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Salami
Salami (/səˈlɑːmi/ sə-LAH-mee) is a cured sausage consisting of
fermented and air-dried meat, typically pork. Historically, salami Salami
was popular among Southern, Eastern, and Central European
peasants because it can be stored at room temperature for up to
40 days once cut, supplementing a potentially meager or
inconsistent supply of fresh meat. Countries and regions across
Europe make their own traditional varieties of salami.

Contents Winter salami

Etymology Type Sausage
Origin and history Place of Southern, Eastern,
Ingredients origin and Central Europe
Manufacturing process Main fermented and air-
Preparation ingredients dried pork
Fermentation
Cookbook: Salami
Drying
  Media: Salami
Properties
Shelf life
Varieties
Health effects
See also
References
Further reading
External links

Etymology
The word 'salami' in English comes from the plural form of the Italian salame[1] (pronounced  [sa
ˈlaːme]). It is a singular or plural word in English for cured meats of a European (particularly Italian)
style. In Romanian, Bulgarian, and Turkish, the word is salam; in Hungarian, it is szalámi; in Czech it
is salám; in Slovak, it is saláma while Polish, French, German, and Dutch have the same word as
English. The name may be derived from the Latin word salumen.[2]

The word originates from the word sale ("salt") with a termination (-ame) that in Italian indicates a
collective noun.[3] Thus, it originally referred to all kinds of salted meats. The Italian tradition of
cured meats includes several styles, and the word salame soon specifically meant only the most

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popular kind—a salted and spiced meat, ground and extruded into an elongated, thin casing (usually
cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or
even years.

Origin and history

Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic
ones from growing, with respect to meat, has been around for thousands of years. This is evident in
the presence of various types of sausages found globally. Also, environmental conditions dictate what
food processes are used, as seen in the Mediterranean and southern Europe, where "meat products
are dried to lower water activity (Aw) values, taking advantage of the long, dry and sunny days, while
in northern Europe, fermented sausages require smoking for further preservation."[4]

In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain,
which make several hundred million kilograms per year.[5]

Worldwide, the many different versions of sausage each have their own cultural and flavor profiles.
Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and
texture unique. This wide array of fermented sausages, especially in terms of salami, shows its
ubiquitous but exclusive nature. For example, due to immigration to North America, European
settlers brought many traditions, including fermented meats such as pepperoni.[6] Similar types of
sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used;
or in China, where lap cheong (translated literally as "waxed intestines") are usually pork.[7]

Likewise, in Central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively
smoked, and then its surface is inoculated with mold starters or spontaneous mold growth."[7]

Ingredients
A traditional salami, with its typical marbled appearance, is made from beef or pork (sometimes
specifically veal). Beef is usual in halal and kosher salami, which never include pork for religious
reasons. Makers also use other meats, including venison[8] and poultry (mostly turkey).[9] Goose
salami is traditional in parts of Northern Italy. Salami has also been made from horse meat.[10] In the
Provence region of France, donkey meat is used for salami, as well, the product being sold in street
markets.
Typical additional ingredients include:[11]

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 (104 °F)
to accelerate fermentation and drying. Higher temperatures (about 60  °C (140  °F)) stop the
fermentation when the salami reaches the desired pH, but the product is not fully cooked (75  °C

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(167  °F) 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.[12]

Manufacturing process
Though completely uncooked, salami is not raw, but cured. Salame cotto
(cotto salami)—typical of the Piedmont region in Italy—is cooked or
smoked before or after curing to impart a specific flavor, but not for any
benefit of cooking. Before cooking, a cotto salame is considered raw and
not ready to eat.

Three major stages are involved in the production of salami: preparation

of raw materials, fermentation, and ripening and drying. Minor
differences in the formulation of the meat or production techniques give
rise to the various kinds of salami across different countries.

Preparation Hungarian Herz Salami

poster, an advertisement
Before fermentation, raw meat (usually pork or beef depending on the from Budapest, 1900
type of salami that is produced) is ground (usually coarsely) and mixed
with other ingredients such as salt, sugar, spices, pepper and
yeast, and, if the particular salami variety requires it, lactic acid
bacterial starter culture.

Fermentation

This mixture is then inserted into casings of the desired size. To

achieve the flavor and texture that salami possesses,
fermentation, which can also be referred to as a slow acidification
process promoting a series of chemical reactions in the meat, has Saucisson
to take place.[13] Direct acidification of meat was found to be
inappropriate for salami production, since it causes protein
denaturation and an uneven coagulation, thereby causing an
undesirable texture in the salami.[13]

For a more modern controlled fermentation, makers hang the

salami in warm, humid conditions for 1–3 days to encourage the
fermenting bacteria to grow, then hang it in a cool, humid
environment to slowly dry. In a traditional process, the maker
skips the fermentation step and immediately hangs the salami in
a cool, humid curing environment. Added sugars (usually
dextrose) provide a food source for the curing bacteria. Salami in casing

The bacteria produce lactic acid as a waste product, which lowers

the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-
produced acid makes the meat an inhospitable environment for pathogenic bacteria and imparts a
tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how

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these bacteria are cultivated as it does on the quality and variety of the other ingredients. Originally,
makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use
starter cultures.

The climate of the curing environment and casing size and style determine the drying and curing
process. According to the particular variety of salami, different fermentation methods involving
different acids have been explored to create various colours and flavors. Starter cultures such as lactic
acid bacteria (LAB) and coagulase-negative cocci (CNC) like specific strains of Staphylococcus
xylosus[14] or Micrococcus[15][16] are most commonly used in salami production.[17] More species of
LAB and CNC were discovered during recent decades and they were found to have different
fermentation temperatures with variable rates of acidification.[18] Despite the fact that these bacteria
can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there
are a few studies that argue some starter cultures may be related to the production of enterotoxins or
biogenic amines that can be harmful to the human body.[18] Therefore, starter cultures have to be
carefully selected by producers and properly used in fermentation.

Drying

After fermentation, the sausage must be dried. This changes the casings from water-permeable to
reasonably airtight. A white covering of either mold or flour helps prevent photo-oxidation of the
meat and rancidity in the fat.

Ripening and drying happens after fermentation. This stage causes the main physical and microbial
changes through the large amount of water loss.[19] About half of the water is evaporated and further
water loss has to be prevented by packaging.[19] Nonuniform drying processes could cause the
formation of a hard shell on the surface of salami. This is similar to other food products such as fruits
that undergo dehydration to decrease the risk of diseases or spoilage-causing microbial growth.[19] In
modern manufacturing temperature and relative humidity are strictly controlled according to the size
of the salami.[19]

Nitrates or nitrites may be added to provide additional color and inhibit growth of harmful bacteria
from the genus Clostridium. Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured salami
combine to make the uncooked meat safe to consume. High quality, fresh ingredients are important to
helping prevent deadly microorganisms and toxins from developing.

Properties
The quality of salami is dependent on the quality of the raw materials and the level of technology used
in its production.[20] The aroma and taste of salami are developed by enzymatic and non-enzymatic
reactions.[20] The characteristic fermented meat flavour is believed to be developed by a combination
of endogenous enzymatic activities and the lactic acid produced by the starter culture.[20] Lactic acid
bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces
an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize
amino acids and fatty acids to produce volatile compounds.[18] The flavour itself consists of odour
properties, which comes from volatile substances, and taste and tactile properties, which comes from
non-volatile substances that are a result of enhancers and synergists.[20]

When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of
these changes are due to the formation of phenolic compounds, which slow fat oxidation.[20] The
pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the
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colour of the meat.[20]

More than 400 volatile compounds have been identified in different types of dry-fermented
sausages.[21] For example, the organic compounds identified in Hungarian salami produced the
dominant flavours of smokiness, sweetness, pungency, sourness, and cloves; secondary flavours
included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting,
sulfur, and sweatiness.[21] Some minor flavours included malt, garlic, fruit, pine, grass, citrus, honey,
caramel, and vanilla.[21] The overall smoky note is the result of numerous phenols.[21] Whether these
odorants are formed in the salami or simply transferred from the raw materials during manufacturing
is unknown; systematic studies have yet to compare the odorants present in the raw materials to those
in the final product.[21]

Shelf life
Salami will remain stable for long periods of time, as it has a low water activity and contains
preservatives, colourings, flavourings, antioxidants and acidifying cultures.[22] Semi-ripened salami
will maintain its flavour for a long time under retail display conditions, but it will eventually
deteriorate due to the development of incipient rancidity.[22] The shelf life of salami is mainly
determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic
or spoilage bacteria do not readily proliferate in dry-cured sausage.[22] The main cause of flavour
deterioration in dry-cured sausage is rancidity, though the possible formation of other off-flavours,
such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality.[22]

The use of coriander essential oil in salami has been shown to increase the higher synthetic
antioxidant effect of butylated hydroxytoluene, which delays lipid oxidation and the rancid aroma and
taste that come with it.[23] Additionally, salami with coriander essential oil shows improvements in
the sensory attributes of taste, odor, texture, brightness, and red colour intensity.[23]

Varieties
Salami varieties include:

Cacciatore (cacciatora, cacciatorini) "hunter" salami, Italy[24]

Chorizo, also spicy Iberian variant
Ciauscolo, typical of Marche
Cotto, a soft, cooled version of salami that has a similar look
and feel as bologna
Fegatelli Italian Salami
Felino, province of Parma
Finocchiona, typical of southern Tuscany
Genovese
Hard Salami
Kulen spicy salami characteristic for Slavonia, Vojvodina, and parts of Baranya
Lardo
Napoletano, Napoli
Milanese, Milano
'Nduja

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Pepperoni
Salado, local salami of Corfu
Sujuk, Turkish salami
Saucisson sec (French "dry sausage")
Sibiu Salami (a Romanian variety of salami)
Soppressata, typical of Calabria, Apulia, Basilicata
Spegepølse (Danish, means salted and dried sausage)
Vysočina
Winter salami (Hungarian téliszalámi) Spanish salami.

Many Old World salami are named after their region or country
of origin—such as Arles, Genoa, Hungarian, and Milano salami. Many
are flavored with garlic. Some types—including some varieties from
Spain (salchichón), 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.

Naples-type salami is also a popular Southern Italian dry fermented

sausage made of coarsely minced pork meat.[25] In Northeast Italy,
Salami varieties include this
traditional dry fermented salami sausages made of fresh pork display
smoked Westphalian salami
unique organoleptic sensory profiles characterized by accented acidity,
with added Camembert
slight sourness, and elastic semi hard consistency.[25] Other popular dry cheese culture
salamis in Italy are mainly made from a combination of pork and small
bits of beef, seasoned with garlic; pepperoni is also made of pork and
beef, and is usually smoked; and chorizo is highly spiced and smoked.[25]

Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and
mold-ripened afterward.[21] Szegedi téliszalámi, a Hungarian winter salami, is made of raw pork,
bacon, salt, spices, sugars, and sodium nitrite.[21] The Mangalitsa pork breed, with horse large
intestine used as its casing to preserve and serve it.[25] This type acquires a grey mold cover on it and
has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months.[25]

Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an
annual production of about 10 000 tons.[26] Its manufacture varies depending on the skill and
experience of the meat manufacturer rather than a process solely based on scientific and technological
means of production.[26] This type of traditional sausage, which undergoes an adventitious
fermentation, is of superior quality compared to those inoculated with starters and made in industrial
scale.[26] The quality of this type of traditional salami is often more expensive due to its high quality.

In Germany, Westphalian salami is made with fast technology from pork meat, pepper, garlic, and
sometimes mustard seeds, and is smoked, firm, sliceable product with a distinct fermentation/sour
flavor. The sausages are stuffed into large-diameter casings and ripened by lowering the temperature
from 24 °C to 12–14 °C until a water loss of 25% is obtained.[25]

In the Netherlands, the most popular Dutch products are finely chopped salami, Cervelat, Snijworst
(with high fat content and rind added), Boerenmetworst (which is coarsely chopped), and chorizo
(which is less spicy than the Spanish product).[25] In Russia, typical products are Moscow-type and
Russian-type salamis made from pork and beef meat. A particular feature of Moscow-type salami is
the large size of fat particles (7–8 mm) that give the sausage a rough cover.[25]
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Health effects
There are many aspects of salami that can be considered both negative and positive to human health.
Salami has been found to be a possible allergen to some people due to the use of penicillium species
mold starter during the drying and curing portion of processing to add flavor and stop growth of
undesirable molds. These molds occur predominantly in the skin of salami.[27]

Fermented pork back fat that is used to make salami has very high saturated fatty acid and cholesterol
content, which are popularly believed to increase the risk of heart disease and pancreatitis. However,
it has been shown that it is possible to replace the pork back fat in salami with extra virgin olive oil,
thereby changing the fatty acid profile of the salami. Olive oil contains far more monounsaturated and
polyunsaturated fatty acids, so this substitution purportedly creates a healthier product.[28] Salami is
considered slightly acidic due to lactic acid that is present. Salami where extra virgin olive oil was
substituted for the pork back fat has been shown to have a lower pH of around 5.00 compared to its
original levels of around 6.35 to 6.55, making the salami more acidic.[28] These lower pH levels are
healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage
microorganisms.[28]

In 1994, there was an outbreak of Escherichia coli O157 with 17

cases all occurring from the consumption of pre-sliced salami that
was processed by one company. A research investigation of the
factory where the salami was processed found that all processing
techniques and production methods complied with all
regulations, and there was no evidence of contamination after
processing.[29]

Preservation of any meat products is important. Some fungi can

create undesirable color and flavor in the contaminated meat and E. coli.
produce toxins. Some fungi that are not harmful to humans, such
as those that are formed on the surface of dried salami, are an
indication of maturation after ripening.[18] Thus, producers have to eliminate fungi that have
potential risks to human health. As natural preservatives are becoming more desirable food additives
than artificial preservatives in food industries, some studies about salami have been focusing on the
use of essential oils such as oregano and clove oil as preservatives that can be applied to salami
production due to their anti-fungal activities.[30] Several types of oils including rosemary, clove,
oregano and sage oils were found to have different levels of inhibition effect to various types of fungi
that could possibly grow on salami.[30] Since several of these oils contain volatile compounds whose
amount can affect the flavor of the food, researchers often perform a sensory test to find the amount
of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or
appearance of the salami.[30]

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Ferrara pressed Finocchiona, Skilandis, a Felino salami

salami Tuscan salami Lithuanian sausage
sausage with fennel

Dominican salami

See also
Bologna sausage
Charcuterie (Salumi in Italian; this term refers to prepared meat products generally. Salami is one
example, and is not a variant spelling of "salumi")
List of dried foods
List of sausages
List of smoked foods
Pastrami
Summer sausage
Sujuk - a beef variety typically eaten in halal areas.
Krakowska
Jagdwurst

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8/13/2021 Salami - Wikipedia

Further reading
Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant
operators", Research Studies Press
Campbell-Platt, G and Cook, P. (Eds) (1995) "Fermented Meats", Blackie Academic and
Professional, Glasgow
Darby W.J et al. "Food: the gift of Osiris", London 1977
Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in
fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996

External links
Salumi casalinghi (Italian recipes, in Italian) (http://www.sossai.net/salumi/salumicasalinghi.htm)
Pick Salami and Szeged Paprika Museum (http://www.pickmuzeum.hu/)

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