The Salame Milano is a typical Milanese product: once once its production was limited to the area of Codogno, while today it is also common in Brianza. Salame Milano is one of the best known Italian products in the world. The typical mixture of this salami involves the use of minced pork and beef. The fine minced meat is stuffed into the natural pork casings, although today, given the wide diffusion of production, it is also possible to use synthetic casing. The flavor, the scent and the characteristic consistency of this salamiare given above all by the seasoning, which is among the longestin the sector in Italy. The bright red coloris one of the qualities that distinguish Salame Milano from other products of the same category. his salami fresh and thin sliced is typically served together with “michetta”, the typical bread of Milan and surroundings.
Salame Milano, also called “crespone”, is one of the best known sausages in the North of Italy. Its origins are rather old and the first documents referring to its presence on the Milanese tables date back to 1475. As often happens for a typical gastronomic product, the steps of its evolution are difficult to reconstruct. According to some sources the first versions of Salame Milano, as we know it today, were prepared and distributed after 1883. In the same year Francesco Peck, of Bohemian origin, opened in Milan downtown a famous butchery and gastronomy: in fact some claim that Salame Milano is the non-smoked version of the famous Hungarian sausage.
The preparation method is rather simple and made of common steps that are usually used for other foodsof the same product category. The lean pork and beef and pork lard are finely chopped and seasoned with saltand pepper, white wine and according to some recipes also garlic. The mixture thus prepared is is stuffed into the natural pork casings and left to matureat 15-25 ° C for 10-15 days and, finally, transferred to fresh, humid, well-ventilated cellars and kept at a temperature of 9-13°C for 3-6 months.
Salame Milano is a very appreciated food for its unique taste and aroma. The portion of the weight of 50g, according to the indications of the Italian Society of Human Nutrition (SINU), can be consumed once or twice a week. It should be the sole source of protein in the meal and in place of other meat dishes. In nutritional terms, the Salame Milano contains about 15 g of fat per serving, of which 37% are saturated fat, and 12.5 g of proteins.
How to taste it
This salami is eaten with bread, to be precise with the “michetta” or “rosetta”, a crispy bread without crumb. Usually is served as an appetizeron a wooden cutting board with a few slices of bread and pickled vegetables. Interestingis the combination with red wines especially Valcapeio Rosso produced in the province of Bergamo.
Bibliography: – Salame di Milano Atlante dei prodotti tipici. Istruzione Agraria Online. http://www.agraria.org/prodottitipici/salamedimilano.htm (acceso del 24.08.2018) – Le carni conservate. Ghinelli Italo. 1985 Ed. Piccin, Padova. – Uni 10268 (1996), Norma Italiana Salame Italiano, II ed.
– I Salumi Italiani. Studio di mercato. 2008 Camera di Camera di Commercio, Industria, Artigianato e Agricoltura di Modena e Unioncamere Lombardia – Salame Milano. SALUMI ITALIANI: aggiornamento dei dati di composizione CREA Centro di Ricerca per gli Alimenti e la Nutrizione.
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