Salami
MeatPorkBeefNot vegetarianSavoryGarlickyPepperySmokyUmamiFatty
Nutrition (per 100 g)
- Calories
- 407
- Protein (g)
- 22
- Fat (g)
- 34
- Carbs (g)
- 1
- Fiber (g)
- —
- Sodium (mg)
- 1720
Values vary by style and fat content (hard, Genoa, soppressata). Sodium tends to be high due to curing and fermentation.
Storage
- Room temp: up to 0 days
- Refrigerated: up to 14 days
- Frozen: up to 90 days
Salami is a cured, fermented sausage typically made from ground pork in a firm casing. It slices into marbled rounds with a gentle chew and a savory, garlicky aroma; serve thin on sandwiches, antipasto, pizza, or charcuterie, or dice to enrich pastas and salads. Sold as whole logs and pre-sliced packs.
It originated in Italy as a preservation method and evolved into regional styles across Europe. Immigration and industrial curing spread salami to North America, where both artisanal and large-scale versions are produced.
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Recipes with Salami
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