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82-451: Pepperoni is a variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers . Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Sliced pepperoni is one of the most popular pizza toppings in American pizzerias. Traditionally made pepperonis curl into "cups" in the pizza oven's intense heat; commercialization of
164-744: A European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is salam ; in Macedonian and Serbo-Croatian it is salama ; in Hungarian it is szalámi ; in Czech it is salám ; in Slovak it is saláma ; in Russian, Ukrainian, and Belarusian it is salyami , while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word salumen . The word originates from
246-536: A combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked. Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward. Szegedi téliszalámi , a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it. This type acquires
328-636: A common cause of illness, Yersinia enterocolitica —which causes gastroenteritis—is present in various foods, but is most frequently caused by eating uncooked or undercooked pork and can grow in refrigerated conditions. The bacteria can be killed by heat. Nearly all outbreaks in the US have been traced to pork. Pork may be the reservoir responsible for sporadic, locally acquired cases of acute hepatitis E (HEV) reported in regions with relatively mild climates. It has been found to transmit between swine and humans. Trichinosis, also called trichinellosis, or trichiniasis,
410-567: A grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months. Dry fermented sausage ( salami aeros ) is an important product of the Greek meat industry with an annual production of about 10,000 tons. Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production. This type of traditional sausage, which undergoes spontaneous fermentation,
492-419: A long time under retail display conditions, but it will eventually deteriorate due to the development of incipient rancidity . The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage. The main cause of flavor deterioration in dry-cured sausage is rancidity, although
574-551: A part of the USDA, currently recommends cooking ground pork to 71 °C (160 °F) and whole cuts to 63 °C (145 °F) followed by a 3-minute rest. Pigs can be carriers of various helminths , such as roundworms , pinworms , hookworms . One of the more common is Taenia solium , a type of tapeworm , which may transplant to the intestines of humans after consuming undercooked meat. Raw and undercooked pork can also cause other diseases, such as toxoplasmosis . Although not
656-559: A popular regional snack in West Virginia and neighboring areas. In the Canadian province of Nova Scotia , deep fried pepperoni served on its own (usually with a honey mustard dipping sauce) is common pub food . Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven; historically all pepperonis showed at least some of this tendency to curl in the oven because of their natural casings. As commercial suppliers became
738-650: A pork menu option because Muslims, Jews and Hindus do not consume pork and it had seemed inconsistent with the purpose of bringing together persons of different faiths, though after the complaints raised by the Orthodox community a pork alternative was added. Pork is known to carry some diseases such as pork tapeworm and trichinosis and pigbel , thus uncooked or undercooked pork can be dangerous to consume, although raw pork products are sometimes still consumed in Central European and Eastern European countries of which
820-504: A potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as salametti or salamini . The word salami in English comes from the plural form of the Italian salame ( Italian: [saˈlaːme] ). It is a singular or plural word in English for cured meats of
902-476: A result of enhancers and synergists. When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of phenolic compounds, which slow fat oxidation. The pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the color of the meat. More than 400 volatile compounds have been identified in different types of dry-fermented sausages. For example,
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#1732880292728984-730: A result, large numbers of pork recipes have been developed throughout the world. Jamón , made from the hind legs of a pig, is the most well-known Spanish dry-cured ham. Feijoada , the national dish of Brazil (also served in Portugal), is traditionally prepared with pork trimmings: ears, tail and feet. According to the USDA 's Foreign Agricultural Service , nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Increasing urbanization and disposable income has led to an uprising in pork consumption in China, where 2006 consumption
1066-462: A significant non-Muslim population. The Qur'anic basis for the Islamic prohibition of pork can be found in surah 2:173 , 5:3 , 6:145 and 16:115 . He has only forbidden you ˹to eat˺ carrion , blood, swine, and what is slaughtered in the name of any other than Allah. But if someone is compelled by necessity—neither driven by desire nor exceeding immediate need—they will not be sinful. Surely Allah
1148-470: A succulent finish. Many brands of American hot dogs and most breakfast sausages are made from pork. Processing of pork into sausages and other products in France is described as charcuterie . Ham and bacon are made from fresh pork by curing with salt ( pickling ) or smoking . Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham , whereas streaky and round bacon come from
1230-517: A way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavors that are derived from the preservation processes. In 15th-century France , local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers . The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat
1312-508: A wide variety of cuts and flavours, and is predominantly known as "streaky bacon", or "streaky rashers". Bacon made from the meat on the back of the pig is referred to as " back bacon " and is part of traditional full breakfasts commonly eaten in Britain and Ireland . In the United States, back bacon may also be referred to as "Canadian-style Bacon" or "Canadian Bacon". The canned meat Spam
1394-600: Is All-Forgiving, Most Merciful. Forbidden to you are carrion , blood, and swine; what is slaughtered in the name of any other than Allah; what is killed by strangling, beating, a fall, or by being gored to death; what is partly eaten by a predator unless you slaughter it; and what is sacrificed on altars . You are also forbidden to draw lots for decisions. This is all evil. Today the disbelievers have given up all hope of ˹undermining˺ your faith. So do not fear them; fear Me! Today I have perfected your faith for you, completed My favour upon you, and chosen Islam as your way. But whoever
1476-523: Is All-Forgiving, Most Merciful.” He has only forbidden you ˹to eat˺ carrion, blood, swine, and what is slaughtered in the name of any other than Allah. But if someone is compelled by necessity—neither driven by desire nor exceeding immediate need—then surely Allah is All-Forgiving, Most Merciful. While most Christians do consume pork, some sects prohibit it based on Leviticus chapter 11, Deuteronomy chapter 14, and Isaiah chapters 65 and 66. Some denominations that forbid pork consumption are: When pork
1558-433: Is a cured dry sausage, with similarities to the spicy salamis of southern Italy on which it is based, such as salsiccia or soppressata . The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an artificial casing . Pepperoni is made from pork or from a mixture of pork and beef. Turkey meat
1640-404: Is a parasitic disease caused by eating raw or undercooked pork infected with the larvae of a species of roundworm Trichinella spiralis , commonly called the trichina worm. Infection was once very common, but is now rare in the developed world . From 2002 to 2007, an annual average of 11 cases per year were reported in the United States; the majority were from consuming wild game or the source
1722-518: Is a "flitch" or "slab bacon", while an individual slice of bacon is a "rasher" (Australia, Ireland, New Zealand and the United Kingdom) or simply a "slice" or "strip" (North America). Slices of bacon are also known as " collops ". Traditionally, the skin is left on the cut and is known as "bacon rind". Rindless bacon, however, is quite common. In both Ireland and the United Kingdom , bacon comes in
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#17328802927281804-498: Is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. It is typically seasoned with paprika or other chili pepper. Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Curing with nitrates or nitrites (usually used in modern curing agents to protect against botulism and other forms of microbiological decay) also contributes to pepperoni's reddish color, by reacting with heme in
1886-422: Is also considered easier to digest. In rural tradition, pork is shared to celebrate important occasions and to form bonding. In China, pork is so important that the nation maintains a "strategic pork reserve". Red braised pork ( hong shao rou ), a delicacy from Hunan Province , was one of Mao Zedong 's favorite dishes. Other popular Chinese pork dishes are sweet and sour pork, bakkwa , and charsiu . In
1968-575: Is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture. Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds. The flavor itself consists of odour properties, which comes from volatile substances, and taste and tactile properties, which comes from non-volatile substances that are
2050-454: Is celebrated on September 7 of each year. A traditional salami , with its typical marbled appearance, is made from beef or pork (sometimes specifically veal ). Beef is usual in halal and kosher salami, which never include pork for religious reasons. Makers also use other meats, including venison and poultry (mostly turkey ). Goose salami is traditional in parts of northern Italy. Salami has also been made from horse meat . In
2132-422: Is compelled by extreme hunger—not intending to sin—then surely Allah is All-Forgiving, Most Merciful. Say, ˹O Prophet,˺ “I do not find in what has been revealed to me anything forbidden to eat except carrion, running blood, swine—which is impure—or a sinful offering in the name of any other than Allah. But if someone is compelled by necessity—neither driven by desire nor exceeding immediate need—then surely your Lord
2214-646: Is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham , gammon , bacon , and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world , particularly in Central Europe . It is also very popular in East and Southeast Asia ( Mainland Southeast Asia , Philippines , Singapore , and East Timor ). The meat
2296-647: Is highly prized in Asian cuisines , especially in China (including Hong Kong ) and Northeast India , for its fat content and texture. Some religions and cultures prohibit pork consumption , notably Islam and Judaism . Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon , ham , sausage , terrines , galantines , pâtés and confit , primarily from pig. Originally intended as
2378-404: Is lower than that of beef, but much higher than that of chicken, so the USDA treats pork as a red meat . In 1987, the U.S. National Pork Board began an advertising campaign to position pork as " the other white meat "—due to a public perception of chicken and turkey (white meat) as healthier than red meat. The campaign was highly successful and resulted in 87% of consumers identifying pork with
2460-414: Is made of chopped pork shoulder meat and ham. Due to the fact that pigs can eat unused food originally meant for humans, and due to the high availability of such food in many industrialized countries, pork and other products from pigs have become securely sourced and low-priced commodities. This makes pig products very popular as raw material in many industrially produced products. Its myoglobin content
2542-459: Is of superior quality compared to those inoculated with starters and made at industrial scale. This type of traditional salami is often more expensive due to its high quality. In Germany, Westphalian salami is made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, and is a smoked, firm, sliceable product with a distinctly fermented/sour flavor. The sausages are stuffed into large-diameter casings and ripened by lowering
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2624-405: Is possible to replace the pork back fat in salami with extra virgin olive oil , thereby changing the fatty acid profile of the salami. Olive oil contains far more monounsaturated and polyunsaturated fatty acids, so this substitution purportedly creates a healthier product. Salami is considered slightly acidic due to lactic acid that is present. Salami where extra virgin olive oil was substituted for
2706-588: Is the large size of fat particles (7–8 mm) that give the sausage a rough cover. Salami has been found to be a possible allergen to some people due to the use of penicillium species mold starter during the drying and curing portion of processing to add flavor and stop growth of undesirable molds. These molds occur predominantly in the skin of salami. Fermented pork back fat that is used to make salami has very high saturated fatty acid and cholesterol content, which are believed to be risk factors for cardiovascular disease. However, it has been shown that it
2788-498: Is the result of numerous phenols. Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product. Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colorings, flavorings, antioxidants and acidifying cultures. Semi-ripened salami will maintain its flavor for
2870-444: Is the world's largest pork consumer, with pork consumption expected to total 53 million metric tons in 2012, which accounts for more than half of global pork consumption. In China, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. The colours of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It
2952-450: Is used primarily in cubes ( lardons ) as a cooking ingredient valued both as a source of fat and for its flavour. In Italy , besides being used in cooking, bacon ( pancetta ) is also served uncooked and thinly sliced as part of an antipasto . Bacon is also used for barding roasts, especially game birds. Bacon is often smoked with various wood fuels for up to ten hours. Bacon is eaten fried, baked, or grilled. A side of unsliced bacon
3034-442: Is what you shall not eat from what brings up its cud or possesses split hooves—the camel, because it brings up its cud but does not possess split hooves...and the pig, because it has split hooves that are completely cloven, but it does not bring up its cud—it is impure to you and from its flesh you may not eat. And the pig, because it possesses split hooves and does not bring up its cud—from its flesh you may not eat. As indicated by
3116-595: The Ethiopian Orthodox Tewahedo Church . There is also a theory that pork was taboo in Scotland until roughly 1800 . Pork is a well-known example of a non-kosher food . This prohibition is based on Leviticus chapter 11 and Deuteronomy chapter 14: These are the creatures that you may eat from among all the animals that are upon the land. Everything that possesses a split hoof, which is fully cloven, and that brings up its cud—this you may eat. But this
3198-683: The Mediterranean and Southern Europe, where "meat products are dried to lower water activity (Aw) values, taking advantage of the long, dry and sunny days, while in Northern Europe, fermented sausages require smoking for further preservation". The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in Central Europe, with adapted manufacturing procedures. At that time, it
3280-667: The Philippines , due to 300 years of Spanish colonization and influence, lechon , which is an entire roasted suckling pig, is a national delicacy. China was the largest producer of pork in the world in 2020 followed by the European Union and the United States. China, EU and the United States accounted for roughly 76% of the world's pork production as per FAS / USDA Pork may be cooked from fresh meat or cured over time. Cured meat products include ham and bacon . The carcass may be used in many different ways for fresh meat cuts , with
3362-480: The Piedmont region of Italy—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, a salame cotto is considered raw and not ready to eat. Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to
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3444-464: The charcutiers were allowed to sell was unrendered lard . The charcutier prepared numerous items, including pâtés , rillettes , sausages , bacon , trotters , and head cheese . Before the mass production and re-engineering of pigs in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs and other livestock coming to the slaughter in the autumn after growing in
3526-404: The myoglobin of the proteinaceous components of the meat. Sliced pepperoni is one of the most popular pizza toppings in American pizzerias. According to Convenience Store Decisions , in 2009 Americans consumed 251.7 million pounds (114.2 million kilograms) of pepperoni annually, on 36% of all pizzas produced nationally. Pepperoni is also used as the filling of the pepperoni roll ,
3608-534: The Eastern European countries are believed to have a higher risk of trichinosis. Undercooked or untreated pork may harbour pathogens, or can be recontaminated after cooking if left exposed for a long period of time. In one instance, the Food Safety and Inspection Service (FSIS) detected Listeria monocytogenes in 210 kg (460 lb) of Polidori brand fully cooked pork sausage crumbles, although no one
3690-463: The Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where lap cheong ( lit. ' waxed intestines ' ) are usually pork. Likewise, in Central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth". In the United States, National Salami Day
3772-609: The Provence region of France and in the Veneto region of Italy donkey meat is used for salami, as well, the product being sold in street markets. Typical additional ingredients include: The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure . Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F)) stop
3854-616: The Torah verses, pork is non-kosher because Jews may not consume an animal that possesses one trait but not the other of cloven hooves and regurgitating cud . Hogs, which are not ruminants , do not chew cud as cattle and sheep do. Practicing Jews suffice on the biblical explanation of the swine as 'unclean'. Maimonides shared this view in classifying the swine as an unclean creature in both its habit and diet. The prohibition of swine-eating in Ancient Israelite cuisine , according to Douglas,
3936-436: The chopped meat and size and style of the casing. Naples-type salami is also a popular southern Italian dry fermented sausage made of coarsely minced pork meat. In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. Other popular dry salamis in Italy are mainly made from
4018-424: The curing bacteria. The bacteria produce lactic acid as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for pathogenic bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on
4100-412: The desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place. Direct acidification of meat was found to be inappropriate for salami production, since it causes protein denaturation and an uneven coagulation, thereby causing an undesirable texture in
4182-422: The fact that these bacteria can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there are a few studies that argue some starter cultures may be related to the production of enterotoxins or biogenic amines that can be harmful to the human body. Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation. After fermentation,
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#17328802927284264-439: The fermentation when the salami reaches the desired pH , but the product is not fully cooked (75 °C (167 °F) or higher). Makers often treat the casings with an edible mold ( Penicillium ) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing. Although completely uncooked, salami is not raw, but cured . Salame cotto ( lit. ' cooked salami ' )—typical of
4346-506: The flavor of the food, researchers often perform a sensory test to find the amount of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami. [REDACTED] Media related to Salami at Wikimedia Commons Pork Pork is the culinary name for the meat of the pig ( Sus domesticus ). It is the second-most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork
4428-438: The formation of a hard shell on the surface of salami. This is similar to other food products such as fruits that undergo dehydration to decrease the risk of diseases or spoilage-causing microbial growth. In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami. Nitrates or nitrites may be added to provide additional color and inhibit growth of harmful bacteria from
4510-524: The genus Clostridium . Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured salami combine to make the uncooked meat safe to consume. High quality, fresh ingredients are important to helping prevent deadly microorganisms and toxins from developing. The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production. The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions. The characteristic fermented meat flavor
4592-511: The importation or consumption of pork products. Examples are Iran , Mauritania , Oman , Qatar , Saudi Arabia , Algeria , Turkmenistan , Uzbekistan , Tajikistan , Yemen , Somalia , Sudan , Afghanistan , Djibouti , Kuwait , Mali , Niger , Senegal , Gambia , Libya , Pakistan (except in some communities) and the Maldives . However, in other Muslim-majority countries with significant non-Muslim minorities, such as Indonesia (except
4674-523: The main suppliers to pizza shops, they developed a fibrous synthetic casing which is intended to be stripped from the pepperoni before it is sliced. This resulted in a pepperoni that does not curl. An additional benefit of non-curling pepperoni is that it eliminates the small deposits of hot grease that formed in the cupped pepperoni, therefore also eliminating any possible liability for customers who burn themselves on it. The original style became known as "cup and char" pepperoni and remains popular in parts of
4756-526: The midwest and Great Lakes areas, particularly around Cleveland, Ohio, and Buffalo, New York, and regained popularity in other areas in the 2010s. It is more expensive to produce. Salami Salami ( / s ə ˈ l ɑː m i / sə- LAH -mee ) is a salume consisting of fermented and air-dried meat, typically pork . Historically, salami was popular among Southern , Eastern , and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing
4838-401: The organic compounds identified in Hungarian salami produced the dominant flavors of smokiness, sweetness, pungency, sourness, and cloves; secondary flavors included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness. Some minor flavors included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla. The overall smoky note
4920-540: The popularity of certain cuts varying worldwide. Most of the pig can be used to produce fresh meat and, in the case of a suckling pig , the whole body of a young pig ranging in age from two to six weeks is roasted. Danish roast pork or flæskesteg , prepared with crispy crackling is a national favourite as the traditional Christmas dinner. Pork is particularly common as an ingredient in sausages . Many traditional European sausages are made with pork, including chorizo , fuet , Cumberland sausage and salami giving it
5002-432: The pork back fat has been shown to have a lower pH of around 5.00 compared to its original levels of around 6.35 to 6.55, making the salami more acidic. These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms. In 1994, there was an outbreak of Escherichia coli O157 with 17 cases all occurring from the consumption of pre-sliced salami that
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#17328802927285084-435: The possible formation of other off-flavors, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality. The use of coriander essential oil in salami has been shown to increase the higher synthetic antioxidant effect of butylated hydroxytoluene , which delays lipid oxidation and the rancid aroma and taste that come with it. Additionally, salami with coriander essential oil shows improvements in
5166-668: The production of pepperoni created slices that would lie flat on the pizza. The curled "cup and char" style of pepperoni remained popular in pockets of the Midwest . The term pepperoni is a borrowing of peperoni , the plural of peperone , the Italian word for bell pepper . The first use of pepperoni to refer to a sausage dates to 1916 at the latest. In Italian, the word peperoncino refers to hot and spicy chili peppers . In 1919, Italian immigrants in New York City created pepperoni. It
5248-523: The province of Aceh ), Malaysia , Brunei , Lebanon , Iraq , Tunisia , Egypt , Morocco , Bahrain , Bangladesh , Kyrgyzstan , Kazakhstan , Jordan , Albania , Azerbaijan , Turkey , Bosnia and Herzegovina , Kosovo , Syria , Sierra Leone , Guinea , Chad and the United Arab Emirates (except the Emirate of Sharjah ), pork is available in hotels, restaurants and supermarkets that cater to
5330-840: The quality and variety of the other ingredients. Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures. The climate of the curing environment, casing size, and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored to create various colors and flavors. Starter cultures, such as lactic acid bacteria (LAB) and coagulase-negative cocci (CNC), such as specific strains of Staphylococcus xylosus or Micrococcus , are most commonly used in salami production. More species of LAB and CNC were discovered during recent decades and they were found to have different fermentation temperatures with variable rates of acidification. Despite
5412-414: The salami. For a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for
5494-496: The sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent photo-oxidation of the meat and rancidity in the fat. Ripening and drying happens after fermentation. This stage causes the main physical and microbial changes through the large amount of water loss. About half of the water is evaporated and further water loss has to be prevented by packaging. Nonuniform drying processes could cause
5576-597: The sensory attributes of taste, odor, texture, brightness, and red color intensity. Salami ( sg. : salame ) varieties from Italian-speaking regions include: Other salami varieties include: Many Old World salami are named after their region or country of origin—such as Genoa and Hungarian salami, and salame Milano . Many are flavored with garlic. Some types—including some varieties from Hungary ( pick salami ), and Italy (such as Neapolitan varieties that led to American pepperoni ) include paprika or chili powder . Varieties also differ by coarseness or fineness of
5658-560: The side (round from the loin and streaky from the belly). Ham and bacon are popular foods in the West, and their consumption has increased with industrialisation. Non-western cuisines also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine. Bacon is defined as any of certain cuts of meat taken from the sides, belly, or back that have been cured or smoked. In continental Europe, it
5740-418: The slogan. The board retired the slogan on 4 March 2011. Pork is very high in thiamin (vitamin B 1 ). Pork with its fat trimmed is leaner than the meat of most domesticated animals, but is high in cholesterol and saturated fat . Eating of pork is prohibited by Jewish dietary laws and Islamic dietary laws , and is also avoided by mainstream Seventh-day Adventists , Rastafarians , and members of
5822-491: The spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates. Pigs are the second most widely eaten animal in the world, accounting for about 34% of meat production worldwide. As
5904-756: The surface of dried salami, are an indication of maturation after ripening. Thus, producers have to eliminate fungi that have potential risks to human health. As natural preservatives are becoming more desirable food additives than artificial preservatives in food industries, some studies about salami have been focusing on the use of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activities. Several types of oils including rosemary , clove , oregano and sage oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami. Since several of these oils contain volatile compounds whose amount can affect
5986-586: The temperature from 24 °C to 12–14 °C until a water loss of 25% is obtained. In the Netherlands, the most popular Dutch products are finely chopped salami, Cervelat , Snijworst (with high fat content and rind added), Boerenmetworst (which is coarsely chopped), and chorizo (which is less spicy than the Spanish product). In Russia, typical products are Moscow-type and Russian-type salamis made from pork and beef meat. A particular feature of Moscow-type salami
6068-401: The various types of salami across different countries. Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is ground (usually coarsely) and mixed with other ingredients such as salt, sugar, spices, pepper and, if the particular salami variety requires it, lactic acid bacterial starter culture . This mixture is then inserted into casings of
6150-759: The word sale ( lit. ' salt ' ) with a termination ( -ame ), which in Italian indicates a collective noun . Thus, it originally referred to all types of salted meats. The Italian tradition of cured meats includes several styles, and the word salame soon specifically meant only the most popular type—a salted and spiced meat, ground and extruded into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or even years. Fermentation —allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been around for thousands of years. Environmental conditions dictate what food processes are used, as seen in
6232-527: Was 2.7 kg in 2009. Although pork marketing is prohibited in some religious localities, pork products are available elsewhere at non-kosher butchers and by the Mizra and Tiv Ta'am non-kosher supermarket chain, which caters to Russian immigrants. A modern Hebrew euphemism for pork is "white meat". Pork meat is prohibited by the Islamic dietary laws . Throughout the Islamic world many countries severely restrict
6314-593: Was 20% higher than in 2002, and a further 5% increase projected in 2007. In 2015 recorded total 109.905 million metric tons of pork were consumed worldwide. By 2017, half the world's pork was consumed in China. Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chinese cuisine . Currently China
6396-704: Was because the pig was raised by non-Israelites, ate carrion and did not fit into the classification of ungulates . Harris disagrees and points out that Egyptians and Sumerians also restricted pigs and that goats also ate corpses, yet were not declared unclean in Ancient Israel. Harris offers an explanation based on environmental and economic factors instead. In Israel , pig-raising has been limited by law to certain areas and institutions. Some pig-related laws are openly circumvented. Swine production has increased from an estimated annual slaughter of 50,000 swine in 1960 to 180,000 in 2010. Pig meat consumption per capita
6478-747: Was largely consumed by the wealthy, as meat in general was very expensive. In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year. Worldwide, the many different versions of sausage each have their own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. This wide array of fermented sausages , especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to emigration to North America, European settlers brought many traditions, including fermented meats such as pepperoni . Similar types of sausages are found in
6560-414: Was made ill from consumption of the product. The FSIS has previously stated that listeria and other microorganisms must be "...destroyed by proper handling and thorough cooking to an internal temperature of 71 °C (160 °F)," and that other microorganisms, such as E. coli , Salmonella , and Staphylococcus aureus can be found in inadequately cooked pork, poultry, and other meats. The FSIS,
6642-582: Was not included on the menu of the Liverpool Council's first Christian Orthodox Interfaith lunch some members of the Macedonian Orthodox community objected, citing the historical significance of the dish to the community during the Ottoman era and raising complaints that the council was discriminating against Orthodox Christians . A spokeswoman for the council explained that the council had not prepared
6724-475: Was processed by one company. A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations, and there was no evidence of contamination after processing. Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and produce toxins. Some fungi that are not harmful to humans, such as those that are formed on
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