Salami is a type of cured sausage that originated in Italy, with its modern recipe dating back to the early 18th century, though its roots go as far back as Roman times or even earlier
. The name "salami" comes from the Italian word "salame," derived from the Latin "sal," meaning salt, reflecting the traditional method of preserving meat with salt
. Traditionally, salami is made from fermented and air-dried pork, encased in natural casings such as pig intestines
. It was historically popular among Southern, Eastern, and Central European peasants because it could be stored at room temperature for extended periods, supplementing fresh meat supplies
. Over time, many countries in Europe, including France, Germany, Hungary, Italy, and Spain, developed their own varieties of salami, each with unique seasonings and preparation methods
. In summary, salami comes from Italy originally, with a long history of meat curing and preservation using salt, and has since become a widespread European tradition with many regional variations
