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{{Short description|Cured sausage, fermented and air-dried meat}} |
{{Short description|Cured sausage, fermented and air-dried meat}} |
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{{Other uses}} |
{{Other uses}} |
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{{Redirect|Salame|the Lebanese surname|Salamé}} |
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{{Distinguish|Salumi}} |
{{Distinguish|Salumi}} |
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{{Use dmy dates|date= |
{{Use dmy dates|date=April 2018}} |
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{{Infobox food |
{{Infobox food |
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| name = Salami |
| name = Salami |
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| image = Salami aka.jpg |
| image = Salami aka.jpg |
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| image_size = |
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| caption = [[Winter salami]] |
| caption = [[Winter salami]] |
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| alternate_name = |
| alternate_name = |
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| place_of_origin = [[Italy]] |
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| region = {{plainlist| |
| region = {{plainlist| |
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*[[Southern European|Southern]] |
*[[Southern European|Southern]] |
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| served = |
| served = |
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| main_ingredient = [[Fermented meat|Fermented]] and [[Dried meat|air-dried]] [[pork]] |
| main_ingredient = [[Fermented meat|Fermented]] and [[Dried meat|air-dried]] [[pork]] |
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| minor_ingredient = |
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| variations = |
| variations = |
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| serving_size = |
| serving_size = |
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| carbohydrate = |
| carbohydrate = |
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| glycemic_index = |
| glycemic_index = |
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| similar_dish = |
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}} |
}} |
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==Origin and history== |
==Origin and history== |
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[[Fermentation in food processing|Fermentation]]—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been around for thousands of years.<ref>{{cite web |last1=Debret |first1=Chelsea |title=History of fermentation around the world |url=https://www.sfgate.com/lifestyle/slideshow/History-of-fermentation-around-the-world-228894.php |website=sfgate |date=13 November 2021 |access-date=19 June 2023}}</ref> Environmental conditions dictate what food processes are used, as seen in the [[Mediterranean Basin|Mediterranean]] and |
[[Fermentation in food processing|Fermentation]]—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been around for thousands of years.<ref>{{cite web |last1=Debret |first1=Chelsea |title=History of fermentation around the world |url=https://www.sfgate.com/lifestyle/slideshow/History-of-fermentation-around-the-world-228894.php |website=sfgate |date=13 November 2021 |access-date=19 June 2023}}</ref> Environmental conditions dictate what food processes are used, as seen in the [[Mediterranean Basin|Mediterranean]] and Southern Europe, where "meat products are dried to lower [[water activity]] (Aw) values, taking advantage of the long, dry and sunny days, while in northern Europe, fermented sausages require smoking for further preservation".<ref>{{Cite book|title=Handbook of Fermented Meat and Poultry|last=Toldra|first=Fidel|publisher=John Wiley and Sons|year=2014|isbn=978-1-118-52265-3|location=Chichester, UK|pages=3}}</ref> |
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The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in |
The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in Central Europe, with adapted manufacturing procedures.<ref>{{cite book | url=https://books.google.com/books?id=mnh6aoI8iF8C | title=Handbook of Food Products Manufacturing, 2 Volume Set | publisher=[[John Wiley and Sons]] | author=Sinha, Nirmal K. | year=2007 | pages=252 | isbn=9780470049648 | quote=The modern dry-fermented sausage was apparently invented around 1730 in Italy, being later adopted around 1780 by the German countries...}}</ref> At that time, it was largely consumed by the wealthy, as meat in general was very expensive.<ref name=CHS/> |
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[[File:Here's your change!.jpg|thumb|A salami shop in Italy]] |
[[File:Here's your change!.jpg|thumb|A salami shop in Italy]] |
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In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year.<ref>{{Cite journal |last1=Bertolini |first1=Massimo |last2=Ferretti |first2=Gino |last3=Grassi |first3=Andrea |last4=Montanari |first4=Roberto |date=December 2006 |title=Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber |journal=Journal of Food Engineering |volume=77 |issue=3 |doi=10.1016/j.jfoodeng.2005.06.067 |pages=529–538}}</ref> |
In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year.<ref>{{Cite journal |last1=Bertolini |first1=Massimo |last2=Ferretti |first2=Gino |last3=Grassi |first3=Andrea |last4=Montanari |first4=Roberto |date=December 2006 |title=Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber |journal=Journal of Food Engineering |volume=77 |issue=3 |doi=10.1016/j.jfoodeng.2005.06.067 |pages=529–538}}</ref> |
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Worldwide, the many different versions of sausage each have their own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. This wide array of [[Fermented sausage|fermented sausages]], especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to immigration to North America, European settlers brought many traditions, including fermented meats such as <!--not fermented [[Bologna sausage|bologna]] or --> [[pepperoni]].<ref>{{Cite book|title=Handbook of Food Products Manufacturing|doi=10.1002/0470113553|year=2007|isbn=978-0-470-11355-4|editor1-last=Hui|editor1-first=Y. H}}</ref> Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where ''[[Chinese sausage|lap cheong]]'' ( |
Worldwide, the many different versions of sausage each have their own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. This wide array of [[Fermented sausage|fermented sausages]], especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to immigration to North America, European settlers brought many traditions, including fermented meats such as <!--not fermented [[Bologna sausage|bologna]] or --> [[pepperoni]].<ref>{{Cite book|title=Handbook of Food Products Manufacturing|doi=10.1002/0470113553|year=2007|isbn=978-0-470-11355-4|editor1-last=Hui|editor1-first=Y. H}}</ref> Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where ''[[Chinese sausage|lap cheong]]'' (translated literally as 'waxed intestines') are usually pork.<ref name=":12">{{Cite book|title=Handbook of Fermented Meat and Poultry|doi=10.1002/9781118522653|year=2014|isbn=978-1-118-52265-3|editor1-last=Toldrá|editor1-first=Fidel|editor2-last=Hui|editor2-first=Y. H|editor3-last=Astiasarán|editor3-first=Iciar|editor4-last=Sebranek|editor4-first=Joseph G|editor5-last=Talon|editor5-first=Règine}}</ref> |
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Likewise, in central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth".<ref name=":12" /> |
Likewise, in central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth".<ref name=":12" /> |
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==Ingredients== |
==Ingredients== |
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[[File:Herz szalámi plakát.jpg|thumb|Hungarian [[Winter salami|Herz Salami]] poster, an [[Advertising|advertisement]] from Budapest, 1900]] |
[[File:Herz szalámi plakát.jpg|thumb|upright|Hungarian [[Winter salami|Herz Salami]] poster, an [[Advertising|advertisement]] from Budapest, 1900]] |
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A traditional ''salami'', with its typical marbled appearance, is made from [[beef]] or [[pork]] (sometimes specifically [[veal]]). Beef is usual in [[halal]] and [[Kashrut|kosher]] salami, which never include pork for religious reasons. Makers also use other meats, including [[venison]]<ref>{{cite web |
A traditional ''salami'', with its typical marbled appearance, is made from [[beef]] or [[pork]] (sometimes specifically [[veal]]). Beef is usual in [[halal]] and [[Kashrut|kosher]] salami, which never include pork for religious reasons. Makers also use other meats, including [[venison]]<ref>{{cite web |
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|url=http://www.cooks.com/rec/view/0,1652,147172-253193,00.html|title=Venison Salami|publisher=Cooks.com|access-date=13 September 2009 |
|url=http://www.cooks.com/rec/view/0,1652,147172-253193,00.html|title=Venison Salami|publisher=Cooks.com|access-date=13 September 2009 |
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{{More citations needed|section|date=August 2021}} |
{{More citations needed|section|date=August 2021}} |
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[[File:Sausage production italy 02.ogv|thumb|Salami in casing]] |
[[File:Sausage production italy 02.ogv|thumb|Salami in casing]] |
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Though completely uncooked, salami is not raw, but [[Curing (food preservation)|cured]]. ''Salame cotto'' ({{literally|cooked salami}})—typical of the [[Piedmont]] region of |
Though completely uncooked, salami is not raw, but [[Curing (food preservation)|cured]]. ''Salame cotto'' ({{literally|cooked salami}})—typical of the [[Piedmont]] region of [[Italy]]—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, a ''salame cotto'' is considered raw and not ready to eat. |
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Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various kinds of salami across different countries.{{Citation needed|date=May 2018}} |
Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various kinds of salami across different countries.{{Citation needed|date=May 2018}} |
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This mixture is then inserted into casings of the desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place.<ref name=":1">{{cite journal|last1=Barbut|first1=S.|title=Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products|journal=Journal of Muscle Foods|date=June 2010|volume=21|issue=3|pages=499–580|doi=10.1111/j.1745-4573.2009.00198.x}}</ref> Direct acidification of meat was found to be inappropriate for salami production, since it causes protein denaturation and an uneven coagulation, thereby causing an undesirable texture in the salami.<ref name=":1" /> |
This mixture is then inserted into casings of the desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place.<ref name=":1">{{cite journal|last1=Barbut|first1=S.|title=Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products|journal=Journal of Muscle Foods|date=June 2010|volume=21|issue=3|pages=499–580|doi=10.1111/j.1745-4573.2009.00198.x}}</ref> Direct acidification of meat was found to be inappropriate for salami production, since it causes protein denaturation and an uneven coagulation, thereby causing an undesirable texture in the salami.<ref name=":1" /> |
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[[File:Telaio porta salami - Musei del cibo - salame - 052.tif|thumb|A holder frame used in the manufacture of salami]] |
[[File:Telaio porta salami - Musei del cibo - salame - 052.tif|thumb|upright|left|A holder frame used in the manufacture of salami]] |
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For a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria. |
For a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria. |
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The bacteria produce [[lactic acid]] as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for [[Pathogen|pathogenic]] bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on the quality and variety of the other ingredients. Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures. |
The bacteria produce [[lactic acid]] as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for [[Pathogen|pathogenic]] bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on the quality and variety of the other ingredients. Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures. |
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The climate of the curing environment, casing size, and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored to create various |
The climate of the curing environment, casing size, and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored to create various colours and flavors. Starter cultures such as [[lactic acid bacteria]] (LAB) and coagulase-negative cocci (CNC) like specific strains of ''[[Staphylococcus xylosus]]''<ref>Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: [http://www.ifrj.upm.edu.my/23%20(02)%202016/(1).pdf Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview], in: International Food Research Journal 23(2): 429-445 (2016)</ref> or ''[[Micrococcus]]''<ref>Len Poli: [http://lpoli.50webs.com/page0002.htm Making salami at home], Sonoma Mountain Sausage, 4 September 2016</ref><ref>{{cite journal |last1=Bohme |first1=H.M. |last2=Mellett |first2=F.D. |last3=Dicks |first3=L.M.T. |last4=Basson |first4=D.S. |title=Production of salami from ostrich meat with strains of ''Lactobacillus sake'', ''Lactobacillus curvatus'' and ''Micrococcus'' sp. |journal=Meat Science |volume=44 |issue=3 |date=1996 |pages=173–180 |issn=0309-1740 |doi=10.1016/S0309-1740(96)00083-6|pmid=22060827 }}</ref> are most commonly used in salami production.<ref>{{cite journal |last2=Santarellia |first2=Sara |last3=Silvestria |first3=Gloria |last4=Osimania |first4=Andrea |last5=Petruzzellib |first5=Annalisa |last6=Clementia |first6=Francesca |date=November 2007|title=The microbial ecology of a typical Italian salami during its natural fermentation|journal=International Journal of Food Microbiology|volume=120|issue=1–2|pages=136–145 |doi=10.1016/j.ijfoodmicro.2007.06.010 |pmid=17628130 |last1=Aquilanti |first1=Lucia}}</ref> More species of LAB and CNC were discovered during recent decades and they were found to have different fermentation temperatures with variable rates of acidification.<ref name=":3">{{cite book|title=Handbook of Meat Processing|last2=Fontana|first2=Cecilia|last3=Fadda|first3=Silvina|date=Feb 2010|publisher=Wiley-Blackwell |isbn=978-0-8138-2089-7 |doi=10.1002/9780813820897.ch22 |pages=379–398 |last1=Vignolo |first1=Graciela}}</ref> Despite the fact that these bacteria can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there are a few studies that argue some starter cultures may be related to the production of [[enterotoxin]]s or [[biogenic amine]]s that can be harmful to the human body.<ref name=":3" /> Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation. |
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===Drying=== |
===Drying=== |
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==Properties== |
==Properties== |
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The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production.<ref name=":8">{{Cite journal |last1=van Schalkwyk |first1=D.L. |last2=McMillin |first2=K.W. |last3=Booyse |first3=Mardé |last4=Witthuhn |first4=R.C. |last5=Hoffman |first5=L.C. |date=May 2011 |title=Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (''Antidorcas marsupialis''), gemsbok (''Oryx gazella''), kudu (''Tragelaphus strepsiceros'') and zebra (''Equus burchelli'') harvested in Namibia |journal=Meat Science |volume=88 |issue=1 |pages=36–44 |doi=10.1016/j.meatsci.2010.11.028 |pmid=21185658}}</ref> The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions.<ref name=":8" /> The characteristic fermented meat |
The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production.<ref name=":8">{{Cite journal |last1=van Schalkwyk |first1=D.L. |last2=McMillin |first2=K.W. |last3=Booyse |first3=Mardé |last4=Witthuhn |first4=R.C. |last5=Hoffman |first5=L.C. |date=May 2011 |title=Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (''Antidorcas marsupialis''), gemsbok (''Oryx gazella''), kudu (''Tragelaphus strepsiceros'') and zebra (''Equus burchelli'') harvested in Namibia |journal=Meat Science |volume=88 |issue=1 |pages=36–44 |doi=10.1016/j.meatsci.2010.11.028 |pmid=21185658}}</ref> The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions.<ref name=":8" /> The characteristic fermented meat flavour is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture.<ref name=":8" /> Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds.<ref name=":3" /> The flavour itself consists of odour properties, which comes from volatile substances, and taste and tactile properties, which comes from non-volatile substances that are a result of enhancers and synergists.<ref name=":8" /> |
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When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of [[Phenols|phenolic]] compounds, which slow fat oxidation.<ref name=":8" /> The pyrolysis of [[cellulose]] and [[hemicellulose]]s in the salami casing produces carbonyls, which develop the |
When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of [[Phenols|phenolic]] compounds, which slow fat oxidation.<ref name=":8" /> The pyrolysis of [[cellulose]] and [[hemicellulose]]s in the salami casing produces carbonyls, which develop the colour of the meat.<ref name=":8" /> |
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More than 400 volatile compounds have been identified in different types of dry-fermented sausages.<ref name=":9" /> For example, the organic compounds identified in Hungarian salami produced the dominant |
More than 400 volatile compounds have been identified in different types of dry-fermented sausages.<ref name=":9" /> For example, the organic compounds identified in Hungarian salami produced the dominant flavours of smokiness, sweetness, pungency, sourness, and cloves; secondary flavours included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness.<ref name=":9" /> Some minor flavours included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla.<ref name=":9" /> The overall smoky note is the result of numerous phenols.<ref name=":9" /> Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product.<ref name=":9" /> |
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==Shelf life== |
==Shelf life== |
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Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, |
Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colourings, flavourings, antioxidants and acidifying cultures.<ref name=":5">{{Cite journal| last1= Lorenzo| first1= José Manuel |last2= Bedia| first2=Mario |last3=Bañón| first3=Sancho |date=1 March 2013| title=Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage| journal= [[Meat Science]] |volume= 93| issue=3 |pages= 614–620 |doi= 10.1016/j.meatsci.2012.11.006| pmid= 23273472}}</ref> Semi-ripened salami will maintain its flavour for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient [[Rancidification|rancidity]].<ref name=":5" /> The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage.<ref name=":5" /> The main cause of flavour deterioration in dry-cured sausage is rancidity, though the possible formation of other off-flavours, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality.<ref name=":5" /> |
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The use of [[coriander]] [[essential oil]] in salami has been shown to increase the higher synthetic antioxidant effect of [[butylated hydroxytoluene]], which delays lipid oxidation and the rancid aroma and taste that come with it.<ref name=":6">{{Cite journal |last1= Marangoni |first1= Cristiane| last2= Moura| first2= Neusa Fernandes de|title=Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil |journal= Food Science and Technology (Campinas)|volume=31|issue=1|pages=119–123|doi=10.1590/S0101-20612011000100016|issn=0101-2061|date=March 2011|doi-access=free}}</ref> Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red |
The use of [[coriander]] [[essential oil]] in salami has been shown to increase the higher synthetic antioxidant effect of [[butylated hydroxytoluene]], which delays lipid oxidation and the rancid aroma and taste that come with it.<ref name=":6">{{Cite journal |last1= Marangoni |first1= Cristiane| last2= Moura| first2= Neusa Fernandes de|title=Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil |journal= Food Science and Technology (Campinas)|volume=31|issue=1|pages=119–123|doi=10.1590/S0101-20612011000100016|issn=0101-2061|date=March 2011|doi-access=free}}</ref> Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red colour intensity.<ref name=":6" /> |
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==Varieties== |
==Varieties== |
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[[File:Finocchiona from Tuscany.JPG|thumb|''Finocchiona'' salami]] |
[[File:Finocchiona from Tuscany.JPG|thumb|''Finocchiona'' salami]] |
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[[File:Salame ticinese.jpg|thumb|Ticinese salami and ''salametti'']] |
[[File:Salame ticinese.jpg|thumb|Ticinese salami and ''salametti'']] |
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[[File:Westphalean-Salami-meal.jpg|thumb|upright|Salami varieties include this smoked [[Westphalia]]n salami with added [[Camembert]] [[Fermentation starter|cheese culture]].]] |
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[[File:Pane e Salame.jpg|thumb|''Pane e salame'']] |
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Salami (''salame'') varieties from Italian-speaking regions include: |
Salami (''salame'') varieties from Italian-speaking regions include: |
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Naples-type salami is also a popular southern Italian dry fermented sausage made of coarsely minced pork meat.<ref name=":10" /> In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique [[organoleptic]] sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency.<ref name=":10" /> Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked.<ref name=":10" /> |
Naples-type salami is also a popular southern Italian dry fermented sausage made of coarsely minced pork meat.<ref name=":10" /> In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique [[organoleptic]] sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency.<ref name=":10" /> Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked.<ref name=":10" /> |
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Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.<ref name=":9">{{Cite journal|last1=Söllner|first1=Kerstin|last2=Schieberl |
Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.<ref name=":9">{{Cite journal|last1=Söllner|first1=Kerstin|last2=Schieberl''6irst2=Peter|date=9 April 2009|title=Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches|journal=Journal of Agricultural and Food Chemistry|language=EN|volume=57|issue=10|pages=4319–4327|doi=10.1021/jf900402e|pmid=19358532}}</ref> ''Szegedi téliszalámi'', a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite.<ref name=":9" /> The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it.<ref name=":10">{{Cite book|title=Semidry and Dry Fermented Sausages|last1=Vignolo|first1=Graciela|last2=Fontana|first2=Cecilia|last3=Fadda|first3=Silvina|date=1 January 2010|publisher=Wiley-Blackwell|isbn=978-0-8138-2089-7|editor-last=Fellow|editor-first=Fidel Toldrá Ph D. researchessor member|pages=379–398|language=en|doi=10.1002/9780813820897.ch22}}</ref> This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months.<ref name=":10" /> |
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Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10,000 tons.<ref name=":11">{{Cite journal|last1=Samelis|first1=John|last2=Metaxopoulos|first2=John|last3=Vlassi|first3=Maria|last4=Pappa|first4=Aristea|date=20 October 1998|title=Stability and safety of traditional Greek salami — a microbiological ecology study|journal=International Journal of Food Microbiology|volume=44|issue=1–2|pages=69–82|doi=10.1016/S0168-1605(98)00124-X|pmid=9849785|s2cid=8737731 }}</ref> Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production.<ref name=":11" /> This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale.<ref name=":11" /> This type of traditional salami is often more expensive due to its high quality. |
Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10,000 tons.<ref name=":11">{{Cite journal|last1=Samelis|first1=John|last2=Metaxopoulos|first2=John|last3=Vlassi|first3=Maria|last4=Pappa|first4=Aristea|date=20 October 1998|title=Stability and safety of traditional Greek salami — a microbiological ecology study|journal=International Journal of Food Microbiology|volume=44|issue=1–2|pages=69–82|doi=10.1016/S0168-1605(98)00124-X|pmid=9849785|s2cid=8737731 }}</ref> Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production.<ref name=":11" /> This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale.<ref name=":11" /> This type of traditional salami is often more expensive due to its high quality. |
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==See also== |
==See also== |
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{{Portal |
{{Portal|Food}} |
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* [[List of dried foods]] |
* [[List of dried foods]] |
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