Watch as Elias breaks down how to sort through quality cuts of salami, ham, bologna, mortadella, hot dogs, sausages, and prosciutto. He determines the differences based on how they look, smell, taste and feel.
He also breaks down what goes into creating quality cuts of meat, why some differ from others and how to find out if the producer took shortcuts.
If you’re looking for a definitive guide on how to differentiate between quality products and those produced based solely on quantity, this is it. Especially if you want to find out when to use each in their appropriate settings.