Karina Jones is a real-life ranch wife in the Nebraska Sandhills and one of the most highly sought-after speakers in the cattle industry nationwide!
It’s a lean, mean, cured, and fermented machine, it’s world-famous, contains many health benefits, and takes on different personalities and I’m here to tell you all about it, today on Ranch Raised!
I’m talking about salami! This spicy, air-dried sausage is a deli and butcher shop favorite and has been around long enough for its origin to become difficult to trace. Salami is mostly made of pork but can be made from beef, wild boar, goose, venison, or even duck for unique variations.
Today we celebrate National Salami Day, but let’s take a look book at how we came to appreciate this deli delicacy.
Historically, salami was popular among Southern, Eastern, and Central European peasants, but has now become easily tied to Italy and the Mediterranean. It can be stored at room temperature for up to 40 days once cut, and countries and regions across Europe make their own traditional varieties of salami. The word “salami” itself is the plural of the Italian word ‘salame’, which originated from the Italian word for salt.
Along with the taste variations of salami, methods, recipes, and even fermentation times differ across the globe. Typically, salami is made by grinding meat to a fine texture and then flavored by adding spices or herbs. Some of the most popular flavorings include garlic, white pepper, vinegar, and even wine. The meat blend is then air-cured in either pork or beef casing and is aged between 30 to 90 days or longer.
Today we salute salami!
Karina ranches with her husband, Marty, and 4 children near Broken Bow, NE. She grew up in western NE, with roots also in southwest SD. The cattle industry and raising kids is her passion.
Watching the cattle industry go the path that it has gone, she could no longer sit quietly at home checking cows, fixing fence, and doing all the everyday tasks wondering when some else was going to make it all better. As she became more active and outspoken on industry issues, she was asked to join the R-CALF USA staff in September 2020 as the Checkoff Petition Campaign manager. That position transcended into her current role as full time Field Director for R-CALF USA.
You can hear her almost every Friday on Your Ag Network’s Hot Barn Report, where she deep dives into cattle industry issues and industry reforms. Listen to Ranch Raised on a Your Ag Network hometown station or www.youragnetwork.com where she talks about her daily life on the Jones Ranch.
Cattle producers are her people. She will meet you at the county fair, at the sale barn, or anywhere the dusty trail leads.
[email protected] or visit facebook.com/ranchraisedwithkarinajones
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