Salami is a type of cured sausage made from fermented and/or air-dried meat, traditionally pork but now often including other meats like beef, lamb, duck, venison, and more. The meat mixture typically includes lean cuts and fat, salt-based curing agents (including sugar and nitrites/nitrates) for preservation, and various seasonings such as herbs and garlic. To make salami, these ingredients are mixed, stuffed into natural or synthetic casings, and left to ferment and dry for varying lengths of time—from days to months or even years. Fermentation allows beneficial bacteria, yeasts, and molds to develop, which contribute to the product’s flavor, texture, and safety. Salami is thought to originate from Italy, with a long tradition in Southern, Eastern, and Central Europe. There are many types of salami, with Italy alone having over 150 varieties. Popular types are made in countries such as France, Germany, Hungary, Italy, and Spain. Salami’s flexibility as a cured meat means it requires no cooking and can be used in sandwiches, salads, cheese boards, and more. Properly stored, it has a long shelf life and is valued for its salty, savory flavor and firm texture. In short, salami is a fermented, cured sausage with a rich history and diverse varieties, primarily made from a seasoned mixture of ground meat and fat.
