Salami is a hung sausage
consisting of pork
. It is said to have been developed in Italy
, although Germany
also lays claim to its invention.
Salami is always highly spiced, usually with pepper, garlic, salt, chilli, and paprika. Many salamis are rolled in a dry pepper or chilli mixture prior to curing.
Salami, due to its very high sodium content, will keep in a dry dark place for months, although once the protective covering is pierced, the remaining portion of the sausage should be refrigerated and consumed within a few weeks.
Spanish Salami is very spicy, as is Hungarian Salami. Danish Salami is milder and leaner.
Salami is a delicious addition to many sandwiches, is an excellent ingredient to top a pizza, spices up a pasta sauce when cubed, and is sublime when barbequed over open flame.
See also pepperoni, cabana, cabanossi.