Great Subs @ SUBMARINA - Hemet
By Ana Maria Da Costa

Italian salami is not often named as a typical Italian product, even if it is really present in Italians daily diet.

This simple cold cut is commonly used in Italy in an antipasto or, more commonly, inside a sandwich that a young Italian student eat at school pause.

Generally salami is made with 1/3 beef, 1/3 pork and 1/3 fat. This proportion varies depending on the kind of salami. For example, the felino one is usually made with precious meat and less fat, being considered a gourmet one.

Outside Italy, cold cuts are not always fresh and often are considered as something conserved, not appropriate for a daily diet.

This false impression is due to the fact that often these cold cuts are not consumed often in these countries, associated with fat and conserved food.

They are indeed conserved, and one should not base the own diet on cold cuts. But it is not a drastic choice, as they have high nutritional values.

Italian salami has a protein percentage range that goes from 24 to 30%, and contains potassium, calcium, magnesium, phosphorus and B1, B2 and PP vitamins.

Besides salami, there are a wide variety of Italian cold cuts that can be easily found in any Italian market, for daily use. The cold cuts counter has always a queue of people buying salami, prosciutto, mortadella, between other varieties.

Many times the word-of-mouth fails. The famous Italian raw prosciutto
Between the Italian raw hams, one of the most famous one is called Prosciutto di Parma. This product has the European Quality Brand PDO (Protected Designation of Origin), so as 7 other Italian raw hams. But often people just say "Parma" thinking they are saying "Italian raw ham".

Prosciutto di Parma is a wonderful product, so is the Tuscan one, but they are different. The Parma one is sweeter, and the Tuscan one is salted (it is salted because originally used by the shepherd s with the Tuscan bread, that has quite no salt).

Italian raw ham is a gourmet product and is used in all diets, including the children ones, as it is a healthy choice, being rich in proteins an easy to digest.

The "poorest" cold cut is mortadella. It is considered poor because who could not afford buying raw ham, bought mortadella. But it is not poor in taste, rather it pleases all. A fresh and crispy piece of bread with a tiny slices of mortadella is one of the taste major delights.

Mortadella is made only of pork. During the '600 a cardinal settled a prohibition of including beef into the mortadella recipe, prohibiting also the production of this specialty outside the city of Bologna, as 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 only pork.

In an average Italian family, cold cuts are used for children sandwiches at school - it is surely a better choice comparing to extra sweet snacks, as antipasto and as an alternative dinner.

Specially when one is hungry, the vision of a table set with cold cuts as Italian salami, prosciutto and mortadella together with a couple of baskets containing fresh bread, some good Italian cheeses and a bottle of Italian red wine is surely an excellent choice.

Ana Maria da Costa. Economist, living in Italy since 1983 and proceeding the studies in Food and Wine culture. The website gives useful information about Italian food

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By Harwood E Woodpecker

Italian sausage and salami is amazing. Every bite of fresh Italian salami is a flavour sensation, it takes a cheese sandwich to a new dimension; if made with Italian cheese it really blows the roof off!

Added to a tomato sauce and left to cook for a couple of hours either Italian salami or Italian sausage can add a real twist to a meal and transform a tomato sauce into something much more varied and deep.

Italy is famous for its varieties of sausages and salamis many of which are famously produced in the Lombardy region of Italy.

Around Pavia, south of the River Po, are a number of villages where sausages are still smoked in the traditional way.This is the area where salame di Varzi is made. Only the finest pork is used to make this Italian sausage, and only wine, pepper, salt, and saltpeter are added. The sausage is matured for three to four months. This comparatively long maturation brings out the flavour. A whole salame di Varzi as sold is a medium sized, coarse-grained sausage weighing about 2 pounds (1 kilogram).

Salame di Milano is a very fine textured Italian salami made from pork, pork fat, beef, and spices is matured for about 3 months and weighs up to about 3 pounds (1.5 kilograms). It has an essential place in any antipasto misto starter of mixed Italian sausage, and is popular well beyond its place of origin. It is probably one of Italy's best-known food products along with Parma ham. The imitations available elsewhere do not necessarily do justice to the original. Salame di Milano is a king of Italian sausage.

Sausages called salsiccia luganega are usually of fresh meat, and cooked or heated in water before serving. The meat is a finely ground mixture of fat and lean pork, flavoured with pepper and spices. Luganega is an example of this type. The meat is filled into long casings, divided into sections and sold by length rather than weight. Luganega is often served with polenta in northern Italy. It can be fried, broiled or braised as well as boiled. A delicious Italian sausage to cut up into bite size pieces to make meat balls and added to a basic tomato sauce.

Cacciatorino is a small well hung variety of Italian salami consisting of two thirds lean pork, tender veal, and various types of fat. It was originally devised as a convenient type of Italian sausage for those working out in the forests to take with them as supplies. That may be the source of the name, cacciatorino which translates as small hunter.

Salametto is a small, well-hung sausage, similar to cacciatorino. It is ideal as a lunch time Italian salami or to be taken on picnics as it is easily carried. This is a beautifully delicate Italian sausage which is perfect to be eaten on its own.

Italian sausage and salami do taste that much different to those of other countries and do lend themselves to being added to Italian meals, such as pizzas and pastas. If cooking an Italian meal and trying to make it as authentic as possible be sure to add Italian salami or Italian sausage.

I try to pass on my musings on life and experiences in a way that people may find interesting to read.

Italian Salami

Please feel free to republish this article provided a working hyperlink remains to our site

You may not always agree with my writings but I hope to inform.

Harwood E Woodpecker

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By Anna Fiori

There are several different foods from the Italian culture that are worth noting, but it is the Italian sausage that seems to come to mind so many times. This meat is absolutely delightful, and it is a meat that has a place in many great dishes not only back in the mother land but in North America too. This meat is available just about anywhere today, and there are various forms of the sausage that you can purchase in most grocery stores let alone the butcher shops. Finding the type of sausage that pleases you is really not difficult, you are just going to have to try as many as you can.

Excellent For Sauces

When it comes to Italian pasta sauce, you are obviously going to find some meat that will be added. One such meat that graces a wonderful sauce is the Italian sausage. This meat can be spicy and it is very easy to cut, making it a great meat to work with and an excellent choice. With mild, medium, and hot on the menu you are not going to struggle to find a decent meat for your sauce. These sausages can be cut into small disks or even chunks that are great to stew within a pasta or tomato sauce for hours at a time. Usually the meat is not cooked prior, as it is going to stew for a great number of hours within the broth. This will not only instill the sauce within the meat, it will bring out the great flavors of the meat into the sauce.

Finding The Right Sausage

It is not difficult today to find good Italian sausage, and depending on how much you are looking for and what variety you should have no troubles at all locating it. Most grocery and specialty stores carry this sausage today, and if you are fortunate enough to have an Italian butcher shop near your home you can find it there. This is not to say that you cannot find it elsewhere, it is simply to imply that there are great chances of finding this sausage at the fore mentioned locations first. Most deli's whether they are Italian or not, will usually carry this sausage as it very popular. Many sub shops and sandwich shops will carry it now as well, as they usually have a hot Italian sub on the menu.

Other Uses

Italian sausage is not solely reserved for Italian food today, as you will find many restaurants and sandwich shops all having this meat on their roster of fine foods. The sausage is relatively cheap, and you can bet that there are more than a few people that eat in these locations that consider it a favorite. This meat is easy to prepare, and you have almost endless options when it comes to its uses. Soups and stews are always popular with this meat in them, as too are great casseroles and bakes foods.

Anna Fiori writes food related articles for the Italian Traditional Food website at

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