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Manufacturing process subsection</span> </button> <ul id="toc-Manufacturing_process-sublist" class="vector-toc-list"> <li id="toc-Preparation" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Preparation"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Preparation</span> </div> </a> <ul id="toc-Preparation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Fermentation" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Fermentation"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>Fermentation</span> </div> </a> <ul id="toc-Fermentation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Drying" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Drying"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.3</span> <span>Drying</span> </div> </a> <ul id="toc-Drying-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Properties" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Properties"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Properties</span> </div> </a> <ul id="toc-Properties-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Shelf_life" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Shelf_life"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Shelf life</span> </div> </a> <ul id="toc-Shelf_life-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Varieties" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Varieties"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Varieties</span> </div> </a> <ul id="toc-Varieties-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Health_effects" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Health_effects"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>Health effects</span> </div> </a> <ul id="toc-Health_effects-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">11</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Salami</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 60 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-60" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">60 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Salami" title="Salami – Afrikaans" lang="af" hreflang="af" data-title="Salami" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%B3%D9%84%D8%A7%D9%85%D9%8A_(%D8%B7%D8%B9%D8%A7%D9%85)" title="سلامي (طعام) – Arabic" lang="ar" hreflang="ar" data-title="سلامي (طعام)" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D1%8F%D0%BC%D1%96" title="Салямі – Belarusian" lang="be" hreflang="be" data-title="Салямі" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D1%8F%D0%BC%D1%96" title="Салямі – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Салямі" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target"><span>Беларуская (тарашкевіца)</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D0%B0%D0%BC" title="Салам – Bulgarian" lang="bg" hreflang="bg" data-title="Салам" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bar mw-list-item"><a href="https://bar.wikipedia.org/wiki/Edlwuascht" title="Edlwuascht – Bavarian" lang="bar" hreflang="bar" data-title="Edlwuascht" data-language-autonym="Boarisch" data-language-local-name="Bavarian" class="interlanguage-link-target"><span>Boarisch</span></a></li><li class="interlanguage-link interwiki-br mw-list-item"><a href="https://br.wikipedia.org/wiki/Salami" title="Salami – Breton" lang="br" hreflang="br" data-title="Salami" data-language-autonym="Brezhoneg" data-language-local-name="Breton" class="interlanguage-link-target"><span>Brezhoneg</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Salami" title="Salami – Catalan" lang="ca" hreflang="ca" data-title="Salami" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Sal%C3%A1m" title="Salám – Czech" lang="cs" hreflang="cs" data-title="Salám" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-co mw-list-item"><a href="https://co.wikipedia.org/wiki/Salamu" title="Salamu – Corsican" lang="co" hreflang="co" data-title="Salamu" data-language-autonym="Corsu" data-language-local-name="Corsican" class="interlanguage-link-target"><span>Corsu</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Salami" title="Salami – Danish" lang="da" hreflang="da" data-title="Salami" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Salami" title="Salami – German" lang="de" hreflang="de" data-title="Salami" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Salaami" title="Salaami – Estonian" lang="et" hreflang="et" data-title="Salaami" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A3%CE%B1%CE%BB%CE%AC%CE%BC%CE%B9" title="Σαλάμι – Greek" lang="el" hreflang="el" data-title="Σαλάμι" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Salami" title="Salami – Spanish" lang="es" hreflang="es" data-title="Salami" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Salamo" title="Salamo – Esperanto" lang="eo" hreflang="eo" data-title="Salamo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Salami" title="Salami – Basque" lang="eu" hreflang="eu" data-title="Salami" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B3%D8%A7%D9%84%D8%A7%D9%85%DB%8C" title="سالامی – Persian" lang="fa" hreflang="fa" data-title="سالامی" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Salami" title="Salami – French" lang="fr" hreflang="fr" data-title="Salami" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Sal%C3%A1ma%C3%AD" title="Salámaí – Irish" lang="ga" hreflang="ga" data-title="Salámaí" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Salame" title="Salame – Galician" lang="gl" hreflang="gl" data-title="Salame" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%82%B4%EB%9D%BC%EB%AF%B8" title="살라미 – Korean" lang="ko" hreflang="ko" data-title="살라미" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%8D%D5%A1%D5%AC%D5%B5%D5%A1%D5%B4%D5%AB" title="Սալյամի – Armenian" lang="hy" hreflang="hy" data-title="Սալյամի" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Salama" title="Salama – Croatian" lang="hr" hreflang="hr" data-title="Salama" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Salami" title="Salami – Indonesian" lang="id" hreflang="id" data-title="Salami" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Salame" title="Salame – Italian" lang="it" hreflang="it" data-title="Salame" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A1%D7%9C%D7%9E%D7%99" title="סלמי – Hebrew" lang="he" hreflang="he" data-title="סלמי" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Salami" title="Salami – Javanese" lang="jv" hreflang="jv" data-title="Salami" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%A1%E1%83%90%E1%83%9A%E1%83%98%E1%83%90%E1%83%9B%E1%83%98" title="სალიამი – Georgian" lang="ka" hreflang="ka" data-title="სალიამი" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target"><span>ქართული</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D1%8F%D0%BC%D0%B8" title="Салями – Kazakh" lang="kk" hreflang="kk" data-title="Салями" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-sw mw-list-item"><a href="https://sw.wikipedia.org/wiki/Salami_(chakula)" title="Salami (chakula) – Swahili" lang="sw" hreflang="sw" data-title="Salami (chakula)" data-language-autonym="Kiswahili" data-language-local-name="Swahili" class="interlanguage-link-target"><span>Kiswahili</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Salami" title="Salami – Latvian" lang="lv" hreflang="lv" data-title="Salami" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/Salami" title="Salami – Luxembourgish" lang="lb" hreflang="lb" data-title="Salami" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Szal%C3%A1mi" title="Szalámi – Hungarian" lang="hu" hreflang="hu" data-title="Szalámi" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D0%B0%D0%BC%D0%B0" title="Салама – Macedonian" lang="mk" hreflang="mk" data-title="Салама" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D8%B3%D9%84%D8%A7%D9%85%D9%89_(%D8%B7%D8%B9%D8%A7%D9%85)" title="سلامى (طعام) – Egyptian Arabic" lang="arz" hreflang="arz" data-title="سلامى (طعام)" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target"><span>مصرى</span></a></li><li class="interlanguage-link interwiki-mzn mw-list-item"><a href="https://mzn.wikipedia.org/wiki/%D8%B3%D9%8E%D9%84%D9%8E%D9%85%DB%8C" title="سَلَمی – Mazanderani" lang="mzn" hreflang="mzn" data-title="سَلَمی" data-language-autonym="مازِرونی" data-language-local-name="Mazanderani" class="interlanguage-link-target"><span>مازِرونی</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Salami" title="Salami – Malay" lang="ms" hreflang="ms" data-title="Salami" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Salami" title="Salami – Dutch" lang="nl" hreflang="nl" data-title="Salami" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%B5%E3%83%A9%E3%83%9F" title="サラミ – Japanese" lang="ja" hreflang="ja" data-title="サラミ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Salami" title="Salami – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Salami" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Salami" title="Salami – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Salami" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Salami_(w%C4%99dlina)" title="Salami (wędlina) – Polish" lang="pl" hreflang="pl" data-title="Salami (wędlina)" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Salame" title="Salame – Portuguese" lang="pt" hreflang="pt" data-title="Salame" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Salam_(aliment)" title="Salam (aliment) – Romanian" lang="ro" hreflang="ro" data-title="Salam (aliment)" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D1%8F%D0%BC%D0%B8" title="Салями – Russian" lang="ru" hreflang="ru" data-title="Салями" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Salami" title="Salami – Simple English" lang="en-simple" hreflang="en-simple" data-title="Salami" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Sal%C3%A1ma" title="Saláma – Slovak" lang="sk" hreflang="sk" data-title="Saláma" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D0%B0%D0%BC%D0%B0" title="Салама – Serbian" lang="sr" hreflang="sr" data-title="Салама" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Salami" title="Salami – Finnish" lang="fi" hreflang="fi" data-title="Salami" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Salami" title="Salami – Swedish" lang="sv" hreflang="sv" data-title="Salami" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Salami" title="Salami – Tagalog" lang="tl" hreflang="tl" data-title="Salami" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%8B%E0%B8%B2%E0%B8%A5%E0%B8%B2%E0%B8%A1%E0%B8%B5" title="ซาลามี – Thai" lang="th" hreflang="th" data-title="ซาลามี" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Salam" title="Salam – Turkish" lang="tr" hreflang="tr" data-title="Salam" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D1%8F%D0%BC%D1%96" title="Салямі – Ukrainian" lang="uk" hreflang="uk" data-title="Салямі" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-ur mw-list-item"><a href="https://ur.wikipedia.org/wiki/%D8%B3%D8%A7%D9%84%D8%A7%D9%85%DB%8C" title="سالامی – Urdu" lang="ur" hreflang="ur" data-title="سالامی" data-language-autonym="اردو" data-language-local-name="Urdu" class="interlanguage-link-target"><span>اردو</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Salami" title="Salami – Vietnamese" lang="vi" hreflang="vi" data-title="Salami" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Salami" title="Salami – Waray" lang="war" hreflang="war" data-title="Salami" data-language-autonym="Winaray" data-language-local-name="Waray" class="interlanguage-link-target"><span>Winaray</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E8%8E%8E%E6%A8%82%E7%BE%8E%E8%85%B8" title="莎樂美腸 – Cantonese" lang="yue" hreflang="yue" data-title="莎樂美腸" data-language-autonym="粵語" data-language-local-name="Cantonese" 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class="vector-menu-content-list"> <li class="wb-otherproject-link wb-otherproject-commons mw-list-item"><a href="https://commons.wikimedia.org/wiki/Category:Salami" hreflang="en"><span>Wikimedia Commons</span></a></li><li id="t-wikibase" class="wb-otherproject-link wb-otherproject-wikibase-dataitem mw-list-item"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q188655" title="Structured data on this page hosted by Wikidata [g]" accesskey="g"><span>Wikidata item</span></a></li> </ul> </div> </div> </div> </div> </div> </div> </nav> </div> </div> </div> <div class="vector-column-end"> <div class="vector-sticky-pinned-container"> <nav class="vector-page-tools-landmark" aria-label="Page tools"> <div id="vector-page-tools-pinned-container" class="vector-pinned-container"> </div> </nav> <nav class="vector-appearance-landmark" aria-label="Appearance"> <div id="vector-appearance-pinned-container" class="vector-pinned-container"> <div id="vector-appearance" class="vector-appearance vector-pinnable-element"> <div class="vector-pinnable-header vector-appearance-pinnable-header vector-pinnable-header-pinned" data-feature-name="appearance-pinned" data-pinnable-element-id="vector-appearance" data-pinned-container-id="vector-appearance-pinned-container" data-unpinned-container-id="vector-appearance-unpinned-container" > <div class="vector-pinnable-header-label">Appearance</div> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-pin-button" data-event-name="pinnable-header.vector-appearance.pin">move to sidebar</button> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-appearance.unpin">hide</button> </div> </div> </div> </nav> </div> </div> <div id="bodyContent" class="vector-body" aria-labelledby="firstHeading" data-mw-ve-target-container> <div class="vector-body-before-content"> <div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Cured sausage, fermented and air-dried meat</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="/wiki/Salami_(disambiguation)" class="mw-disambig" title="Salami (disambiguation)">Salami (disambiguation)</a>.</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Not to be confused with <a href="/wiki/Salumi" title="Salumi">Salumi</a>.</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Salami</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span typeof="mw:File"><a href="/wiki/File:Salame_di_Sauris.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/37/Salame_di_Sauris.jpg/250px-Salame_di_Sauris.jpg" decoding="async" width="250" height="188" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/37/Salame_di_Sauris.jpg/375px-Salame_di_Sauris.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/37/Salame_di_Sauris.jpg/500px-Salame_di_Sauris.jpg 2x" data-file-width="4000" data-file-height="3000" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;"><i>Salame di <a href="/wiki/Sauris" title="Sauris">Sauris</a></i></div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data"><i>Salame</i> (<a href="/wiki/Italian_language" title="Italian language">Italian</a> singular form)</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Sausage" title="Sausage">Sausage</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/Italy" title="Italy">Italy</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><a href="/wiki/Fermented_meat" title="Fermented meat">Fermented</a> and <a href="/wiki/Dried_meat" title="Dried meat">air-dried</a> <a href="/wiki/Pork" title="Pork">pork</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Salami" class="extiw" title="commons:Category:Salami">Media: Salami</a></li></ul></div></td></tr></tbody></table> <p><b>Salami</b> (<span class="rt-commentedText nowrap"><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="'s' in 'sigh'">s</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'l' in 'lie'">l</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'m' in 'my'">m</span><span title="/i/: 'y' in 'happy'">i</span></span>/</a></span></span> <a href="/wiki/Help:Pronunciation_respelling_key" title="Help:Pronunciation respelling key"><i title="English pronunciation respelling">sə-<span style="font-size:90%">LAH</span>-mee</i></a>; <abbr title="singular form">sg.</abbr>: <i>salame</i>) is a <i><a href="/wiki/Salumi" title="Salumi">salume</a></i> consisting of <a href="/wiki/Fermented_meat" title="Fermented meat">fermented</a> and <a href="/wiki/Dried_meat" title="Dried meat">air-dried</a> meat, typically <a href="/wiki/Pork" title="Pork">pork</a>. Historically, salami was popular among <a href="/wiki/Southern_Europe" title="Southern Europe">Southern</a>, <a href="/wiki/Eastern_Europe" title="Eastern Europe">Eastern</a>, and <a href="/wiki/Central_Europe" title="Central Europe">Central</a> European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. </p><p>Small-sized salami are also referred to as <i>salametti</i> or <i>salamini</i>.<sup id="cite_ref-CHS_1-0" class="reference"><a href="#cite_note-CHS-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=1" title="Edit section: Etymology"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Salami" title="Special:EditPage/Salami">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">December 2024</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>The word <i>salami</i> in English comes from the plural form of the <a href="/wiki/Italian_language" title="Italian language">Italian</a> <span title="Italian-language text"><i lang="it"><a href="https://en.wiktionary.org/wiki/salame#Italian" class="extiw" title="wikt:salame">salame</a></i></span><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">Italian:</span> <span class="IPA nowrap" lang="it-Latn-fonipa"><a href="/wiki/Help:IPA/Italian" title="Help:IPA/Italian">[saˈlaːme]</a></span>). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is <i>salam</i>; in Macedonian and Serbo-Croatian it is <i>salama</i>; in Hungarian it is <i>szalámi</i>; in Czech it is <i>salám</i>; in Slovak it is <i>saláma</i>; in Russian, Ukrainian, and Belarusian it is <i>salyami</i>; and Polish, French, German, Greek, and Dutch have the same word as English. The name may be derived from the <a href="/wiki/Latin" title="Latin">Latin</a> word <i>salumen</i>.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Accuracy_dispute#Disputed_statement" title="Wikipedia:Accuracy dispute"><span title="Can't find that word in a dictionary, and it's contradicted by the next sentence. (November 2019)">dubious</span></a> – <a href="/wiki/Talk:Salami#Dubious" title="Talk:Salami">discuss</a></i>]</sup> </p><p>The word originates from the word <i>sale</i> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">salt</span><span class="gloss-quot">'</span>) with a termination (<i>-ame</i>), which in Italian indicates a <a href="/wiki/Collective_noun" title="Collective noun">collective noun</a>.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Thus, it originally referred to all types of salted meats. The Italian tradition of cured meats includes several styles, and the word <i>salame</i> soon specifically meant only the most popular type—a salted and spiced meat, ground and <a href="/wiki/Food_extrusion" title="Food extrusion">extruded</a> into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or even years.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (August 2021)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Origin_and_history">Origin and history</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=2" title="Edit section: Origin and history"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">Fermentation</a>—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been around for thousands of years.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Environmental conditions dictate what food processes are used, as seen in the <a href="/wiki/Mediterranean_basin" title="Mediterranean basin">Mediterranean</a> and Southern Europe, where "meat products are dried to lower <a href="/wiki/Water_activity" title="Water activity">water activity</a> (Aw) values, taking advantage of the long, dry and sunny days, while in Northern Europe, fermented sausages require smoking for further preservation".<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in Central Europe, with adapted manufacturing procedures.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> At that time, it was largely consumed by the wealthy, as meat in general was very expensive.<sup id="cite_ref-CHS_1-1" class="reference"><a href="#cite_note-CHS-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Here%27s_your_change!.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/be/Here%27s_your_change%21.jpg/220px-Here%27s_your_change%21.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/be/Here%27s_your_change%21.jpg/330px-Here%27s_your_change%21.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/be/Here%27s_your_change%21.jpg/440px-Here%27s_your_change%21.jpg 2x" data-file-width="5704" data-file-height="3808" /></a><figcaption>A salami shop in Italy</figcaption></figure> <p>In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p><p>Worldwide, the many different versions of sausage each have their own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. This wide array of <a href="/wiki/Fermented_sausage" title="Fermented sausage">fermented sausages</a>, especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to emigration to North America, European settlers brought many traditions, including fermented meats such as <a href="/wiki/Pepperoni" title="Pepperoni">pepperoni</a>.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where <i><a href="/wiki/Chinese_sausage" title="Chinese sausage">lap cheong</a></i> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">waxed intestines</span><span class="gloss-quot">'</span>) are usually pork.<sup id="cite_ref-:12_10-0" class="reference"><a href="#cite_note-:12-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>Likewise, in Central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth".<sup id="cite_ref-:12_10-1" class="reference"><a href="#cite_note-:12-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>In the United States, National Salami Day is celebrated on September 7 of each year.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Ingredients">Ingredients</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=3" title="Edit section: Ingredients"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Herz_szal%C3%A1mi_plak%C3%A1t.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Herz_szal%C3%A1mi_plak%C3%A1t.jpg/220px-Herz_szal%C3%A1mi_plak%C3%A1t.jpg" decoding="async" width="220" height="431" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/c/cf/Herz_szal%C3%A1mi_plak%C3%A1t.jpg 1.5x" data-file-width="263" data-file-height="515" /></a><figcaption>Hungarian <a href="/wiki/Winter_salami" title="Winter salami">Herz Salami</a> poster, an <a href="/wiki/Advertising" title="Advertising">advertisement</a> from Budapest, 1900</figcaption></figure> <p>A traditional <i>salami</i>, with its typical marbled appearance, is made from <a href="/wiki/Beef" title="Beef">beef</a> or <a href="/wiki/Pork" title="Pork">pork</a> (sometimes specifically <a href="/wiki/Veal" title="Veal">veal</a>). Beef is usual in <a href="/wiki/Halal" title="Halal">halal</a> and <a href="/wiki/Kashrut" title="Kashrut">kosher</a> salami, which never include pork for religious reasons. Makers also use other meats, including <a href="/wiki/Venison" title="Venison">venison</a><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> and <a href="/wiki/Poultry" title="Poultry">poultry</a> (mostly <a href="/wiki/Turkey_meat" title="Turkey meat">turkey</a>).<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Goose" title="Goose">Goose</a> salami is traditional in parts of northern Italy. Salami has also been made from <a href="/wiki/Horse_meat" title="Horse meat">horse meat</a>.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> In the Provence region of France and in the Veneto region of Italy <a href="/wiki/Donkey#Use" title="Donkey">donkey meat</a> is used for salami, as well, the product being sold in street markets. Typical additional ingredients include:<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <ul><li><a href="/wiki/Garlic" title="Garlic">Garlic</a></li> <li>Minced <a href="/wiki/Fat" title="Fat">fat</a></li> <li><a href="/wiki/Salt#Edible_salt" title="Salt">Salt</a></li> <li><a href="/wiki/Spice" title="Spice">Spices</a>, usually <a href="/wiki/Black_pepper#White_pepper" title="Black pepper">white pepper</a></li> <li>Various <a href="/wiki/Herb" title="Herb">herbs</a></li> <li><a href="/wiki/Vinegar" title="Vinegar">Vinegar</a></li> <li><a href="/wiki/Wine" title="Wine">Wine</a></li></ul> <p>The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible <a href="/wiki/Cellulose" title="Cellulose">cellulose</a> casing, and hangs it up to <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">cure</a>. Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F)) stop the fermentation when the salami reaches the desired <a href="/wiki/PH" title="PH">pH</a>, but the product is not fully <a href="/wiki/Cooking" title="Cooking">cooked</a> (75 °C (167 °F) or higher). Makers often treat the casings with an edible <a href="/wiki/Mold" title="Mold">mold</a> (<i><a href="/wiki/Penicillium" title="Penicillium">Penicillium</a></i>) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Manufacturing_process">Manufacturing process</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=4" title="Edit section: Manufacturing process"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444" /><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Salami" title="Special:EditPage/Salami">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">August 2021</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><span><video id="mwe_player_0" poster="//upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Sausage_production_italy_02.ogv/220px--Sausage_production_italy_02.ogv.jpg" controls="" preload="none" data-mw-tmh="" class="mw-file-element" width="220" height="165" data-durationhint="15" data-mwtitle="Sausage_production_italy_02.ogv" data-mwprovider="wikimediacommons" resource="/wiki/File:Sausage_production_italy_02.ogv"><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/f/f6/Sausage_production_italy_02.ogv/Sausage_production_italy_02.ogv.480p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="480p.vp9.webm" data-width="640" data-height="480" /><source src="//upload.wikimedia.org/wikipedia/commons/f/f6/Sausage_production_italy_02.ogv" type="video/ogg; codecs="theora"" data-width="640" data-height="480" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/f/f6/Sausage_production_italy_02.ogv/Sausage_production_italy_02.ogv.144p.mjpeg.mov" type="video/quicktime" data-transcodekey="144p.mjpeg.mov" data-width="192" data-height="144" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/f/f6/Sausage_production_italy_02.ogv/Sausage_production_italy_02.ogv.240p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="240p.vp9.webm" data-width="320" data-height="240" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/f/f6/Sausage_production_italy_02.ogv/Sausage_production_italy_02.ogv.360p.webm" type="video/webm; codecs="vp8, vorbis"" data-transcodekey="360p.webm" data-width="480" data-height="360" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/f/f6/Sausage_production_italy_02.ogv/Sausage_production_italy_02.ogv.360p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="360p.vp9.webm" data-width="480" data-height="360" /></video></span><figcaption>Salami in casing</figcaption></figure> <p>Although completely uncooked, salami is not raw, but <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">cured</a>. <i>Salame cotto</i> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">cooked salami</span><span class="gloss-quot">'</span>)—typical of the <a href="/wiki/Piedmont" title="Piedmont">Piedmont</a> region of Italy—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, a <i>salame cotto</i> is considered raw and not ready to eat. </p><p>Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various types of salami across different countries.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2018)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="Preparation">Preparation</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=5" title="Edit section: Preparation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is ground (usually coarsely) and mixed with other ingredients such as salt, sugar, spices, pepper and, if the particular salami variety requires it, lactic acid <a href="/wiki/Bacteria" title="Bacteria">bacterial</a> <a href="/wiki/Fermentation_starter" title="Fermentation starter">starter culture</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (June 2023)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="Fermentation">Fermentation</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=6" title="Edit section: Fermentation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>This mixture is then inserted into casings of the desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place.<sup id="cite_ref-:1_17-0" class="reference"><a href="#cite_note-:1-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> Direct acidification of meat was found to be inappropriate for salami production, since it causes protein denaturation and an uneven coagulation, thereby causing an undesirable texture in the salami.<sup id="cite_ref-:1_17-1" class="reference"><a href="#cite_note-:1-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Telaio_porta_salami_-_Musei_del_cibo_-_salame_-_052.tif" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Telaio_porta_salami_-_Musei_del_cibo_-_salame_-_052.tif/lossy-page1-220px-Telaio_porta_salami_-_Musei_del_cibo_-_salame_-_052.tif.jpg" decoding="async" width="220" height="335" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Telaio_porta_salami_-_Musei_del_cibo_-_salame_-_052.tif/lossy-page1-330px-Telaio_porta_salami_-_Musei_del_cibo_-_salame_-_052.tif.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Telaio_porta_salami_-_Musei_del_cibo_-_salame_-_052.tif/lossy-page1-440px-Telaio_porta_salami_-_Musei_del_cibo_-_salame_-_052.tif.jpg 2x" data-file-width="1312" data-file-height="2000" /></a><figcaption>A holder frame used in the manufacture of salami</figcaption></figure> <p>For a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria. </p><p>The bacteria produce <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a> as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for <a href="/wiki/Pathogen" title="Pathogen">pathogenic</a> bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on the quality and variety of the other ingredients. Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures. </p><p>The climate of the curing environment, casing size, and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored to create various colors and flavors. Starter cultures, such as <a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">lactic acid bacteria</a> (LAB) and coagulase-negative cocci (CNC), such as specific strains of <i><a href="/wiki/Staphylococcus_xylosus" title="Staphylococcus xylosus">Staphylococcus xylosus</a></i><sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> or <i><a href="/wiki/Micrococcus" title="Micrococcus">Micrococcus</a></i>,<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> are most commonly used in salami production.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> More species of LAB and CNC were discovered during recent decades and they were found to have different fermentation temperatures with variable rates of acidification.<sup id="cite_ref-:3_22-0" class="reference"><a href="#cite_note-:3-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> Despite the fact that these bacteria can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there are a few studies that argue some starter cultures may be related to the production of <a href="/wiki/Enterotoxin" title="Enterotoxin">enterotoxins</a> or <a href="/wiki/Biogenic_amine" title="Biogenic amine">biogenic amines</a> that can be harmful to the human body.<sup id="cite_ref-:3_22-1" class="reference"><a href="#cite_note-:3-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation. </p> <div class="mw-heading mw-heading3"><h3 id="Drying">Drying</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=7" title="Edit section: Drying"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Salumi_Valli_Unite.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/da/Salumi_Valli_Unite.jpg/220px-Salumi_Valli_Unite.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/da/Salumi_Valli_Unite.jpg/330px-Salumi_Valli_Unite.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/da/Salumi_Valli_Unite.jpg/440px-Salumi_Valli_Unite.jpg 2x" data-file-width="4608" data-file-height="3456" /></a><figcaption>Salami ageing in a cellar</figcaption></figure> <p>After fermentation, the sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent <a href="/wiki/Photo-oxidation_of_polymers" title="Photo-oxidation of polymers">photo-oxidation</a> of the meat and <a href="/wiki/Rancidification" title="Rancidification">rancidity</a> in the fat. </p><p>Ripening and drying happens after fermentation.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="removed citation to predatory publisher content (December 2019)">citation needed</span></a></i>]</sup> This stage causes the main physical and microbial changes through the large amount of water loss.<sup id="cite_ref-:4_23-0" class="reference"><a href="#cite_note-:4-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> About half of the water is evaporated and further water loss has to be prevented by packaging.<sup id="cite_ref-:4_23-1" class="reference"><a href="#cite_note-:4-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> Nonuniform drying processes could cause the formation of a hard shell on the surface of salami. This is similar to other food products such as fruits that undergo dehydration to decrease the risk of diseases or spoilage-causing microbial growth.<sup id="cite_ref-:4_23-2" class="reference"><a href="#cite_note-:4-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami.<sup id="cite_ref-:4_23-3" class="reference"><a href="#cite_note-:4-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Nitrate" title="Nitrate">Nitrates</a> or <a href="/wiki/Nitrite" title="Nitrite">nitrites</a> may be added to provide additional color and inhibit growth of harmful bacteria from the genus <i><a href="/wiki/Clostridium" title="Clostridium">Clostridium</a></i>. Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured salami combine to make the uncooked meat safe to consume. High quality, fresh ingredients are important to helping prevent deadly microorganisms and toxins from developing.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (June 2023)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Properties">Properties</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=8" title="Edit section: Properties"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production.<sup id="cite_ref-:8_24-0" class="reference"><a href="#cite_note-:8-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions.<sup id="cite_ref-:8_24-1" class="reference"><a href="#cite_note-:8-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> The characteristic fermented meat flavor is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture.<sup id="cite_ref-:8_24-2" class="reference"><a href="#cite_note-:8-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds.<sup id="cite_ref-:3_22-2" class="reference"><a href="#cite_note-:3-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> The flavor itself consists of odour properties, which comes from volatile substances, and taste and tactile properties, which comes from non-volatile substances that are a result of enhancers and synergists.<sup id="cite_ref-:8_24-3" class="reference"><a href="#cite_note-:8-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p><p>When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of <a href="/wiki/Phenols" title="Phenols">phenolic</a> compounds, which slow fat oxidation.<sup id="cite_ref-:8_24-4" class="reference"><a href="#cite_note-:8-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> The pyrolysis of <a href="/wiki/Cellulose" title="Cellulose">cellulose</a> and <a href="/wiki/Hemicellulose" title="Hemicellulose">hemicelluloses</a> in the salami casing produces carbonyls, which develop the color of the meat.<sup id="cite_ref-:8_24-5" class="reference"><a href="#cite_note-:8-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p><p>More than 400 volatile compounds have been identified in different types of dry-fermented sausages.<sup id="cite_ref-:9_25-0" class="reference"><a href="#cite_note-:9-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> For example, the organic compounds identified in Hungarian salami produced the dominant flavors of smokiness, sweetness, pungency, sourness, and cloves; secondary flavors included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness.<sup id="cite_ref-:9_25-1" class="reference"><a href="#cite_note-:9-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> Some minor flavors included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla.<sup id="cite_ref-:9_25-2" class="reference"><a href="#cite_note-:9-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> The overall smoky note is the result of numerous phenols.<sup id="cite_ref-:9_25-3" class="reference"><a href="#cite_note-:9-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product.<sup id="cite_ref-:9_25-4" class="reference"><a href="#cite_note-:9-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Shelf_life">Shelf life</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=9" title="Edit section: Shelf life"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colorings, flavorings, antioxidants and acidifying cultures.<sup id="cite_ref-:5_26-0" class="reference"><a href="#cite_note-:5-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> Semi-ripened salami will maintain its flavor for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient <a href="/wiki/Rancidification" title="Rancidification">rancidity</a>.<sup id="cite_ref-:5_26-1" class="reference"><a href="#cite_note-:5-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage.<sup id="cite_ref-:5_26-2" class="reference"><a href="#cite_note-:5-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> The main cause of flavor deterioration in dry-cured sausage is rancidity, although the possible formation of other off-flavors, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality.<sup id="cite_ref-:5_26-3" class="reference"><a href="#cite_note-:5-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p><p>The use of <a href="/wiki/Coriander" title="Coriander">coriander</a> <a href="/wiki/Essential_oil" title="Essential oil">essential oil</a> in salami has been shown to increase the higher synthetic antioxidant effect of <a href="/wiki/Butylated_hydroxytoluene" title="Butylated hydroxytoluene">butylated hydroxytoluene</a>, which delays lipid oxidation and the rancid aroma and taste that come with it.<sup id="cite_ref-:6_27-0" class="reference"><a href="#cite_note-:6-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red color intensity.<sup id="cite_ref-:6_27-1" class="reference"><a href="#cite_note-:6-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Varieties">Varieties</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=10" title="Edit section: Varieties"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444" /><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Salami" title="Special:EditPage/Salami">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">August 2021</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Pane_e_Salame.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Pane_e_Salame.jpg/220px-Pane_e_Salame.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Pane_e_Salame.jpg/330px-Pane_e_Salame.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Pane_e_Salame.jpg/440px-Pane_e_Salame.jpg 2x" data-file-width="4000" data-file-height="2667" /></a><figcaption><i>Pane e salame</i> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">bread and salami</span><span class="gloss-quot">'</span>)</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Salame_ticinese.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Salame_ticinese.jpg/220px-Salame_ticinese.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Salame_ticinese.jpg/330px-Salame_ticinese.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Salame_ticinese.jpg/440px-Salame_ticinese.jpg 2x" data-file-width="3959" data-file-height="2639" /></a><figcaption>Ticinese salami and <i>salametti</i></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Finocchiona_from_Tuscany.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Finocchiona_from_Tuscany.JPG/220px-Finocchiona_from_Tuscany.JPG" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Finocchiona_from_Tuscany.JPG/330px-Finocchiona_from_Tuscany.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Finocchiona_from_Tuscany.JPG/440px-Finocchiona_from_Tuscany.JPG 2x" data-file-width="3505" data-file-height="2331" /></a><figcaption><i><a href="/wiki/Finocchiona" title="Finocchiona">Finocchiona</a></i></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Salame_friulano_01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/14/Salame_friulano_01.jpg/220px-Salame_friulano_01.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/14/Salame_friulano_01.jpg/330px-Salame_friulano_01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/14/Salame_friulano_01.jpg/440px-Salame_friulano_01.jpg 2x" data-file-width="4000" data-file-height="3000" /></a><figcaption><i>Salame <a href="/wiki/Friuli-Venezia_Giulia" title="Friuli-Venezia Giulia">friulano</a></i></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:3_Salami.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/91/3_Salami.JPG/220px-3_Salami.JPG" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/91/3_Salami.JPG/330px-3_Salami.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/91/3_Salami.JPG/440px-3_Salami.JPG 2x" data-file-width="448" data-file-height="299" /></a><figcaption>Assorted Italian salami</figcaption></figure> <p>Salami (<abbr title="singular form">sg.</abbr>: <i>salame</i>) varieties from Italian-speaking regions include: </p> <ul><li><a href="/wiki/Cacciatore" title="Cacciatore">Cacciatore</a> (or cacciatora)<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup></li> <li><i><a href="/wiki/Ciauscolo" title="Ciauscolo">Ciauscolo</a></i></li> <li><i><a href="/wiki/Salame_Felino" title="Salame Felino">Felino</a></i></li> <li><i><a href="/wiki/Finocchiona" title="Finocchiona">Finocchiona</a></i></li> <li><i><a href="/wiki/Salame_genovese_di_Sant%27Olcese" title="Salame genovese di Sant'Olcese">Genovese di Sant'Olcese</a></i></li> <li><a href="/wiki/%27Nduja" title="'Nduja">'Nduja</a></li> <li><i><a href="/wiki/Soppressata" title="Soppressata">Soppressata</a></i></li> <li><i><a href="/wiki/Strolghino" title="Strolghino">Strolghino</a></i></li> <li><i><a href="/wiki/Salame_ticinese" title="Salame ticinese">Ticinese</a></i> (also called <i>salame nostrano</i>)<sup id="cite_ref-CHS_1-2" class="reference"><a href="#cite_note-CHS-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup></li></ul> <p>Other salami varieties include: </p> <ul><li><a href="/wiki/Pepperoni" title="Pepperoni">Pepperoni</a></li> <li><i><a href="/wiki/Sibiu_Salami" title="Sibiu Salami">Sibiu Salami</a></i></li> <li><a href="/wiki/Winter_salami" title="Winter salami">Winter salami</a></li></ul> <p>Many <a href="/wiki/Old_World" title="Old World">Old World</a> salami are named after their region or country of origin—such as <a href="/wiki/Genoa" title="Genoa">Genoa</a> and <a href="/wiki/Hungary" title="Hungary">Hungarian</a> salami, and <i>salame <a href="/wiki/Milan" title="Milan">Milano</a></i>. Many are flavored with garlic. Some types—including some varieties from Hungary (<a href="/wiki/Pick_Szeged" title="Pick Szeged">pick salami</a>), and Italy (such as <a href="/wiki/Naples" title="Naples">Neapolitan</a> varieties that led to American <a href="/wiki/Pepperoni" title="Pepperoni">pepperoni</a>) include <a href="/wiki/Paprika" title="Paprika">paprika</a> or <a href="/wiki/Chili_powder" title="Chili powder">chili powder</a>. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing. </p><p>Naples-type salami is also a popular southern Italian dry fermented sausage made of coarsely minced pork meat.<sup id="cite_ref-:10_29-0" class="reference"><a href="#cite_note-:10-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique <a href="/wiki/Organoleptic" title="Organoleptic">organoleptic</a> sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency.<sup id="cite_ref-:10_29-1" class="reference"><a href="#cite_note-:10-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked.<sup id="cite_ref-:10_29-2" class="reference"><a href="#cite_note-:10-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </p><p>Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.<sup id="cite_ref-:9_25-5" class="reference"><a href="#cite_note-:9-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> <i>Szegedi téliszalámi</i>, a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite.<sup id="cite_ref-:9_25-6" class="reference"><a href="#cite_note-:9-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it.<sup id="cite_ref-:10_29-3" class="reference"><a href="#cite_note-:10-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months.<sup id="cite_ref-:10_29-4" class="reference"><a href="#cite_note-:10-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </p><p>Dry fermented sausage (<i>salami aeros</i>) is an important product of the Greek meat industry with an annual production of about 10,000 tons.<sup id="cite_ref-:11_30-0" class="reference"><a href="#cite_note-:11-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production.<sup id="cite_ref-:11_30-1" class="reference"><a href="#cite_note-:11-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale.<sup id="cite_ref-:11_30-2" class="reference"><a href="#cite_note-:11-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> This type of traditional salami is often more expensive due to its high quality. </p><p>In Germany, Westphalian salami is made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, and is a smoked, firm, sliceable product with a distinctly fermented/sour flavor. The sausages are stuffed into large-diameter casings and ripened by lowering the temperature from 24 °C to 12–14 °C until a water loss of 25% is obtained.<sup id="cite_ref-:10_29-5" class="reference"><a href="#cite_note-:10-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </p><p>In the Netherlands, the most popular Dutch products are finely chopped salami, <i>Cervelat</i>, <i>Snijworst</i> (with high fat content and rind added), <i>Boerenmetworst</i> (which is coarsely chopped), and chorizo (which is less spicy than the Spanish product).<sup id="cite_ref-:10_29-6" class="reference"><a href="#cite_note-:10-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> In Russia, typical products are Moscow-type and Russian-type salamis made from pork and beef meat. A particular feature of Moscow-type salami is the large size of fat particles (7–8 mm) that give the sausage a rough cover.<sup id="cite_ref-:10_29-7" class="reference"><a href="#cite_note-:10-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Health_effects">Health effects</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=11" title="Edit section: Health effects"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Salumi_in_Bologna.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/26/Salumi_in_Bologna.jpg/220px-Salumi_in_Bologna.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/26/Salumi_in_Bologna.jpg/330px-Salumi_in_Bologna.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/26/Salumi_in_Bologna.jpg/440px-Salumi_in_Bologna.jpg 2x" data-file-width="3008" data-file-height="2000" /></a><figcaption>Salami (like other <i><a href="/wiki/Salumi" title="Salumi">salumi</a></i>) are very high in saturated fat.</figcaption></figure> <p>Salami has been found to be a possible <a href="/wiki/Allergen" title="Allergen">allergen</a> to some people due to the use of <a href="/wiki/Penicillium" title="Penicillium">penicillium</a> species <a href="/wiki/Fermentation_starter" title="Fermentation starter">mold starter</a> during the drying and curing portion of processing to add flavor and stop growth of undesirable molds. These molds occur predominantly in the skin of salami.<sup id="cite_ref-:7_31-0" class="reference"><a href="#cite_note-:7-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </p><p>Fermented pork back fat that is used to make salami has very high <a href="/wiki/Fatty_acid#Saturated_fatty_acids" title="Fatty acid">saturated fatty acid</a> and <a href="/wiki/Cholesterol" title="Cholesterol">cholesterol</a> content, which are believed to be risk factors for cardiovascular disease.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> However, it has been shown that it is possible to replace the pork back fat in salami with <a href="/wiki/Olive_oil#Commercial_grades" title="Olive oil">extra virgin olive oil</a>, thereby changing the fatty acid profile of the salami. Olive oil contains far more monounsaturated and polyunsaturated fatty acids, so this substitution purportedly creates a healthier product.<sup id="cite_ref-:13_34-0" class="reference"><a href="#cite_note-:13-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Salami is considered slightly acidic due to lactic acid that is present. Salami where extra virgin olive oil was substituted for the pork back fat has been shown to have a lower pH of around 5.00 compared to its original levels of around 6.35 to 6.55, making the salami more acidic.<sup id="cite_ref-:13_34-1" class="reference"><a href="#cite_note-:13-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms.<sup id="cite_ref-:13_34-2" class="reference"><a href="#cite_note-:13-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </p><p>In 1994, there was an outbreak of <a href="/wiki/Escherichia_coli_O157:H7" title="Escherichia coli O157:H7"><i>Escherichia coli</i> O157</a> with 17 cases all occurring from the consumption of pre-sliced salami that was processed by one company. A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations, and there was no evidence of contamination after processing.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p><p>Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and produce toxins. Some fungi that are not harmful to humans, such as those that are formed on the surface of dried salami, are an indication of maturation after ripening.<sup id="cite_ref-:3_22-3" class="reference"><a href="#cite_note-:3-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> Thus, producers have to eliminate fungi that have potential risks to human health. As natural preservatives are becoming more desirable food additives than artificial preservatives in food industries, some studies about salami have been focusing on the use of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activities.<sup id="cite_ref-:2_36-0" class="reference"><a href="#cite_note-:2-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> Several types of oils including <a href="/wiki/Rosemary" title="Rosemary">rosemary</a>, <a href="/wiki/Clove" title="Clove">clove</a>, <a href="/wiki/Oregano" title="Oregano">oregano</a> and <a href="/wiki/Salvia_officinalis" title="Salvia officinalis">sage</a> oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami.<sup id="cite_ref-:2_36-1" class="reference"><a href="#cite_note-:2-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> Since several of these oils contain volatile compounds whose amount can affect the flavor of the food, researchers often perform a sensory test to find the amount of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami.<sup id="cite_ref-:2_36-2" class="reference"><a href="#cite_note-:2-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=12" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Salami" class="extiw" title="commons:Category:Salami">Salami</a> at Wikimedia Commons </p> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output 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data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 30em;"> <ul><li><a href="/wiki/List_of_dried_foods" title="List of dried foods">List of dried foods</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">List of smoked foods</a></li> <li><a href="/wiki/List_of_sausages" title="List of sausages">List of sausages</a></li> <li><i><a href="/wiki/Salchich%C3%B3n" title="Salchichón">Salchichón</a></i> and <i><a href="/wiki/Chorizo" title="Chorizo">chorizo</a></i> – two similar families of pork sausages from the Iberian Peninsula</li> <li><i><a href="/wiki/Saucisson" title="Saucisson">Saucisson</a></i> – a similar family of pork sausages from the French-speaking world</li> <li><a href="/wiki/Salami_slicing_tactics" title="Salami slicing tactics">Salami slicing tactics</a></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=13" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-CHS-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-CHS_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-CHS_1-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-CHS_1-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://www.patrimoineculinaire.ch/Prodotti#41">"Salame"</a> [Salami] (in Italian). <a href="/wiki/Culinary_Heritage_of_Switzerland" title="Culinary Heritage of Switzerland">Culinary Heritage of Switzerland</a><span class="reference-accessdate">. Retrieved <span class="nowrap">27 January</span> 2023</span>. <q>Era un cibo consumato dai benestanti, come apprendiamo da un testo scritto nel 1767... [...] I salametti, piccoli salami, erano vantaggiosi perché richiedevano minor tempo di maturazione.</q> [It was a food consumed by the wealthy, as we learn from a text written in 1767... [...] <i>Salametti</i>, small salami, were advantageous because they required less time to mature.]</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Salame&rft.pub=Culinary+Heritage+of+Switzerland&rft_id=https%3A%2F%2Fwww.patrimoineculinaire.ch%2FProdotti%2341&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASalami" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation encyclopaedia cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20200225224407/https://www.lexico.com/definition/salami">"salami"</a>. <i><a href="/wiki/Lexico" title="Lexico">Lexico</a> UK English Dictionary</i>. <a href="/wiki/Oxford_University_Press" title="Oxford University Press">Oxford University Press</a>. Archived from <a rel="nofollow" class="external text" href="http://www.lexico.com/definition/salami">the original</a> on 25 February 2020.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=salami&rft.btitle=Lexico+UK+English+Dictionary&rft.pub=Oxford+University+Press&rft_id=http%3A%2F%2Fwww.lexico.com%2Fdefinition%2Fsalami&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASalami" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFToldra2012" class="citation book cs1">Toldra, Fidel (2012). <i>Biochemistry of Fermented Meat, in Food Biochemistry and Food Processing, Second Edition</i>. Oxford, UK: Wiley-Blackwell. p. 331. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8138-0874-1" title="Special:BookSources/978-0-8138-0874-1"><bdi>978-0-8138-0874-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Biochemistry+of+Fermented+Meat%2C+in+Food+Biochemistry+and+Food+Processing%2C+Second+Edition&rft.place=Oxford%2C+UK&rft.pages=331&rft.pub=Wiley-Blackwell&rft.date=2012&rft.isbn=978-0-8138-0874-1&rft.aulast=Toldra&rft.aufirst=Fidel&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASalami" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.etimo.it/?term=salame&find=Cerca">"Etimologia : salame;"</a>. <i>etimo.it</i> (in Italian).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=etimo.it&rft.atitle=Etimologia+%3A+salame%3B&rft_id=http%3A%2F%2Fwww.etimo.it%2F%3Fterm%3Dsalame%26find%3DCerca&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASalami" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFDebret2021" class="citation web cs1">Debret, Chelsea (13 November 2021). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220129130300/https://www.sfgate.com/lifestyle/slideshow/History-of-fermentation-around-the-world-228894.php">"History of fermentation around the world"</a>. <i>SFGATE</i>. 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Retrieved <span class="nowrap">19 June</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=SFGATE&rft.atitle=History+of+fermentation+around+the+world&rft.date=2021-11-13&rft.aulast=Debret&rft.aufirst=Chelsea&rft_id=https%3A%2F%2Fwww.sfgate.com%2Flifestyle%2Fslideshow%2FHistory-of-fermentation-around-the-world-228894.php&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASalami" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFToldra2014" class="citation book cs1">Toldra, Fidel (2014). <i>Handbook of Fermented Meat and Poultry</i>. 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(2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=mnh6aoI8iF8C"><i>Handbook of Food Products Manufacturing, 2 Volume Set</i></a>. <a href="/wiki/John_Wiley_and_Sons" class="mw-redirect" title="John Wiley and Sons">John Wiley and Sons</a>. p. 252. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780470049648" title="Special:BookSources/9780470049648"><bdi>9780470049648</bdi></a>. <q>The modern dry-fermented sausage was apparently invented around 1730 in Italy, being later adopted around 1780 by the German countries...</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Handbook+of+Food+Products+Manufacturing%2C+2+Volume+Set&rft.pages=252&rft.pub=John+Wiley+and+Sons&rft.date=2007&rft.isbn=9780470049648&rft.au=Sinha%2C+Nirmal+K.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dmnh6aoI8iF8C&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASalami" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFBertoliniFerrettiGrassiMontanari2006" class="citation journal cs1">Bertolini, Massimo; Ferretti, Gino; Grassi, Andrea; Montanari, Roberto (December 2006). 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(January 2015). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5068374">"Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils"</a>. <i>Food Technology and Biotechnology</i>. <b>53</b> (3): <span class="nowrap">342–</span>347. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.17113%2Fftb.53.03.15.3877">10.17113/ftb.53.03.15.3877</a>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5068374">5068374</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/27904367">27904367</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Technology+and+Biotechnology&rft.atitle=Control+of+Penicillium+sp.+on+the+Surface+of+Italian+Salami+Using+Essential+Oils&rft.volume=53&rft.issue=3&rft.pages=%3Cspan+class%3D%22nowrap%22%3E342-%3C%2Fspan%3E347&rft.date=2015-01&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5068374%23id-name%3DPMC&rft_id=info%3Apmid%2F27904367&rft_id=info%3Adoi%2F10.17113%2Fftb.53.03.15.3877&rft.aulast=Cenci&rft.aufirst=Aline+Maria&rft.au=Ugalde%2C+Mariane+Lobo&rft.au=Steffens%2C+Juliana&rft.au=Valduga%2C+Eunice&rft.au=Cansian%2C+Rog%C3%A9rio+Luis&rft.au=Toniazzo%2C+Geciane&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5068374&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASalami" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Salami&action=edit&section=14" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant operators", Research Studies Press.</li> <li>Campbell-Platt, G and Cook, P. (eds.) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow.</li> <li>Darby W.J et al. "Food: the gift of Osiris", London, 1977.</li> <li>Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science, vol. 42, nol. pp. 37–48, 1996.</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist 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title="Sausage">Sausage</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Overview</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Sausage_casing" title="Sausage casing">Casings</a></li> <li><a href="/wiki/List_of_sausages" title="List of sausages">List of sausages</a></li> <li><a href="/wiki/List_of_sausage_dishes" title="List of sausage dishes">List of sausage dishes</a></li> <li><a href="/wiki/Sausage_making" title="Sausage making">Sausage making</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="9" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Salami_aka.jpg" class="mw-file-description" title="Salami"><img alt="Salami" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/97px-Salami_aka.jpg" decoding="async" width="97" height="67" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/146px-Salami_aka.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/194px-Salami_aka.jpg 2x" data-file-width="1200" data-file-height="829" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fresh sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Kielbasa#Poland" title="Kielbasa">Biała kiełbasa</a></li> <li><a href="/wiki/Boerewors" title="Boerewors">Boerewors</a></li> <li><a href="/wiki/Boudin" title="Boudin">Boudin</a></li> <li><a href="/wiki/Verse_Worst" class="mw-redirect" title="Verse Worst">Braadworst</a></li> <li><a href="/wiki/Bratwurst" title="Bratwurst">Bratwurst</a></li> <li><a href="/wiki/Breakfast_sausage" title="Breakfast sausage">Breakfast</a></li> <li><a href="/wiki/Carniolan_sausage" title="Carniolan sausage">Carniolan</a></li> <li><a href="/wiki/Chipolata" title="Chipolata">Chipolata</a></li> <li><a href="/wiki/Cotechino" title="Cotechino">Cotechino</a></li> <li><a href="/wiki/Debrecener" title="Debrecener">Debrecener</a></li> <li><a href="/wiki/Hmong_sausage" title="Hmong sausage">Hmong</a></li> <li><a href="/wiki/Knackwurst" title="Knackwurst">Knackwurst</a></li> <li><a href="/wiki/Kohlwurst" title="Kohlwurst">Kohlwurst</a></li> <li><a href="/wiki/Kupati" title="Kupati">Kupati</a></li> <li><a href="/wiki/Sausages_in_Italian_cuisine" title="Sausages in Italian cuisine">Italian</a> <ul><li><a href="/wiki/Italian_sausage" title="Italian sausage">Italian American</a></li></ul></li> <li><a href="/wiki/Lao_sausage" class="mw-redirect" title="Lao sausage">Lao</a></li> <li><a href="/wiki/Loukaniko" title="Loukaniko">Loukaniko</a></li> <li><a href="/wiki/Merguez" title="Merguez">Merguez</a></li> <li><a href="/wiki/Sai_ua" title="Sai ua">Sai ua</a></li> <li><a href="/wiki/Thuringian_sausage" title="Thuringian sausage">Thüringer</a></li> <li><a href="/wiki/Weisswurst" title="Weisswurst">Weisswurst</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fermented_sausage" title="Fermented sausage">Dry sausage</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a class="mw-selflink selflink">Salami</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cacciatore" title="Cacciatore">Cacciatore</a></li> <li><a href="/wiki/Ciauscolo" title="Ciauscolo">Ciauscolo</a></li> <li><a href="/wiki/Salame_Felino" title="Salame Felino">Felino</a></li> <li><a href="/wiki/Finocchiona" title="Finocchiona">Finocchiona</a></li> <li><a href="/wiki/Genoa_salami" title="Genoa salami">Genoa salami</a></li> <li><a href="/wiki/Salame_genovese_di_Sant%27Olcese" title="Salame genovese di Sant'Olcese">Genovese di Sant'Olcese</a></li> <li><a href="/wiki/%27Nduja" title="'Nduja">'Nduja</a></li> <li><a href="/wiki/Prasky" title="Prasky">Prasky</a></li> <li><a href="/wiki/Soppressata" title="Soppressata">Soppressata</a></li> <li><a href="/wiki/Strolghino" title="Strolghino">Strolghino</a></li> <li><a href="/wiki/Salame_ticinese" title="Salame ticinese">Ticinese</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chinese_sausage" title="Chinese sausage">Chinese</a></li> <li><a href="/wiki/Chorizo" title="Chorizo">Chorizo</a></li> <li><a href="/wiki/Fuet" title="Fuet">Fuet</a></li> <li><a href="/wiki/Landj%C3%A4ger" title="Landjäger">Landjäger</a></li> <li><a href="/wiki/Longaniza" title="Longaniza">Longaniza</a></li> <li><a href="/wiki/Lukanka" title="Lukanka">Lukanka</a></li> <li><a href="/wiki/Metworst" title="Metworst">Metworst</a></li> <li><a href="/wiki/Naem_(food)" title="Naem (food)">Naem</a></li> <li><a href="/wiki/Pepperoni" title="Pepperoni">Pepperoni</a></li> <li><a href="/wiki/Sai_gork" title="Sai gork">Sai gork</a></li> <li><a href="/wiki/Sai_krok_Isan" title="Sai krok Isan">Sai krok Isan</a></li> <li><a href="/wiki/Salsiz" title="Salsiz">Salsiz</a></li> <li><a href="/wiki/Saucisson" title="Saucisson">Saucisson</a></li> <li><a href="/wiki/Sobrassada" title="Sobrassada">Sobrassada</a></li> <li><a href="/wiki/Sujuk" title="Sujuk">Sujuk</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Smoked sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Andouille" title="Andouille">Andouille</a></li> <li><a href="/wiki/Hungarian_sausages" title="Hungarian sausages">Kolbász</a></li> <li><a href="/wiki/Krakowska" class="mw-redirect" title="Krakowska">Krakowska</a></li> <li><a href="/wiki/Kulen" title="Kulen">Kulen</a></li> <li><a href="/wiki/Lebanon_bologna" title="Lebanon bologna">Lebanon bologna</a></li> <li><a href="/wiki/Lingui%C3%A7a" title="Linguiça">Linguiça</a></li> <li><a href="/wiki/Mettwurst" title="Mettwurst">Mettwurst</a></li> <li><a href="/wiki/Morteau_sausage" title="Morteau sausage">Morteau</a></li> <li><a href="/wiki/Rookworst" title="Rookworst">Rookworst</a></li> <li><a href="/wiki/Skilandis" title="Skilandis">Skilandis</a></li> <li><a href="/wiki/Teewurst" title="Teewurst">Teewurst</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cooked sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Battered_sausage" title="Battered sausage">Battered</a></li> <li><a href="/wiki/Bologna_sausage" title="Bologna sausage">Bologna</a></li> <li><a href="/wiki/Botifarra" title="Botifarra">Botifarra</a></li> <li><a href="/wiki/Bratwurst" title="Bratwurst">Bratwurst</a></li> <li><a href="/wiki/Braunschweiger_(sausage)" title="Braunschweiger (sausage)">Braunschweiger</a></li> <li><a href="/wiki/Br%C3%BChwurst" title="Brühwurst">Brühwurst</a></li> <li><a href="/wiki/Cervelat" title="Cervelat">Cervelat</a></li> <li><a href="/wiki/Ch%E1%BA%A3_l%E1%BB%A5a" title="Chả lụa">Chả lụa</a></li> <li><a href="/wiki/Cumberland_sausage" title="Cumberland sausage">Cumberland</a></li> <li><a href="/wiki/Falukorv" title="Falukorv">Falukorv</a></li> <li><a href="/wiki/Frankfurter_W%C3%BCrstchen" title="Frankfurter Würstchen">Frankfurter Würstchen</a></li> <li><a href="/wiki/St._Galler_Bratwurst" title="St. Galler Bratwurst">St. Galler Bratwurst</a></li> <li><a href="/wiki/Gelbwurst" title="Gelbwurst">Gelbwurst</a></li> <li><a href="/wiki/Hot_dog" title="Hot dog">Hot dog</a> <ul><li><a href="/wiki/Hot_dog_variations" title="Hot dog variations">variations</a></li> <li><a href="/wiki/Vegetarian_hot_dog" title="Vegetarian hot dog">vegetarian</a></li></ul></li> <li><a href="/wiki/Lincolnshire_sausage" title="Lincolnshire sausage">Lincolnshire</a></li> <li><a href="/wiki/Lorne_sausage" title="Lorne sausage">Lorne sausage</a></li> <li><a href="/wiki/Mortadella" title="Mortadella">Mortadella</a> <ul><li><a href="https://it.wikipedia.org/wiki/Mortadella_Bologna" class="extiw" title="it:Mortadella Bologna">Mortadella Bologna</a></li> <li><a href="https://it.wikipedia.org/wiki/Mortadella_di_Prato" class="extiw" title="it:Mortadella di Prato">Mortadella di Prato</a></li> <li><a href="/wiki/Mortadella_di_Campotosto" title="Mortadella di Campotosto">Mortadella of Campotosto</a></li></ul></li> <li><a href="/wiki/Pigs_in_blankets" title="Pigs in blankets">Pigs in blankets</a></li> <li><a href="/wiki/Saveloy" title="Saveloy">Saveloy</a></li> <li><a href="/wiki/Vienna_sausage" title="Vienna sausage">Vienna</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cooked smoked<br /> sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bierwurst" title="Bierwurst">Bierwurst</a></li> <li><a href="/wiki/Bockwurst" title="Bockwurst">Bockwurst</a></li> <li><a href="/wiki/Kabanos" title="Kabanos">Kabanos</a></li> <li><a href="/wiki/Kielbasa" title="Kielbasa">Kielbasa</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Precooked<br /> sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Black_pudding" title="Black pudding">Black pudding</a></li> <li><a href="/wiki/Blood_sausage" title="Blood sausage">Blood sausage</a></li> <li><a href="/wiki/Boudin" title="Boudin">Boudin</a></li> <li><a href="/wiki/Goetta" title="Goetta">Goetta</a></li> <li><a href="/wiki/Haggis" title="Haggis">Haggis</a></li> <li><a href="/wiki/Head_cheese" title="Head cheese">Head cheese</a></li> <li><a href="/wiki/Kaszanka" title="Kaszanka">Kaszanka</a></li> <li><a href="/wiki/Kishka_(food)" title="Kishka (food)">Kishka</a></li> <li><a href="/wiki/Knipp" title="Knipp">Knipp</a></li> <li><a href="/wiki/Kochwurst" title="Kochwurst">Kochwurst</a></li> <li><a href="/wiki/Liverwurst" title="Liverwurst">Liverwurst</a></li> <li><a href="/wiki/Pinkel" title="Pinkel">Pinkel</a></li> <li><a href="/wiki/Ryynimakkara" title="Ryynimakkara">Ryynimakkara</a></li> <li><a href="/wiki/Salceson" title="Salceson">Salceson</a></li> <li><a href="/wiki/Stippgr%C3%BCtze" title="Stippgrütze">Stippgrütze</a></li> <li><a href="/wiki/Sundae_(sausage)" title="Sundae (sausage)">Sundae</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Grilled sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Small_sausage_in_large_sausage" title="Small sausage in large sausage">Small sausage in large sausage</a></li> <li><a href="/wiki/Tongmo" title="Tongmo">Tongmo</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related articles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charcuterie" title="Charcuterie">Charcuterie</a></li> <li><a href="/wiki/Dried_meat" title="Dried meat">Dried meat</a></li> <li><a href="/wiki/List_of_dried_foods" title="List of dried foods">List of dried foods</a></li> <li><a href="/wiki/Embutido" title="Embutido">Embutidos</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">List of smoked foods</a></li> <li><a href="/wiki/Lunch_meat" title="Lunch meat">Lunch meat</a></li> <li><a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">Pâté</a></li> <li><a href="/wiki/Salumi" title="Salumi">Salumi</a></li> <li><a href="/wiki/Smallgoods" title="Smallgoods">Smallgoods</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Sausages" title="Category:Sausages">Category</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /></div><div role="navigation" class="navbox" aria-labelledby="Meat509" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231" /><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Meat" title="Template:Meat"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Meat" title="Template talk:Meat"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Meat" title="Special:EditPage/Template:Meat"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Meat509" style="font-size:114%;margin:0 4em"><a href="/wiki/Meat" title="Meat">Meat</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Poultry" title="Poultry">Poultry</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cassowary" title="Cassowary">Cassowary</a></li> <li><a href="/wiki/Chicken_as_food" title="Chicken as food">Chicken</a></li> <li><a href="/wiki/Duck_as_food" title="Duck as food">Duck</a></li> <li><a href="/wiki/Emu" title="Emu">Emu</a></li> <li><a href="/wiki/Goose_as_food" title="Goose as food">Goose</a></li> <li><a href="/wiki/Ostrich_meat" title="Ostrich meat">Ostrich</a></li> <li><a href="/wiki/Squab" title="Squab">Pigeon</a></li> <li><a href="/wiki/Quail_as_food" title="Quail as food">Quail</a></li> <li><a href="/wiki/Rhea_(bird)" title="Rhea (bird)">Rhea</a></li> <li><a href="/wiki/Turkey_meat" title="Turkey meat">Turkey</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="13" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:FoodMeat.jpg" class="mw-file-description" title="Food meat"><img alt="Food meat" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/100px-FoodMeat.jpg" decoding="async" width="100" height="66" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/150px-FoodMeat.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/200px-FoodMeat.jpg 2x" data-file-width="2888" data-file-height="1916" /></a></span><br /><span typeof="mw:File"><a href="/wiki/File:Plateau_van_zeevruchten.jpg" class="mw-file-description" title="Platter of seafood"><img alt="Platter of seafood" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/100px-Plateau_van_zeevruchten.jpg" decoding="async" width="100" height="100" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/150px-Plateau_van_zeevruchten.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/200px-Plateau_van_zeevruchten.jpg 2x" data-file-width="2029" data-file-height="2029" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Livestock" title="Livestock">Livestock</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alpaca" title="Alpaca">Alpaca</a></li> <li><a href="/wiki/Beef" title="Beef">Beef</a></li> <li><a href="/wiki/Beefalo" title="Beefalo">Beefalo</a></li> <li><a href="/wiki/American_bison" title="American bison">Bison</a></li> <li><a href="/wiki/Buffalo_meat" title="Buffalo meat">Buffalo</a></li> <li><a href="/wiki/Camel_meat" class="mw-redirect" title="Camel meat">Camel</a></li> <li><a href="/wiki/Cat_meat" title="Cat meat">Cat</a></li> <li><a href="/wiki/Goat_meat" title="Goat meat">Goat</a></li> <li><a href="/wiki/Dog_meat" title="Dog meat">Dog</a></li> <li><a href="/wiki/Donkey_meat" title="Donkey meat">Donkey</a></li> <li><a href="/wiki/Snails_as_food" title="Snails as food">Snails</a></li> <li><a href="/wiki/Frog_legs" title="Frog legs">Frog</a></li> <li><a href="/wiki/Guinea_pig" title="Guinea pig">Guinea pig</a></li> <li><a href="/wiki/Horse_meat" title="Horse meat">Horse</a></li> <li><a href="/wiki/Lamb_and_mutton" title="Lamb and mutton">Lamb and mutton</a></li> <li><a href="/wiki/Llama" title="Llama">Llama</a></li> <li><a href="/wiki/Pork" title="Pork">Pork</a></li> <li><a href="/wiki/Veal" title="Veal">Veal</a></li> <li><a href="/wiki/Yak" title="Yak">Yak</a></li> <li><a href="/wiki/%C5%BBubro%C5%84" title="Żubroń">Żubroń</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Game_(hunting)" title="Game (hunting)">Game</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alligator_meat" title="Alligator meat">Alligator</a></li> <li><a href="/wiki/Bat_as_food" title="Bat as food">Bat</a></li> <li><a href="/wiki/Bear_hunting" title="Bear hunting">Bear</a></li> <li><a href="/wiki/Bushmeat" title="Bushmeat">Bushmeat</a></li> <li><a href="/wiki/Wild_boar" title="Wild boar">Boar</a></li> <li><a href="/wiki/Crocodile_meat" class="mw-redirect" title="Crocodile meat">Crocodile</a></li> <li><a href="/wiki/Elephant_meat" title="Elephant meat">Elephant</a></li> <li><a href="/wiki/Fox#As_food" title="Fox">Fox</a></li> <li><a href="/wiki/Iguana_meat" title="Iguana meat">Iguana</a></li> <li><a href="/wiki/Kangaroo_meat" title="Kangaroo meat">Kangaroo</a></li> <li><a href="/wiki/Monkey_meat" title="Monkey meat">Monkey</a></li> <li><a href="/wiki/Mouse#As_food" title="Mouse">Mouse</a></li> <li><a href="/wiki/Pangolin_trade" title="Pangolin trade">Pangolin</a></li> <li><a href="/wiki/Rat_meat" title="Rat meat">Rat</a></li> <li><a href="/wiki/Hare" title="Hare">Hare</a></li> <li><a href="/wiki/Rabbit#As_food_and_clothing" title="Rabbit">Rabbit</a></li> <li><a href="/wiki/Snake#Consumption" title="Snake">Snake</a></li> <li><a href="/wiki/Turtle" title="Turtle">Turtle</a></li> <li><a href="/wiki/Venison" title="Venison">Venison</a></li> <li><a href="/wiki/Dog_meat" title="Dog meat">Dog</a> <ul><li><a href="/wiki/Wolf_hunting" title="Wolf hunting">Wolf</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_as_food" title="Fish as food">Fish</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anchovies_as_food" title="Anchovies as food">Anchovy</a></li> <li><a href="/wiki/Basa_(fish)" title="Basa (fish)">Basa</a></li> <li><a href="/wiki/Bass_(fish)" title="Bass (fish)">Bass</a></li> <li><a href="/wiki/Carp#As_food" title="Carp">Carp</a></li> <li><a href="/wiki/Catfish" title="Catfish">Catfish</a></li> <li><a href="/wiki/Cod_as_food" title="Cod as food">Cod</a></li> <li><a href="/wiki/Crappie" title="Crappie">Crappie</a></li> <li><a href="/wiki/Eel_as_food" title="Eel as food">Eel</a></li> <li><a href="/wiki/Flounder" title="Flounder">Flounder</a></li> <li><a href="/wiki/Grouper" title="Grouper">Grouper</a></li> <li><a href="/wiki/Haddock" title="Haddock">Haddock</a></li> <li><a href="/wiki/Halibut" title="Halibut">Halibut</a></li> <li><a href="/wiki/Herring_as_food" title="Herring as food">Herring</a></li> <li><a href="/wiki/King_mackerel" title="King mackerel">Kingfish</a></li> <li><a href="/wiki/Mackerel_as_food" title="Mackerel as food">Mackerel</a></li> <li><a href="/wiki/Mahi-mahi" title="Mahi-mahi">Mahi Mahi</a></li> <li><a href="/wiki/Marlin" title="Marlin">Marlin</a></li> <li><a href="/wiki/Milkfish" title="Milkfish">Milkfish</a></li> <li><a href="/wiki/Orange_roughy" title="Orange roughy">Orange roughy</a></li> <li><a href="/wiki/Pacific_saury" title="Pacific saury">Pacific saury</a></li> <li><a href="/wiki/Perch" title="Perch">Perch</a></li> <li><a href="/wiki/Esox" title="Esox">Pike</a></li> <li><a href="/wiki/Cod_as_food" title="Cod as food">Pollock</a></li> <li><a href="/wiki/Salmon_as_food" title="Salmon as food">Salmon</a></li> <li><a href="/wiki/Sardines_as_food" title="Sardines as food">Sardine</a></li> <li><a href="/wiki/Shark_meat" title="Shark meat">Shark</a></li> <li><a href="/wiki/Sole_(fish)" title="Sole (fish)">Sole</a></li> <li><a href="/wiki/Iridescent_shark" title="Iridescent shark">Swai</a></li> <li><a href="/wiki/Swordfish" title="Swordfish">Swordfish</a></li> <li><a href="/wiki/Tilapia" title="Tilapia">Tilapia</a></li> <li><a href="/wiki/Trout" title="Trout">Trout</a></li> <li><a href="/wiki/Tuna_as_food" class="mw-redirect" title="Tuna as food">Tuna</a></li> <li><a href="/wiki/Walleye" title="Walleye">Walleye</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Shellfish" title="Shellfish">Shellfish</a> and<br />other <a href="/wiki/Seafood" title="Seafood">seafood</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abalone" title="Abalone">Abalone</a></li> <li><a href="/wiki/Squid_as_food" title="Squid as food">Calamari</a></li> <li><a href="/wiki/Chiton" title="Chiton">Chiton</a></li> <li><a href="/wiki/Clam" title="Clam">Clam</a></li> <li><a href="/wiki/Crab_meat" title="Crab meat">Crab</a></li> <li><a href="/wiki/Crayfish_as_food" title="Crayfish as food">Crayfish</a></li> <li><a href="/wiki/Dolphin" title="Dolphin">Dolphin</a></li> <li><a href="/wiki/Lobster_as_food" class="mw-redirect" title="Lobster as food">Lobster</a></li> <li><a href="/wiki/Mussel" title="Mussel">Mussel</a></li> <li><a href="/wiki/Octopus_as_food" title="Octopus as food">Octopus</a></li> <li><a href="/wiki/Oyster" title="Oyster">Oyster</a></li> <li><a href="/wiki/Scallop" title="Scallop">Scallop</a></li> <li><a href="/wiki/Seal_meat" title="Seal meat">Seal</a></li> <li><a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">Shrimp/prawn</a></li> <li><a href="/wiki/Sea_cucumbers_as_food" title="Sea cucumbers as food">Sea cucumber</a></li> <li><a href="/wiki/Sea_urchin#As_food" title="Sea urchin">Sea urchin</a></li> <li><a href="/wiki/Whale_meat" title="Whale meat">Whale</a></li> <li><a href="/wiki/Ascidiacea#Culinary" title="Ascidiacea">Sea squirt</a></li> <li><a href="/wiki/Jellyfish_as_food" title="Jellyfish as food">Jellyfish</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Insects_as_food" title="Insects as food">Insects</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ant_eggs" title="Ant eggs">Ants</a></li> <li><a href="/wiki/Hermetia_illucens" title="Hermetia illucens">Black soldier fly maggots</a></li> <li><a href="/wiki/Cicada" title="Cicada">Cicada</a></li> <li><a href="/wiki/Cricket_(insect)" title="Cricket (insect)">Crickets</a> <ul><li><a href="/wiki/Cricket_flour" title="Cricket flour">Flour</a></li></ul></li> <li><a href="/wiki/Grasshopper" title="Grasshopper">Grasshoppers</a> (<a href="/wiki/Locust" title="Locust">locust</a>)</li> <li><a href="/wiki/Mealworm" title="Mealworm">Mealworm</a></li> <li><a href="/wiki/Mezcal_worm" title="Mezcal worm">Mezcal worm</a></li> <li><a href="/wiki/Bombyx_mori" title="Bombyx mori">Silkworm</a></li> <li><a href="/wiki/Gonimbrasia_belina" title="Gonimbrasia belina">Mopane worm</a></li> <li><a href="/wiki/Rhynchophorus" title="Rhynchophorus">Palm grub</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cuts and<br />preparation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Meat_hanging" title="Meat hanging">Aged</a></li> <li><a href="/wiki/Bacon" title="Bacon">Bacon</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecued</a></li> <li><a href="/wiki/Biltong" title="Biltong">Biltong</a></li> <li><a href="/wiki/Braising" title="Braising">Braised</a></li> <li><a href="/wiki/Patty" title="Patty">Burger</a></li> <li><a href="/wiki/Charcuterie" title="Charcuterie">Charcuterie</a></li> <li><a href="/wiki/Meat_chop" title="Meat chop">Chop</a></li> <li><a href="/wiki/Confit#Meat_confit" title="Confit">Confit</a></li> <li><a href="/wiki/Corned_beef" title="Corned beef">Corned</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Cured</a></li> <li><a href="/wiki/Cutlet" title="Cutlet">Cutlet</a></li> <li><a href="/wiki/Dried_meat" title="Dried meat">Dried</a></li> <li><a href="/wiki/Dum_pukht" title="Dum pukht">Dum</a></li> <li><a href="/wiki/Fermented_meat" title="Fermented meat">Fermented</a></li> <li><a href="/wiki/Fillet_(cut)" title="Fillet (cut)">Fillet</a>/<a href="/wiki/Supreme_(cooking)" title="Supreme (cooking)">supreme</a></li> <li><a href="/wiki/Forcemeat" title="Forcemeat">Forcemeat</a> <ul><li><a href="/wiki/Cretons" title="Cretons">Cretons</a></li> <li><a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">Pâté</a></li></ul></li> <li><a href="/wiki/Frying" title="Frying">Fried</a></li> <li><a href="/wiki/Frozen_food" title="Frozen food">Frozen</a></li> <li><a href="/wiki/Ground_meat" title="Ground meat">Ground</a></li> <li><a href="/wiki/Ham" title="Ham">Ham</a></li> <li><a href="/wiki/Jerky" title="Jerky">Jerky</a></li> <li><a href="/wiki/Kebab" title="Kebab">Kebab</a></li> <li><a href="/wiki/Kidney_(food)" title="Kidney (food)">Kidney</a></li> <li><a href="/wiki/Liver_(food)" title="Liver (food)">Liver</a></li> <li><a href="/wiki/Lunch_meat" title="Lunch meat">Luncheon meat</a></li> <li><a href="/wiki/Marination" title="Marination">Marinated</a></li> <li><a href="/wiki/Meatball" title="Meatball">Meatball</a></li> <li><a href="/wiki/Meatloaf" title="Meatloaf">Meatloaf</a></li> <li><a href="/wiki/Offal" title="Offal">Offal</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickled</a></li> <li><a href="/wiki/Pemmican" title="Pemmican">Pemmican</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poached</a></li> <li><a href="/wiki/Potted_meat" title="Potted meat">Potted</a></li> <li><a href="/wiki/Rillettes" title="Rillettes">Rillettes</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasted</a></li> <li><a href="/wiki/Salting_(food)#Meat" title="Salting (food)">Salt-cured</a></li> <li><a href="/wiki/Salumi" title="Salumi">Salumi</a></li> <li><a href="/wiki/Sausage" title="Sausage">Sausage</a></li> <li><a href="/wiki/Smoked_meat" title="Smoked meat">Smoked</a></li> <li><a href="/wiki/Steak" title="Steak">Steak</a></li> <li><a href="/wiki/Stew#Types_of_stew" title="Stew">Stewed</a></li> <li><a href="/wiki/Tandoor" title="Tandoor">Tandoor</a></li> <li><a href="/wiki/Steak_tartare" title="Steak tartare">Tartare</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_meat_dishes" title="List of meat dishes">Meat dishes</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_beef_dishes" title="List of beef dishes">Beef</a></li> <li><a href="/wiki/List_of_chicken_dishes" title="List of chicken dishes">Chicken</a></li> <li><a href="/wiki/List_of_fish_dishes" title="List of fish dishes">Fish</a></li> <li><a href="/wiki/List_of_goat_dishes" title="List of goat dishes">Goat</a></li> <li><a href="/wiki/List_of_lamb_dishes" title="List of lamb dishes">Lamb</a></li> <li><a href="/wiki/List_of_pork_dishes" title="List of pork dishes">Pork</a> <ul><li><a href="/wiki/List_of_ham_dishes" title="List of ham dishes">Ham</a></li></ul></li> <li><a href="/wiki/List_of_seafood_dishes" title="List of seafood dishes">Seafood</a></li> <li><a href="/wiki/List_of_veal_dishes" title="List of veal dishes">Veal</a></li> <li><a href="/wiki/List_of_steak_dishes" title="List of steak dishes">Steaks</a></li> <li><a href="/wiki/List_of_meatball_dishes" title="List of meatball dishes">Meatball</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">Smoked foods</a></li> <li><a href="/wiki/List_of_sausage_dishes" title="List of sausage dishes">Sausage</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_countries_by_meat_consumption" title="List of countries by meat consumption">Countries by meat consumption</a></li> <li><a href="/wiki/List_of_countries_by_meat_production" title="List of countries by meat production">Countries by meat production</a></li> <li><a href="/wiki/Food_and_drink_prohibitions" title="Food and drink prohibitions">Food and drink prohibitions</a></li> <li><a href="/wiki/List_of_meat_substitutes" title="List of meat substitutes">Meat substitutes</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ethics and<br />psychology</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ethics_of_eating_meat" title="Ethics of eating meat">Ethics of eating meat</a></li> <li><a href="/wiki/Carnism" title="Carnism">Carnism</a></li> <li><a href="/wiki/Animal_rights" title="Animal rights">Animal rights</a></li> <li><a href="/wiki/Psychology_of_eating_meat" title="Psychology of eating meat">Psychology of eating meat</a> <ul><li><a href="/wiki/Psychology_of_eating_meat#Meat_paradox" title="Psychology of eating meat">Meat paradox</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Alternatives</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Vegetarianism" title="Vegetarianism">Vegetarianism</a></li> <li><a href="/wiki/Flexitarianism" title="Flexitarianism">Semi-vegetarianism</a> <ul><li><a href="/wiki/Pescetarianism" title="Pescetarianism">Pescetarianism</a></li> <li><a href="/wiki/Pollotarianism" title="Pollotarianism">Pollotarianism</a></li></ul></li> <li><a href="/wiki/Plant-based_diet" title="Plant-based diet">Plant-based diet</a></li> <li><a href="/wiki/Meat_alternative" title="Meat alternative">Meat alternative</a></li> <li><a href="/wiki/Veganism" title="Veganism">Veganism</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Meat_science" title="Meat science">Meat science</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Beef_hormone_controversy" title="Beef hormone controversy">Beef hormone controversy</a></li> <li><a href="/wiki/Drip_loss" class="mw-redirect" title="Drip loss">Drip loss</a></li> <li><a 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cuisine">Roadkill cuisine</a></li> <li><a href="/wiki/Warmed-over_flavor" title="Warmed-over flavor">Warmed-over flavor</a></li> <li><a href="/wiki/White_meat" title="White meat">White meat</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/17px-Foodlogo2.svg.png" decoding="async" width="17" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/26px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/34px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" 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