The products of charcuterie lack glucose and this means that the salami is not a complete food, but this lack can be integrated with bread and therefore everything becomes a complete dish.
Proteins are formed of amino acids that are quaternary compounds (C-H-O-N); in total there are 20 in total. Man, like animals, is able to synthesize 12 of these amino acids while the remaining 8 must integrate them with the daily diet.
These 8 amino acids are found in animal meat and therefore also in cured meats.
In the cured meats we find proteins of high biological value with quantities ranging from 15% in sausage, to 30% in cured meats. The content we find in meat is about 12%.
It is very important to underline that besides the presence of all the 8 essential amino acids, in the salami we find the valine, isoleucine and leucine, with ramified structure, which have a very important function: they help the restructuring of the muscular structure and intervene in nucleoneogenesis or, in glucose reconstruction at the muscle-liver level leading to glucose formation and not to lactic acid formation.
These branched chain amino acids are found in salami and raw ham.
Proteins can be denatured, that is, the peptide bond, which is established between the amino acids “loosens”, and thus allows a greater action of proteases making the nutritive principle readily assimilable; this phenomenon occurs thanks to the action of spices or fermentation of the dough, especially in cooked ham, making this an easily digestible food and therefore suitable for elderly people.
The lipids are of animal and vegetable origin, simple or complex consisting of triglycerides which are the “brick” of this category.
Triglycerides are found in oils, lipids of a plant nature, and in solid fats of an animal nature.
So the basic unit of lipids are fatty acids that when they have chains that reach the length of 14-20 carbon atoms have simple bonds interspersed with double bonds that give the characteristic of “unsaturated” to the compound. These unsaturated fats are of great importance.
In salumi we find stearic acid which gives an important benefit because it maintains the cholesterolemia equilibrium, ie it keeps the cholesterol level constant, which has the function of:
Construction of sex hormones;
Construction of pro-vitamin D.
For these reasons, an integrated diet with cured meats, without getting exaggerated, is recommended because they have a lipid content ranging from 15-18%, in raw hams, to 30% of sausage.
By using technologies such as genetics, breeding systems and adequate nutrition, in “modern” pigs, especially in those used for processing into high quality meat products, the amount of fat has decreased, but in it has been reduced the share of saturated fatty acids in favor of the unsaturated-polyunsaturated fatty acids: unsaturated fatty acids account for about 70% of the total, while the content in saturated fatty acids has been reduced to about 30%.