Italian sausage and salami is amazing. Every bite of fresh Italian salami is a flavour sensation, it takes a cheese sandwich to a new dimension; if made with Italian cheese it really blows the roof off!
Added to a tomato sauce and left to cook for a couple of hours either Italian salami or Italian sausage can add a real twist to a meal and transform a tomato sauce into something much more varied and deep. Italy is famous for its varieties of sausages and salamis many of which are famously produced in the Lombardy region of Italy.
Around Pavia, south of the River Po, are a number of villages where sausages are still smoked in the traditional way.This is the area where salame di Varzi is made. Only the finest pork is used to make this Italian sausage, and only wine, pepper, salt, and saltpeter are added. The sausage is matured for three to four months. This comparatively long maturation brings out the flavour. A whole salame. di Varzi as sold is a medium sized, coarse-grained sausage weighing about 2 pounds (1 kilogram).
Sausages called salsiccia luganega are usually of fresh meat, and cooked or heated in water before serving. The […]

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