If you are a typical American, you probably eat a fair amount of sausage. Before refrigeration, sausage was an essential form of meat. Composed of ground meat, salt, and generally some kind of flavoring, it can be made so that it doesn't need refrigeration. Today people eat it mainly because they like it. The Italian people are well known for their many types of delicious sausages. The Italian sausages made by Daniele, Inc. Of Pascoag, Rhode Island is a fine introduction to the many forms of Italian sausage.
Sopressata is dry salami made with coarsely ground pork. Daniele's makes theirs in the traditional Italian way. Natural spices and salt are mixed into the meat and it is used to fill casings. These hang up for three or four months, plenty of time for natural drying and curing.
Their salame is also made according to Italian methods. After up to 120 days of dry curing, its combination of zesty flavor and rich, red texture is sure to stimulate an appetite. Language note: in Italian, salame is singular and salami is plural. American's usually just say salami.
They use hormone free pork with no added nitrites or nitrates to make their natural salame. They say variety is the spice of sausage. This natural sausage is available in paprika, herb, pepper, or wine flavors.
Mortadella is the sausage of Bologna. A distant relative of the American lunch meat called baloney, it is made from fresh pork that is hammered into a soft paste. Mortadella and sopressata are at opposite extremes in sausage textures. The resulting softened meat is mixed with spices and packed into casings. Finally, it is slow baked in wood fired ovens.
Daniele's dry sausage is full of flavor. With a firm texture, low carbs, and high protein, it is a very healthy snack food. Naturally it is a great ingredient to add to many Italian dishes. It can be had with either hot or sweet seasonings.
Daniele's makes traditional Italian foods in the United States. Besides being carried by many groceries and delicatessens, their food can be bought online. They sell a number of products besides their sausage lines. Their line exemplifies the many forms of Italian sausage.
Sopressata is dry salami made with coarsely ground pork. Daniele's makes theirs in the traditional Italian way. Natural spices and salt are mixed into the meat and it is used to fill casings. These hang up for three or four months, plenty of time for natural drying and curing.
Their salame is also made according to Italian methods. After up to 120 days of dry curing, its combination of zesty flavor and rich, red texture is sure to stimulate an appetite. Language note: in Italian, salame is singular and salami is plural. American's usually just say salami.
They use hormone free pork with no added nitrites or nitrates to make their natural salame. They say variety is the spice of sausage. This natural sausage is available in paprika, herb, pepper, or wine flavors.
Mortadella is the sausage of Bologna. A distant relative of the American lunch meat called baloney, it is made from fresh pork that is hammered into a soft paste. Mortadella and sopressata are at opposite extremes in sausage textures. The resulting softened meat is mixed with spices and packed into casings. Finally, it is slow baked in wood fired ovens.
Daniele's dry sausage is full of flavor. With a firm texture, low carbs, and high protein, it is a very healthy snack food. Naturally it is a great ingredient to add to many Italian dishes. It can be had with either hot or sweet seasonings.
Daniele's makes traditional Italian foods in the United States. Besides being carried by many groceries and delicatessens, their food can be bought online. They sell a number of products besides their sausage lines. Their line exemplifies the many forms of Italian sausage.
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