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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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