John Myers
Salami is an air-dried or smoked, sliceable raw sausage made primarily from beef and/or pork, bacon, curing salt, spices, and sugar. A characteristic layer of mold forms as a result of the classic months of air drying, which offers the sausage extra protection. Modern processes rely on an immersion bath or a lime or magnesia coat instead of mould.
Origin
The salami (ital. saláme: cured meat) comes from Italy. Originally, it was made from donkey or mule meat, before beef and pork meats largely replaced it. Today, almost every European country produces the sausage variety. However, Italian salamis still have the best reputation, with over 40 different varieties at the forefront in terms of production and variety.
Season
Salamis are in season all year round.
Taste/ consistency
Taste and consistency are largely determined by the type of meat used and the grain size. This creates salty mild to aromatic spicy flavors. The sour component is due to the lactic acid bacteria.
Use
Salami is not only a popular bread and pizza topping, it also tastes very thin sliced on its own.
Storage/shelf life
Due to the long drying and maturing time, salami can be kept for several months without refrigeration. In the case of sliced goods, the best-before date must be observed and the sausage stored in a cool place. The shelf life is about 9 days.
Nutritional value/active ingredients
In addition to easily digestible protein, salami contains a relatively large amount of sodium and fat and should therefore only be consumed in moderation. 100 g salami provide approx. 375 kcal or 1568 kJ; 1.8 grams of carbohydrates; 32 g fat and 19 g protein.
