MILANO SALAMI
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Milano Salami, generally called ‘The Milanese’ is also known as “Crespone”, from the name of the casing used.
It is a typical salami from Lombardy, produced in the south area of Milan, specifically between Codogno and San Colombano al Lambro. Milano Salami is characterised by a compact, rice-grain paste and a bright red colour. It has a delicate and sweet flavour and is matured for up to 2 months.
The product is delivered vacuum-packed in order to preserve best its organoleptic qualities.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
PROCESSING STEPS
The mixture is skilfully minced until obtaining a fine grain and seasoned with salt, pepper and herbs. Then, it is stuffed into casings with a diameter of about 10 cm. At this point, the maturing process begins. This phase lasts longer than the other types of salami because of its larger size, but it is necessary to allow the fatty and lean parts to reach the right firmness.
THE BEST WAYS TO TASTE IT
It is among the most loved types of salami by the consumers of all parts of the world thanks both to its sweet flavour and its fine grain, and it is also one of the essentials of Italian cuisine. Milano Salami is very similar to Hungarian Salami, but the latter has a much more pungent spicy aroma due to the greater variety of spices used to season the mixture. It can be eaten by itself or with the “Michetta” – a typical Milanese bread – for a quick snack or a tasty packed lunch.
Given its versatility, it is a perfect ingredient to prepare aperitifs, first courses or tasty savoury pies. Among the best wines to pair with this cured meat there are: Alezio Rosato DOC, Lago di Caldara Classico Superiore, and Santa Maddalena DOC.
HISTORICAL BACKGROUND
Milano Salami originates from a traditional salami produced between the Milan and Lodi areas at the end of the 19th century. During these years, it began to be exported to America with the aim of gifting the households of Italian emigrants with a piece of Italy. Its deliberately evocative name and taste, made the emigrants feel at home, and slice after slice, month after month the popularity of this salami grew bigger overseas. Its constant production made Milano Salami even more famous and available all year round. In fact, until that moment, the consumption of this cured meat was linked to seasonality. From the 1950s onwards, the production of Milano Salami – which until then had mainly been destined for the foreign market – was also extended to the Italian market.
