Which regions in Europe was this type of Salumi, which is cured sausage consisting of fermented and air-dried meat, popular historically?
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Salumi Salumi are Italian cold cuts predominantly made from pork. Salumi include bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto. Salami is a specific type of salumi.
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Salami Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it stores at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
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Fuet Fuet (] , ] ) is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the "comarca" (county) of Osona and is also known as "Vic fuet" ("fuet de Vic", after the city of Vic, capital of Osona). It is flavored with black pepper and garlic, and sometimes aniseed (anise), but unlike Chorizo contains no paprika. Other places that have long tradition of making it are the city of Olot and the surrounding zones.
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Pašticada Pašticada is a stewed beef dish cooked in special sauce, popular in Croatia. It is often called "Dalmatinska pašticada" because it originates in Dalmatia. It requires long and meticulous preparation: first, the meat is pierced and stuffed with garlic, cloves, carrot and bacon, then salted and marinated in vinegar overnight. The marinated beef is then roasted and cooked with roasted bacon, onions, parsley root, nutmeg, prunes, tomato paste, water and prošek up to five hours, depending on meat. After cooking, the vegetables are blended into a sauce. In Dalmatia, it is a meal for important feasts, including weddings. It is usually served with gnocchi or homemade pasta.
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Amatriciana sauce Sugo or salsa all'amatriciana (] ) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, tomato, and in most variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the "Amatriciana" is one of the best known pasta sauces in Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio.
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Salmagundi Salmagundi (sometimes abbreviated as salmi) is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices. There is some debate over the meaning and origin of the word. The French word "salmagondis" means a hodgepodge or mix of widely disparate things.
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Horsebread Horsebread was a type of bread sometimes consumed in medieval Europe. This bread was, at the time, considered a low-quality bread, made from legumes such as dry split peas as well as or instead of grains, and was one of the cheapest breads available. It was fed to horses but also eaten in times of famine by the indigent and those who could not afford white bread (which was the most labour-intensive, and therefore expensive, bread) or other breads like rye or barley breads. White breads were generally only eaten by the wealthy, because of the labor involved in refining flour and because of the lower nutritional content. This is in contrast with modern whole grain breads, which are typically seen as premium-priced health foods or gourmet foods. This is in part because modern flour has a higher gluten content than flour produced in medieval Europe, and thus bread made from less refined flour is more palatable than it would have been during the Middle Ages.
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Lao sausage Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (Lao: ໄສ້ອັ່ວ ; Thai: ไส้อั่ว ) or Sai Gork / Sai Kork or Sai Krok (Lao: ໄສ້ກອກ ; Thai: ไส้กรอก ), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce.
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Tocino Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. A variant of it is popular in the Philippines. In Caribbean countries, meanwhile, such as Puerto Rico and Cuba, "tocino" is made from pork fatback (equivalent to the slab bacon cut in the United States) and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine.
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Suho meso Suho/suvo meso (literally: "dry meat") is a smoked beef preparation eaten in Bosnian cuisine, Croatian cuisine, Serbian cuisine, as well as Kosovan cuisine.
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Sicilian cuisine Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences.
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Linguiça Linguiça (] ) is a form of smoke cured pork sausage seasoned with garlic and paprika in Portuguese-speaking countries.
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Berner Platte The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.
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Ventricina Ventricina is a delicatessen item commonly found in the Abruzzo Region of central Italy. It is similar to certain luncheon meats, included in the category Americans refer to as "cold cuts". Traditionally made using relatively low grade, very fatty pig meat cuts and encasing them in the animal's intestines or stomach while they cure. There are two principal types of ventricina: those of the area in and around the city of Teramo, and others coming from the area of Vasto.
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Chorizo ​​de Pamplona Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely-chopped beef and pork and significant amounts of paprika, with a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in Navarre. Despite its local name, it is a very common type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain.
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Istrian stew The Istrian stew or jota (Croatian: "Istarska jota" ; Slovene: "Jota" , Italian: "Jota" ) is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region. It is especially popular in Istria and some other parts of north-western Croatia. Under the name "jota", it is also typical of the whole Slovenian Littoral and in the former Austro-Hungarian territories in North Eastern Italy, especially in the provinces of Trieste (where it's considered to be the prime example of Triestine food) and Gorizia, and in some peripheral areas of north-eastern Friuli (the Torre river valley, and the mountain borderlands of Carnia and Slavia Veneta).
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Chistorra Chistorra (Basque: "txistorra" , ] ) is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic, and has a fat content that varies between 70 and 80%. The sausage is flavoured with garlic, salt, and paprika, which gives it a bright red colour. It is usually baked, fried, or grilled and often accompanies other dishes, sometimes as part of tapas. The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25mm. The sausages average 40 cm in length, though there are cases when they reach up to 1 m long.
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Breakfast sausage Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. It is a common breakfast item in traditional American "farmer" or "country" breakfasts, as it originated as a way for farmers to make use of as much of their livestock (usually pigs) as possible. Scraps and trimmings were ground, seasoned and later consumed by the farmer as an inexpensive, high-protein morning meal.
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Ham Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish "jamón". Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming.
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Khmeli suneli Khmeli suneli (Georgian: ხმელი სუნელი , literally "dried spices") is a traditional Georgian spice mix. It is popular in Georgia and the entire Caucasus region.
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Tlačenka Tlačenka is the Czech and Slovak variety of head cheese similar to Polish "salceson". Czech light-colored "tlačenka" is made in a number of types. It is generally bonded with brawn - thick pigskin and hock/trotters broth - with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices - marjoram, garlic, caraway, pepper, cloves, allspice, etc.). Another version - dark-colored "tlačenka" - is made with added blood.
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Cervelas de Lyon Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine.