Salami Day in the USA (07/09)

It turns out that even sausage has its own day, or rather — for one of its varieties. September 7 is Salami Day.

This unusual holiday began in the United States in 2006. The idea of holding it came to the minds of two friends Christina and Virginia —, lovers of this tasty product. It was on September 7, while at home, in the city of Henrico (Virginia, USA), that they announced the creation of the Salami Lovers Society.

The holiday quickly gained popularity in America, and then —, thanks to a large number of salami fans, — began to actively spread throughout the world. He also came to Russia, where there were also followers and like-minded people of two American friends.

The traditions of celebrating Salami Day are simple and simple: on this day, your favorite — sausage in large quantities, of various varieties, cut into thin, almost transparent rings, must be on the table. Salami can also be added to any other dishes you serve on the table. It can serve as a filling for calzone and pizza, be present in salads, spaghetti sauce or regular sandwiches.

By the way, for those who believe that salami — is raw smoked or hard smoked sausage, let us explain that this is a mistake. In fact, salami — sausage is not smoked, but dried. It is prepared by drying. Some types of salami, if slightly smoked, are only to give them taste.

Salami first appeared in Italy. Surprisingly, it was born not as a product for gourmets and high society, but as a result of the desire of poor peasants to preserve meat for the long winter months. The word «salami» comes from the Italian «sale» — salt, since this product played and still plays a significant role in the production of sausage.

The main ingredients of salami other than salt are: meat (pork, beef, venison, game, even horse meat or oslyatin in Italy), fat, spices and seasonings, as well as wine or cognac. The meat is turned through a meat grinder with the addition of fat, then the sausage «testo» is kneaded, to which all other components are added, after which the sausage casing is filled with it. The sausage is then suspended for curing. At this time, special bacteria develop in it, which increases the acidity inside the shell, the meat inside « is cooked» and becomes edible. After the sausage has withered, it is subjected to additional drying, during which the characteristic white coating of — penicillin mold appears on the skin, protecting the sausage from damage.

Salami came to America along with Italian immigrants. The city of San Francisco is considered the recognized capital of salami in the United States, where ancient Italian secrets of the production of this sausage have been preserved to this day.

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