A salumeria is a food producer and retail store that produces salumi and other food products. Some only sell foods, while not producing on-site, and some have a restaurant with sit-down service. The salumeria originated in Italy, and dates to the Middle Ages.
A salumeria is a food purveyor and retail store that produces and sells salumi , which are meat products of Italian origin that includes sausages, cold cuts and other foods predominantly made from pork. [1] [2] Some salumerie also produce some beef-based products, such as bresaola, a salted beef product, and purvey other food products such as pasta, cheese, preserved foods, anchovies, salt cod, wines, bread and cooked meats. [2] [3] [4] Some modern salumerie only sell salumi and related products, while not producing products on-premises. Some salumerie also operate sit-down restaurants, such as Sorriso Italian Salumeria in Queens, New York City. [5] Salumeria Biellese is another salumeria in New York City that is well-known, and was established in 1925. [6]
The salumeria originated in Italy and dates to the Middle Ages. [1] [7] Historically, salumerie in Bologna, Italy, did not produce their own meats. [1] They selected meats and other products such as pasta, olives and cheeses from local purveyors. [1] These purveyors worked in a guild system that was created by the signori in Bologna, the city's rulers, in a system that dates to the Middle Ages. [1] Purveyors for salumeria products included the salaroli, which controlled the salt industry, who salted the pork, which was then shipped to the lardaioli, a guild that sold the pork. [1] The lardaioli also produced soap and candles from the pork lard they would receive. [1] This guild system was eliminated by Napoléon Bonaparte around the time of the turn of the 19th century. [1]
Media related to Salumerias at Wikimedia Commons
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground meat-cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, less commonly, myrtle berries.
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.
Pepperoni is a variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers.
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.
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Serbian cuisine is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottomans, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
Charcuterie is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Slinzega is a type of air-dried meat produced in Valtellina and Valchiavenna, in the Italian Alps. It is made in a similar manner to Bresaola, with smaller pieces of meat, which therefore bear a stronger taste. According to some sources, it originally used horse meat rather than beef. Nevertheless, today virtually any type of meat is suitable for its production; the most common being beef, deer and pork.
'Nduja is a spicy, spreadable pork sausage from the region of Calabria, southern Italy. It is similar to Sobrassada from the Balearic Islands in Spain, and to the Piedmontese salam d'la duja. It is Calabria's contribution to the many types of Italian salumi, and originates from the area around the small Calabrian town of Spilinga.
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 cotto.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
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 in Manhattan, New York City, established in 1925. It is located on 8th Avenue and 29th Street in the Chelsea neighborhood.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
| Common meals | |
|---|---|
| Components and courses | |
| Table service | |
| Presentation | |
| Dining | |
| Regional styles | |
| Packed | |
| Menus and meal deals | |
| Communal meals | |
| Catering and food delivery | |
| Places to eat | |
| Related | |
