Salame ticinese (also called salame nostrano) is a variety of salami originating in Ticino, the southernmost region of Switzerland. It is characterized by coarsely ground meat and it is often made into small sausages, called salametti. It is an emblematic air-dried cured pork meat of Ticino, [1] along with prosciutto crudo and coppa . These are referred to as salumi. [2]
For the production of salami, first choice meats are used. They are selected from the shoulder, nut, thigh and bacon trimmings. The lard is extracted from the fatty tissue of the back and cut into cubes. The meat is coarsely minced and seasoned with salt, saltpeter, pepper, spices and sometimes garlic and wine. The maturation of the salami can last, depending on the size, from a month up to a year or more. For the salametti instead, it takes only 8-10 days. [3]
Centuries ago, when peasants ate meat only a few times per year, salami was a luxurious product. It was not made for consumption but for sale, and it was a source of income. In the 18th century, wealthy families would hang cured meats from the bedroom ceiling, and among these, salami. In a text written in 1767, Descrizione del baliaggio di Locarno (lit. 'Description of the bailiwick of Locarno'), salami is described among other luxury foods: salsiccia affettata e cruda, detta salammi (lit. 'sliced and raw sausage, called salami'). [3]
Salami was homemade until the 1970s, especially in rural contexts. The traditional slaughtering of the pig in Ticino is called mazza. [4] Today, salami is a very popular consumer product in both Ticino and Switzerland, and it is made in large meat factories. [1] Rapelli is the largest manufacturer in the country. [5] In addition to pork salami, horse, donkey, deer, and wild boar salami are also produced. [3] Local specialties include salami matured in the medieval Castles of Bellinzona. [6]
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
Ticino, sometimes Tessin, officially the Republic and Canton of Ticino or less formally the Canton of Ticino, is one of the 26 cantons forming the Swiss Confederation. It is composed of eight districts and its capital city is Bellinzona. It is also traditionally divided into the Sopraceneri and the Sottoceneri, respectively north and south of Monte Ceneri. Red and blue are the colours of its flag.
Salami is a cured sausage 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 a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Bellinzona is a municipality, a historic Swiss town, and the capital of the canton of Ticino in Switzerland. The town is famous for its three castles that have been UNESCO World Heritage Sites since 2000.
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.
Genoa salami in the United States is a variety of dry, cured, unsmoked salami. It is normally made from coarsely ground pork, but may also contain a small amount of beef and has a natural casing. Under US regulations, it must have a moisture to protein ratio of no more than 2.3:1, as contrasted with dry or hard salami, which are limited to 1.9:1.
Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
The Castles of Bellinzona are a group of fortifications located around the town of Bellinzona, the capital of the Swiss canton of Ticino. Situated on the Alpine foothills, the group is composed of fortified walls and three castles named Castelgrande, Montebello and Sasso Corbaro. Castelgrande is located on a rocky peak overlooking the valley, with a series of walls that protect the old city and connect to Montebello. Sasso Corbaro, the highest of the three castles, is located on an isolated rocky promontory south-east of the other two. The Castles of Bellinzona with their defensive walls have been an UNESCO World Heritage Site since 2000.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Salumeria Biellese is a historic Italian deli at 8th Avenue and 29th Street in the Chelsea neighborhood of Manhattan in New York City. It was established in 1925.
Matteo Castelli was a Swiss architect. His nephew Costante Tencalla also became an architect. Further can be attributed to Castelli: in Kraków the church of St. Peter and Paul, the Zbaraski princely chapel in the Dominican church (1627-1629) and the altar of St. Stanislaus in the cathedral, also in Vilnius cathedral the chapel of St. Casimir (1626–1636), the Ujazdowski palace and the royal residence near Warsaw. In Melide he donated a memorial chapel in 1625-1626 and rebuilt the altar of his family in the parish church.
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite. In France these courses are fewer and are called entrée.
The St. Galler Bratwurst, also known as the Olma Bratwurst after OLMA is a sausage produced in Northeastern Switzerland. It is partly made with veal and has a white color. It is named after the city of St. Gallen.
Sausages and cured meats are widely consumed in Switzerland. Meat in general is consumed on a daily basis, pork being particularly ubiquitous in Swiss cuisine. Preserving meat by smoking it or by adding salt has been done for millennia in Switzerland.
Orior AG, based in Zurich, is a publicly listed food group specializing in fresh convenience food. It employs around 2,300 people and generated sales of around 596 million Swiss francs in 2019.
This article provides information on animal production and consumption in Switzerland.
Die Reifung ist ein Wesensmerkmal der Salami. Früher erfolgte sie im Naturkeller, weshalb naturgereifte Rohwürste in unseren Breitengraden nur in den Wintermonaten hergestellt werden konnten. Heute wird die Naturreifung in der Schweiz nur noch in kleinen, traditionellen Handelsbetrieben oder von Bauern im Tessin ausgeübt. Grossbetriebe sind längst zur Reifung in Klimakammern übergegangen, was eine ganzjährige Produktion erlaubt.[Maturation is an essential feature of salami. It used to take place in a natural cellar, which is why naturally matured raw sausages could only be produced in our latitudes in the winter months. Today, natural ripening in Switzerland is only practiced in small, traditional trading companies or by farmers in Ticino. Large companies have long switched to maturing in climate chambers, which allows year-round production.]
Il salame viene prodotto con coscia, spalla di maiale e lardo, con aggiunta di sale, aromi, spezie e vino rosso nostrano. Dopo essere stato insaccato, viene asciugato per circa una settimana e quindi stagionato da 20 a 70 giorni a seconda delle dimensioni.[The salami is made with thigh, pork shoulder and lard, with the addition of salt, herbs, spices and local red wine. After being bagged, it is dried for about a week and then aged from 20 to 70 days depending on the size.]
One of the most important and longest-standing culinary traditions in Ticino is the mazza, meaning 'the slaughter of pigs'. This is a ritual that at one time brought families and village communities together, performed by butchers whose fame spread from settlement to settlement.
On pourrait appeler cela le dilemme du salami. La nécessité de choisir entre un saucisson préparé dans une cave de paysan (cher, bourré de délicieuses bactéries) et un produit d'usine, propre mais insipide. Rapelli, leader suisse du salami de qualité, tente pour sa part de résoudre ce dilemme.[You could call it the salami dilemma. The need to choose between a sausage prepared in a peasant cellar (expensive, full of delicious bacteria) and a factory product, clean but tasteless. Rapelli, the Swiss leader in quality salami, is trying to solve this dilemma.]
Eine solche Salami reift in den Kellern der Burg Montebello in Bellinzona. In der mittleren der drei Burgen haben die Salumieri von Ticinella einen idealen Ort für ihre «Salame dei Castelli di Bellinzona» gefunden. Etwa vier Wochen, je nach Wetterlage auch länger, verbringen die armdicken Würste im mittelalterlichen Gemäuer.[Such a salami matures in the cellars of the Montebello Castle in Bellinzona. In the middle of the three castles, the Salumieri of Ticinella have found an ideal place for their "Salame dei Castelli di Bellinzona". The arm-thick sausages spend about four weeks, or longer depending on the weather, in the medieval walls.]
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