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{"id":4813974110282,"title":"Salami Milano Sliced 100g","handle":"salami-milano-sliced-100g","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis\u003cstrong\u003e\u003c\/strong\u003e is a traditional Milanese recipe base salami it has the right balance of meat and fat, cured, aged, and dried to perfection. \u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSnacking and Antipasto Staple \u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eIn Italy, pane e salame—bread and salami—is a metaphor for simple, genuine, good food. Besides being an essential part of traditional appetizer plates, such as antipasto di salumi and antipasto misto (a mixed meat antipasto), salame is most often enjoyed simply with bread—in a panino (bread roll) cut in half with nothing else—except, of course, a glass of good red wine.\u003c\/p\u003e\n\u003ch3\u003eA Tasty Italian Tradition\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eLike the cheeseburger for Americans, this is a food that retains a special place of affection for many Italians because of early childhood memories. Salami (plural form) in Italy are truly exceptional. Though there are no exclusive claims for the production of it—for instance, in France, USA and other countries they do make some great ones—nowhere else on earth can you find the vast variety of shapes and flavors that are available in Italy. There are at least 300 different denominations of salami hailing from every region of the country; one life wouldn’t be enough to try them all.\u003c\/p\u003e\n\u003ch3\u003eHistory of Salami\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eIt is unknown when the first salami as we know them today were made. In Roman times, they belonged to a group of food called salsum, meaning “salted.” Even in prehistoric times, salt was known to be an indispensable way to preserve meat; salt naturally expels water and blocks the proliferation of bacteria. Salame, like sopressata, sausages and others, belongs to the category of air-cured pork meats called salumi insaccati (“incased”), which means the meat is wrapped in a natural skin (usually) made from pig intestines. Salami are almost always made with pork meat—though in special variations, wild boar and even duck may be used instead. The meat is ground and kneaded to achieve the desired texture, and then various spices are added according to specific recipes. In general, the cuts of pork used are the thigh, shoulder, loin, filet, belly and the succulent fat from the pig’s jowls (guanciale). Salami are usually aged between 30 and 90 days—and beyond. A good salame has to have the right balance of lean meat and fat. The tendency today, especially for industrial products, is to make leaner salami, which affects the taste and texture. The best salami are artisanal—“fatti come una volta” as we say, which means “made as they used to be.”\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e \u003c\/p\u003e\n\u003ctable border=\"2\" width=\"500\" height=\"154\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003eabout 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003e580 yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003eJapan\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/wholemeat.jp\/pages\/contact\" title=\"Whole Meat Japan Online Shop Contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","published_at":"2020-10-23T14:07:04+09:00","created_at":"2020-10-23T14:04:48+09:00","vendor":"Whole Meat","type":"","tags":["salami","salami milano","サラミ"],"price":58000,"price_min":58000,"price_max":58000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32557413728330,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"825","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Salami Milano Sliced 100g","public_title":null,"options":["Default Title"],"price":58000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/salamimilano2.jpg?v=1603443544","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/salamimilano1.jpg?v=1603443544","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cIMG_9737.jpg?v=1603443544"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/salamimilano2.jpg?v=1603443544","options":["Title"],"media":[{"alt":null,"id":7440004055114,"position":1,"preview_image":{"aspect_ratio":1.0,"height":3251,"width":3251,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/salamimilano2.jpg?v=1603443540"},"aspect_ratio":1.0,"height":3251,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/salamimilano2.jpg?v=1603443540","width":3251},{"alt":null,"id":7440004022346,"position":2,"preview_image":{"aspect_ratio":1.0,"height":2836,"width":2837,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/salamimilano1.jpg?v=1603443539"},"aspect_ratio":1.0,"height":2836,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/salamimilano1.jpg?v=1603443539","width":2837},{"alt":null,"id":7440002875466,"position":3,"preview_image":{"aspect_ratio":1.0,"height":3065,"width":3065,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cIMG_9737.jpg?v=1603443521"},"aspect_ratio":1.0,"height":3065,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cIMG_9737.jpg?v=1603443521","width":3065}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis\u003cstrong\u003e\u003c\/strong\u003e is a traditional Milanese recipe base salami it has the right balance of meat and fat, cured, aged, and dried to perfection. \u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSnacking and Antipasto Staple \u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eIn Italy, pane e salame—bread and salami—is a metaphor for simple, genuine, good food. Besides being an essential part of traditional appetizer plates, such as antipasto di salumi and antipasto misto (a mixed meat antipasto), salame is most often enjoyed simply with bread—in a panino (bread roll) cut in half with nothing else—except, of course, a glass of good red wine.\u003c\/p\u003e\n\u003ch3\u003eA Tasty Italian Tradition\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eLike the cheeseburger for Americans, this is a food that retains a special place of affection for many Italians because of early childhood memories. Salami (plural form) in Italy are truly exceptional. Though there are no exclusive claims for the production of it—for instance, in France, USA and other countries they do make some great ones—nowhere else on earth can you find the vast variety of shapes and flavors that are available in Italy. There are at least 300 different denominations of salami hailing from every region of the country; one life wouldn’t be enough to try them all.\u003c\/p\u003e\n\u003ch3\u003eHistory of Salami\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003eIt is unknown when the first salami as we know them today were made. In Roman times, they belonged to a group of food called salsum, meaning “salted.” Even in prehistoric times, salt was known to be an indispensable way to preserve meat; salt naturally expels water and blocks the proliferation of bacteria. Salame, like sopressata, sausages and others, belongs to the category of air-cured pork meats called salumi insaccati (“incased”), which means the meat is wrapped in a natural skin (usually) made from pig intestines. Salami are almost always made with pork meat—though in special variations, wild boar and even duck may be used instead. The meat is ground and kneaded to achieve the desired texture, and then various spices are added according to specific recipes. In general, the cuts of pork used are the thigh, shoulder, loin, filet, belly and the succulent fat from the pig’s jowls (guanciale). Salami are usually aged between 30 and 90 days—and beyond. A good salame has to have the right balance of lean meat and fat. The tendency today, especially for industrial products, is to make leaner salami, which affects the taste and texture. The best salami are artisanal—“fatti come una volta” as we say, which means “made as they used to be.”\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e \u003c\/p\u003e\n\u003ctable border=\"2\" width=\"500\" height=\"154\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\"\u003eabout 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003ePrice per 100 g \u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003e580 yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003eJapan\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/wholemeat.jp\/pages\/contact\" title=\"Whole Meat Japan Online Shop Contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e"}

Salami Milano Sliced 100g

Product Description
Maximum quantity available reached.

 

This is a traditional Milanese recipe base salami it has the right balance of meat and fat, cured, aged, and dried to perfection. 

Snacking and Antipasto Staple 

In Italy, pane e salame—bread and salami—is a metaphor for simple, genuine, good food. Besides being an essential part of traditional appetizer plates, such as antipasto di salumi and antipasto misto (a mixed meat antipasto), salame is most often enjoyed simply with bread—in a panino (bread roll) cut in half with nothing else—except, of course, a glass of good red wine.

A Tasty Italian Tradition

Like the cheeseburger for Americans, this is a food that retains a special place of affection for many Italians because of early childhood memories. Salami (plural form) in Italy are truly exceptional. Though there are no exclusive claims for the production of it—for instance, in France, USA and other countries they do make some great ones—nowhere else on earth can you find the vast variety of shapes and flavors that are available in Italy. There are at least 300 different denominations of salami hailing from every region of the country; one life wouldn’t be enough to try them all.

History of Salami

It is unknown when the first salami as we know them today were made. In Roman times, they belonged to a group of food called salsum, meaning “salted.” Even in prehistoric times, salt was known to be an indispensable way to preserve meat; salt naturally expels water and blocks the proliferation of bacteria. Salame, like sopressata, sausages and others, belongs to the category of air-cured pork meats called salumi insaccati (“incased”), which means the meat is wrapped in a natural skin (usually) made from pig intestines. Salami are almost always made with pork meat—though in special variations, wild boar and even duck may be used instead. The meat is ground and kneaded to achieve the desired texture, and then various spices are added according to specific recipes. In general, the cuts of pork used are the thigh, shoulder, loin, filet, belly and the succulent fat from the pig’s jowls (guanciale). Salami are usually aged between 30 and 90 days—and beyond. A good salame has to have the right balance of lean meat and fat. The tendency today, especially for industrial products, is to make leaner salami, which affects the taste and texture. The best salami are artisanal—“fatti come una volta” as we say, which means “made as they used to be.”

 

Product Details 
Weight  about 100 g
Price per 100 g  580 yen
Origin Japan
Delivered as frozen (-18°C)


If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

Shipping

Question: How much shipping fee do you charge?
Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

Question: Can I request a specific date for my delivery?
Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

  • Before Noon 
  • 2pm - 4pm 
  • 4pm - 6pm
  • 6pm - 8pm
  • 7pm - 9pm

Please do not schedule your order for more than 30 days in the future.

Question: How long does it take for my order to arrive? 
Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

Question: How do you ship my order?
Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

Payment

Question: Which payment methods are available? 
Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

The following credit cards can be used:
MASTERCARD - VISA - AMERICAN EXPRESS

Wholesale Customers 

If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

  • Your name
  • Your company's name 
  • Email address or telephone number 
  • Desired products and quantity

Thawing

Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

Refreezing

Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

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