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.

Etymology

The word salami in English comes from the plural form of the Italian (). 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 () with a termination (-ame), which in Italian indicates a collective noun.

Origin and history

Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been used for thousands of years. Environmental conditions dictate what food processes are used, as seen in the 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".

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. At that time, it was largely consumed by the wealthy, as meat in general was very expensive.

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 sausages, 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 or --> pepperoni. 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 () are usually pork.

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".

Ingredients

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 and poultry (mostly turkey). Goose salami is traditional in parts of northern Italy. Salami has also been made from horse meat. In the Provence region of France and in the Veneto region of Italy donkey meat is used for salami, as well, the product being sold in street markets.

Typical additional ingredients include:

  • Garlic
  • Minced fat
  • Salt
  • Spices, usually white pepper
  • Various herbs
  • 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 cure. Some recipes apply heat to about 40&nbsp;°C (104&nbsp;°F) to accelerate fermentation and drying. Higher temperatures (about 60&nbsp;°C (140&nbsp;°F)) stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked (75&nbsp;°C (167&nbsp;°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.

Manufacturing process

thumb|Salami in casing

Although completely uncooked, salami is not raw, but cured. Salame cotto ()—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.

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.

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 bacterial starter culture.

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. 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. or Micrococcus, are most commonly used in salami production. 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. 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 enterotoxins or biogenic amines that can be harmful to the human body. About half of the water is evaporated and further water loss has to be prevented by packaging. The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions. 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. Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red color intensity.

  • Ciauscolo
  • Felino
  • Finocchiona
  • Genovese di Sant'Olcese
  • 'Nduja
  • Soppressata
  • Strolghino
  • Ticinese (also called salame nostrano) Szegedi téliszalámi, a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. 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. 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.

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. 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. 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.

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. Several types of oils including rosemary, clove, oregano and sage oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami.