Salami and Sausages
Salami and sausages are a broad family of cased meat preparations with distinct regional ingredients and processes.
- Family
- Cased meat preparations
- Differences
- Grind, seasoning and production method
- Regional example
- Salsiccia di Calabria
Grinding, seasoning and casing
ASSICA describes salami as mixtures of ground meat, fat and other ingredients that are cased and matured. Grind and seasoning distinguish regional versions. Sausage does not always mean a fresh product: the Salsiccia di Calabria specification describes a cured pork sausage. Read the individual product’s description before deciding how to serve it.
