Salami
By: Anonymous

About

Salami is a sausage that is fermented and air-dried so that it can be stored at room temperature for long periods of time without going bad.

Information
Translations: Σαλάμι, Saliamis, السلامي ضرب من السجق, Saláma, Salame, Salam, Salama, Salám, Xúc xích ý, נקניק, Salame, 살라미, サラミ, सलामी, Салями, Салямі, 萨拉米, Salame, Салама, Салам


Tasting Notes
Flavors: intense flavour
Substitutes: Yves meatless deli salami


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Avoid salami that is dried out and pale. When buying pre-sliced salami from a deli counter be sure to ask whether it has been recently cut - meat that has been sliced for several hours will look dry and unappetising. 

Buying: Available all year round in any grocery store
Procuring: A traditional salame, with its typical marbled appearance, is made from one or more of the following meats: pork, chopped beef, venison, poultry, horse and donkey. Additional ingredients include minced fat, wine, wheat, cornstarch, salt, various herbs and spices, vinegar. 



Preparation and Use
Traditional salami combines a mixture of minced beef, pork, wine, salt and various herbs and spices. 


Conserving and Storing
Salami is best served at room temperature. Store pre-packaged salami in the fridge and consume by the use by date, or two to three days after opening. Freshly-sliced salami can be kept in the fridge for up to a week. 


Social/Political

History: The word 'salami' is the plural form of the Italian 'salame,' It is differently used as a singular or plural word in English for cured meats in a European, particularly -Italian- style. 
Historically, salami has been popular among Italian peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent supply of fresh meat.  Varieties of salami are traditionally made in Italy, France, Hungary, Germany, Belgium and Spain.