Throughout much of Europe people enjoy local varieties of deli meats, just as Americans have favorites. Further, cold cuts that have fewer or no chemicals added are often fairly low in fat, and reasonably good, healthy choices for meals. People, especially pregnant women and moms of young children, should be aware that pre-sliced cold cuts may have Listeria bacteria. Though most healthy adults withstand a Listeria infection, many doctors recommend that pregnant women and young children not eat luncheon meats unless they are fully heated.
Still, Listeria infections from deli meats are relatively rare in the US. Tricia has a Literature degree from Sonoma State University and has been a frequent DelightedCooking contributor for many years. She is especially passionate about reading and writing, although her other interests include medicine, art, film, history, politics, ethics, and religion.
Tricia lives in Northern California and is currently working on her first novel. Also the typicity of the product never changed, even if the production process was adapted to the requirements of modern nutrition. Every Italian region has kept its traditional recipes always sustaining authenticity. For the products PDO Protected Designation of Drigin and PGI Protected Geographical Indication link alla sezione for example the production guidelines specify how exactly a cold cut is supposed to be produced and if technology is more or less involved in the production.
Every territory could keep its particularities in production. The factors to produce quality cold cuts are numerous , starting with the correct processing system and including cooking methods, the salting of the meat and the usage of spices, the correct ageing, storage and packaging.
A fundamental role is played by the microclimate in each production zone as it determinates the delicacy of perfumes and flavours of the respective deli meat products. A factor which makes each product unique and distinctive, only attainable in specific geographic and determined areas. For this reason deli meat products of hotter regions appear more tasty, the ones of cooler areas have a more delicate taste. Accuracy and a continuous improvement of production techniques are the result of a happy marriage between culture and traditions and a modern technology which guarantees an impeccable product.
These are the secrets and success of the Italian deli meat products around the world. There is much variety among the Italian cold cuts and each of the products has its special features which distinguishes it from the others. The production techniques themselves represent crucial factors within the production chain of the cold cuts. Last but not least of the attributes of Italian deli meats is the system of control which is applied to guaranty quality and safety.
These controls start already during the phase of livestock breeding, where it is fundamental that the animals get enough space to allow them to move. Hygienic standards are very high and strict controls are conducted both in terms of sanitary and veterinary measures.
It was invented circa BC in Turkey. It is now sold in different countries and many of them have created their own version of it. The invention of Merguez happened circa in North Africa. It is a spicy sausage that was dried because of the high African temperatures for longer shelf life.
It was made from chili pepper and beef and painted orange. Additional seasonings such as sumac, garlic, and harissa give it a flavor bomb. Merguez is now found all over the world in many countries. Bratwurst was invented in the year in Germany. Throughout the years, it has been a tradition to have Bratwurst along with beer. A key difference between the brat and a hotdog is the rough and thicker appearance of a brat.
0コメント