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Salting, Sausage, Sensory analysis, Size, Slicing, Smear, Smoking, SSOP, Stabilisation, Supply Chain, Glossary
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Salting
Technique for preserving food by adding salt. Salting of deli meats can take place in brine or by covering their surface with dry salt, as is the case of dry-cured ham. In sausages, salt is normally added to the mix. |
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Sausage
Type of deli meat made by filling the meat mix into a natural or synthetic casing. Sausages can be dry-cured (salamis, etc.) or cooked (Mortadella, Frankfurters, etc.). |
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Sensory analysis
Method for assessing the organoleptic features of a deli meat or other product through smell, taste, sight, touch and sometimes hearing to express an overall opinion. Sensory analysis can be performed both at a professional and amateur level. |
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Size
Product dimensions. Deli meats can vary greatly in size, ranging from the small size of Mignon salamis (which can weigh less than 100g) and Cacciatorini, to the larger sizes of Mortadella, which can weigh up to 100kg. |
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Slicing
Operation of cutting a deli meat. Each product requires a different type of slicing by means of a knife or slicer to obtain thick or thin slices according to the deli meat characteristics and use. |
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Smear
A mix of pork fat. Smear, mixed with other ingredients such as flour and pepper, is used to smear those parts of dry-cured hams not covered by rind. |
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Smoking
Preservation technique that consists in exposing a deli meat or other food to the smoke produced by the slow combustion of specific types of wood. Deeply rooted in the food culture of Northern Europe, today smoking is mainly used to convey a unique flavour to foods. |
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SSOP
Acronym for Sanitation Standard Operating Procedures. These procedures are envisaged by the US legislation to guarantee the safety of foods. Based on the agreements between Europe and the USA, those who wish to export to the USA must comply with these norms. |
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Stabilisation
This refers to a process aimed at preventing alterations in a food product to ensure long-lasting organoleptic characteristics. Stabilisation can be obtained using natural methods or food additives. |
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Supply Chain
Chain of all the steps followed by a product from manufacturing to sale. For deli meats, the supply chain includes the farm and the abattoir, the various production steps (salting, flavouring, possible cooking, maturation etc.), storage and packing. |
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