Charcuterie is a fun word to say.
But did you also know that you might find a variety of salami on a charcuterie board?
Keep watching for the low down on salami.
According to Serious Eats, salami is in the Italian salumi family.
And yes, there's a difference.
While salumi refers to the general art of Italian meats, salami is a narrower term encompassing
soft or fresh, cooked, and dry-cured meats — most commonly from pork, but also from
beef, horse, and more.
Italy is widely credited with having invented the product, and some date it back to Ancient
Rome.
As explained by Italy Magazine, a 1st-century C.E.
Roman cookbook shows that pork salami has been around for centuries.
A more modern version was later mentioned in an official Italian document in 1436.
If you're discussing salami in the United States, you're probably talking about dry-cured
pork sausage that comes in a firm, long log and is ready to eat when sliced.
"Cured" means dried and preserved with salt.
Salami's basic ingredients are pretty simple, consisting of various cuts of pork that are
chopped, ground, and combined with salt and spices before being encased and left to cure.
The first step in salami-making is selecting various cuts of pork and grinding them thoroughly,
making sure there is a generous proportion of fatty bits in the mixture of leaner pieces.
Salt and flavorings, such as spices, garlic, herbs, or even nuts, are added to the mixture
before it’s stuffed into a case made out of the pig's cleaned intestines and then hung
up to dry-cure.
Now is when the delicate process of fermenting a tube of meat into proper salami can truly
begin.
Dry-curing may be an ancient method, but it's actually a pretty scientific process, according
to the University of Melbourne.
The sausage gets its distinct taste from strains of beneficial bacteria, which make the flavor
more acidic and help result in salami's famously pleasant, chewy texture.
Meanwhile, the salt pulls the excess moisture out of the meat.
This is a time-consuming process that involves storing salami in strict temperature- and
humidity-controlled conditions — very important, says Science Direct — for weeks, months,
or years.
Have you ever been confused about the "uncured" salami at the grocery store?
As MasterClass explains:
"Uncured meat is still cured."
But it's with natural curing agents, such as salt, rather than preservatives.
In the U.S., companies are legally required to label their meat products as "uncured"
if they are made with natural curing agents.
On the other hand, salami listed as "cured" is preserved with salt and chemical additives,
including sodium nitrite.
Pepperoni, a type of salami, is a common example.
Nitrites occur naturally in the body and in several foods.
When combined with protein, however, they can form nitrosamines, which may cause cancer,
according to Consumer Reports.
When shopping for salami, pay attention to the packaging and ingredients list if there
are any qualities you want to avoid.
No matter which type you buy or how you enjoy it, all types of salami boast a similarly
salty, porky taste and fatty mouthfeel.
You may perceive the aroma to be acidic from the fermentation or reminiscent of aged cheese.
Of course, more specific flavor notes depend on what is added to the salami.
"It's good."
"Is it all-natural?"
"It's natural tasting."
"What's that mean?"
"It means it tastes natural."
"Because it is natural”
"The taste is."
"What?"
Some may have an anise flavor from fennel seeds, while others may taste spicy from black
pepper or chili peppers.
Those looking for a slightly sweeter, earthier flavor may want salami infused with wine or
cinnamon.
If you're picking out some salami at the store, pay close attention to the seasonings and
herbs listed on the packaging or ask the butcher – this will give you a better idea as to
what kind of flavor to expect, especially if you have a specific use in mind for your
salami.
Though the salami you're most likely to buy is uncooked, that doesn't mean you have a
lot of work cut out for yourself when you're ready to eat it.
Thanks to its diligent fermentation and drying process, salami is preserved and can be eaten
as is.
Charcuterie board, anyone?
If you want something more involved than a meat and cheese board, you can also add thinly
sliced salami to sandwiches and pasta salads.
For a crispy texture, it can be pan-fried and added to eggs or on pizza.
According to Life in Italy, the way salami is cut is just as important as what it's served
with.
Aim to cut softer, more delicate types of salami, such as soppressata, as thinly as
possible to better appreciate its flavor and aroma.
Reserve those thickly cut slices for hard, dry-aged salami to be enjoyed one bite at
a time.
There are countless ways to pair cured meats with cheeses, fruits, wine, and bread, but
a good rule of thumb is to pair hard cheeses with spicy, dry salami and keep fresh fruits
for soft salami.
Volpi has a full guide with salami pairings centered around popular varieties like Genoa,
Felino, finocchiona, and cacciatore.
Salami is not the leanest meat product on the market.
The salty delight is high in sodium as well as fat, although its carb and calorie content
rank low compared to those of other meats, a registered dietician explained, according
to Healthline.
Consuming salami regularly or in large amounts can pose some health consequences, as consuming
too much sodium can lead to a spike in blood pressure.
Moreover, any salted or cured meat is considered processed, which some organizations consider
carcinogenic.
On the other hand, a low-carb snack, salami is high in protein, vitamin B12 and niacin
which is good for brain function and growth, and also zinc, which can promote immunity
and healing.
Depending on the fermentation process, different kinds of salami can also act as a probiotic,
aiding in digestion and heart health.
As with all things, moderation is ideal.
If you find yourself snacking on a lot of salami one day, you can always cut down on
your sodium intake the next.
If you're in a hurry and just need a few slices of salami for a snack, you're probably aware
that you can buy both whole logs and pre-sliced packages of salami at grocery stores, such
as Trader Joe's and Whole Foods.
However, if you can spare the time and a few extra bucks, you may be better off shopping
for this cured meat item at a gourmet Italian or high-quality butcher shop.
That way, you'll have access to meat professionals who know their products inside and out.
Butchers and deli specialists will be able to help you find the appropriate kind of salami,
slice it properly, give you serving and storage instructions, and give you the exact amount
you need to prevent waste.
"I'm Abe Froman."
"The Sausage King of Chicago."
"Yeah, that's me."
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