salami

Salami is a cured sausage typically made from ground pork, or a mixture of pork and other meats, with fat, salt, and a blend of spices. The mixture is stuffed into a casing, then fermented, dried, and sometimes smoked. Curing and aging reduce moisture and create characteristic tang and aroma, allowing the product to be preserved for extended periods.

Originating in Italy and spread through Europe, salami has many regional varieties. Italian examples include Genoa, Milano, and Calabrese; French saucisson sec and Spanish salchichón are similar styles, with different spice blends and fat ratios. American and other producers also create salami using pork or beef and varying levels of pepper, fennel, garlic, paprika, or wine.

Production typically starts with finely ground meat and fat, mixed with salt, curing agents such as nitrites or nitrates, sugars, and starter cultures. The mix is stuffed into casings and subjected to fermentation and controlled drying for weeks to months. Some salami are cold-smoked before drying. The result is a firm, sliceable product whose flavor reflects the meat, fat, spice blend, and aging period.

Nutrition and safety: Salami is high in fat and sodium. Proper curing slows bacterial growth, but it should be refrigerated after cutting and consumed within a few days. Unopened dry salami can keep for several weeks to months in a cool, dry place, depending on the product and packaging.

Uses: Salami is widely used on charcuterie boards, in sandwiches, pizzas, and antipasti. It is enjoyed as a ready-to-eat product and has a long cultural presence across many cuisines.