Salami is cured sausage, fermented and air-dried. Historically, salami has been popular among Italian peasants because it can be stored at room temperature for periods of up to a year, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made in France, Italy, Hungary, Germany, and Spain.
The word salami, as currently used in English, is actually the plural form of the Italian salame; it is i...
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Salami is cured sausage, fermented and air-dried. Historically, salami has been popular among Italian peasants because it can be stored at room temperature for periods of up to a year, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made in France, Italy, Hungary, Germany, and Spain.
The word salami, as currently used in English, is actually the plural form of the Italian salame; it is indifferently used as a singular or plural word in English for cured meats in a European, particularly Italian, style
The word originates from the word Sale (salt) with a termination -ame used in Italian as an indicator of collective nouns; the original meaning was thus all kind of salted (meats). The Italian tradition of cured meats including several styles, the word salame soon specialised to indicate only the most popular kind, made with ground salted and spiced meat forced into animal gut with an elongated and thin shape, then left to...
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