salame

Salame is a generic term for Italian cured sausages made from ground pork, often blended with beef and varying percentages of fat. The meat is seasoned with salt, garlic, pepper, and sometimes wine or vinegar, then packed into natural casings and air-dried or cured for weeks to months. Curing may involve nitrites or nitrates to preserve color and prevent spoilage. Some varieties are smoked, while others are air-dried without smoke. Salames can be dry-cured (salume) or cooked (salame cotto). Texture and flavor range from fine to coarse grind, with fat content influencing tenderness and taste.

There are many regional varieties. Notable examples include Salame Milano (milder and finely ground), Salame Napoli (coarser, often more garlic and pepper), Salame di Felino, Salame di Cremona, and Salame di Varzi. Other popular styles include Genovese and Calabrese, as well as specialty products that incorporate fennel, chili, or other aromatics. These regional salames differ in meat selection, grind size, spice mix, and aging periods, reflecting local traditions and production methods.

Culinary use typically involves slicing thin and serving as part of antipasti, on bread or in sandwiches, or as a flavorful component in dishes. Outside Italy, similar cured sausages exist under different names, but salame is the traditional Italian form. Nutritionally, salame is rich in fat and protein and often high in sodium; values vary by recipe and curing approach, and consumption is usually modest within a balanced diet.