salami
Sign in to saveSalami ( ; : salame) is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it could be stored at room temperature for a period of time once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
AI overview
Salami is a type of cured meat made from fermented and air-dried pork that can be stored at room temperature after being cut. It became an important food for peasants in Southern, Eastern, and Central Europe because it provided a reliable source of protein when fresh meat was scarce or unpredictable, and today different European countries and regions have their own traditional varieties.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Salami
- Food.image
- Salame di Sauris.jpg
- Food.caption
- Salame di Sauris
- Food.alternate_name
- Salame (Italian singular form)
- Food.country
- Italy
- Food.type
- Sausage
- Food.main_ingredient
- Fermented and air-dried pork
via Wikipedia infobox
Article
14 sectionsContents
- Etymology
- Origin and history
- Ingredients
- Manufacturing process
- Preparation
- Fermentation
- Drying
- Properties
- Shelf life
- Varieties
- Health effects
- See also
- References
- Further reading
Salami ( ; : salame) is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it could be stored at room temperature for a period of time 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.