Salame Milano is one of Italy’s most famous cured meats, originating from the Milan area in Lombardy. It is made primarily from finely ground pork and seasoned with a balanced mix of spices that give it its mild yet savoury flavour. Known for its delicate and subtle taste, Salame Milano is a versatile choice on charcuterie boards and in various Italian dishes.
Key Characteristics:
- Flavour Profile: Salame Milano is mildly spiced, allowing the flavour of the pork to shine through without overpowering. It has a delicate balance of salt and pepper, creating a flavour profile that’s smooth and accessible.
- Production and Ingredients: It’s made by finely grinding lean pork shoulder and pork fat to a uniform texture, seasoned with salt, pepper, and sometimes garlic or wine. It’s then stuffed into a casing and slowly cured, usually for about three to six months, which helps it develop its signature mild taste.
- Texture: Known for its fine grain, Salame Milano is softer and more tender than coarser salamis, giving it a uniform, smooth slice with a bright pink colour and white specks of marbling.
- Serving Suggestions: This salami is enjoyed best sliced thin and served with crusty bread, cheeses, and olives. It also works well in paninis, antipasto platters, and sandwiches due to its mild flavour.
- Pairing Suggestions: It pairs well with medium-bodied red wines, such as Chianti or Merlot, which complement its flavours without overwhelming it.
Salame Milano’s approachable flavour and fine texture make it a staple in Italian cuisine, appreciated both within Italy and internationally.