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{{Short description|Cured sausage, fermented and air-dried meat}}
{{Other uses}}
{{Distinguish|Salumi}}
{{Refimprove|date=June 2025}}
{{Use American English|date=December 2024}}
{{Use dmy dates|date=December 2024}}
{{Infobox food
| name = Salami
| image = Salame di Sauris.jpg
| image_size = 250px
| caption = ''Salame di [[Sauris]]''
| alternate_name = ''Salame'' ([[Italian language|Italian]] singular form)
| country = [[Italy]]
| region =
| creator =
| course =
| type = [[Sausage]]
| served =
| main_ingredient = [[Fermented meat|Fermented]] and [[Dried meat|air-dried]] [[pork]]
| variations =
| serving_size =
| calories =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
}}
'''Salami''' ({{IPAc-en|s|ə|ˈ|l|ɑː|m|i}} {{respell|sə|LAH|mee}}; {{singular}}: ''salame'') is a ''[[salume]]'' consisting of [[Fermented meat|fermented]] and [[Dried meat|air-dried]] meat, typically [[pork]]. Historically, salami was popular among [[Southern Europe|Southern]], [[Eastern Europe|Eastern]], and [[Central Europe|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''.<ref name=CHS>{{cite web | url=https://www.patrimoineculinaire.ch/Prodotti#41 | title=Salame | trans-title=Salami | publisher=[[Culinary Heritage of Switzerland]] | accessdate=27 January 2023 | language=Italian |quote=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. |trans-quote= 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.}}</ref>
==Etymology==
The word ''salami'' in English<ref>{{Cite dictionary |url=http://www.lexico.com/definition/salami |archive-url=https://web.archive.org/web/20200225224407/https://www.lexico.com/definition/salami |url-status=dead |archive-date=25 February 2020 |title=salami |dictionary=[[Lexico]] UK English Dictionary |publisher=[[Oxford University Press]]}}</ref> comes from the plural form of the [[Italian language|Italian]] {{lang|it|[[wikt:salame#Italian|salame]]}} ({{IPA|it|saˈlaːme|lang}}). 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 Macedonian and Serbo-Croatian it is ''salama''; in Hungarian it is ''szalámi''; in Czech it is ''salám''; in Slovak it is ''saláma''; in Russian, Ukrainian, and Belarusian it is ''salyami''; and Polish, French, German, Greek, and Dutch have the same word as English.
The term originates from the word ''sale'' ({{literally|salt}}) with a termination (''-ame''), which in Italian indicates a [[collective noun]].<ref>{{cite web|url=http://www.etimo.it/?term=salame&find=Cerca|title=Etimologia: salame|work=etimo.it|language=it}}</ref>
==Origin and history==
[[Fermentation in food processing|Fermentation]]—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been around for thousands of years.<ref>{{cite web |last1=Debret |first1=Chelsea |title=History of fermentation around the world |url=https://www.sfgate.com/lifestyle/slideshow/History-of-fermentation-around-the-world-228894.php |url-status=dead|website=SFGATE|date=13 November 2021 |access-date=19 June 2023|archive-url=https://web.archive.org/web/20220129130300/https://www.sfgate.com/lifestyle/slideshow/History-of-fermentation-around-the-world-228894.php|archive-date=29 January 2022}}</ref> Environmental conditions dictate what food processes are used, as seen in the [[Mediterranean basin|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".<ref>{{Cite book|title=Handbook of Fermented Meat and Poultry|last=Toldra|first=Fidel|publisher=John Wiley and Sons|year=2014|isbn=978-1-118-52265-3|___location=Chichester, UK|pages=3}}</ref>
The modern recipe of salami originated in Italy in the early 18th century. It was adopted later in other countries, particularly in Central Europe, with adapted manufacturing procedures.<ref>{{cite book | url=https://books.google.com/books?id=mnh6aoI8iF8C | title=Handbook of Food Products Manufacturing, 2 Volume Set | publisher=[[John Wiley and Sons]] | author=Sinha, Nirmal K. | year=2007 | pages=252 | isbn=9780470049648 | quote=The modern dry-fermented sausage was apparently invented around 1730 in Italy, being later adopted around 1780 by the German countries...}}</ref> At that time, it was largely consumed by the wealthy, as meat in general was very expensive.<ref name=CHS/>
[[File:Here's your change!.jpg|thumb|A salami shop in Italy]]
In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year.<ref>{{Cite journal |last1=Bertolini |first1=Massimo |last2=Ferretti |first2=Gino |last3=Grassi |first3=Andrea |last4=Montanari |first4=Roberto |date=December 2006 |title=Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber |journal=Journal of Food Engineering |volume=77 |issue=3 |doi=10.1016/j.jfoodeng.2005.06.067 |pages=529–538|hdl=11380/303971 |hdl-access=free }}</ref>
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 sausage]]s, especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to emigration to North America, European settlers brought many traditions, including fermented meats such as <!--not fermented [[Bologna sausage|bologna]] or --> [[pepperoni]].<ref>{{Cite book|title=Handbook of Food Products Manufacturing|doi=10.1002/0470113553|year=2007|isbn=978-0-470-11355-4|editor1-last=Hui|editor1-first=Y. H}}</ref> 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]]'' ({{literally|waxed intestines}}) are usually pork.<ref name=":12">{{Cite book|title=Handbook of Fermented Meat and Poultry|doi=10.1002/9781118522653|year=2014|isbn=978-1-118-52265-3|editor1-last=Toldrá|editor1-first=Fidel|editor2-last=Hui|editor2-first=Y. H|editor3-last=Astiasarán|editor3-first=Iciar|editor4-last=Sebranek|editor4-first=Joseph G|editor5-last=Talon|editor5-first=Règine}}</ref>
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".<ref name=":12" />
In the United States, National Salami Day is celebrated on September 7 of each year.<ref>{{Cite news|url=https://nationaldaycalendar.com/national-salami-day-september-7/#:~:text=National%20Salami%20Day%20on%20September,and%20blends%20when%20preparing%20salami.|title=NATIONAL SALAMI DAY - September 7|newspaper=National Day Calendar }}</ref>
==Ingredients==
[[File:Herz szalámi plakát.jpg|thumb|upright|Hungarian [[Winter salami|Herz Salami]] poster, an [[advertisement]] from Budapest, 1900]]
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]]<ref>{{cite web
|url=http://www.cooks.com/rec/view/0,1652,147172-253193,00.html|title=Venison Salami|publisher=Cooks.com|access-date=13 September 2009
}}</ref> and [[poultry]] (mostly [[turkey meat|turkey]]).<ref>{{cite web|url=http://www.recipetips.com/glossary-term/t--34848/turkey-salami.asp
|title=Turkey Salami|publisher=Recipe Tips|access-date=13 September 2009}}</ref> [[Goose]] salami is traditional in parts of northern Italy. Salami has also been made from [[horse meat]].<ref>{{cite web|url=http://www.parks.it/parco.ticino.piemontese/Edettaglio_prodotto.php?id_prodotti=2193
|title=Cold Cuts: Horse Salami|publisher=Parco naturale Valle del Ticino|access-date=13 September 2009}}</ref> In the Provence region of France and in the Veneto region of Italy [[Donkey#Use|donkey meat]] is used for salami, as well, the product being sold in street markets.
Typical additional ingredients include:<ref>{{Cite book|url=https://books.google.com/books?id=IaIxBQAAQBAJ&q=salami+Typical+additional+ingredients&pg=PA147|title=Food Processing: Strategies for Quality Assessment|isbn=978-1-4939-1378-7|last1=Malik|first1=Abdul|last2=Erginkaya|first2=Zerrin|last3=Ahmad|first3=Saghir|last4=Erten|first4=Hüseyin|date=2014-11-05|publisher=Springer }}</ref>
* [[Garlic]]
* Minced [[fat]]
* [[Salt#Edible salt|Salt]]
* [[Spice]]s, usually [[white pepper]]
* Various [[herb]]s
* [[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 [[Curing (food preservation)|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 [[cooking|cooked]] (75 °C (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.<ref>{{Cite book|url=https://books.google.com/books?id=IaIxBQAAQBAJ&q=Salami+mold+imparts+flavor%2C+helps+the+drying+process%2C+and+helps+prevent+spoilage+during+curing&pg=PA147|title=Food Processing: Strategies for Quality Assessment|isbn=978-1-4939-1378-7|last1=Malik|first1=Abdul|last2=Erginkaya|first2=Zerrin|last3=Ahmad|first3=Saghir|last4=Erten|first4=Hüseyin|date=2014-11-05|publisher=Springer }}</ref>
==Manufacturing process==
{{Refimprove section|date=August 2021}}
[[File:Sausage production italy 02.ogv|thumb|Salami in casing]]
Although completely uncooked, salami is not raw, but [[Curing (food preservation)|cured]]. ''Salame cotto'' ({{literally|cooked salami}})—typical of the [[Piedmont]] region of Italy—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, ''salame cotto'' is considered raw and not ready to eat.{{Citation needed|date=March 2025}}
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 types of salami across different countries.{{Citation needed|date=May 2018}}
===Preparation===
Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is ground (usually coarsely) and mixed with other ingredients such as salt, sugar, spices, pepper and, if the particular salami variety requires it, lactic acid [[bacteria]]l [[starter culture]].{{Citation needed|date=June 2023}}
===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 to take place.<ref name=":1">{{cite journal|last1=Barbut|first1=S.|title=Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products|journal=Journal of Muscle Foods|date=June 2010|volume=21|issue=3|pages=499–580|doi=10.1111/j.1745-4573.2009.00198.x}}</ref> 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.<ref name=":1" />
[[File:Telaio porta salami - Musei del cibo - salame - 052.tif|thumb|A holder frame used in the manufacture of salami]]
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.
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 [[pathogen]]ic bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how 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, 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 colors and flavors. Starter cultures, such as [[lactic acid bacteria]] (LAB) and coagulase-negative cocci (CNC), such as specific strains of ''[[Staphylococcus xylosus]]''<ref>Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: [http://www.ifrj.upm.edu.my/23%20(02)%202016/(1).pdf Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview], in: International Food Research Journal 23(2): 429-445 (2016)</ref> or ''[[Micrococcus]]'',<ref>Len Poli: [http://lpoli.50webs.com/page0002.htm Making salami at home], Sonoma Mountain Sausage, 4 September 2016</ref><ref>{{cite journal |last1=Bohme |first1=H.M. |last2=Mellett |first2=F.D. |last3=Dicks |first3=L.M.T. |last4=Basson |first4=D.S. |title=Production of salami from ostrich meat with strains of ''Lactobacillus sake'', ''Lactobacillus curvatus'' and ''Micrococcus'' sp. |journal=Meat Science |volume=44 |issue=3 |date=1996 |pages=173–180 |issn=0309-1740 |doi=10.1016/S0309-1740(96)00083-6|pmid=22060827 }}</ref> are most commonly used in salami production.<ref>{{cite journal |last2=Santarellia |first2=Sara |last3=Silvestria |first3=Gloria |last4=Osimania |first4=Andrea |last5=Petruzzellib |first5=Annalisa |last6=Clementia |first6=Francesca |date=November 2007|title=The microbial ecology of a typical Italian salami during its natural fermentation|journal=International Journal of Food Microbiology|volume=120|issue=1–2|pages=136–145 |doi=10.1016/j.ijfoodmicro.2007.06.010 |pmid=17628130 |last1=Aquilanti |first1=Lucia}}</ref> 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.<ref name=":3">{{cite book|title=Handbook of Meat Processing|last2=Fontana|first2=Cecilia|last3=Fadda|first3=Silvina|date=Feb 2010|publisher=Wiley-Blackwell |isbn=978-0-8138-2089-7 |doi=10.1002/9780813820897.ch22 |pages=379–398 |last1=Vignolo |first1=Graciela}}</ref> 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 [[enterotoxin]]s or [[biogenic amine]]s that can be harmful to the human body.<ref name=":3" /> Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation.
===Drying===
[[File:Salumi Valli Unite.jpg|thumb|Salami ageing in a cellar]]
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.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}} This stage causes the main physical and microbial changes through the large amount of water loss.<ref name=":4">{{cite journal|last1=Cevolia|first1=Chiara|last2=Fabbria|first2=Angelo|last3=Tabanellib|first3=Giulia|last4=Montanarib|first4=Chiara|last5=Gardinia|first5=Fausto|last6=Lanciottia|first6=Rosalba|last7=Guarnieria|first7=Adriano|title=Finite element model of salami ripening process and successive storage in package|journal=Journal of Food Engineering|date=July 2014|volume=132|pages=14–20|doi=10.1016/j.jfoodeng.2014.02.003|url=https://zenodo.org/record/1066252|access-date=19 March 2016}}</ref> About half of the water is evaporated and further water loss has to be prevented by packaging.<ref name=":4" /> 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.<ref name=":4" /> In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami.<ref name=":4" />
[[Nitrate]]s or [[nitrite]]s 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.{{Citation needed|date=June 2023}}
==Properties==
The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production.<ref name=":8">{{Cite journal |last1=van Schalkwyk |first1=D.L. |last2=McMillin |first2=K.W. |last3=Booyse |first3=Mardé |last4=Witthuhn |first4=R.C. |last5=Hoffman |first5=L.C. |date=May 2011 |title=Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (''Antidorcas marsupialis''), gemsbok (''Oryx gazella''), kudu (''Tragelaphus strepsiceros'') and zebra (''Equus burchelli'') harvested in Namibia |journal=Meat Science |volume=88 |issue=1 |pages=36–44 |doi=10.1016/j.meatsci.2010.11.028 |pmid=21185658}}</ref> The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions.<ref name=":8" /> The characteristic fermented meat flavor is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture.<ref name=":8" /> 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.<ref name=":3" /> The flavor 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.<ref name=":8" />
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 [[Phenols|phenolic]] compounds, which slow fat oxidation.<ref name=":8" /> The pyrolysis of [[cellulose]] and [[hemicellulose]]s in the salami casing produces carbonyls, which develop the color of the meat.<ref name=":8" />
More than 400 volatile compounds have been identified in different types of dry-fermented sausages.<ref name=":9" /> For example, the organic compounds identified in Hungarian salami produced the dominant flavors of smokiness, sweetness, pungency, sourness, and cloves; secondary flavors included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness.<ref name=":9" /> Some minor flavors included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla.<ref name=":9" /> The overall smoky note is the result of numerous phenols.<ref name=":9" /> 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.<ref name=":9" />
==Shelf life==
Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colorings, flavorings, antioxidants and acidifying cultures.<ref name=":5">{{Cite journal |last1=Lorenzo |first1=José Manuel |last2=Bedia |first2=Mario |last3=Bañón |first3=Sancho |date=1 March 2013 |title=Relationship between flavor deterioration and the volatile compound profile of semi-ripened sausage |journal=Meat Science |volume=93 |issue=3 |pages=614–620 |doi=10.1016/j.meatsci.2012.11.006 |pmid=23273472}}</ref> Semi-ripened salami will maintain its flavor for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient [[rancidity]].<ref name=":5" /> 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.<ref name=":5" /> The main cause of flavor deterioration in dry-cured sausage is rancidity, although the possible formation of other off-flavors, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality.<ref name=":5" />
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.<ref name=":6">{{Cite journal |last1= Marangoni |first1= Cristiane| last2= Moura| first2= Neusa Fernandes de|title=Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil |journal= Food Science and Technology (Campinas)|volume=31|issue=1|pages=119–123|doi=10.1590/S0101-20612011000100016|issn=0101-2061|date=March 2011|doi-access=free}}</ref> Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red color intensity.<ref name=":6" />
==Varieties==
{{Refimprove section|date=August 2021}}
[[File:Pane e Salame.jpg|thumb|''Pane e salame'' ({{literally|bread and salami}})]]
[[File:Salame ticinese.jpg|thumb|Ticinese salami and ''salametti'']]
[[File:Finocchiona from Tuscany.JPG|thumb|''[[Finocchiona]]'']]
[[File:Salame friulano 01.jpg|thumb|''Salame [[Friuli-Venezia Giulia|friulano]]'']]
[[File:3 Salami.JPG|thumb|Assorted Italian salami]]
Salami ({{singular}}: ''salame'') varieties from Italian-speaking regions include:
* [[Cacciatore]] (or cacciatora)<ref>{{cite web
|url=http://www.lifeinitaly.com/food/salami-salame.asp
|archive-url=https://web.archive.org/web/20240530103128/https://lifeinitaly.com/salami-salame/
|archive-date=30 May 2024
|title=Italian Salami-Salame
|last1=Demetri
|first1=Justin
|date=11 April 2018
|website=Life in Italy
|access-date=12 February 2010
}}</ref>
* ''[[Ciauscolo]]''
* ''[[Salame Felino|Felino]]''
* ''[[Finocchiona]]''
* ''[[Salame genovese di Sant'Olcese|Genovese di Sant'Olcese]]''
* [['Nduja]]
* ''[[Soppressata]]''
* ''[[Strolghino]]''
* ''[[Salame ticinese|Ticinese]]'' (also called ''salame nostrano'')<ref name=CHS/>
Other salami varieties include:<!--Only sausages defined as salami-->
* [[Pepperoni]]
* ''[[Sibiu Salami]]''
* [[Winter salami]]
Many [[Old World]] salami are named after their region or country of origin—such as [[Genoa]] and [[Hungary|Hungarian]] salami, and ''salame [[Milan]]o''. Many are flavored with garlic. Some types—including some varieties from Hungary ([[pick salami]]), and Italy (such as [[Naples|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.<ref name=":10" /> In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique [[organoleptic]] sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency.<ref name=":10" /> Other popular dry 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; chorizo is highly spiced and smoked.<ref name=":10" />
Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.<ref name=":9">{{Cite journal|last1=Söllner|first1=Kerstin|last2=Schieberl|first2=Peter|date=9 April 2009|title=Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches|journal=Journal of Agricultural and Food Chemistry|language=EN|volume=57|issue=10|pages=4319–4327|doi=10.1021/jf900402e|pmid=19358532|bibcode=2009JAFC...57.4319S }}</ref> ''Szegedi téliszalámi'', a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite.<ref name=":9" /> The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it.<ref name=":10">{{Cite book|title=Semidry and Dry Fermented Sausages|last1=Vignolo|first1=Graciela|last2=Fontana|first2=Cecilia|last3=Fadda|first3=Silvina|date=1 January 2010|publisher=Wiley-Blackwell|isbn=978-0-8138-2089-7|editor-last=Fellow|editor-first=Fidel Toldrá Ph D. researchessor member|pages=379–398|language=en|doi=10.1002/9780813820897.ch22}}</ref> 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.<ref name=":10" />
Dry fermented sausage (''salami aeros'') is an important product of the Greek meat industry with an annual production of about 10,000 tons.<ref name=":11">{{Cite journal|last1=Samelis|first1=John|last2=Metaxopoulos|first2=John|last3=Vlassi|first3=Maria|last4=Pappa|first4=Aristea|date=20 October 1998|title=Stability and safety of traditional Greek salami — a microbiological ecology study|journal=International Journal of Food Microbiology|volume=44|issue=1–2|pages=69–82|doi=10.1016/S0168-1605(98)00124-X|pmid=9849785|s2cid=8737731 }}</ref> 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.<ref name=":11" /> This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale.<ref name=":11" /> 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 a smoked, firm, sliceable product with a distinctly fermented/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.<ref name=":10" />
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).<ref name=":10" /> 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.<ref name=":10" />
==Health effects==
[[File:Salumi in Bologna.jpg|thumb|Salami (like other ''[[salumi]]'') are very high in saturated fat.]]
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.<ref name=":7">{{cite journal | last1 = Ludman | first1 = S. | last2 = Perrin | first2 = Y. | last3 = Caubet | first3 = J. C. | last4 = Wassenberg | first4 = J. | year = 2013 | title = Perplexing cases of allergy to salami | journal = The Journal of Allergy and Clinical Immunology: In Practice | volume = 1 | issue = 1| pages = 97–98 | doi=10.1016/j.jaip.2012.10.002| pmid = 24229829 | doi-access = free }}</ref>
Fermented pork back fat that is used to make salami has very high [[saturated fatty acid]] and [[cholesterol]] content, which are believed to be risk factors for cardiovascular disease.<ref>{{cite journal |vauthors=Briggs MA, Petersen KS, Kris-Etherton PM |title=Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk |journal=Healthcare |volume=5 |issue=2 |date=June 2017 |page=29 |pmid=28635680 |pmc=5492032 |doi=10.3390/healthcare5020029 |doi-access=free }}</ref><ref>{{cite journal |vauthors=Peters SA, Singhateh Y, Mackay D, Huxley RR, Woodward M |title=Total cholesterol as a risk factor for coronary heart disease and stroke in women compared with men: A systematic review and meta-analysis |journal=Atherosclerosis |volume=248 |issue= |pages=123–31 |date=May 2016 |pmid=27016614 |doi=10.1016/j.atherosclerosis.2016.03.016 |hdl=20.500.11937/15881 |hdl-access=free }}</ref> 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.<ref name=":13">{{cite journal| last2= Conteb| first2= Amalia|last3=Incoronatob|first3=Anna Lucia |last4= Panzab| first4= Olimpia |last5= Sevia| first5= Agostino |last6= Marinoa| first6= Rosaria |date=January 2009| display-authors= 3 |title=New strategies for reducing the pork back-fat content in typical Italian salami| pmid=22063993| journal= Meat Science| volume= 81|issue=1|pages=263–269|doi=10.1016/j.meatsci.2008.07.026|last1=Del Nobilea|first1=Matteo Alessandro}}</ref> 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.<ref name=":13" /> These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms.<ref name=":13" />
In 1994, there was an outbreak of [[Escherichia coli O157:H7|''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.<ref>{{cite journal | last1 = Tilden | first1 = J. Jr | last2 = Young | first2 = W. | last3 = McNamara | first3 = A. M. | last4 = Custer | first4 = C. | last5 = Boesel | first5 = B. | last6 = Lambert-Fair | first6 = M.A. | last7 = Morris | first7 = J. G. Jr.| display-authors= 3 | year = 1996 | title = A new route of transmission for escherichia coli: Infection from dry fermented salami | doi = 10.2105/ajph.86.8_pt_1.1142 | pmid = 8712275 | journal = American Journal of Public Health | volume = 86 | issue = 8 Pt 1| pages = 1142–1145 | pmc = 1380627 }}</ref>
Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and 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.<ref name= ":3" /> 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.<ref name=":2">{{cite journal| last2= Ugalde|first2= Mariane Lobo |last3= Steffens| first3= Juliana| last4= Valduga| first4= Eunice| last5= Cansian| first5= Rogério Luis| last6= Toniazzo |first6= Geciane |date=January 2015| display-authors= 3 |title=Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils| journal= Food Technology and Biotechnology |volume=53 |issue= 3| doi= 10.17113/ftb.53.03.15.3877 |last1= Cenci |first1= Aline Maria |pages= 342–347| pmid= 27904367 |pmc=5068374}}</ref> Several types of oils including [[rosemary]], [[clove]], [[oregano]] and [[Salvia officinalis|sage]] oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami.<ref name=":2" /> 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.<ref name=":2" />
==See also==
{{Commons category-inline}}
{{Portal|Italy|Food}}
{{div col|colwidth=30em}}
* [[List of dried foods]]
* [[List of smoked foods]]
* [[List of sausages]]
* ''[[Salchichón]]'' and ''[[chorizo]]'' – two similar families of pork sausages from the Iberian Peninsula
* ''[[Saucisson]]'' – a similar family of pork sausages from the French-speaking world
* [[Salami slicing tactics]]
{{div col end}}
==References==
{{Reflist}}
==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. pp. 37–48, 1996.
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