Italian salami, prosciutto and mortadella are fantastic in Antipasto
Salami, Prosciutto and Mortadella for Antipasto
Italian salami is not often cited as a typical Italian product, even if it is really present in Italians daily diet. This simple cold cut is commonly used in Italy as an antipasto or, more commonly, inside a sandwich that a young Italian student eat at school stop.
Generally salami is made with 1 / 3 beef, 1 / 3 pork and 1 / 3 fat. This proportion varies by type of salami. For example, one felino is usually made with precious meat and less fat, is considered a gourmet.
Outside Italy, cold cuts are always fresh and are often considered as something conserved, not appropriate for a daily diet.
This false impression is due to the fact that often these chilled meats are not consumed in these countries often associated with fatty foods and preserved.
They are indeed preserved, and should not base the regime of sausages. But this is not a drastic choice, because they have high nutritional values.
Italian salami has a large percentage of protein from 24 to 30%, and contains potassium, calcium, magnesium, phosphorus and B1, B2 and vitamin PP.
In addition to the salami, there is a wide variety of Italian cold cuts can be easily found on the Italian market, for everyday use. The deli counter is always a queue of people buying salami, prosciutto, mortadella, among other varieties.
Many times the word-of-mouth fails. The famous Italian raw prosciutto is a label for cuts of less value to cold or simply different products.
Between the Italian raw hams, one of the most famous is called Prosciutto di Parma. This product has a European quality mark PDO (Protected Designation of Origin), so that 7 other Italian hams materials. But often people just say “Parma” thinking they say “ham Italian”.
Prosciutto di Parma is a wonderful product, as well as Tuscany, but they are different. The Parma is softer, and Tuscany is salt (it is salted because originally used by the shepherd s with the Tuscan bread, which has quite no salt).
Prosciutto is an Italian gourmet product and is used in all regimes, including children, as a healthy choice, rich in protein easy to digest.
The “poorest” cold cut is mortadella. It is considered poor, because who could afford to buy the ham, mortadella purchased. But he is not poor in taste, rather like it at all. A piece of fresh crusty bread with a few slices of mortadella is one of the great pleasures of taste.
Mortadella is made only of pork. During the ‘600 a cardinal has set a ban to include beef in the recipe mortadella, also banning the production of this specialty outside the city of Bologna, because it was difficult to control these productions. These rules have changed, as it is produced in many other cities now, but a good mortadella must always contain pork only.
In an average Italian family, cold meats are used for sandwiches for children in school – it is certainly a better choice compared to very sweet snacks, such as antipasto and as a meal substitute.
Especially when you’re hungry, the vision of a table laid with Italian cold cuts such as salami, prosciutto and mortadella with a couple of baskets of fresh bread, some good Italian cheeses and a bottle of Italian red wine is certainly an excellent choice.