Genoa Salami vs Sopressata

By | May 30, 2017

In recent years, there has been a lot of processed meat in a variety of shapes and preservation with the aim so that it can be processed meat consumed with practical and easy. So, if we want to add the processed meat at a makananm, we don’t need struggled to process meat from beginning to cook it because it will take a lot of time. At this time the article, we will discuss two processed meat product called Salami Sopressata and Genoa. Equally shaped processed meat, what differentiates them both? Let’s discuss together on this review.

Genoa Salami vs Sopressata

Genoa Salami
Salami of suh-lah-mee. Salami was fermented dry sausage product family, packed with rather large diameter casing, so the rough form, it has a certain flavor (especially the garlic), and can be consumed without being cooked. Types of salami in the market among others, Lola, b. c. Salami, milano, and others. Salami was fermented sausage that is processed meat mixed with pulverized spices or spice then put in a wrapper or casing. Salami are usually made of minced meat, animal fat, and spices, as well as other ingredients added lactic acid bacteria and through a process of fogging. (See also: Genoa Salami vs Hard Salami)

Sopressata
Soppressata is an Italian dry salami. Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia,[1] and Calabria, and a very different uncured salame, made in Tuscany and Liguria. Soppressata can be made from fresh hams, as well as other wounds. Pork is a traditional meat used, although sometimes made using beef. Roughly pressed meat or ground with other salami. Pressing gives an uneven, rustic appearance when slices. The sausages cover dry for 3 to 12 weeks, depending on the diameter, and lose about 30% of the original weight. Cured soppressata are often stored in olive oil bottles. Generally sliced thin and eaten by itself or with bread.

Genoa Salami Sopressata
- Salami was fermented dry sausage product family, packed with rather large diameter casing- Soppressata is an Italian dry salami and a very different uncured salame
- It has a certain flavor (especially the garlic), and can be consumed without being cooked- Can also be spicy especially for Hot Soppressata is a tasty alternative to pepperoni, imo
- It's usually fattier and has more of a greasy texture. It is also usually quite soft- Soppressata is drier in texture, the fat usually in larger pieces
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Conclusion
Genoa salami is usually the kind you get at any old grocery store deli. It’s usually fattier and has more of a greasy texture. It is also usually quite soft. Soppressata is drier in texture, the fat usually in larger pieces and less distributed. It can also be spicy especially for Hot Soppressata is a tasty alternative to pepperoni, imo. The differences also can be seen in the packaging. Talk about the better one, we can ot choose one because it is all according to your tounge. Which foods that wins your heart most.

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