1. Forget the Earl of Sandwich.
True thanks are owed to Mrs. DiCostanza of Chester, PA who is credited with introducing the U.S. to the concept of the submarine sandwich from Naples, Italy in the early 1900’s. For more than 100 years, sandwich aficionados have owed a debt of gratitude to Mrs. DiCostanza as they sink their teeth into works of art nestled between two pieces of bread. While they agree on the ingenuity of the concept, they still can’t agree on what to call it. From coast to coast, you’ll find sub sandwiches under the alias “heroes,” “grinders,” “po’ boys” or “dagwoods” depending on where you order.
2. The longest salame ever made was 498.3 feet long.
Standing on end, it would be taller than the Statue of Liberty and the Leaning Tower of Pisa combined. Laid down, it would be long enough to clear the homerun fence in any Major League ballpark.
3. Salame grows in popularity.
Salame and other dried sausages became popular in the 1500's to economize and preserve meat that couldn't be consumed fresh for lack of refrigeration.
4. The origins of salame.
According to legend rumor and sprinkling of evidence, salame originated more than 2,800 years ago in a small fishing village called Salamis on the east coast of Cyprus around 700 BC.
5. There's an old Italian proverb:
"Everything has an end except salame which has two." Profound, no?
6. Other types of salame.
Long before Europeans arrived Native American Indians created their own version of salame called "pemmican" which was made with buffalo, venison, fat, berries and herbs stuffed into animal casing.
7. Every region in Italy claims to make the world's finest salame.
Maybe they're right. Salame from the Emilia-Romagna region is a blend of coarsely ground pork, garlic, cinnamon and nutmeg. Finocchiona from Florence has a strong fennel taste, while salame from Naples is known for its lightly smoked flavor.
8. The word Salame comes from "salare", Italian meaning “to salt”.
9. Salame or salami or salumi?
Which is correct? Well, the answer is all are correct. From the book, Salumi: Savory Recipes And Serving Ideas for Salame, Prosciutto, and More, “Salumi” is the general term for cured meats, although some cooked meats are also included. A good salumi selection includes stagionati, aged whole cuts such as hams (prosciutti) and pancetta, and insaccati (encased), cured seasoned chopped and ground meats in casings such as salsiccie (sausages), mortadella, and salame. Purchase the book now!
10. Did you know?
In one year, we make enough salame to stretch from San Francisco to New York City.
11. In Italian, “Fiore” means bloom.
At Columbus, we use Fiore to refer to the molded white coating that is a natural part of the dry aging process. Fiore is much like the soft white coating of Brie cheese – it protects the salame from excessive drying and enhances the flavor. For some of our salame with natural casings, like our Artisan Series, the Fiore is completely edible.
12. The most popular deli meats in America are turkey and ham.
Americans buy enough of those meats from the supermarket deli every year to make 10,000,000 sandwiches a day.
13. Where am I?
If you want to know what part of the country you’re in just check the deli counter. If there are a lot of hams, you’re in the Midwest. If you find a lot of turkey, you’re on one of the coasts.
14. The word delicatessen is a German word that means “delicious things to eat.”
In the United States, as European immigrants settled in their new home, primarily New York City, shops opened up to give these settlers a taste of home. Soon, a delicatessen came to refer to those places that sell all of those delicious things to eat!