A firm cured beef salami, sliced thick and fried for breakfast. It has been made industrially in the Cibao since the mid-twentieth century, and fried slices join fried cheese and eggs on mangú to make Los Tres Golpes.
It is an industrially fermented cured meat where safety depends on measured pH and water-activity targets, and the product is a commercial one.
What goes into it
- beef, and often pork
- beef fat
- salt and curing salt
- garlic, pepper and paprika
- casings
How it is made
Minced meat and fat are mixed with salt, nitrite and seasoning, stuffed into casings, and held through a controlled fermentation that drops the pH before the sausage is dried and, in the industrial version, cooked. It is sold shelf-stable and is always fried before eating.
How long it takes: days of fermentation and drying in a factory
How it is eaten
Cut in thick rounds and fried until the edges curl, on mangú with fried cheese and eggs.
History
Industrial salami made in the Cibao since the mid-20th century; fried slices join fried cheese and eggs on mangu as Los Tres Golpes.
Frequently asked questions
What is Salami dominicano?
Salami dominicano is a charcuterie & cured from Dominican Republic: firm cured beef salami sliced thick and fried for breakfast. Industrial salami made in the Cibao since the mid-20th century; fried slices join fried cheese and eggs on mangu as Los Tres Golpes.
How is Salami dominicano made?
Minced meat and fat are mixed with salt, nitrite and seasoning, stuffed into casings, and held through a controlled fermentation that drops the pH before the sausage is dried and, in the industrial version, cooked. It is sold shelf-stable and is always fried before eating. It takes days of fermentation and drying in a factory.
Can I make Salami dominicano at home?
No, and the atlas gives no method for it. It is an industrially fermented cured meat where safety depends on measured pH and water-activity targets, and the product is a commercial one.
What goes into Salami dominicano?
Beef, and often pork, beef fat, salt and curing salt, garlic, pepper and paprika, casings.
How is Salami dominicano eaten?
Cut in thick rounds and fried until the edges curl, on mangú with fried cheese and eggs.
