SALAMI MINCE

Salami is a particularly popular sausage in the Italian country and is the main character of aperitifs and rich charcuterie boards. 

The Salami we usually think of, however, is not the only one existing. A variant of it, less known and used today than in the past, is Salami Mince.  

Salami Mince is a fresh paste made by grinding meat from pigs born and bred in Italy. 

Specifically, it is the paste prepared to make Salami and packaged before the product is stuffed. 

Salami Mince can be made from various cuts of meat from 100% Italian pigs: mainly shoulder for the lean part and bacon for the fatty part. 

Salami Mince is characterized by typical hints of fresh meat, delicate and slightly spicy. Its taste is sweet and savoury, in balance with the aromatic notes that characterize it. Salami Mince is perfect for the preparation of numerous recipes.

It is excellent for making meatballs, hamburgers and patties, but it is also extremely suitable for seasoning pasta or risotto.

It is also very suitable as a filling for vegetables such as peppers and zucchini. 

Processing 

For the production of Salami Mince, it is important to mix the right percentages of lean and fatty meat. The former should be around 80% and the latter around 20%. The selected cuts of meat must be free of nerves and any other waste products.

Once this is done, the pieces are ready to be minced. 

Meanwhile, it is necessary to prepare the ingredients used to flavour the Salami Mince. Salt, spices and flavourings are mixed and then added to the ground meat.

The mixture must be well blended and all the ingredients must be evenly distributed so as to ensure the unique taste that characterizes Salami Mince.

Historical notes

Since “no part of the pig was thrown away” – as people used to say in the past – Salami Mince was once expertly prepared at home. 

Over time this tradition has been lost and Salami Mince has left room for Salami as we know it.

However, Salami Mince remains a typical product, especially in the regions of Northern Italy. 

In fact, it is widely used to prepare traditional dishes of the Po Valley: the Cremonese “pistum” risotto, “pilot” risotto, pork broth rice with savoy cabbage, and Mantuan rice.