Salami is cured sausage, fermented and air-dried. Historically, salami has been popular amongst Italian peasants because it can be stored at room temperature for periods of up to a year, supplementing a possibly meager or inconstant supply of fresh meat.
A traditional salami with its typical marbled appearance, is made from one or more of the following meats:
Additional ingredients include:
The raw meat mixture is usually allowed to ferment for a day and then the mixture is either stuffed into an edible natural or non-edible artificial casing and hung to cure. The casings are often treated with an edible mold culture as well. The mold is desired as it imparts flavour and prevents spoilage during the curing process.
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