Salami is one of the most versatile meats you can use in various recipes. Whether you like it on pizza, pasta, or an egg sandwich, it goes well with any of your favorite dishes.
Before filling up your meals with lots of salami, you must know its ingredients and nutrients that you can benefit from.
It’s nice to know a thing or two about salami, from its origins to its nutritional value.
If you are curious about what salami is made of and how it started, continue reading this short salami guide.
In this article, we will cover fast facts about salami’s origins, ingredients, and many more.
Here are the questions this article answers:
- What Is Salami and Where Does Salami Come From?
- What Animal Is Salami From?
- What Are the Salami Ingredients?
- What Are the Different Types of Salami?
- How Is Salami Made?
- What Is the Nutritional Value of Salami?
Contents
What Is Salami and Where Does Salami Come From?
Salami is a type of cured sausage made of fermented and air-dried meat.
The word salami was derived from the Italian word salame, which is a plural word referring to types of salted meats.
It is typically made from pork that is cut into thin circular slices.
Moreover, salami is commonly eaten cold without the need for any cooking. Salami was believed to have been originally made in Italy.
Curing meat was started as a way to preserve and prolong meat for longer periods.
In the past, cured meat was commonly eaten by European peasants since it could be easily stored at room temperature without spoilage.
Today, salami is a popular savory snack and a common ingredient for pizzas, pasta, and sandwiches.
You can find a variety of salami flavors, from mild to spicy and different meat variations. Salami is available in grocery stores, meat shops, and delis.
What Animal Is Salami From?
Salami Is Beef or Pork? Let’s Find Out.
Both! Salami is typically made from a combination of beef and pork.
However, you can also find other types of salami made from poultry, lamb, venison, goose, horse, and even donkey.
The type of meat used varies by country, religion, and recipe.
If using pork meat, the meat is usually taken from the shoulders or butt, which are parts that are high in fat content.
In addition, some salami makers also use pork back fat. For beef meat, the front leg, front shoulder, and hind leg are commonly used for a more potent flavor.
What Are the Salami Ingredients?
The ingredients used to make salami depend on the type of salami.
Generally, salami is made of ground meat, salt, pepper, wine, garlic, and various spices.
It can also be combined with garlic, sugar, mace, fennel, and acceptable quantities of preservatives.
What Are the Different Types of Salami?
Salami comes in a variety of flavors and textures. The most popular type of salami is pepperoni, an American variation which is best eaten with pizzas, salads, and fresh mozzarella.
Felino and Sopressata are most commonly used in Italy, whereas chorizo is a Spanish or Mexican-style salami.
Here are some types of salami styles worth trying and experimenting with various dishes.
- Pepperoni– paired with mozzarella cheese, pizza, salad, and beer
- Chorizo– paired with aged manchego cheese, olives, fruits, and rioja wine
- Genoa– paired with fontina cheese, roasted peppers, sparkling prosecco, and bread
- Felino– paired with Parmigiano-Reggiano cheese, bread, and red wine
- Sopressata– paired with goat cheese, crackers, wheat beer, and dry rose
- Peppered– paired with mozzarella di bufala, crostini, tomato basil, and chianti
- Cacciatore– paired with Parmigiano-Reggiano cheese, bread, cold ale, and wine
- Finocchiona– paired with olive oil, bread, salad, and wine
- Wine– paired with soft cheese, bread, and crackers
How Is Salami Made?
The process of making salami consists of three steps: mixing the ingredients, stuffing the meat into casings, and drying and curing the meat.
Take note that the steps and exact ingredients may vary based on your preference and the type of salami you are making. Most recipes, however, follow these steps:
- Prepare the meat: Choose your meat. You can have pork or beef, a combination of both, or other types of meat of your preference. Cut the meat into cubes and grind them using a meat grinder or food processor.
- Mix the rest of the ingredients with the meat mixture: Use a large bowl to mix the meat mixture, seasonings, and spices. Taste the mixture until you have achieved your desired flavor. The ingredients should be mixed well until they form a paste to easily fit into casings when transferring.
- Stuff the meat mixture into casings: Stuff the meat into a sausage casing either by hand or machine using a vertical sausage stuffer. Using a machine sausage stuffer is usually the easiest and fastest way to stuff meat into casings.
- Dry and ferment the sausage: After stuffing the meat mixture in the casing, hang it at room temperature at about 20°C or 68°F. It should also be placed in a room with high humidity about >95% for 24 hours. Keep in mind the temperature and humidity may depend on the type of salami and the recipe you are following.
- Wait for the color to change: You should notice a change in color in 24 hours after hanging. Once the color changes, you can hang it in a cool place with a temperature not exceeding 18°C or <64°F. Moreover, the humidity should not be lower than 75%. You can let it mature for about three weeks.
- Eat and enjoy the salami: You can hang and dry the salami longer if you want a harder texture. Once you achieve your desired taste and texture, slice and serve as desired.
What Is the Nutritional Value of Salami?
Although salami is a good source of protein, it should be eaten in moderation since it contains a high percentage of saturated fat and sodium.
It is not healthy for the body’s heart and liver and can potentially lead to clogged arteries.
It is important to be aware of what you are consuming for your body and know the health benefits and risks.
Check out the table below for salami’s nutritional value per 100 grams provided by the United States Department of Agriculture (USDA).
Table of Nutritional Value of Salami
| Nutrient | Amount | Unit |
| Water | 36.20 | g |
| Energy | 407.00 | kcal |
| Energy | 1,700.00 | kJ |
| Protein | 22.60 | g |
| Total lipid (fat) | 33.70 | g |
| Ash | 5.92 | g |
| Carbohydrate, by difference | 1.60 | g |
| Fiber, total dietary | 0.00 | g |
| Calcium, Ca | 13.00 | mg |
| Iron, Fe | 1.3 | mg |
| Magnesium, Mg | 22.00 | mg |
| Phosphorus, P | 229.00 | mg |
| Potassium, K | 378.00 | mg |
| Sodium, Na | 2,260 | mg |
| Zinc, Zn | 4.2 | mg |
| Copper, Cu | 0.16 | mg |
| Manganese, Mn | 0.07 | mg |
| Selenium, Se | 25.40 | µg |
| Vitamin C, total ascorbic acid | 0.00 | mg |
| Thiamin | 0.93 | mg |
| Riboflavin | 0.33 | mg |
| Niacin | 5.6 | mg |
| Pantothenic acid | 1.06 | mg |
| Vitamin B-6 | 0.55 | mg |
| Folate, total | 2 | µg |
| Folic acid | 0 | µg |
| Folate, food | 2 | µg |
| Folate, DFE | 2 | µg |
| Vitamin B-12 | 2.8 | µg |
| Vitamin A, RAE | 0 | µg |
| Retinol | 0 | µg |
| Vitamin A, IU | 0 | IU |
| Fatty acids, total saturated | 11.9 | g |
| SFA 14:0 | 0.52 | g |
| SFA 16:0 | 7.64 | g |
| SFA 18:0 | 3.56 | g |
| Fatty acids, total monounsaturated | 16 | g |
| MUFA 16:1 | 1.22 | g |
| MUFA 18:1 | 14.7 | g |
| Fatty acids, total polyunsaturated | 3.74 | g |
| PUFA 18:2 | 3.27 | g |
| PUFA 18:3 | 0.28 | g |
| PUFA 20:4 | 0.16 | g |
| Cholesterol | 79 | mg |
| Tryptophan | 0.253 | g |
| Threonine | 1.01 | g |
| Isoleucine | 1.08 | g |
| Leucine | 1.62 | g |
| Lysine | 1.88 | g |
| Methionine | 0.47 | g |
| Cystine | 0.289 | g |
| Phenylalanine | 0.94 | g |
| Tyrosine | 0.686 | g |
| Valine | 1.12 | g |
| Arginine | 1.37 | g |
| Histidine | 0.614 | g |
| Alanine | 1.34 | g |
| Aspartic acid | 2.1 | g |
| Glutamic acid | 3.83 | g |
| Glycine | 1.55 | g |
| Proline | 1.34 | g |
| Serine | 0.903 | g |
| Alcohol, ethyl | 0 | g |
| Isoleucine | 0.901 | g |
| Leucine | 1.58 | g |
| Lysine | 1.65 | g |
| Methionine | 0.511 | g |
| Cystine | 0.228 | g |
| Phenylalanine | 0.778 | g |
| Tyrosine | 0.661 | g |
| Valine | 0.987 | g |
| Arginine | 1.3 | g |
| Histidine | 0.688 | g |
| Alanine | 1.18 | g |
| Aspartic acid | 1.82 | g |
| Glutamic acid | 3.01 | g |
| Glycine | 1.07 | g |
| Proline | 0.862 | g |
| Serine | 0.771 | g |
| Hydroxyproline | 0.382 | g |
The Bottom Line
Whether you are looking for a light meal, a snack, or an appetizer to go with your drink, salami is one of the most delicious cured meats to choose from.
Whatever meat preferences you have, you can find different types of salami made from pork, beef, lamb, and many more.
However, do keep watch of your intake since salami is high in fat and sodium, which can cause heart disease and other illnesses.
Now that you know how salami is made and its ingredients, you can try making your own salami in your home. Be a salami maker expert and create your own unique flavors.
Do you love salami? Share your thoughts by leaving a comment below! If you want to learn more about salami, read this informative guide Salami Vs Pepperoni – Difference Between Salami And Pepperoni.
Further Reading With Slice Pizzeria
Read articles in Slice Pizzeria and learn about pizza ingredients such as salami and pepperoni.
Since pepperoni is a type of salami, why not have a read on the following articles to learn more about pepperoni salamis?
- Old World Pepperoni – What You Need To Know
- What Is Pepperoni Made Of, How It Is Made, Ingredients And Many More
- How Long Does Pepperoni Last? Surprising Facts You Would Want to Know
- Can I Eat Pepperoni While Pregnant? Know If It Is Safe Or Not
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