© 040509 by Taste of Europa, LLC.  All rights reserved.

GOOD to EAT

Offering Old School Dry Cured Meats & Sausage since 2013

-   YOU ASK, WE ANSWER  -

Q: How do you cook cevapi?

A: The answer is somewhat complex. Personally, I like the char of the grill grate, but a flat top is acceptable as well.  You can do them on a pan on the stove, and some have told me that they bake them in the oven when they can't get outside.  If you are grilling them, my recommendation is to remove the cevapi from the freezer to thaw for 30-45 minutes before grilling.

 

Q: I can't get the wax paper off the bottom of the cevapi when they are frozen?

A: Simple. Put the cevapi meat-side down on the hot grill or flat top, with the wax paper up.  After a minute or so, you can easily peel off the wax paper.

 

Q: How are cevapi served/eaten?

A: The traditional way to serve cevapi is with a Lepina 'cevapi bread' (a homemade flat bread), some kajmak (a creamy, salty cheese spread), garnished with Ajvar (a roasted red pepper relish) and some diced onions.

 

Q:  What does dry cured mean?

A: Dry cured means that the meat has been preserved.  It is the practice of transforming meat with the help of salt, spices, temperature, humidity, smoke (not always), and time into something desirable and longer lasting.  The process has evolved over thousands of years.

 

Q: What is the white mold on the outside of the salami?  Is it okay to eat?

A: The white stuff is a penicillium mold often found on the surface.  While it is safe, we prefer to peel back the casing before eating.  The mold helps promote the flavor profile and is considered beneficial in the curing process.  It is harmless.

 

Q: Are the products gluten free?

A: Yes, all of our products are gluten free.

 

Q: Are there any nitrates in the dry cured products?

A: Yes, we use potassium nitrate.  Often nitrates get a bad name for themselves; however, they promote food safety and are antioxidants that preserve the color and flavor.  Nitrates are found naturally in celery, leafy greens and drinking water.  Check out what others are saying about nitrates at these helpful resources:

http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon/

 

http://mattikaarts.com/blog/nitrates-and-nitrites/

 

Q: What is salumi? What is the difference between salumi and salami?

A: Salumi describes all dry cured pork products. This includes not only ground pork but whole-muscle cures as well.  Salami is a specific kind of product made typically from ground pork, like Chorizo, Sopressata, and Finocchiona.

 

Q: How long are the salumi aged for?

A: Aging times vary based on products and their sizes.  Products are aged anywhere from three weeks to six months.

Old school salumeria