats of Valle d'Aosta. In the old times it used to be made from mountain goats. Presently mountain goats are kept in national parks; nonetheless, a few farmers raise them for production of this delicious meat. Usually now mocetta is made from beef.

  Mortadella Bologna IGP

The “mortadella” is one of the most famous sausages originating from Bologna town and dating back to the year 1651. Cylindrical in shape, the mortadella is smooth and uniformly pink in colour with small white squares of pork fat. The sausage has a distinctive taste and aromatic scent.

  Prosciutto di Parma DOP - Parma Ham

Prosciutto di Parma represents one of the most significant products of the Italian cuisine tradition. Famous and highly valued all over the world, the Prosciutto di Parma DOP has a long history and tradition of more than 2000 years.



  Raw Ham Fiocco

Raw Ham 'Fiocco' is produced in the area of Valtellina. Smoked boneless ham is characterized by square and regular shape. The heart of raw ham with harmonic bouquet and pleasant scent of a cured meat cellar. The ham is made from those selected pork legs that present the right percentage of fat.

  Salame di Felino - Emilia Romagna

The Salami from Felino is a product having old production traditions, the same as Parma ham. It is prepared from pure pork meat, which is coarsely minced and blended with salt and grain pepper.

  

  Salsiccia di Calabria - Calabrian Sausage

Calabrian cured sausage comes from locally-raised hogs. During treatment natural flavours such as cumin, black pepper, red pepper and chilli peppers are added to the meat which is then aged and shaped into a chain.



  Soppressata - Calabria

It is certainly the most famous Calabrian salami, different in its way of mincing and pressed under stone weights before being cured.During treatment, natural flavours such as cumin, black pepper, red pepper and chilli peppers are added to meat which is then aged. Depending on the type of product, the ageing process may last from the minimum of thirty to the maximum of one hundred days.

  Speck dell'Alto Adige IGP

Speck is the product made from a boned pork ham that is slightly salted and seasoned, cold-smoked and then aged according to local practice and traditions. The exterior of Speck is brown, while the inside is red with whitish-pink areas.

  Teteun - Valle d'Aosta

Teteun is an exclusive speciality of Valle d'Aosta which is obtained by salting cow's udders. This product is generally flavoured with a sauce made of parsley, oil and garlic. Its aroma is exalted by the sweet-salty matching with jam of figs or raspberries, raisins and "martin sec" in syrup.



  Tuscan Salami

Tuscan salami is made from lean cuts of well-mature pork that is finely minced, adding small cubes of fat which give the salami its softness and flavour. The meat is cured only with salt and peppercorns. The salami is ideal for picnics and one-day trips to nature. Suitable for a snack or for a tasty appertizer with a glass of full-bodied red wine.

  Wild Boar Salami - Valle d'Aosta

Mignons of game salami are small-size sausages that are best eaten with a full-bodied red mountain wine. Made from wild boar meat (at least 50%) and pork, they are produced following an antique recipe. They are substantial delicacies with an intense, aromatic flavour.

  Zampone from Modena

The 'Zampone' and 'Cotechino' are two second courses of Modena cuisine which are widely consumed during Christmas holidays and not only. The Zampone is a pork paw stuffed with finely minced pork meat. Accompanied by lentils, it is supposed to bring you luck and riches all year round.

Answer 6

Makes me cringe just thinking about it. Why would he do that to himself?

Answer 7

It is usually made from pork or beef. Chicken can be used to but the traditional way is with pork.