conservare i salumi

Food must be properly stored to have the total safety of consuming high quality products that do not cause harm to health. Above all, it is extremely important to preserve cured meats in an intelligent way, in this way you have the possibility of always having positive results whether it is whole product, already sliced ​​or in slices.

All that needs to be done to be able to preserve the cured meats in a way is to put into practice some small tricks that offer the opportunity to emerge victorious from this undertaking, consequently avoiding waste and damage to health.

In this article we will see together which are the best places to store these foods once opened so as to preserve all their properties. In addition, we will also show you the most suitable techniques to do this as well as what are the conservation varieties by category of cured meats together with the seasoning and how to best preserve even the sliced ​​and spreadable cured meats.


Cured meats the techniques to preserve them


The cured meats can be kept in different ways, the type of technique is always based on the category of the type of salami purchased, the state of conservation depends and changes according to the method of making the food. Each type of cured meat matches a precise conservation strategy, do not worry: there are some attentions and fundamental criteria that must be applied in such a way as to prevent damage and having to throw the food in the trash, creating very high waste under the food plan. .


Let’s start with two principles in particular:


Humidity level: this rule in particular is important to be able to keep cured meats perfectly. Through this rule it is possible to differentiate products where the level of humidity is high, even after the period that concerns the seasoning of the food. It should be noted that all cured meats that are softer to the touch are obviously those that have undergone alterations, among the easily perishable cured meats, for example, the ciauscolo, which tends to deteriorate quickly, stands out.
Spreadable cured meats: ciauscolo belongs to the category of spreadable cured meats, as we have seen, being a food that tends to degrade rapidly, it must be kept in the fridge for about 1 month and no more.

Products intended for a long seasoning: among the main cured meats that have a long seasoning there is in particular the Milanese salami. Since this type of product is also easily perishable, it can be stored for about 7 days in the refrigerator. On some occasions it is possible to keep it in the appliance for up to 14 days in the case of long-seasoned cured meats with very large slices.
Preservation of cured meats in the refrigerator: already sliced ​​cured meats are also very popular on the market, this type of food once opened the package immediately begins to oxidize, for this reason to consume them regularly and without health risks it is necessary to place them in the refrigerator for 4 -5 days and no later.


It is very important to know the best techniques and methods to preserve cured meats in the best possible way so as to obtain benefits from all points of view. As you have seen, there are products that can be stored in the refrigerator even for 30 days such as ciauscolo and others instead of throwing them away after 5 days and in this case it would be really a waste.

The success to be able to preserve these foods in a perfect and safe way consists in trying not to make them undergo changes under the chemical-physical level by not causing them to alter from a food point of view.


5 criteria for preserving cured meats


The main rules for storing cured meats in a safe and longer-lasting way are the following, i.e. it is necessary:

1 – Store open or sliced ​​cured meats in the refrigerator
2 – Vacuum-sealed cold cuts
3 – Store whole cured meats
4 – Protect the cured meats in custody
5 – Perfect temperature for storing cured meats safely


Store open or sliced ​​cured meats in the refrigerator


As a first rule, the one concerning the ideal storage place for cold cuts stands out, in this case it is the refrigerator in a specific way they must be placed in the medium-low area of ​​the appliance.

As for the products already sliced, they can be kept in the fridge for no more than 5 days, in case there is a different point that the device recommends to put the cured meats try to insert them where the latter indicates, each model varies according to to the type of product.


Keep cold cuts vacuum packed


Among the best strategies for preserving cured meats is to apply the vacuum-packed technique, for example this is how we ship our artisanal soppressata, as it is suitable for all

types of products. Through this strategy there is the possibility of not allowing unpleasant situations to occur with consequences that tend to ruin the cured meats from a food point of view such as oxidation. Thanks to this criterion, you can protect these foods up to 5 times more than normal, on average up to 4-6 months longer in the refrigerator.


Store whole cured meats


The artisan cured meats such as the Lucanian ones and the whole ones of the Butcher and Salumificio D’Andrea offer the possibility of being kept in a place at low temperatures and therefore fresh, airy and dry. To have a more lasting result you need to hang them in such a way as to be able to keep them perfectly trying not to rest them on planes. Furthermore, you simply need to set the degrees between 15 and 20 ° C.


Protect cold cuts in the cellar


Among the artisan cured meats there are whole ones and to protect them from rapid deterioration they must be placed in cool areas of the house after having opened them or straight in the refrigerator or you can hang them in the cellar. In doing so, there is an opportunity not to allow the formation of damp and mold-related stains.


Perfect temperature for storing cured meats safely


All products that are cooked or fresh must be kept in this place at a temperature starting from + 2 ° or + 4 ° C. However, the latter must be different for vacuum packed slices and products that require a temperature below 10 ° C always inside this appliance.

While all cured meats that are still vacuum packed or packaged such as hams, pancetta, salami, sbriciolona, ​​coppa, etc, need to be kept in a dry and cool place, it is generally recommended to put them in the lower part. refrigerator or in a cold cellar.


Is freezing cold cuts useful?


Whole cured meats cannot be frozen simply because this action that many carry out is definitely wrong. Only some types of whole vacuum-packed products can be placed in the freezer, but it is always not recommended as they could lose their organoleptic properties. This procedure that many people believe is correct does nothing but increase the level of oxidation in the food leading it to spoil.

The cured meats that must be frozen include:


  • already packaged and vacuum packed;
  • which have a low level of salting;
  • which do not have high fat areas and in this case they must be removed before freezing them.


Finally, it is necessary to mark the date on which the freezing of the product begins in order to realize how long it has been stored in the freezer. Furthermore, after these products are taken out of the fridge and defrosted, they can no longer be refrozen, as this service would involve considerable health risks.


Artisan cured meats visit our online shop

il filetto di maiale

Pork tenderloin is one of the most tender and leanest cuts of pork. It is located in a part of the animal’s lumbar region where your butcher D’Andrea can cut different pieces of meat.


What is pork tenderloin?


The pork tenderloin is found in the lumbar area of ​​the pig in the continuity of the grid in which the pork ribs are cut. The pork tenderloin and tenderloin make up the end of the pork loin, just above the hams and the pork tenderloin. Offers tender and lean meat. It is said to be as tender as a veal fillet, but it’s not that big.

Pork fillets are very high quality cuts, especially tasty in a boneless roast. It is also very interesting to cook them in a saucepan because this cooking method keeps the meat extremely soft. Fillet is also used in cured meats and can be salted, smoked or dried. Bacon, for example, is made from pork tenderloin.

A pork tenderloin can be sold whole or broken down by the butcher into ribs, racks, or boneless roasts. Recognizable by their distinctive small T-bone, the tenderloin ribs are wider, tender and more fleshy than the first and second ribs, which are cut from the grill. Pork tenderloin is a particularly tender cut of your choice. About 30 cm long and cylindrical, it can also be cut into thick slices: in this case it is called medallions.


Preservation and preparation of pork tenderloin


If you do not eat the meat the same day it is purchased, you can brush the pork tenderloin with olive oil before placing it in the refrigerator (between 0 and + 4 ° C). If, on the other hand, you do not intend to consume it within the next 2 days, we recommend that you freeze it at -18 ° C. In this case, do not keep the frozen pork tenderloin for more than 3 weeks so that it does not lose its qualities.

Pork tenderloin can be cooked in many different ways: cutlet, brioche, sauteed, breaded, stir-fried or even grilled. It goes very well with spices and is enhanced by sweet and savory combinations: to be tried in an exotic way with pineapple, or with cider and cooked apples.


Calories from the fillet


Pork filet is the most tender and succulent cut of pork. Located between the ribs and the fillet of the ribs, this long and narrow muscle, little used in the center of the back, is covered with a light white fat, offers a firm, fine pink to pale red texture with a dense grain.

For its nutritional qualities, this piece of pork is comparable to white meat. Generally 100g of pork tenderloin contains 25.6g of protein, i.e. up to 100g of roasted quail (25.1g) and more than 100g of rump (21.6g). Unlike cured meats, pork fillet therefore finds its place in a healthy diet guaranteeing a high intake of proteins and iron to avoid any deficiencies.

In addition, this piece of lean meat with a not pronounced taste is easy to prepare and appeals to all palates and lends itself easily to all kinds of recipes and toppings!



Fillet and seasonings


When a recipe calls for a cut of meat, there is always the risk of confusion in the butcher’s shop because different meats can be named in different ways. When it comes to beef, for example, a T-bone steak might also be known as a porterhouse and a rib steak might also be called differently.

This also applies to pork. Although pork loin and tenderloin appear to be the same thing, they are actually two different cuts of meat with different characteristics. Pork loin is located between the backbone and the ribs. It is usually boneless and trimmed to have a hood of fat over the cut, which helps ensure the meat stays moist while cooking. Pork loin is often grilled or oven-roasted, and like all pork, it should be cooked.

A second dish that will never tire and will always be present in the tables of Italians: we are talking about the stew, a recipe that needs a series of tricks to be successful. Yes, because the preparation is all in all simple, but the result is often not what is expected. Why? In the first place because maybe you did not choose the right meats: in fact for a good stew the ideal are the smaller denominations. In particular, belly, priest’s hat, shoulder, breast point, pork and real cup: they have characteristics that go well with a slow and prolonged cooking, which is exactly what it takes for a tender and succulent stew.

So I recommend: no cuts too thin and fat (those listed above are the most indicated), no high temperatures in cooking and therefore no fast cooking: the stew requires first of all time, and as we said of course the right meat. But that’s not all: there is a little secret also in the preparation. This is the fried: this should not be cooked shortly before the meat or together, but also for it there is a need for a slow cooking apart. In fact, the vegetables should not be browned, but stewed and cooked over low heat, wet if necessary with water or broth so that they become soft (to make sure that the cream effect comes out).

Only when the meat and vegetables cooked separately will be ready, then they can be united. Everything must be cooked for about two hours. To make your stew even softer, it is good to add density to the sauce: just add a little flour (do not overdo it because you could ruin the dish). The flour can be used in two ways: either sprinkled on the stew before it is cooked, and eliminating the excess and which could be burned during browning, or add it when you mix meat and sauté (and this seems to be the best solution). In both cases it is essential not to overdo the doses and sift the flour well in order to avoid lumps.

You can also opt for a tomato sauce, and in this case you will not need anything but add a little more to make the dish even more creamy. It is good to abound, because the juicy part is what makes the stew even softer.

Summing up: to make sure that your stew remains soft and tasty you must first choose the right meat, cook over low heat for the right time (do not be in a hurry) and the juicy part must be generous in such a way that the meat absorb for good. The rest is also up to you and your imagination!

When it comes to cold meats we often ask ourselves: are they bad? Should we avoid eating them? These are legitimate questions, but the answer is very simple: no, cured meats are not bad. Of course, it also depends on the product we eat first of all: if it is a low quality salami, then we might have problems, otherwise not. And then the use made of it is also important, in the sense that it must not become an abuse!

The cured meats have been part of our gastronomic tradition for centuries: they are a food that appeals to millions of Italians, so it would be foolish to say they just hurt. We must always relativize, even and especially when it comes to cured meats: useless and even misleading to make speeches too general, because they are in effect the products that are absolutely important within our diet. They indeed contain basic nutrients, as well as all meat foods. Eliminating them does not make any sense: just consume them in the correct ways and quantities.

It is therefore good to debunk some negative myths regarding the consumption of cured meats. Let’s start with cholesterol: is it true that they contain a lot? No, if for example we compare the raw ham with prawns, or the turkey meat (with leather). And it is not even true that cold meats make you fat tout court: all foods, if consumed with too abundant portions, make you put on pounds. But for example a portion of stracchino or a savory brioche have more calories than a portion of mortadella or raw ham.

And what about vitamins and minerals? The cured meats have vitamin B12, and those who do not take must take supplements to avoid a deficiency, and zinc, which must be taken daily. And what about saturated fats? Lard certainly contains a greater dose, but salami, cooked and raw ham contain less cheese and milk chocolate. Other beliefs whose scope is certainly to be limited: the proteins of the cured meats are not nutritionally valid (which is not true, since the chemical index of cured meats is high and is comparable to that of other types of meat) and the salumi contain many additives and preservatives.

Finally, we often hear that sausages can not be consumed by everyone. This is too general a statement, and on the contrary it can be said that salami can be consumed by everyone. The truth is that many factors come into play, ranging from case to case, but one thing is certain: cold meats can become part of all diets, even those of people suffering from high blood pressure and must limit consumption of salt. Just do not overdo the portions, and that the chosen products are quality.

Red meat is one of the most appreciated dishes by Italians, one of the main dishes par excellence of our culinary tradition. Declined in different ways, in all its facets, however, universally requires an accompaniment of exception, or a good wine. But which one to match? A question whose answer can not be univocal, because historically our territory offers many wines. The premise is that the most recommended are the reds, but even some whites can be good choices.

What is certain is that the combination of wine is as important as the choice of meat itself: it must highlight it and not cover its taste. But let’s go in order: what are the characteristics that must have a good wine paired with red meat? The first peculiarity is undoubtedly the body. Take for example a lean red meat, as can be the pork loin cooked in the oven: in this case better to lean for a refined and soft wine such as Merlot or a Lambrusco di Modena. If instead we opt for a fatter red meat (sausages and steaks for example) better to combine with the dish a more structured red wine to counteract the accentuated flavor of the meat. Particularly indicated in this sense are: Brunello di Montalcino and Nero D’Avola.

The type of cooking of the meat is important for the choice of the wine, which according to will have to be younger or more dated. In the case of a little cooked or raw meat (rare meats), it is good that the wine is young and not necessarily red. The white wines with this type of meat are very well married: the Piedmontese Arneis and the Veneto Tocai are certainly two of the most indicated wines. In the case of very cooked meat, as it is braised, it is better to choose a more dated wine (Chianti, famous Tuscan wine, but also the Amarone Veronese).

If you are not preparing your dinner at home but have decided to go to the restaurant, you can safely ask the staff, who will surely tell you the best wines to match that particular type of meat. It is a non-trivial choice, certainly not simple: as you have seen, choosing a good wine paired with meat is essential to enjoy the dish at best.

Great, now you should be ready to prepare a succulent dish and at the same time accompany it with a wine that matches the situation. I recommend: do not skimp on the price of the bottle. Better to enjoy a luxury every now and then to drink (and eat) really well.

suino maiale salsiccia macelleria d andrea

Are there any substantial differences between sausage and luganega? What are the characteristics that distinguish these two pieces of meat? First of all, just taste them to immediately realize that they do not have the same taste. But it is not the only real and concrete difference between the two.

They can present, for example, a very different form. Moreover, the luganega belongs to a very precise territory of Italy and, usually, is even known by the term “luganica”. This very fresh, long and narrow sausage is usually rolled up into a sort of whistle. It is often accompanied by spring or summer barbecues.

Finally, the territory of Italy in which luganega is most used is the North. It is presumed that it derives from the Roman age, but we will talk to you after this aspect. Today, one of the most famous and appreciated by gourmets is the luganeghe monzesi.

What do they have so special and special? They are prepared following a very specific recipe, with very unusual ingredients: pork, grana, meat broth and marsala. Although, in the past, the luganega was prepared with the leftovers and waste meat, today it is not so. It is one of the most sought after sausages in butchers.

Now, however, let’s go to deepen the discourse on sausage, dwelling on the differences.

The characteristics of the sausage: what are they?

The sausage, on the other hand, is widespread in every region of Italy. And, moreover, the recipe for preparation, as in the case of the Lugano luganega, can vary by city and by country. For example, in Southern Italy, the sausage also appears in its “cunzata” shape, with cheese, parsley and tomato.

In Emilia Romagna, the sausage is prepared with garlic, lambrusco, salt, pepper and various spices. Each region, therefore, puts its own key ingredient, giving rise to sausages different in size, shape and flavor.

Is there a cooking method indicated on how to cook them? The answer is yes, even if each sausage and luganega lend themselves well especially if they are prepared on the grill. However, it is not the only method of cooking! We can also brown them in a pan, to release their aromas.

In general, the sausage can be placed in the oven, topped with wine and other ingredients, such as vegetables or potatoes. The luganega, instead, finds its perfect method of cooking in wet. In northern Italy, luganega is often accompanied stewed with risotto.

As you can see, therefore, the main difference between the two is that luganega, above all, is not considered a sausage by most people. In fact, it is a sausage. The “Lucanica” (originally from Lucana) has been documented since the time of the ancient Romans, thanks to the historian Marco Terenzio Varrone. Among other ways, in addition to the classic Monza, the elongated horseshoe shape is famous with typical poor ingredients. These include salt, pepper, pepper, anise and wild fennel.

As for sausage, however, each region has its own: the dish that in the past was defined as “poor”, today is one of the most widespread and loved.