/ Our magazine / Spicy salametto, a delicacy of Italian charcuterie!
/ Our magazine / Spicy salametto, a delicacy of Italian charcuterie!
Spicy salami, an indispensable companion for pizza, a delicacy of Italian culinary tradition, a problem solver in case of unexpected and last-minute aperitifs: a cutting board with spicy salami with the right pairings and freshly sliced bread will always be the soul of the party. Italy is a country where spicy flavors are enjoyed; the use of chili pepper to season dishes is widespread, and it is also used to prepare culinary delights such as spicy salami, in order to create specialties with a characteristic and unmistakable taste.
Like every salami, spicy salami is a cured meat, prepared from a mixture of minced meat and pork fat. The name deriving from "salami" comes from the salting process necessary to ensure its preservation. Salt and spices, which vary locally based on regional recipes and the flavor to be imparted, are added to the meat and fat. In some regions, garlic, black pepper, or fennel is used. For spicy salami, of course, chili pepper is used. The mixture is then stuffed into the casing from the small intestine of the pig, which for spicy salami will be of small diameter.
The rich flavor of spicy salami does not depend solely on the addition of chili pepper, but from a complex hundred substances derived from the enzymes of minced meat and the bacteria that ferment it. The final flavor will also depend on the amount of fat present, as the aroma derives largely from the oxidation of the lipids present.
As for aging, contrary to what many wrongly think, it is not true that the longer the spicy salami is aged, the better it is. The salami behaves differently from prosciutto. In this case, the period will be about thirty days. Excessive aging dries out too much of the water present in spicy salami, and with it, the aromas are lost. That is why many of the spicy salami found commercially are preserved with cellophane. It may seem strange, but this type of preservation prevents evaporation and helps maintain all the organoleptic characteristics of our exquisite spicy salami.
Comparing spicy salami with the well-known ' Nduja Calabrian from Spilinga, one immediately finds a difference in the recipe: 'Nduja is in fact produced strictly with certain parts of the pig, namely lard, cheek, and bacon, while salami is made with a mixture of minced meat and fat, along with spices, including chili pepper.
The difference that everyone immediately notices, even laypeople in the field of cured meats, concerns the texture: spicy salami is known to be consumed sliced, cut more or less coarsely, to be eaten alone or as an ingredient for delicious recipes. 'Nduja can also be consumed alone with bread, but unlike spicy salami, it is not sliced, but rather spread. 'Nduja can also be used as a condiment for first courses; its typical consistency makes it very versatile.
There are also differences between spicy salami and Ventricina both at the production level and in terms of output. Ventricina is made up of 70-80% lean noble cuts of pork and the remaining 20-30% fatty cuts. The meat is cut by hand and seasoned with sea salt and sweet or spicy spices, or with fennel seeds or pepper.
As previously mentioned, salami comes from minced meat, fat, and spices of various types. The aging is also different: Ventricina requires a long period, which does not occur for spicy salami, which risks drying out in the long term.
The most evident difference, in this case, concerns the texture: Ventricina, like 'Nduja, is creamy and homogeneous and is taken with a spoon; it can also be sliced, but offers the best as a spreadable cured meat, particularly on thick slices of homemade bread or on pasta, to season spaghetti alla chitarra or cavatelli in particular.
Spaghetti & Mandolino recommends some of the best spicy salamis, coming exclusively from the finest artisanal production in Italy.
• Spicy salami by Corrado Benedetti, from the Veneto region. A variety with a lean and soft mixture, with a balanced taste. Of pleasant spiciness, it is very suitable both alone and on pizza, or in a sauce for a rich and flavorful first course.
• Spicy sausage from Salumificio Pedrazzoli, from the Lombardy region, with an aromatic and intoxicating scent thanks to the use of black and red hot pepper, ideal to savor with naturally leavened bread, alongside other cured meats or typical cheeses.
• BIO spicy slicing salami, offered by Salumificio Pedrazzoli, the first salumificio in Italy to offer BIO products since 1996 and awarded in 2013 with the Honorable Mention "Good Pig" in Paris. A cured meat suitable for celiacs, which also has a limited salt and fat content, ideal for stuffing pizza or sandwiches with lettuce and fresh cheeses.
• Spicy Spianata Salami by Pavoncelli, from the Veneto region. Spianata is a fragrant and aged cured meat, delicate, savory but not salty, with just the right spiciness. Excellent as a main dish but also as a side, Spianata from Pavoncelli is available in various formats and characteristics.
• Ventricina salami from Pavoncelli, spicy and spreadable, but with good slice retention for those who wish to consume it cut. Ideal and versatile for composing recipes, first courses, or simply to savor on a slice of warm homemade bread. Available in various formats.
• Strolburger Osé Spicy Hamburger from Salumificio Angelico from the Emilia Romagna region, a unique product for those who love the bold taste of 'Nduja, with the enveloping note of Lambrusco Fontana. It can be consumed after light cooking with a drizzle of extra virgin olive oil, or in a sandwich filled with onion and gherkins.
The spicy salami is an explosion of natural flavors, ideal for appetizers, aperitifs, and starters; it pairs perfectly with other cured meats and typical cheeses, on a simple slice of naturally leavened bread. The best wine to pair with it is definitely a still red wine.
Besides being an indispensable ingredient to add to pizza, spicy salami lends itself to creating numerous and exquisite recipes, including Baked Ziti "Devil Style", a first course for those who love spiciness, simple and quick to prepare. In addition to chopped spicy salami, you will need mozzarella sliced the same way, black olives, grated pecorino, tomato purée, extra virgin olive oil, salt, and of course the ziti. The pasta will be boiled as usual, while the sauce is cooked with a drizzle of oil. Next, pour the pasta into a pot, season everything with a drizzle of oil and combine the rest of the ingredients. Mix everything and sprinkle over the grated pecorino. Bake and let cook until the pecorino forms an inviting crispy crust!
Another fantastic recipe is the Quiche with spicy salami with a distinctly Mediterranean flavor: in addition to the spicy salami of your choice, you will need cherry tomatoes, Taggiasca olives, ricotta, and fresh oregano; puff pastry, extra virgin olive oil, salt, and pepper. After preparing the pastry and cutting the cherry tomatoes, mix the ingredients by blending the ricotta into a cream, creating a homogeneous and fragrant mixture. Bake until the pastry is golden. The Quiche can be enjoyed hot, warm, or cold as desired.
No matter how you consume it, spicy salami will always give its best: it is a spicy delicacy of Italian cured meats! Enjoy your meal!
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