Citterio
Citterio Milano Salame
What it is
This is a type of Italian dry-cured sausage, specifically a salame. It is made from pork and seasoned with a blend of spices. The sausage is then fermented and air-dried for an extended period, which develops its characteristic firm texture and rich flavor. It is typically sliced thinly for serving. The curing process preserves the meat and imparts a complex taste profile that is both savory and slightly piquant.
How people cook with it
Salame is a versatile ingredient that can be enjoyed in many ways. It is often a star component of charcuterie boards and antipasti platters.
- On charcuterie boards
- In sandwiches
- As a pizza topping
- In pasta dishes
To prepare, remove the casing from the salame. Slice it thinly using a sharp knife or a mandoline for consistent thickness. It can be added directly to dishes or cooked. For example, it can be crisped up in a pan and then crumbled over salads or pasta. When used as a pizza topping, it adds a savory depth and a slightly chewy texture that complements the cheese and sauce. It also works well layered into grilled cheese sandwiches or paninis.
How it differs from similar foods
Milano salame is known for its finer grind and milder seasoning compared to some other salamis, like Genoa or Soppressata. This results in a smoother texture and a more delicate, less peppery flavor profile. The curing process is also carefully controlled to achieve its signature taste.
Who it is for
Home cooks and entertainers who appreciate traditional Italian charcuterie will find this salame a delightful addition to their culinary repertoire.
How to keep the rest
After opening, wrap the remaining salame tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. It is best to consume the opened salame within a few weeks to maintain its freshness and flavor. Avoid leaving it exposed to air, as this can cause it to dry out excessively.