a smallgoods product, a cured and/or smoked sausage usually made from pork, veal or beef with spices
A salted, smoked or air-dried sausage.
Salami is a generic name given to a number of lightly seasoned cured sausages of different sizes to eat without any preparation other than slicing. Salami is usually composed of finely minced lean pork or a mixture of meat, pieces of fat and with various seasonings.
A cured sausage made from a blend of chopped or ground meat, seasonings, and salt. The meat is stuffed into a casing and dry cured for 6-7 months.
Salami (also salame) is a sausage of Italian origin. The name comes from the Italian salare meaning to salt. Originally made from a mixture of chopped pork and salt which was air-dried in a casing, salamis now come in many varieties made in several countries. Nearly all are seasoned with a combination of herbs and spices in addition to salt. Salami prepared from raw meat is safe to eat because it has been cured. Other types of salami are smoked or cooked before air-drying; "cotto salami" refers to salami which is cooked. Some varieties are made of beef, while others mix beef and pork. Most if not all Italian salamis contain garlic, while few German varieties do. Some, like a few salamis from Spain and most Hungarian types, include paprika or chili. Several varieties are differentiated by the coarseness or fineness of the chopped meat. The traditional Salami is covered with a thin layer of edible mold. Many salamis are named after the city or region of their origin. Some examples are Arles, Genoa, Hungarian and Milano salamis.
A sausage made from a mixture of raw meat such as pork, beef or veal and flavoured with spices and herbs; salamis can be salted, smoked or air-dried and are found all over the world.
highly seasoned fatty sausage of pork and beef usually dried
As Pino Tomini-Foresti from Pino's Butchery explains: ‘All salame is made with pork meat and bound in natural skin casings. The differences you will find from one salame to another are in the different ingredients used and the different way meat is cut (fine or coarse) and mixed. ‘The French style is very different, using lots of good lard. Other salami can be hot, have fennel in them, paprika or capsicum, all sorts of different spices. The French style has more fat, the Spanish one has lots of paprika...
Made from minced and spiced pork or beef. The mixture is packed tight into a sausage-like casing and smoked. Salami is eaten at breakfast with eggs or in a cold meat salad or in sandwiches.
a highly seasoned dried Italian sausage made of pork or beef.
A 'salame is a cured (fermented and air-dried) sausage of Italian tradition. The name comes from the Italian verb salare, meaning 'to salt'. In the United States, traditional salami are either imported or referred to as an "Italian Salame", the protected term for salami made in the United States with authentic traditions.