Salami

From Wikipedia, the free encyclopedia

For other uses, see Salami (disambiguation).

Not to be confused with Salumi.

Winter salami

Salami is a type of cured sausage consisting of fermented and air-dried meat,

typically beef or pork. Historically, salami was popular among Southern
European peasants because it stores at room temperature for up to 40 days once cut,
potentially supplementing a meager or inconsistent supply of fresh meat. Countries and
regions across Europe make their own traditional varieties.
Contents
[hide]

1 Etymology

2 Ingredients of salami

3 Salami varieties

4 Manufacturing process

5 See also

6 References

7 Further reading

8 External links

Etymology[edit]
The word salami in English comes from the plural form of the Italian salame;[1] it is a singular or
plural word in English for cured meats of a European, particularly Italian, style. In Romanian,
Bulgarian, and Turkish, it is salam; in Hungarian, it is szalmi, while in French, German, and
Dutch, it is the same as in English.
The word originates from the word sale (salt) with a termination (ame) that in Italian indicates
a collective noun.[2] Thus, it originally meant "all kinds of salted (meats)". The Italiantradition of

cured meats includes several styles, and the word salame soon specifically meant only the
most popular kinda salted and spiced meat, ground and extruded into an elongated and thin
casing (usually, cleaned animal intestine), then left to undergo natural fermentation for several
days, months, or even years.

Ingredients of salami[edit]

Hungarian Herz Salamiposter, an advertisement from Budapest, 1900

A traditional salame, with its typical marbled appearance, is made

from pork or beef (sometimes specifically veal). Beef is usual in kosher andhalal salami.
Makers also use other meats, including venison[3] and poultry (mostly turkey).[4] Goose salami is
traditional in parts of Northern Italy. Salami has also been made from donkey[5] and horse.
[6]
Typical additional ingredients include:[7]

Garlic

Minced fat

Salt

Spices, usually white pepper

Various herbs

Vinegar

Wine

The maker usually ferments the raw meat mixture for a day, then stuffs it into either an
edible natural or inedible cellulose casing, and hangs it up to cure. Some recipes apply heat to

about 40 C (104F) to accelerate fermentation and drying. Higher temperatures (about 60 C

(140F)) stop the fermentation when the salami reaches the desired pH, but the product is not
fully cooked (75 C (167F) or higher). Makers often treat the casings with an
edible mold (Penicillium) culture. The mold imparts flavor, helps the drying process, and helps
prevent spoilage during curing.[8]

Salami varieties[edit]

Salami varieties include this smoked Westphaliansalami with added Camembertcheese-culture

Salami varieties include:

Cacciatore (cacciatora, cacciatorini') "hunter" salami, Italy[9]

Chorizo, also spicy Iberian variant

Ciauscolo, typical of Marche

Fegatelli

Felino, province of Parma

Finocchiona, typical of southern Tuscany

Genovese

German salami

Hard

Kulen spicy salami characteristic for Slavonia, Vojvodina, and parts of Baranya

Lardo

Milanese

'Nduja

Pepperoni

Saucisson sec (French "dry sausage")

Soppressata, typical of Calabria

Spegeplse (Danish, means salted and dried sausage)

Vysoina

Winter salami (Hungarian tliszalmi)

Many Old World salami are named after their region or country of originsuch
as Arles, Genoa, Hungarian, and Milano salami. Many are flavored with garlic. Some types
including some varieties from Spain (salchichn), Hungary (pick salami), and Italy (such
as Neapolitan varieties that led to American pepperoni) include paprika or chili powder.
Varieties also differ by coarseness or fineness of the chopped meat and size and style of the
casing.