salame

salume insaccato secco

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

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 1,655 products

eNutri-Score

4NOVA · Ultra-processed food

Energy: 352 kcal
Fat: 27.9 g
— of which saturates: 10.7 g
Carbohydrates: 2.6 g
— of which sugars: 1 g
Fibre: 0.4 g
Protein: 22.2 g
Salt: 3.79 g

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via Open Food Facts · ODbL

Article · Italiano

Il salame è un tipo di salume insaccato, crudo e stagionato, ottenuto a partire da una miscela di macinato di carne e grasso. Il nome deriva dall'operazione di salatura che si rende necessaria per assicurarne la conservazione. Alla carne e al grasso vengono aggiunti sale e spezie che variano localmente (tra le quali: aglio, pepe nero o bianco, macinato o in grani, finocchio, macis).

Abstract from DBpedia / Wikipedia · CC BY-SA