Salami

Salami is a salted and air dried cured sausage that has been popular in Italy for centuries and is enjoyed around the world. In Italy alone there are more than 150 named types of salami, and if we look towards parts of Europe, including Germany, Hungary, France, and Spain there are many more. They are high in protein and they taste great.

Salami is generally made from lean and fat cuts of pork from the back and shoulder that are ground together and put in a sausage casing. This is then air cured for a period of weeks or months depending on how dry the climate is. During this time the sausage dehydrates, while the interior undergoes fermentation with the breakdown of lactic acid.

In addition some salamis are smoked and cooked to preserve them even longer. If they are smoked or cooked they are referred to as Cotto in Italian to distinguish them from cured salamis. While pork is traditionall used some salami are made from beef and other meats to meet specific dietary requirements. Some salami are lightly spiced, while others make use of hot or black pepper, garlic, wine, fennel and other ingredients.

In Australia most salami is pork based, keeping with tradition. If salami comes from South Australia salami has a German influence on its flavours due to the origins of the original settlers to the area. Some Queensland companies are more Hungary/ Poland influenced. While other producers come from Italian and French backgrounds. Quite often the recipes have been passed down through the generations to produce tried and true combinations and flavours.

With the growing popularity of the charcuterie board for entertaining cured meats such as salami have reached a new level of popularity. They are easy to prepare before hand, taste and look great. No longer are they just for pizzas, the humble pepperoni has definitely come of age. Salamis are there to enjoy and ultimately appreciate the flavours that are available.