Salame
Salame
Salame
Winter salami
1 Etymology
2 Ingredients of salami
3 Salami varieties
4 Manufacturing process
5 See also
6 References
7 Further reading
8 External links
Etymology[edit]
The word salami in English comes from the plural form of the Italian salame;[1] it is a singular or
plural word in English for cured meats of a European, particularly Italian, style. In Romanian,
Bulgarian, and Turkish, it is salam; in Hungarian, it is szalmi, while in French, German, and
Dutch, it is the same as in English.
The word originates from the word sale (salt) with a termination (ame) that in Italian indicates
a collective noun.[2] Thus, it originally meant "all kinds of salted (meats)". The Italiantradition of
cured meats includes several styles, and the word salame soon specifically meant only the
most popular kinda salted and spiced meat, ground and extruded into an elongated and thin
casing (usually, cleaned animal intestine), then left to undergo natural fermentation for several
days, months, or even years.
Ingredients of salami[edit]
Garlic
Minced fat
Salt
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
Salami varieties[edit]
Fegatelli
Genovese
German salami
Hard
Kulen spicy salami characteristic for Slavonia, Vojvodina, and parts of Baranya
Lardo
Milanese
'Nduja
Pepperoni
Vysoina
Many Old World salami are named after their region or country of originsuch
as Arles, Genoa, Hungarian, and Milano salami. Many are flavored with garlic. Some types
including some varieties from Spain (salchichn), Hungary (pick salami), and Italy (such
as Neapolitan varieties that led to American pepperoni) include paprika or chili powder.
Varieties also differ by coarseness or fineness of the chopped meat and size and style of the
casing.