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Milan salami, fine grain and taste

March 11, 2021 0 Comments

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
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
at 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.

Nutritional values

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
. Interestingis the combination with red wines especially Valcapeio Rosso
produced in the province of Bergamo.

– 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.

Francesca Antonucci


Pranzo Italiano

Amatriciana e Aperitivo

Tagliere delle meraviglie


Pranzo Italiano

Amatriciana e Aperitivo

Tagliere delle meraviglie

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