Salami is cured sausage that has been fermented and air-dried. Countries like Italy, France, Hungary, Germany, and Spain each produce their own style of salami. The varieties differ in the coarseness or fineness of the chopped meat as well as the size and style of the casing.
Although the exact origin of salami is unknown, there is evidence that fermented sausage has been made in the Mediterranean region for more than 2,000 years. Both the Romans and Greeks cured their meat so that the final product could be stored at room temperature for up to ten years without going bad.
The way in which salami is fermented has many natural health benefits. For example, the final product contains lactic acid bacteria, which can help maintain a healthy digestive system.
Salami Day encourages you to explore the world of salami by trying new and adventurous types of salami, and enjoying salami with friends at salami-themed parties.
