| Wow, I'll bet both the guesses and facts can run the gamut on this one.
I'll give you a little of both but tell you which are guesses.
Salami is a sausage made of ground meat. I think it can be either pork
or beef though I have only dealt with beef dealers. The companies
which make kosher salamis usually try the hardest to only use "normal" cuts of
beef from kosher-killed and processed cows or bulls. Different kosher
packers have different standards and I don't remember who's who anymore
but the differences were things like [highest standard] killed by a
trained jewish person [insert proper name], evicerated, or at least
entrails examined by same or similar person. Later as the meat aged,
it was kept moist by a similar person. Then when the meat was cut from
the bone, special effort was made to also remove the nerves and veins
from the meat. The result would be examined by said specially trained
person, certified to be kosher and sold to a kosher salami, hotdog,
whatever, processor. Typically the meat was all forequarter cuts
because it is harder to kosher cut a hindquarter-- fewer skilled
cutters.
Now suppose the salami is not kosher, but is beef, then it might
contain any bovine cut including by-products, hat difference does it
make, it's all ground up anyway. A typical byproduct might be "cheek
meat" or hearts. (These are guesses.)
As for cholesterol, given that there is little consistency to the
content, why should fat content be any different. The animals that I
always handled for the kosher producers were much lower in fat than average
But there's nothing to prevent the packer from adding fat to the
ground beef, I watched it being done to the patties made for several
fast food places.
Try this, weigh a piece and then proil it. All the lost weight is
either fat or water.
The only thing that was certain was that everything went somewhere.
:-)
ed
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| My "Encyclopedia of Food Values" lists dozens of brands of salami.
Here are a few...
type cal. prot(g) fat(g) chol(mg)
beef, Boars Head, 1 oz 60 5 4.0 20
beef, hebrew natl, 1 oz 80 7 7 15
beef, 1 slice, .8 oz 72 4.2 5.7 17
cotto, Kahn's, 1 slice 45 3 3 ??
cotto, Eckrich, 1 oz 70 4 6 ??
cotto, Light&Lean, 2 slices 80 6 6 ??
hard, Oscar Meyer, .3 oz 33 2 2.8 8
hard, Hebrew Natl, 1 oz 120 6 10 30
pork, 1 oz 115 6.4 9.6 ??
genoa, Hickory Farms, 1 oz 110 6 10 20
turkey, Louis Rich, 1 oz 54 4.4 4 20
turkey, cotto, Long Acre 52 4 4 20
It's also pretty high in saturated fats. If you are watching your
cholestol/fat I'd say stay away from it.
Enjoy!
D!
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