Salami
Salami
Salami (/səˈlɑːmi/; from the Italian salame, which derives from the Latin word salumen) is a type of cured sausage consisting of fermented and air-dried meat, typically pork.
Etymology
The word salami in English comes from the plural form of the Italian salame. It's a singular noun in Italian and in English it's often used in the plural. The Italian word salame derives from sale (salt), with a suffix -ame indicating a collective noun. The word originates from the Latin salumen, which means salted meat.
Production
The production of salami involves various stages. The meat is first cleaned, then cut into chunks and mixed with salt and various spices and flavorings. The mixture is then stuffed into a casing and hung up to cure. The curing process, which can take several weeks to several months, allows the flavors to develop and the meat to dry out, resulting in a firm, flavorful sausage.
Varieties
There are many varieties of salami, made with different types of meat, different spices, and different methods of curing. Some of the most well-known varieties include Genoa salami, Milano salami, Hungarian salami, and Pepperoni.
Health considerations
While salami is a good source of protein, it is also high in fat and sodium, which can contribute to various health problems if consumed in excess. It is also a processed meat, and some studies have linked consumption of processed meats to an increased risk of certain types of cancer.
See also
External links
- Medical encyclopedia article on Salami
- Wikipedia's article - Salami
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski