What is genuine Italian salami made from
Salami meats, including venison and poultry (mostly turkey). Goose salami is traditional in parts of Northern Italy. Salami has also been made from horse meat. In the Provence region of France, donkey meat is used for salami as well, the product being sold in street markets. Typical additional ingredients include: The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure. Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F))
Chocolate salami Chocolate salami Chocolate salami is a Portuguese and Italian dessert made from cocoa, broken biscuits, butter, eggs and a bit of port wine or rum. The dessert became popular across Europe and elsewhere, often losing alcohol as an ingredient along the way. One example of such equivalent dish is Lithuanian desert tinginys (Lithuanian: lazy), which is made out if cocoa, broken biscuits, condensed milk and butter, and sometimes nuts, however alternative recipes exist under the same name of the dish. Chocolate salami is not a meat product. The appellation "salami" stems from physical resemblance. Like salami, chocolate salami is formed