Category cured meat

Origins and diffusion The frankfurter is a meat FILLED food; it represents the central-European alter ego of Italian sausages, so much so that the literary translation of the term "würstel" means "salsicciotto". The frankfurter was born between Austria ( frankfurter - würstel ), Germany ( würstchen ) and Switzerland ( wienerli ); it is also a typical food of our Trentino Alto Adige ( wiener or wiener würstchen ) but it seems to be particularly successful also among the people of overseas ( hot-dog ), as it represents a forefather of the American PRO-atherogenic diet (ie, the

The cured meats are said to bring high amounts of calories and lipids to the diet. Although this information is a bit too general, but all in all correct, few people know that in the actual salami production the quantity of lipids has considerably decreased compared to the past. As a result, there is also a reduction in the energy value, in particular for those meats that have undergone great reductions in their lipid content, thus resulting more "lean"

Many wonder if the classic sandwich with ham or a packaged snack is healthier for your child's snack. The doubts arise from the fact that cured meats are held to contain high amounts of calories and fat (in particular saturated), while snacks are notoriously too rich in sugars. In reality, between the two, the choice of sandwich with ham can be considered healthier for several reasons

Salt is one of the oldest preservatives known to man, which over the centuries has learned to preserve vegetables, meats and fish by covering them with salt or immersing them in brine. Salt is still a fundamental ingredient for the production and conservation of cold cuts. However, the widespread awareness of the harmful effects on health associated with excessive salt consumption has led to a gradual reduction in its use for the production of cold cuts

The use of nitrites and nitrates in the production of cured meats has a dual function: on the one hand it is important for conservation, in particular limiting the development of sporulated anaerobic bacteria such as Clostridium botulinum , on the other it artificially enhances the pink / red color some meat

In the photo, a luganega sausage, the pride of the Venetian and Lombard gastronomic tradition. It is a sausage made from spiced pork, minced together with pork fat and stuffed into natural casings (pork, mutton, horse etc. depending on the case). The luganega has its roots in southern Italy, particularly in Lucania, from which it derives its name (Lucania is an ancient region that included the current Basilicata along with part of southern Campania and northern Calabria)

Bresaola is one of the lowest lipid content cold cuts, with low percentages of cholesterol and very few saturated fatty acids. The percentages of proteins, iron, zinc and some B vitamins, such as B12, are excellent. The only flaw attributable to bresaola, from a nutritional point of view, concerns the use of important quantities of sodium, useful for conservation; not to forget, then, the extensive use of nitrites and nitrates by the food industry, useful for enhancing the color of the meat and preventing the proliferation of Clostridium botulinum

Watch the video X Watch the video on youtube Introduction Generality Bresaola is a typical and appreciated Valtellinese cold cut, obtained by salting, drying and maturing a fillet of beef or beef. The etymology of the word is of uncertain origin and could derive from the dialect words "brasa" (brace) or "brisa" (referring to the salting technique)

What is Culatello? Culatello is a cured but not minced pork salami. It is a very precious salted meat, typical of the lower Parma area, in particular in the area between Zibello and Langhirano (strip located on the bank of the Po river); here, the particular microclimate and traditional craftsmanship guarantee quality and typicality that are difficult to reproduce elsewhere

What are cold cuts? The term "cured meats" means a set of meat-based preparations (and sometimes fat, offal and blood), suitably processed in order to modulate its organoleptic characteristics and increase its shelf life. Among the various treatments to which the raw materials used for the production of cured meats may be subjected, we recall cooking, smoking, fattening, spicing, fermentation (lactic, of a beneficial type), salting and adding additives; all this with the aim of improving not only the shelf life of the finished product, but also its aroma, its color (similar to those o