What is the difference as far as content-pork, beef?
Is there difference between Saucisson Sec and Salami?
I bought a piece of salami from a supermarket a week ago (a large chunk of a full sausage from the delicatessen, not sliced stuff in a pack) and I was wondering
My specific query is to the products on http://www.columbussalame.com/products/italian-delicacies The website says that it is "cured and naturally aged" Does th
I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cur
I have recently found out that certain foods are meant to be served at certain temperatures. I really enjoy salami, but I normally eat it from the fridge. Is i
I have a problem with a fridge I am converting to a curer, namely high humidity. I have read a similar question on this forum, however my problem is slightly mo
I recently (5 weeks ago), purchased a set of dry salami from a food festival. I kept them in the plastic bag that they came in; however, when I recently checked
A lot of good dry cured sausage, especially styles of salami with mold on the casing, has a very specific smell. I'm not sure how to describe it, but in my mind
I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni,
I had a whole Genoa salami that I sliced into very thin slices. I would like to save the remaining meat for consumption later, so I separated them into approxim
So, i really love pepperoni pizza, and want to make it at home. However, in my city, i can't find pepperoni for sale in the market (i don't live in the US). So,
I've been exploring making my own salami and have learned that it is a lot of work! Not only must you make sausage, but you must also ferment it and dry it for
I took a salami and removed the outer plastic packaging and hung it in my refrigerator to dry. After about a week it got white mold on it. Is this normal/safe?
A while back I saw a YouTube video on Genoa salami and they explained that good quality salami is rare in the United States. The people in the video were saying
I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with
is it safe to replace wine by vinegar, rice vinegar or apple cider to do a homemade Salami?
Anytime I've purchased prosciutto from a store it's sold in slices separated by pieces of wax paper, but when I try and peel it off it doesn't peel evenly. The
I came across a very intense and savory salami recently at a great pizzeria in Frankfurt (Germany). The pizza guys however are from Napoli and sell their amazin