Italian Specialty Food: Deciding Between Natural or Artificially Cased Sausage
Senin, 28 Januari 2013
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Italian foods are a breed of their own, offering great flavor to satiate the palette. Most people automatically think of pasta or breaded items when discussing this cultural specialty food. Sausage is a versatile Italian specialty food that is often used to create amazing dishes. Many companies offer the traditional pork-based products, but are now also creating chicken-based sausages to meet the demands of more health-conscious consumers.
Different seasonings are included with the ground meat to make spicy, sweet, and mild products. Specialty products native to Italian culture can include Soppressata, Mortadella, Cotechino, and Ciauscolo. Each has their own distinct ingredients for a specific flavor.
Natural Sausages: Casing Style Pros and Cons
Natural sausages are made by placing grounded meat into a casing. A casing may consist of natural or artificial materials. Collagen, cellulose, and other items typically make up an artificial casing. The casing must be cut off the sausage before eating because it only serves as a protective measure for the meat. Mass producers commonly use artificial casings because of the cost savings it provides over natural methods, and it may include an imprinted company logo on the package, and be color-coded. Most producers prefer these products because it does not have to be refrigerated, and because of the strength and uniform shape they supply.
Cases for natural sausages are often made from animals, such as sheep or cattle. The cases are cleaned, placed in salt, and then stored until ready for use. These materials may be used for just about any sausage product. Many people prefer this type of encasing for smoked sausages because it shrinks during cooking, making it more aesthetically pleasing. Collagen casings are derived from beef hides and are meant to be eaten. It is beneficial because the tube is actually easier to size for all types of rolls.
Smaller casings typically come from sheep, whereas larger rolls use hog-based casings. Beef is more commonly found in salami or bologna. Collagen and synthetic methods can accommodate many sizes. Natural methods do not offer uniform sizing, must be refrigerated, and are a little more expensive to use. Synthetic casings can sit on the shelf for a longer period of time and do not have sizing restrictions. Customers are more likely to see these items in stores because there are not enough natural products to keep up with consumer demand. However, Italian specialty food shops have more flexibility for offering natural products.
What significance do these two types of sausage enclosures have to customers? Natural products allow the sausage to breathe, providing better flavors when smoking or cooking the meat. It also creates a flavor-rich product that has more consistency along with a more pleasant visual appearance. Collagen casings have great strength, smoke well, shrink with the meat, and do not have to be refrigerated. Both provide better flavors than artificial casings.
Artificial coverings are preferred by large manufacturers for reduced costs, branding, and other unique features. Artificially encased products can be found at a local grocer; however, a specialty business might be the better choice for locating naturally cased products.
Different seasonings are included with the ground meat to make spicy, sweet, and mild products. Specialty products native to Italian culture can include Soppressata, Mortadella, Cotechino, and Ciauscolo. Each has their own distinct ingredients for a specific flavor.
Natural Sausages: Casing Style Pros and Cons
Natural sausages are made by placing grounded meat into a casing. A casing may consist of natural or artificial materials. Collagen, cellulose, and other items typically make up an artificial casing. The casing must be cut off the sausage before eating because it only serves as a protective measure for the meat. Mass producers commonly use artificial casings because of the cost savings it provides over natural methods, and it may include an imprinted company logo on the package, and be color-coded. Most producers prefer these products because it does not have to be refrigerated, and because of the strength and uniform shape they supply.
Cases for natural sausages are often made from animals, such as sheep or cattle. The cases are cleaned, placed in salt, and then stored until ready for use. These materials may be used for just about any sausage product. Many people prefer this type of encasing for smoked sausages because it shrinks during cooking, making it more aesthetically pleasing. Collagen casings are derived from beef hides and are meant to be eaten. It is beneficial because the tube is actually easier to size for all types of rolls.
Smaller casings typically come from sheep, whereas larger rolls use hog-based casings. Beef is more commonly found in salami or bologna. Collagen and synthetic methods can accommodate many sizes. Natural methods do not offer uniform sizing, must be refrigerated, and are a little more expensive to use. Synthetic casings can sit on the shelf for a longer period of time and do not have sizing restrictions. Customers are more likely to see these items in stores because there are not enough natural products to keep up with consumer demand. However, Italian specialty food shops have more flexibility for offering natural products.
What significance do these two types of sausage enclosures have to customers? Natural products allow the sausage to breathe, providing better flavors when smoking or cooking the meat. It also creates a flavor-rich product that has more consistency along with a more pleasant visual appearance. Collagen casings have great strength, smoke well, shrink with the meat, and do not have to be refrigerated. Both provide better flavors than artificial casings.
Artificial coverings are preferred by large manufacturers for reduced costs, branding, and other unique features. Artificially encased products can be found at a local grocer; however, a specialty business might be the better choice for locating naturally cased products.
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Judul: Italian Specialty Food: Deciding Between Natural or Artificially Cased Sausage
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