Sausages, Pork Rashers, Salami & other Processed or Cured Meats

REVIEW POST # 2

Cold meat cuts & slices have interested me since adolescence. These were all rarities then, so were mutton & chicken. Even eggs, cheese & butter were rare for our breakfast in my middle-class set up. Milk-bread-bun-rusk combo & occasionally paranthas were routine. Processed or frozen meats were hardly available in most of northern Delhi in 1950s & 1960s

Frozen meat products (or packaged meats) were first spotted by me in the ‘super bazaars’ of yesteryears. ‘Mother Dairy vendors’ and ‘Super Bazaars’ supposedly offered us a wider range of breakfast items than did the ubiquitous general merchants at the corner. We didn’t even have a refrigerator till about late 1960s. So there was hardly any possibility of storing our favoured foods. I’m very sure, from my infancy till my retirement (2013) I must have been grossly protein-deficient, combined of course with excessive carbohydrate consumption by way of sugar, chapati, white bread & rice consumption. Post-retirement, it has been a sort of metabolic reverse-gear in operation – moderate proteins and low carbs consumption.

My first introduction to cured meats was around mid-1970s, and then & there began my fascination for these cold-cuts. As I progressed in photography, I realized that these cured meats provided better visuals, and scored somewhat better sales too than did the pictures of mutton/chicken preparations. Salami is a type of cured sausage consisting of fermented and air-dried meat, typically pork. The salami’s casing is covered in a powdery dusting of supposedly benign white mold, which is usually removed before eating. This is perhaps a good type of mold, which helps cure the salami and fends off other harmful bacteria. Salami is traditionally made from beef or pork that’s been ground, mixed with garlic, salt, minced animal fat and seasonings. This raw mixture is then stuffed into edible casings (i.e. the linings of animal intestines) and then allowed to “cure” through air drying.According to the World Health Organization, processed meat is any meat product that “has been modified to either extend its shelf life or change the taste and the main methods are smoking, curing, or adding salt or preservatives.” This means bacon, sausages, hot dogs, corned beef, beef jerky, ham are all considered processed meats.

Although many people find it to be delicious, salami is the definition of mystery meat. Visually, it’s almost impossible to tell exactly what’s in it or how it’s made. So, they just hang raw meat up at room temperature and walk away ? Yup. It’s the same fermentation process that gives us wonderful stuff like kimchi, raw sauerkraut and pickles. The curing process activates bacteria in the meat which makes the ground meat an inhospitable environment for dangerous bacteria that can cause meat to spoil.Once the salami is cured, the edible casings are typically removed. If you buy an unsliced salami, the casing is still in tact and it’s recommended that you discard it before eating.For the most part, none of this is exceptionally gross or shocking…not compared to some other “foods” like hot dogs or chicken nuggets.

As with every meat product, however, it all comes down to quality and how much the manufacturer is willing to disclose about the exact ingredients they use. No matter how fancy the label is, it’s important to realize that many of these products contain organ meats, less-desirable cuts and various scraps that aren’t popular enough to sell in stores. Big Brand salami that you find in many grocery stores is made from an entirely different process. Because they don’t have the time to wait for dry curing, many cheap cured meats are finished via an accelerated wet-cure method. To make up for the bland flavor of the resulting watery meat, food chemists add artificial flavors like liquid smoke, and lots and lots of preservatives.Salami (or salame, as it’s called in Italy). it’s a generic term referring to any sort of encased meat.

The word Salame has Latin origins (“Salumen”) meaning exactly that—a combination of salted meats, instead of a particular type of meat. And because salami is so broad, it’s no surprise that it can be prepared in many different ways, despite each type going more or less go through the same processing phases. The difference is mainly in terms of spice mix, but also the ground meat which can vary in consistency from salami to salami.pepperoni is very much American and is in fact a salami mixed with beef and pork.Pork and beef are the traditional meats used in hot dogs.

Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Typical hot dogs contain sodium, saturated fat and nitrite, which when consumed in excess have been linked to health problems.The hot dog is a grilled or steamed link-sausage sandwich where the sausage is served in the slit of a partially sliced bun. It can also refer to the sausage itself. The sausage used is the wiener (Vienna sausage) or frankfurter (also frank). The names of these sausages also commonly refer to their assembled sandwiches. Hot dog preparation and condiments vary regionally in the US. Typical condiments include mustard, ketchup, mayonnaise, relish, and cheese sauce, and common garnishes include onions, sauerkraut, jalapeños, chili, grated cheese, coleslaw, and olives.

Did u ever fry a slice of salami ? I once did WITHOUT removing the outer skin. The tight skin prevented meat expansion ‘coz of heat, and the salami edges turned up, making a sort of red-colured cup, into which I placed sauted zeera-peas. And, this red-green combo was an instant hit with drinks ! Ham slices and meat-pies are the other sort of cold cuts I’ve enjoyed at times.

Khoob Chand & Bros have been my go to shop for salamis/sausages & cold cuts of all sorts. They sell an array of pork and chicken products. The quality of pork, be it the meat, keema, bacon, two types of sausages or salami, is extremely good. provides the city’s best meats. A salami-lover like me gets those juicy and stuffy salamis, a pack of pork or chicken Salamis for everyday breakfasts. Chicken and lamb salamis are available in different flavours such as red chilli, pepper and classic While at this legendary shop, don’t you forget a pack of ribs or shredded lamb – all fresh, flavoursome and fabulous..

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