[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?
Stefan
--------
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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