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The 30 Essential Cured Meats To Know - Food Republic
Jess Kapadia
June 7, 2016

Welcome to Food Republic’s illustrated roundup of 30 of our favorite pressed, stuffed, dried, fermented and thinly sliced cured meats. Get to know your new go-to charcuterie, and break out the wooden board for a world-class presentation of time-tested favorites and exotic new friends.
beef  charcuterie  cured_and_smoked  delicatessens  hams  meats  pork  prosciutto  sausages  taxonomy 
may 2019 by jerryking
Is Eating Deli Meats Really That Bad for You?
Dec. 14, 2018 | The New York Times | By Roni Caryn Rabin.

Q. Is eating deli meats really that bad? Does it make a difference if it’s organic, nitrate-free or uncured? Yes, it's bad, no it doesn't make much of a difference.

A. Meat and poultry are excellent sources of protein, B vitamins and certain minerals, but consuming even small amounts of processed meat increases the risk of colorectal cancer.

“We see a 4 percent increase in the risk of cancer even at 15 grams a day, which is a single slice of ham on a sandwich,” ......Eating a more typical serving of 50 grams of processed meat a day would increase the risk of colorectal cancer by 18 percent, a 2011 review of studies found.

Unprocessed red meat, by comparison, increases cancer risk only at amounts greater than 100 grams a day, and the evidence for that link is limited, ..... people should “limit” red meat but “avoid” processed meat.

There is some evidence suggesting an association between processed meat and stomach cancer. And a recent study found an increased risk of breast cancer among women who ate the most processed meats.

Processed meat refers to any meat, including pork, poultry, lamb, goat or others, that has been salted, smoked, cured, fermented or otherwise processed for preservation or to enhance the flavor. The category includes hot dogs, ham, bacon and turkey bacon, corned beef, pepperoni, salami, smoked turkey, bologna and other luncheon and deli meats, sausages, corned beef, biltong or beef jerky, canned meat and meat-based preparations and sauces, among others.
cancers  colorectal  cured_and_smoked  delicatessens  meat  mens'_health 
december 2018 by jerryking
Table Talk With Simon Schama | Cuisine With History - WSJ.com
September 19, 2013 | WSJ | Paul Levy.

With his documentary series "The Story of the Jews" currently on the BBC and the first volume of the accompanying book published this month, we sat down with Mr. Schama at Mishkin's deli in London, which calls itself "a kind of Jewish deli."


What did he think of the food?"It's so much better than when I was last here," he says. "The matzo ball soup I ordered just as a test is perfect. The salt beef is magnificent, though I'd have liked it a little less lean—it's Aberdeen Angus and cured here."
Simon_Schama  recipes  historians  fish  delicatessens  London 
september 2013 by jerryking
Save The Deli » Blog Archive » “The Nosher’s Guide to Salami” in Jewish Living
June 25th, 2008. Salami is chunks of beef and fat ground up and
mixed with salt and spices, stuffed in a casing, then cooked or smoked
or both. Where there is grassland, there is livestock. Where there is
livestock, there is sausage. It’s part of human civilization,” says
Roger Horowitz, author of Putting Meat on the American Table: Taste,
Technology, Transformation. Salami is a type of sausage, one that’s
cured with salt and cooked, smoked, dried, or a combination thereof.
Such processing was a logical answer to the two big questions that
follow butchering a bull: “What do I do with all this meat?” and “How
can I keep it from spoiling?”

Today, our salami, bologna, and franks are packed mostly in manmade
casings, but traditionally they were stuffed into the animal’s
intestine. The perfect package for scraps and an ideal way of making
them into a consistent size and shape for cooking, curing, or drying,
“It’s as if the animal was setting us up for salami,” says Horowitz.
cured_and_smoked  sausages  delicatessens 
october 2010 by jerryking
New York pastrami v. Montreal smoked meat
Jan. 25, 2010 | The Globe and Mail | by Zachary Goelman.
Pastrami is dry-cured, meaning the meat is lathered with sugar and salt
until absorbed, then seasoned with spices and smoked. Montreal smoked
meat is also dry-cured, but then soaked (like corned beef) to desalinate
it before seasoning and smoking. Montreal smoked meat smokes a bit
longer than pastrami, capturing more of the flavouring.
cured_and_smoked  delicatessens  beef  sandwiches 
january 2010 by jerryking
Salami at Salumi
Sept. 24, 2009 | The Globe &Mail | by Sara Kinninmont.
Artisanal cured meats in this small neighbourhood deli in the heart of
Seattle's historic Pioneer Square district.
Seattle  cured_and_smoked  pork  travel  delicatessens  artisan_hobbies_&_crafts 
september 2009 by jerryking

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