[Sca-cooks] good fermented hard wine cured salami

Stefan li Rous StefanliRous at austin.rr.com
Wed Aug 6 20:57:58 PDT 2008

<<< Unfortunately I
learned to like a good fermented hard wine cured salami and it is  
hard to
find among the bland greasy offerings in your average store.
Randell in Madrone...dreaming of Italian meat products >>>

First, Randell, thank you for the details on the US meat labeling laws.

What makes salami different from pepperoni?

I've often found that the pepperoni I've had has often been more  
greasy than the salami. Perhaps because much of the pepperoni I've  
had has been cooked, while the salami hasn't.

What do you mean by "fermented hard wine cured salami"? Is that  
"fermented, hard wine, cured salami"? or "fermented, hard, wine- 
cured, salami"? If the later, and I suspect that is the case, what  
does it mean to be "wine cured"? How is this done? Is the wine mixed  
in with the ground meat and spices? Or is the salami soaked in the  
wine for a while?

Are most of these types of meats, pepperoni, salami fermented? How is  
this done? Is it like fermenting drinks or sour cream?

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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