Charcuterie is a fun word to say, but did you also know that you might find a variety
of salami on a charcuterie board? Keep watching for the lowdown on salami
According to Serious Eats, salami is in the Italian salumi family. And yes, there's a
difference. While salumi refers to the general art of Italian meats, salami is a narrower
term encompassing soft or fresh, cooked and dry-cured meats, most commonly from pork
but also from beef, horse, and more. Italy is widely credited with having invented the product
and some date it back to ancient Rome. As explained by Italy magazine, a first-century
C.E. Roman cookbook shows that pork salami has been around for centuries. A more modern version
was later mentioned in an official Italian document in 1436. If you're discussing salami
in the United States, you're probably talking about dry-cured pork sausage that comes in a firm
long log and is ready to eat when sliced. Cured means dried and preserved with salt
Salami's basic ingredients are pretty simple, consisting of various cuts of pork that are
chopped, ground, and combined with salt and spices before being encased and left to cure
The first step in salami making is selecting various cuts of pork and grinding them thoroughly
making sure there is a generous proportion of fatty bits in the mixture of leaner pieces
Salt and flavorings, such as spices, garlic, herbs, or even nuts, are added to the mixture
before it's stuffed into a case made out of the pig's cleaned intestines and then hung
up to dry cure. Now is when the delicate process of fermenting a tube of meat into proper salami can truly begin Dry curing may be an ancient method but it actually a pretty scientific process According to the University of Melbourne the sausage gets its distinct taste from strains
of beneficial bacteria, which make the flavor more acidic and help result in salami's famously
pleasant, chewy texture. Meanwhile, the salt pulls the excess moisture out of the meat
This is a time-consuming process that involves storing salami in strict temperature and humidity-controlled
conditions — very important, says ScienceDirect — for weeks, months, or years
Have you ever been confused about the uncured salami at the grocery store
As Masterclass explains, uncured meat is still cured, but it's with natural curing agents
such as salt rather than preservatives. In the U.S., companies are legally required to
label their meat products as uncured if they are made with natural curing agents
On the other hand, salami listed as cured is preserved with salt and chemical additives
including sodium nitrite. Pepperoni, a type of salami, is a common example
Nitrites occur naturally in the body and in several foods. When combined with protein
however, they can form nitrosamines, which may cause cancer, according to consumer reports
When shopping for salami, pay attention to the packaging and ingredients list if there are any qualities you want to avoid. No matter which type you buy or how you enjoy it
all types of salami boast a similarly salty, porky taste and fatty mouthfeel
You may perceive the aroma to be acidic from the fermentation or reminiscent of aged cheese
Of course, more specific flavor notes depend on what is added to the salami
"- It's good. Is it all natural It natural tasting Well what that mean It means it tastes natural Because it is natural The taste is What Some may have an anise flavor from fennel seeds while others may taste spicy from black pepper
or chili peppers. Those looking for a slightly sweeter, earthier flavor may want salami infused
with wine or cinnamon. If you're picking out some salami at the store, pay close attention
to the seasonings and herbs listed on the packaging, or ask the butcher. This will give
a better idea as to what kind of flavor to expect, especially if you have a specific use in mind for
your salami. Though the salami you're most likely to buy is uncooked, that doesn't mean you have a
lot of work cut out for yourself when you're ready to eat it. Thanks to its diligent fermentation and
drying process, salami is preserved and can be eaten as is. Charcuterie bored anyone? If you want
something more involved than a meat and cheese board, you can also add thinly sliced salami to
sandwiches, and pasta salads. For a crispier texture, it can be pan-fried and added to eggs
or on pizza. According to Life in Italy, the way salami is cut is just as important as what it's
served with. Aim to cut softer, more delicate types of salami, such as soppressata, as thinly
as possible to better appreciate its flavor and aroma. Reserve those thickly cut slices for hard
dry-aged salami to be enjoyed one bite at a time. There are countless ways to pair cured meats with
cheeses, fruits, wine, and bread, but a good rule of thumb is to pair hard cheeses with
spicy dry salami and keep fresh fruits for soft salami. Volpi has a full guide with salami
pairings centered around popular varieties like Genoa Foligno Finocchiona and Cacciatore Salami is not the leanest meat product on the market The salty delight is high in sodium as well as fat although its carbon content rank low compared to those of other meats
a registered dietitian explained, according to Healthline. Consuming salami regularly or in large amounts can pose some health consequences
as consuming too much sodium can lead to a spike in blood pressure. Moreover, any salted or cured meats is considered processed
which some organizations consider carcinogenic. On the other hand, a low-carb snack
salami is high in protein, vitamin B12, and niacin, which is good for brain function and growth
and also zinc, which can promote immunity and healing. Depending on the fermentation process
different kinds of salami can also act as a probiotic, aiding in digestion and heart health
As with all things, moderation is ideal. If you find yourself snacking on a lot of salami one day
you can always cut down on your sodium intake the next. If you're in a hurry and just need a few slices of salami for a snack, you're probably aware that
you can buy both whole logs and pre-sliced packages of salami at grocery stores
such as Trader Joe's and Whole Foods. However, if you can spare the time and a few extra bucks
you may be better off shopping for this cured meat item at a gourmet Italian or high-quality
butcher shop. That way, you'll have access to meat professionals who know their products
inside and out. Butchers and deli specialists will be able to help you find the appropriate
kind of salami, slice it properly, give you serving and storage instructions
and give you the exact amount you need to prevent waste. I'm Abe Froman, the sausage king of Chicago
Yeah, that's me