Salami

Salami
	Winter salami
Type	Sausage
Place of origin	Italy
Region or state	Southern; Eastern; Central Europe;
Main ingredients	Fermented and air-dried pork
	Media: Salami;

Salami (/səˈlɑːmi/ sə-LAH-mee) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among southern, eastern, and central European peasants because it can be stored at room temperature for up to 45 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.

Small-sized salami are also referred to as salametti or salamini.^[1]

Salami belongs to the group of southern European meat specialties referred to as salumi, together with prosciutto, coppa and pancetta.

^ "Salame" [Salami] (in Italian). Culinary Heritage of Switzerland. Retrieved 27 January 2023. Era un cibo consumato dai benestanti, come apprendiamo da un testo scritto nel 1767... [...] I salametti, piccoli salami, erano vantaggiosi perché richiedevano minor tempo di maturazione. [It was a food consumed by the wealthy, as we learn from a text written in 1767... [...] Salametti, small salami, were advantageous because they required less time to mature.]

[CHS-1] "Salame" [Salami] (in Italian). Culinary Heritage of Switzerland. Retrieved 27 January 2023. Era un cibo consumato dai benestanti, come apprendiamo da un testo scritto nel 1767... [...] I salametti, piccoli salami, erano vantaggiosi perché richiedevano minor tempo di maturazione. [It was a food consumed by the wealthy, as we learn from a text written in 1767... [...] Salametti, small salami, were advantageous because they required less time to mature.]

[1]