What is salami, you ask? Well, salami (Or salame, as it’s called in Italy) has been around pretty much since forever. Okay, maybe not quite forever, but it is believed that its history dates back even before ancient Rome.
You see, what started as an Italian sausage tradition, is now a waxy disc in a plastic foil, put on pizzas and sandwiches. It’s still called salami, but the supermarket version is nowhere near what’s supposed to be.
Now you know a bit about what is salami, are you still a tad confused? Well, when most people hear the word “salami” they usually just simply think “Italian sausage.”
However, there are probably as many types of salame as there are ways to cure meat, particularly pork. Not only that, different salame call for different parts of the pig. So what are the different types of salame today?
Well, we may not be able to enumerate all of them, but below are some of the quite well-known ones.
Literally meaning “hunter style” in Italian, this sausage is smaller in size than other salame, which means it is portable enough to be consumed on-the-go. It is made with ground pork and a variety of herbs and spices for flavor.
Made with the head or neck parts of the pig, it is usually smoked and treated with spices and herbs, and sometimes even wine. It typically has a tender texture and be great for sandwiches.
Traditionally made of pork and veal meat, it is typically seasoned with garlic, pepper, and red wine.
This salami made of pork, usually the back fat part, which is cured with rosemary herb.
Typically from Naples, it is made of pork meat heavily spiced with red and black pepper and seasoned with salt, garlic, and sometimes white wine.
Traditionally made with pork belly, it is cured with salt and seasoned with herbs and spices.
This salami is made with cured pork ham and is typically seasoned before it is cooked. Read more about what is prosciutto.
Usually made with pressed pork meat parts such as the belly, stomach, and tongue, and seasoned with a variety of spices and herbs, which may vary according to region.
So what is salami basically made of? Well, pork is the word of the day! It all starts with pork meat, which is minced alongside a certain amount of pork fat of the finest quality. Because yes, believe it or not, there is such a thing as high-quality fat.
This fine white fat blends in with the salami and should stick to it like glue when sliced—I know there are some of you who like to separate fat from meat (myself included), but in this case, the interior of the compacted meat is supposed to be reddish with what I like to call polka dots. If you are a Mortadella fan, these “polka dots” are not a rare sight.
You mix all of them together, giving the salami the shape of a sausage, you encase it and let it age in dark and cool cellars. Preservatives in certain quantities are acceptable, depending on the current food laws and optionally, salami can also be colored.
It depends. Dry-cured salami is what you would see hanging on hooks when entering butcher shops and it needs no preparation before eating. The shelf life of salami is quite long, thanks to the preservatives, antioxidants and the low water activity.
As long as it’s kept in proper conditions and stored in dark and qcool places, it can retain its flavor for long periods of time. However, it will eventually deteriorate and lose its flavor thanks to rancidity, but it is believed that adding coriander as a spice helps delay rancidity for a longer period of time.
Salame cotto (typically found in the Italian region of Piedmont) is a type of salami which is normally cooked or smoked either before or even after curing it. The cooking doesn’t involve anything beneficial, as it’s not done for any specific nutrients, but merely for taste purposes, as cooking the salami make. all the flavors stand out.
Here is an interesting fact: while salami is mostly eaten uncooked, it’s wrong to call it raw. It’s not raw, but it’s not cooked…hm, where did I hear that before? Exactly—cured salami is a process similar to aging cheese. Salami goes through three main stages: preparation, fermentation and drying.
The first stage involves basically collecting all the required ingredients, just as we mentioned them when discussing about what is salami made of: milling and mixing the meat with spices.
Sometimes, a fermentation starter would be added and that helps eliminate undesired bacteria, while also making sure there are enough bacteria inside the meat, to kick off the fermentation, which is actually the second stage.
It’s quite fascinating how something like bacteria, that you normally associate to something…err, bad, is in fact needed to eliminate the “bad” bacteria. The lactic acid bacteria multiply and create lactic acid, which keeps the bad bacteria away from your precious meat.
After you give salami the required shape and encased it, fermentation (slow acidification process) will start, so that the salami can get the flavor we all love and recognize. What happens is chemistry, basically, with different chemical reactions taking place. The fermentation process takes about 35 hours. During this time, the lactic acid will increase the meat’s pH. Checking the pH will let you know if the fermentation is done or not, as the value needs to be between 5.0 and 5.3. You can easily test it out using pH stripes—if the pH is too high, then let it ferment 10 more hours.
Finally, you leave the salami to dry. Drying the salami is almost like creating a void, as there is a massive water loss which makes the meat tighter—but you don’t want to go that far either. While half of the water evaporates, you want to prevent excessive water loss by packaging the meat. This is similar to dehydrating fruits, which retain water inside, to avoid microbes to develop.
In Italian restaurants, ordering antipasto can get you a plate of the finest Italian salami selection.
Salami like Strolghino, which is produced only in Parma, without preservatives and with a short shelf life of just less than two months, is served similar to prosciutto, meaning just a thin slice. Hard or dry-aged salami is served thick and as an appetizer and goes well with hard cheeses like pecorino.
And who are we kidding? Salami is also the go-to option when we want a nice, quick sandwich.
While you might be tempted to also add pepperoni pizza to this list, sadly, pepperoni is very much American and is in fact a salami mixed with beef and pork. It does resemble the salamis made in Napoli (salsiccia Napoletana piccante), but it’s a whole different affair.
Not to take anything away from pepperoni pizza, which I indulge in from time to time, but if you want a taste of Italy, you would want to look further.
The best thing about salami is that it doesn’t need an occasion—it creates one. It just screams picnic.
So stop asking any more questions about what is salami. Just take your basket with salami, cheese, olives and wine, and spend a lovely morning in company of your friends…or just on your own. After all, no one said you are meant to share such delicacy.
Salami are almost always made with pork meat—though in special variations, wild boar and even duck may be used instead. The meat is ground and kneaded to achieve the desired texture, and then various spices are added according to specific recipes.
Usually made with pressed pork meat parts such as the belly, stomach, and tongue, and seasoned with a variety of spices and herbs, which may vary according to region.
This fine white fat blends in with the salami and should stick to it like glue when sliced—I know there are some of you who like to separate fat from meat (myself included), but in this case, the interior of the compacted meat is supposed to be reddish with what I like to call polka dots. If you are a Mortadella fan, these “polka dots” are not a rare sight.
And who are we kidding? Salami is also the go-to option when we want a nice, quick sandwich.
The best thing about salami is that it doesn’t need an occasion—it creates one. It just screams picnic.
Typically from Naples, it is made of pork meat heavily spiced with red and black pepper and seasoned with salt, garlic, and sometimes white wine.
Salami Cotto Salami Cotto, a specialty of the Piedmont region of Italy, is a variety of Salami that is cooked before or after curing and is seasoned with garlic and peppercorns.
Hungarian Salami Hungarian Salami is made from pork meat and fatty pork bellies. The Pick Company from Szeged was founded in 1869 and makes the most well known variety of winter salami, known for developing a harmless white-gray mold which helps preserve the salami.
Salami Terminology Salumi refers to all Italian meats that are cooked, preserved or cured. Salumi, while often made with pork, may also be made with other meats, such as beef. The word Salami is the plural form of the word Salame. Salame is a specific type of Salumi, while meats such as Prosciutto, Bresaola, and Pancetta are also Salumi. Basically, all Salami are Salumi, but not all Salumi are Salami!
Genoa Salami Genoa Salami is a hard, dry cured meat from the Genoa region of Italy that is typically made of pork, salt, garlic, pepper, fennel seeds, and wine.
Finocchiona Salami Finocchiona Salami is a spicy Tuscan specialty that is dry cured and made with fennel seeds and black pepper.
The Truth About Salami May Surprise You
FAQ
Is salami pork yes or no?
Is there such a thing as beef salami?
Is pepperoni beef or pork?
What is the difference between German salami and Italian salami?
What kind of meat is used to make salami?
Salami can be made from both pork and beef, or a combination of both. Other meats, such as venison, can also be used to make salami. The type of meat used depends on personal preference and cultural traditions. Some people prefer the stronger flavor of beef, while others prefer the more delicate taste of pork.
Is salami pork?
Salami is a popular, cured sausage that is typically made from fermented or air-dried meat. But, is it salami pork? This is what we are here to tell you. Traditionally, salami was made from pork, but nowadays, it is common for salami to be made with various other types of meat, which can lead to confusion about what salami is made from.
What is salami made of?
Some salamis are made from pork, while others are made from beef. There are also mixed salamis, which are made from a blend of different meats. Additionally, the methods used to manufacture salamis vary among different regions and countries, adding further complexity to the question of salami’s main ingredient.
Is salami made from beef or venison?
However, it’s not uncommon to find salami made from beef, venison, or even a blend of meats, as various cultures have put their unique spin on this classic. When crafting salami, the cut of meat is crucial. Typically, a mix of lean and fatty cuts is used.