Salame from Milan

SALAME DI MILANO

This is a salame typical from Tuscany made with very very finely ground pork, beef and fat in equal quantities, spiced only with salt and pepper. The salame can weigh up to 3 Ibs. and is aged for atleast 3 months. It is knotted lengthwise then across with intermediate loops. Salame di Milano should be sliced fairly thin, either by hand or by machine.

Salame from Varzi

SALAME DI VARZI

An ancient specialty dating from the Lombard rule (6th-7th century A.D.), Salame di Varzi is prepared very much like the Cacciatore. In its ingredients, it also includes Pancetta and beef fat. In its shape, it is twice as long as the Cacciatore. The Salame di Varzi is aged for 6 months

Other information : The name comes from the small town of Varzi in Lombardy. This salame is made strictly with lean hog meat and fresie pancetta, both coarsely ground and seasoned with white wine and salt. No other spice is used. The standard length is approximately 12" and it is knotted lengthwise, then across with intermediate loops. Salame di Varzi must be aged for at least 6 months.

Neapolitan salame

SALAME NAPOLETANO

This salame is prepared with relatively finely ground lean pork meat mixed with a small quantity of fat and heavily spiced with ground peperoncino, which gives it its familiar red color. The mixture is then stuffed into a 1" wide, 20" long casing simply folded in half and tied at each end. There is also a much less peppery version of this salaine. Salame Napoletano is dry-aged for a minimum of six months.