Cotto salami is a popular Italian salami, although it is precisely where Giovanni Cotto first made Cotto salami. There are many debates over whether or not this man actually created Cotto salami or if it had been around long before his time. However, people still eat Cotto salami today because of how healthy and full of flavor it is. It can be found throughout Italy, as well as in European countries like Switzerland and Germany. But the Italian word is to be believed more. Furthermore, since Cotto sausage does not have added sodium nitrite or sodium phosphates, many people who must avoid these ingredients can still enjoy this delicious Italian meat. Generally, sodium benzoate, sodium propionate, sodium ascorbate, or sodium diacetate is added in some cases.
Origin & History
Cotto salami is a type of salami or meat that was cooked in the mid-1800s by Giovanni Cotto. Depending on the recipe, it is made with beef and pork and various spices like white and black pepper, salt, nutmeg, garlic, coriander seed, or caraway seed. This quality meat product takes about three months to age to develop its flavor fully before being sold at markets. The finely ground meat used to make Cotto salamis are cut into large strips and put into a container full of spices.
What is hard salami? Is it a quick and tasty snack?
Three basic steps happen when making hard salami or dry salami:-
The meat is ground (finely or coarsely, depending on your tastes) and brought back to its internal temperature; you can do this by hand. This would be called “wet mixing” since you are essentially adding cold water to the meat during this step.
Typically, a ratio of around one part lean meat to two parts fat is used; hard/dry sausages usually have no more than 65% lean by weight.
A second grind occurs after most of the red liquid has been removed from the mixture (often referred to as primary bind). At this point, the meat is not just ground but also pressed and kneaded together to form a single mass.
This results in what you might call a “bread dough” consistency: many of the fat particles have been broken up and evenly distributed throughout the entire mixture.
You can do this by hand, using a grinder with a stripping disc (often attached to an electric drill). 2% salt concentration is to be maintained
The last stage is called “secondary binding,” The newly-formed, raw sausage mixture is forced through a grinder plate with smaller holes.
A finer grind and increased pressure resulting in meat that has filled out and become relatively smooth. This stage can lead to problems for some home processors, as an overworked mix can result in a finished product that feels mushy or even crumbly when chewed!
This is how hard salami is made. The ingredients beef, pork, veal, and other materials are to be cured with much care. Sometimes even corn syrup is to be arranged.
What is genoa salami?
Genoa salami is a type of salami that originated in the area of Genoa, hence the name. The literal translation of “Genovese” is “from Genoa.” It is widely available as both a dry and semi-dry sausage (the latter often being called Genoa style). It’s typically made from pork but can also be made with beef, veal, or goat meat. Today, there are many different variations of this Italian dry sausage. Genoa salami can be made with various spices and flavors, but they all typically include garlic, black pepper, and anise seed.
Is cotto salami hard? Is cotto salami bologna?
Since hard/dry sausages are typically relatively dry compared to other types of salami (often containing less than 50% water), you need tight links to hold everything together. This is accomplished by using a casing larger in diameter than you would make fresh sausage or even large bologna.
The natural casings used for so many classic salami types (pepperoni, Nduja) work very well for hard/dry sausages, and you should have no problems finding them at your local butcher or grocery store. Once the links are stuffed and ready to go, they need to be hung in a relatively cool place overnight – this allows the casing to dry out so that it doesn’t split when exposed to heat. Unfortunately, many people tend to skip this step and end up with broken casings as a result.
“It’s a salami,” says Mastroianni’s Fine Italian Sausages and Meats owner Albert Mastroianni, Jr. “We make our blend of spices…we sell close to 4 million pounds of salami every year.” Mastroianni Jr. says the salami is even produced in Pennsylvania, making it 100 percent U.S.-made (the bologna made in the store is also 100 percent U.S.-made). He says the recipe is a family secret passed on from generation to generation since Mastroianni’s first store opened in 1959.
Cotto Salami: Cooked Sausage Recipe
- 2 pounds pork (and beef )
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns
- 3/4 teaspoon ground nutmeg
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 5 cloves chopped fresh garlic
- 4 cups ice cubes
- Mix all the ingredients except ice in mixer on low for 15 seconds.
- Add ice cubes and mix for 2-3 minutes on low or until ice is mixed in well.
- Take off the paddle, cover it with plastic wrap, and put it in to be refrigerated overnight.
- The following day starts stuffing the mixture into the hog casing (you can also use regular-sized collagen casings). Twist off links by pinching the casing between your fingers.
- You should get about 6 feet of sausage per pound of meat.
- Cotto Salami is ready to eat after being air dried at about 50 degrees Fahrenheit for at least two weeks.
Cooked Flavored Appetizer
Ingredients: – 750 g salami / Cotto salami from the deli counter, – 1 tablespoon of oil – 1 cup white onion, finely chopped – 1 clove, crushed – 2 tablespoons each of vinegar and packed brown sugar – 2 teaspoons soy sauce or fish sauce
- Cut the salami into slice of about 2 cm thick.
- Heat the oil in a large pan over high heat and stir-fry the onion and garlic until fragrant.
- Add some quality meat, reduce heat to medium, and stir-fry for 3 minutes.
- Stir in combined ingredients, cover with a lid and simmer for 15 minutes or until meat is tender but not falling apart.
- Serve hot on its own as an appetizer or with bread as a light meal.
What is Kado salami?
Kado salami is a type of dried or cured sausage. It can be made from raw minced meat, raw ground meat, raw ground/chopped liver, raw spleen, boiled intestines with the fat removed, and rendered bacon fat. The meats are mixed with salt and spices like garlic, pepper, paprika, cayenne pepper powder. If the liver is used, it is usually seasoned with lemon juice and white wine. Jalapeños are left whole or chopped before adding to the mixture. Once the sausage has been prepared, it can either be eaten fresh or smoked. Kado salami can be eaten as a snack or added to sandwiches. In the Philippines, kado salami is usually served at parties and gatherings.