DRISS SALAMI SLICE

Cured salami is one of the most typical cured meats in the Italian gastronomic tradition. It is a cured sausage made from a mix of minced lean and fatty meat that is wisely balanced. Italian salamis are distinguished by the type of mincing of the meat, the spices and the ingredients that give each variety a particular character. They also differ in the maturing period, which varies according to the type of salami and the size, the larger they are, the longer they need to mature.

Driss salami is produced from selected meat from porks born and bred in Italy. It has spicy notes on the nose, characterised by a sweet intensity and persistence of the aroma. The taste has a spicy appeal and the fragrance has a typical note of the ageing process of the past.

Driss salami is perfect to enjoy as an appetizer accompanied by other dishes that enhance its flavour or in sandwiches that bring back memories of childhood snacks with bread and salami. The wine we recommend as a pairing to enhance the taste is a sparkling red wine with a strong flavour. A classic Bonarda dell’Oltrepò Pavese DOC will be a perfect match.

Processing

Salamis can be very different from each other, depending on the size, the spices added to the mixture and the period of maturation. There are, however, elements common to all salami processing cycles. The first phase of production of Driss involves the mincing of meat and fat from selected, 100% Italian pigs. The mixture is then mixed with flavourings and spices, such as hand-pounded black pepper. The mixture is then stuffed into a natural “straight” casing, which gives it its typical shape and hence its name. Finally, the product is expertly tied by hand and subjected to the maturing phase, which can last for a period of time that varies according to the size and characteristics of the salami, from a minimum of one month for the smaller salamis to two or three months for the larger ones.

Historical notes

Salami is one of the oldest products in the Italian gastronomic tradition. The history of salami, in fact, began in our country in Roman times and then developed throughout the Middle Ages when the art of salami making began to grow and specialise, giving rise to different types and techniques of salami production. In Brianza, the first evidence of salami production dates back to the 13th and 14th centuries. And it was here, in the 16th century, that the word “Salame” was born.