Handbook of fermented meat and poultry pdf

40 days once cut, supplementing a handbook of fermented meat and poultry pdf meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Spanish, French, German, and Dutch have the same word as English. The name may be derived from the Latin words “salsiccia” and “salumen”.

This is evident in the presence of various types of sausages found globally. Europe, fermented sausages require smoking for further preservation. In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make “several of hundred millions kg per year. Worldwide, there are many different versions of sausage, each with its own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. Likewise, in eastern Europe, Hungarian salami is quite popular.

Hungarian salami is “intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing. Many are flavored with garlic. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing. Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Any minor differences in the formulation of the meat or production techniques could give rise to the various kinds of salami across different countries. They are then inlaid into their casings with the desired size.