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1339:, 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. 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. These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms.
873:
endogenous enzymatic activities and the lactic acid produced by the starter culture. 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. 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.
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cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness. Some minor flavors included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla. The overall smoky note is the result of numerous phenols. 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.
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391:
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812:, are most commonly used in salami production. 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. 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
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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. Several types of oils including
1049:
905:. 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. 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.
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52:
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1267:, a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it. 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.
447:
1290:(which is coarsely chopped), and chorizo (which is less spicy than the Spanish product). 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.
848:
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. In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami.
1274:
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
900:
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. Semi-ripened salami will maintain its flavor for a long time under retail display conditions, but it will eventually deteriorate
847:
Ripening and drying happens after fermentation. This stage causes the main physical and microbial changes through the large amount of water loss. About half of the water is evaporated and further water loss has to be prevented by packaging. Nonuniform drying processes could cause the formation of a
1270:
Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10,000 tons. 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
1259:
sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. 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
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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. Direct acidification of meat
1370:
oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami. 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
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The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production. The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions. The characteristic fermented meat flavor is believed to be developed by a combination of
779:
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
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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.
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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
791:
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
891:
More than 400 volatile compounds have been identified in different types of dry-fermented sausages. 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,
795:
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
386:
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. At that time, it was largely consumed by the wealthy, as meat in general was very expensive.
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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 kinds of salami across different countries.
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production. This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale. This type of traditional salami is often more expensive due to its high quality.
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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
696:
864:. 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.
245:
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.
919:, which delays lipid oxidation and the rancid aroma and taste that come with it. Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red color intensity.
401:
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
375:—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been around for thousands of years. Environmental conditions dictate what food processes are used, as seen in the
2009:
Aquilanti, Lucia; Santarellia, Sara; Silvestria, Gloria; Osimania, Andrea; Petruzzellib, Annalisa; Clementia, Francesca (November 2007). "The microbial ecology of a typical
Italian salami during its natural fermentation".
2585:
Peters SA, Singhateh Y, Mackay D, Huxley RR, Woodward M (May 2016). "Total cholesterol as a risk factor for coronary heart disease and stroke in women compared with men: A systematic review and meta-analysis".
564:. 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
2141:
van
Schalkwyk, D.L.; McMillin, K.W.; Booyse, Mardé; Witthuhn, R.C.; Hoffman, L.C. (May 2011). "Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok
1254:
Naples-type salami is also a popular southern
Italian dry fermented sausage made of coarsely minced pork meat. In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique
406:, 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
1872:
1760:
435:
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".
2775:
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 p37-48 1996.
787:
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
2626:
Del
Nobilea, Matteo Alessandro; Conteb, Amalia; Incoronatob, Anna Lucia; et al. (January 2009). "New strategies for reducing the pork back-fat content in typical Italian salami".
1494:
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.
695:
1496:[It was a food consumed by the wealthy, as we learn from a text written in 1767... Salametti, small salami, were advantageous because they required less time to mature.]
836:
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
768:
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.
2450:
Samelis, John; Metaxopoulos, John; Vlassi, Maria; Pappa, Aristea (20 October 1998). "Stability and safety of traditional Greek salami — a microbiological ecology study".
2248:
Lorenzo, José Manuel; Bedia, Mario; Bañón, Sancho (1 March 2013). "Relationship between flavor deterioration and the volatile compound profile of semi-ripened sausage".
1664:
Bertolini, Massimo; Ferretti, Gino; Grassi, Andrea; Montanari, Roberto (December 2006). "Seasoning
Process Design Optimization for an Ascending Flow Ripening Chamber".
1335:
content, which are believed to be risk factors for cardiovascular disease. However, it has been shown that it is possible to replace the pork back fat in salami with
1324:
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.
1929:
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other
Mediterranean countries: an overview
293:). 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
2206:
Söllner, Kerstin; Schieberl, Peter (9 April 2009). "Decoding the Key Aroma
Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches".
398:
In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year.
364:
into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or even years.
383:(Aw) values, taking advantage of the long, dry and sunny days, while in northern Europe, fermented sausages require smoking for further preservation".
2092:
Cevolia, Chiara; Fabbria, Angelo; Tabanellib, Giulia; Montanarib, Chiara; Gardinia, Fausto; Lanciottia, Rosalba; Guarnieria, Adriano (July 2014).
820:
that can be harmful to the human body. Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation.
876:
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
735:
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
1845:
410:. 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
4773:
1652:
The modern dry-fermented sausage was apparently invented around 1730 in Italy, being later adopted around 1780 by the German countries...
356:. Thus, it originally referred to all kinds of salted meats. The Italian tradition of cured meats includes several styles, and the word
1580:
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4585:
2766:
Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant operators", Research Studies Press.
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Vignolo, Graciela; Fontana, Cecilia; Fadda, Silvina (1 January 2010). Fellow, Fidel Toldrá Ph D. researchessor member (ed.).
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Barbut, S. (June 2010). "Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products".
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Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.
780:
salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria.
1954:
Bohme, H.M.; Mellett, F.D.; Dicks, L.M.T.; Basson, D.S. (1996). "Production of salami from ostrich meat with strains of
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that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami.
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The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible
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372:
2536:"Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk"
317:, while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the
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510:
is used for salami, as well, the product being sold in street markets. Typical additional ingredients include:
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Campbell-Platt, G and Cook, P. (Eds) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow.
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1251:. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing.
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582:) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing.
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1181:
Lovecký salám/Lovecká saláma, salami in a rectangular shape from Czechia and Slovakia, registered as a
708:
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may be added to provide additional color and inhibit growth of harmful bacteria from the genus
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salami, which never include pork for religious reasons. Makers also use other meats, including
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3282:
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Toldrá, Fidel; Hui, Y. H; Astiasarán, Iciar; Sebranek, Joseph G; Talon, Règine, eds. (2014).
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Cenci, Aline Maria; Ugalde, Mariane Lobo; Steffens, Juliana; et al. (January 2015).
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2288:"Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil"
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Biochemistry of Fermented Meat, in Food Biochemistry and Food Processing, Second Edition
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soon specifically meant only the most popular kind—a salted and spiced meat, ground and
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2663:"A new route of transmission for escherichia coli: Infection from dry fermented salami"
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In the United States, National Salami Day is celebrated on September 7 of each year.
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572:(75 °C (167 °F) or higher). Makers often treat the casings with an edible
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1231:. Many are flavored with garlic. Some types—including some varieties from Hungary (
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71:
2717:"Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils"
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1871:
Malik, Abdul; Erginkaya, Zerrin; Ahmad, Saghir; Erten, Hüseyin (5 November 2014).
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Malik, Abdul; Erginkaya, Zerrin; Ahmad, Saghir; Erten, Hüseyin (5 November 2014).
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salami is traditional in parts of northern Italy. Salami has also been made from
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in salami has been shown to increase the higher synthetic antioxidant effect of
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In the Netherlands, the most popular Dutch products are finely chopped salami,
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1098:, a soft, cooked version of salami that has a similar look and feel to bologna
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in the salami casing produces carbonyls, which develop the color of the meat.
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2384:"Application For Recording Traditional Speciality Council Regulation"
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Vignolo, Graciela; Fontana, Cecilia; Fadda, Silvina (February 2010).
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506:. In the Provence region of France and in the Veneto region of Italy
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24 °C to 12–14 °C until a water loss of 25% is obtained.
800:(LAB) and coagulase-negative cocci (CNC), like specific strains of
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2625:
2091:
1445:– a similar family of pork sausages from the French-speaking world
1437:– two similar families of pork sausages from the Iberian Peninsula
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Fermented pork back fat that is used to make salami has very high
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salami are named after their region or country of origin—such as
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Tilden, J. Jr; Young, W.; McNamara, A. M.; et al. (1996).
1931:, in: International Food Research Journal 23(2): 429-445 (2016)
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34:
2493:
Ludman, S.; Perrin, Y.; Caubet, J. C.; Wassenberg, J. (2013).
2449:
2286:
Marangoni, Cristiane; Moura, Neusa Fernandes de (March 2011).
4867:
4467:
4412:
4377:
4372:
4276:
4256:
4044:
3994:
3736:
3613:
3400:
3134:
3099:
1359:
1227:
1217:
530:
499:
479:
379:
and southern Europe, where "meat products are dried to lower
318:
183:
92:
51:
4917:
2794:
2492:
1396:
4093:
3999:
3844:
3746:
3741:
3666:
3567:
3054:
2584:
2533:
2499:
The Journal of Allergy and Clinical Immunology: In Practice
1927:
Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.:
1726:
1029:
573:
550:
540:
475:
471:
467:
230:
189:
174:
135:
2799:
2714:
4367:
3751:
3598:
2772:
Darby W.J et al. "Food: the gift of Osiris", London 1977.
2660:
520:
1870:
1843:
3536:
1953:
565:
26:"Salame" redirects here. For the Lebanese surname, see
2534:
Briggs MA, Petersen KS, Kris-Etherton PM (June 2017).
880:
compounds, which slow fat oxidation. The pyrolysis of
1633:
Handbook of Food Products Manufacturing, 2 Volume Set
1170:), a coarsely ground salami from southern Switzerland
792:
beneficial bacteria. Now, they use starter cultures.
707:
Although completely uncooked, salami is not raw, but
198:
171:
1378:
466:, with its typical marbled appearance, is made from
180:
2411:
2051:
1073:) varieties from Italian-speaking regions include:
186:
177:
1874:Food Processing: Strategies for Quality Assessment
1847:Food Processing: Strategies for Quality Assessment
1609:. Chichester, UK: John Wiley and Sons. p. 3.
2247:
4946:
2205:
1629:
775:A holder frame used in the manufacture of salami
2285:
1178:Hard Salami, smoked salami from central Europe
313:; in Russian, Ukrainian, and Belarusian it is
3552:
2815:
1151:, typical of Calabria, Apulia, and Basilicata
277:
273:in English comes from the plural form of the
1540:. Oxford, UK: Wiley-Blackwell. p. 331.
1944:, Sonoma Mountain Sausage, 4 September 2016
716:
417:
333:
249:Small-sized salami are also referred to as
16:Cured sausage, fermented and air-dried meat
3559:
3545:
2822:
2808:
2452:International Journal of Food Microbiology
2208:Journal of Agricultural and Food Chemistry
2012:International Journal of Food Microbiology
1581:"History of fermentation around the world"
50:
2740:
2686:
2561:
2551:
2510:
2303:
1017:Learn how and when to remove this message
680:Learn how and when to remove this message
297:; in Macedonian and Serbo-Croatian it is
233:. Historically, salami was popular among
1297:
1286:(with high fat content and rind added),
1058:
1047:
1036:
1028:
827:
770:
739:is considered raw and not ready to eat.
691:
585:
445:
389:
2495:"Perplexing cases of allergy to salami"
2326:
1693:Handbook of Food Products Manufacturing
1460:
1312:Salami has been found to be a possible
4947:
2621:
2619:
2617:
2445:
2443:
2441:
2407:
2405:
2403:
2401:
2399:
2397:
2395:
2393:
2292:Food Science and Technology (Campinas)
1900:
1729:Handbook of Fermented Meat and Poultry
1722:
1720:
1607:Handbook of Fermented Meat and Poultry
1604:
1578:
1535:
3540:
2803:
2795:Pick Salami and Szeged Paprika Museum
2710:
2708:
2706:
2600:10.1016/j.atherosclerosis.2016.03.016
2416:. Wiley-Blackwell. pp. 379–398.
2281:
2279:
2243:
2241:
2239:
2237:
2201:
2199:
2197:
2195:
2193:
2191:
2189:
2136:
2134:
2132:
2130:
2128:
2126:
2087:
2085:
2083:
2081:
2056:. Wiley-Blackwell. pp. 379–398.
2047:
2045:
2043:
2041:
1896:
1894:
1473:
1471:
1469:
367:
288:
216:
2786:Salumi casalinghi (Italian recipes,
1579:Debret, Chelsea (13 November 2021).
955:adding citations to reliable sources
926:
901:due to the development of incipient
618:adding citations to reliable sources
589:
2614:
2438:
2390:
1761:"NATIONAL SALAMI DAY - September 7"
1717:
1690:
1138:, a finely ground salami from Milan
13:
2760:
2703:
2486:
2414:Semidry and Dry Fermented Sausages
2276:
2234:
2186:
2123:
2078:
2038:
1891:
1466:
1342:In 1994, there was an outbreak of
328:The word originates from the word
14:
5001:
2779:
2721:Food Technology and Biotechnology
2667:American Journal of Public Health
2327:Demetri, Justin (11 April 2018).
2024:10.1016/j.ijfoodmicro.2007.06.010
1825:. Parco naturale Valle del Ticino
1316:to some people due to the use of
1308:) are very high in saturated fat.
1293:
1183:traditional speciality guaranteed
4928:
4927:
4916:
3643:
3637:
3521:
3520:
2868:
1915:10.1111/j.1745-4573.2009.00198.x
1483:Culinary Heritage of Switzerland
1395:
1381:
1350:contamination after processing.
1174:Other salami varieties include:
931:
594:
352:), which in Italian indicates a
167:
146:
2654:
2578:
2527:
2376:
2351:
2320:
2305:10.1590/S0101-20612011000100016
2002:
1947:
1934:
1921:
1864:
1837:
1815:
1793:
1771:
1753:
1481:[Salami] (in Italian).
1239:varieties that led to American
942:needs additional citations for
762:
605:needs additional citations for
568:, but the product is not fully
3452:Small sausage in large sausage
2110:10.1016/j.jfoodeng.2014.02.003
1684:
1678:10.1016/j.jfoodeng.2005.06.067
1657:
1623:
1598:
1572:
1554:
1529:
1500:
1198:(a Romanian variety of salami)
746:
441:
1:
4586:Countries by meat consumption
2640:10.1016/j.meatsci.2008.07.026
2464:10.1016/S0168-1605(98)00124-X
2262:10.1016/j.meatsci.2012.11.006
2172:10.1016/j.meatsci.2010.11.028
1980:10.1016/S0309-1740(96)00083-6
1260:is highly spiced and smoked.
1119:, typical of southern Tuscany
895:
867:
4985:Animal-based fermented foods
4873:Non-vegetarian food in India
4591:Countries by meat production
922:
264:
7:
4596:Food and drink prohibitions
2829:
2679:10.2105/ajph.86.8_pt_1.1142
2098:Journal of Food Engineering
2054:Handbook of Meat Processing
1666:Journal of Food Engineering
1562:"Etimologia : salame;"
1374:
560:casing, and hangs it up to
10:
5006:
3635:
2733:10.17113/ftb.53.03.15.3877
2512:10.1016/j.jaip.2012.10.002
2422:10.1002/9780813820897.ch22
2062:10.1002/9780813820897.ch22
32:
25:
18:
4911:
4809:
4744:
4701:
4653:
4638:Psychology of eating meat
4613:
4578:
4498:
4491:
4242:
4182:Black soldier fly maggots
4167:
4063:
3885:
3765:
3652:
3574:
3516:
3460:
3444:
3351:
3318:
3178:
3112:
3037:
2994:
2985:
2877:
2866:
2837:
2553:10.3390/healthcare5020029
2158:) harvested in Namibia".
1823:"Cold Cuts: Horse Salami"
1630:Sinha, Nirmal K. (2007).
1084:), "hunter" salami, Italy
832:Salami ageing in a cellar
823:
141:
124:
98:
88:
78:
63:
49:
4711:Beef hormone controversy
3566:
3293:Mortadella of Campotosto
2359:"Common Types of Salami"
2152:Tragelaphus strepsiceros
917:butylated hydroxytoluene
474:(sometimes specifically
33:Not to be confused with
2329:"Italian Salami-Salame"
1903:Journal of Muscle Foods
1691:Hui, Y. H, ed. (2007).
1519:Oxford University Press
1033:Assorted Italian salami
21:Salami (disambiguation)
4736:Water holding capacity
2855:List of sausage dishes
2363:America's Test Kitchen
2144:Antidorcas marsupialis
1960:Lactobacillus curvatus
1605:Toldra, Fidel (2014).
1536:Toldra, Fidel (2012).
1454:Salami slicing tactics
1337:extra virgin olive oil
1309:
1235:), and Italy (such as
1066:
1056:
1045:
1034:
833:
803:Staphylococcus xylosus
776:
704:
459:
395:
394:A salami shop in Italy
348:) with a termination (
278:
4721:Feed conversion ratio
4623:Ethics of eating meat
3236:Frankfurter Würstchen
2673:(8 Pt 1): 1142–1145.
1942:Making salami at home
1765:National Day Calendar
1737:10.1002/9781118522653
1515:UK English Dictionary
1301:
1062:
1051:
1040:
1032:
831:
783:The bacteria produce
774:
702:
586:Manufacturing process
449:
393:
301:; in Hungarian it is
4774:Environmental impact
3488:List of smoked foods
3241:St. Galler Bratwurst
1525:on 25 February 2020.
1461:Notes and references
1422:List of smoked foods
1329:saturated fatty acid
1052:Ticinese salami and
951:improve this article
798:lactic acid bacteria
614:improve this article
478:). Beef is usual in
432:) are usually pork.
19:For other uses, see
3478:List of dried foods
3288:Mortadella di Prato
1638:John Wiley and Sons
1412:List of dried foods
1302:Salami (like other
1265:Szegedi téliszalámi
1111:, province of Parma
1092:, typical of Marche
458:from Budapest, 1900
46:
4990:Fermented sausages
4898:Warmed-over flavor
4666:Semi-vegetarianism
3283:Mortadella Bologna
1956:Lactobacillus sake
1701:10.1002/0470113553
1310:
1067:
1057:
1046:
1035:
834:
777:
705:
460:
404:fermented sausages
396:
368:Origin and history
309:; in Slovak it is
290:[saˈlaːme]
218:[saˈluːme]
42:
4942:
4941:
4609:
4608:
3534:
3533:
3108:
3107:
2431:978-0-8138-2089-7
2220:10.1021/jf900402e
2214:(10): 4319–4327.
2071:978-0-8138-2089-7
1884:978-1-4939-1378-7
1857:978-1-4939-1378-7
1746:978-1-118-52265-3
1710:978-0-470-11355-4
1616:978-1-118-52265-3
1547:978-0-8138-0874-1
1027:
1026:
1019:
1001:
731:)—typical of the
700:
690:
689:
682:
664:
305:; in Czech it is
160:
159:
152:Media: Salami
64:Alternative names
4997:
4970:Italian sausages
4931:
4930:
4921:
4920:
4893:Roadkill cuisine
4688:Meat alternative
4683:Plant-based diet
4601:Meat substitutes
4496:
4495:
3647:
3641:
3561:
3554:
3547:
3538:
3537:
3524:
3523:
3461:Related articles
3300:Pigs in blankets
2992:
2991:
2955:Italian American
2872:
2850:List of sausages
2824:
2817:
2810:
2801:
2800:
2755:
2754:
2744:
2712:
2701:
2700:
2690:
2658:
2652:
2651:
2623:
2612:
2611:
2582:
2576:
2575:
2565:
2555:
2531:
2525:
2524:
2514:
2490:
2484:
2483:
2447:
2436:
2435:
2409:
2388:
2387:
2380:
2374:
2373:
2371:
2369:
2355:
2349:
2348:
2346:
2344:
2335:. Archived from
2324:
2318:
2317:
2307:
2283:
2274:
2273:
2245:
2232:
2231:
2203:
2184:
2183:
2138:
2121:
2120:
2118:
2116:
2089:
2076:
2075:
2049:
2036:
2035:
2018:(1–2): 136–145.
2006:
2000:
1999:
1951:
1945:
1938:
1932:
1925:
1919:
1918:
1898:
1889:
1888:
1868:
1862:
1861:
1841:
1835:
1834:
1832:
1830:
1819:
1813:
1812:
1810:
1808:
1797:
1791:
1790:
1788:
1786:
1779:"Venison Salami"
1775:
1769:
1768:
1757:
1751:
1750:
1724:
1715:
1714:
1688:
1682:
1681:
1661:
1655:
1654:
1627:
1621:
1620:
1602:
1596:
1595:
1593:
1591:
1576:
1570:
1569:
1558:
1552:
1551:
1533:
1527:
1526:
1521:. Archived from
1504:
1498:
1497:
1491:
1489:
1475:
1417:List of sausages
1405:
1400:
1399:
1391:
1386:
1385:
1384:
1345:Escherichia coli
1022:
1015:
1011:
1008:
1002:
1000:
959:
935:
927:
840:of the meat and
730:
727:
724:
721:
718:
703:Salami in casing
701:
685:
678:
674:
671:
665:
663:
622:
598:
590:
431:
428:
427:waxed intestines
425:
422:
419:
347:
344:
341:
338:
335:
292:
287:
283:
243:central European
229:meat, typically
221:) consisting of
220:
215:
202:
196:
195:
192:
191:
188:
185:
182:
179:
176:
173:
150:
125:Main ingredients
54:
47:
45:
41:
5005:
5004:
5000:
4999:
4998:
4996:
4995:
4994:
4945:
4944:
4943:
4938:
4923:Food portal
4915:
4907:
4829:Case-ready meat
4811:
4805:
4779:Factory farming
4740:
4697:
4649:
4615:
4605:
4574:
4487:
4244:
4238:
4163:
4068:
4059:
3881:
3761:
3732:Lamb and mutton
3648:
3642:
3633:
3570:
3565:
3535:
3530:
3512:
3456:
3445:Grilled sausage
3440:
3353:
3347:
3320:
3314:
3174:
3140:Lebanon bologna
3104:
3033:
2981:
2873:
2864:
2833:
2828:
2782:
2763:
2761:Further reading
2758:
2713:
2704:
2659:
2655:
2624:
2615:
2588:Atherosclerosis
2583:
2579:
2532:
2528:
2491:
2487:
2448:
2439:
2432:
2410:
2391:
2382:
2381:
2377:
2367:
2365:
2357:
2356:
2352:
2342:
2340:
2325:
2321:
2284:
2277:
2246:
2235:
2204:
2187:
2156:Equus burchelli
2139:
2124:
2114:
2112:
2090:
2079:
2072:
2050:
2039:
2007:
2003:
1952:
1948:
1939:
1935:
1926:
1922:
1899:
1892:
1885:
1869:
1865:
1858:
1842:
1838:
1828:
1826:
1821:
1820:
1816:
1806:
1804:
1801:"Turkey Salami"
1799:
1798:
1794:
1784:
1782:
1777:
1776:
1772:
1759:
1758:
1754:
1747:
1725:
1718:
1711:
1689:
1685:
1662:
1658:
1648:
1640:. p. 252.
1628:
1624:
1617:
1603:
1599:
1589:
1587:
1577:
1573:
1560:
1559:
1555:
1548:
1534:
1530:
1506:
1505:
1501:
1487:
1485:
1477:
1476:
1467:
1463:
1458:
1401:
1394:
1387:
1382:
1380:
1377:
1296:
1168:salame nostrano
1023:
1012:
1006:
1003:
960:
958:
948:
936:
925:
898:
870:
838:photo-oxidation
826:
818:biogenic amines
765:
757:starter culture
749:
728:
725:
722:
719:
692:
686:
675:
669:
666:
623:
621:
611:
599:
588:
444:
429:
426:
423:
420:
370:
354:collective noun
345:
342:
339:
336:
285:
267:
213:
200:
170:
166:
156:
120:
99:Region or state
89:Place of origin
59:
43:
38:
31:
24:
17:
12:
11:
5:
5003:
4993:
4992:
4987:
4982:
4977:
4972:
4967:
4962:
4957:
4940:
4939:
4937:
4936:
4934:Category: Meat
4925:
4912:
4909:
4908:
4906:
4905:
4900:
4895:
4890:
4885:
4880:
4875:
4870:
4865:
4860:
4859:
4858:
4848:
4843:
4838:
4837:
4836:
4826:
4821:
4815:
4813:
4807:
4806:
4804:
4803:
4802:
4801:
4799:Slaughterhouse
4791:
4786:
4781:
4776:
4771:
4766:
4761:
4756:
4750:
4748:
4742:
4741:
4739:
4738:
4733:
4728:
4723:
4718:
4713:
4707:
4705:
4699:
4698:
4696:
4695:
4690:
4685:
4680:
4679:
4678:
4676:Pollotarianism
4673:
4671:Pescetarianism
4663:
4657:
4655:
4651:
4650:
4648:
4647:
4646:
4645:
4635:
4630:
4625:
4619:
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4611:
4610:
4607:
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3997:
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3626:
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3218:
3213:
3208:
3206:Braunschweiger
3203:
3198:
3193:
3188:
3182:
3180:
3179:Cooked sausage
3176:
3175:
3173:
3172:
3167:
3162:
3157:
3152:
3147:
3142:
3137:
3132:
3127:
3122:
3116:
3114:
3113:Smoked sausage
3110:
3109:
3106:
3105:
3103:
3102:
3097:
3092:
3087:
3082:
3077:
3072:
3067:
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2907:
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2897:
2892:
2887:
2885:Biała kiełbasa
2881:
2879:
2875:
2874:
2867:
2865:
2863:
2862:
2860:Sausage making
2857:
2852:
2847:
2841:
2839:
2835:
2834:
2827:
2826:
2819:
2812:
2804:
2798:
2797:
2792:
2781:
2780:External links
2778:
2777:
2776:
2773:
2770:
2767:
2762:
2759:
2757:
2756:
2727:(3): 342–347.
2702:
2653:
2634:(1): 263–269.
2613:
2577:
2526:
2485:
2458:(1–2): 69–82.
2437:
2430:
2389:
2375:
2350:
2339:on 30 May 2024
2319:
2298:(1): 119–123.
2275:
2256:(3): 614–620.
2233:
2185:
2122:
2077:
2070:
2037:
2001:
1974:(3): 173–180.
1946:
1933:
1920:
1909:(3): 499–580.
1890:
1883:
1863:
1856:
1836:
1814:
1792:
1770:
1752:
1745:
1716:
1709:
1683:
1672:(3): 529–538.
1656:
1646:
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1597:
1571:
1553:
1546:
1528:
1499:
1464:
1462:
1459:
1457:
1456:
1451:
1449:Summer sausage
1446:
1438:
1424:
1419:
1414:
1408:
1407:
1406:
1392:
1376:
1373:
1295:
1294:Health effects
1292:
1288:Boerenmetworst
1210:
1209:
1199:
1191:
1186:
1179:
1172:
1171:
1159:
1152:
1144:
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1104:
1099:
1093:
1085:
1025:
1024:
939:
937:
930:
924:
921:
897:
894:
886:hemicelluloses
869:
866:
825:
822:
764:
761:
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688:
687:
602:
600:
593:
587:
584:
554:
553:
548:
543:
537:
528:
523:
517:
462:A traditional
443:
440:
381:water activity
369:
366:
266:
263:
158:
157:
155:
154:
142:
139:
138:
126:
122:
121:
119:
118:
116:Central Europe
113:
108:
102:
100:
96:
95:
90:
86:
85:
80:
76:
75:
74:singular form)
65:
61:
60:
55:
15:
9:
6:
4:
3:
2:
5002:
4991:
4988:
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4879:
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4869:
4866:
4864:
4861:
4857:
4854:
4853:
4852:
4849:
4847:
4844:
4842:
4841:Cultured meat
4839:
4835:
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4827:
4825:
4822:
4820:
4817:
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4746:Meat industry
4743:
4737:
4734:
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4727:
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4709:
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4686:
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4681:
4677:
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4672:
4669:
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4662:
4661:Vegetarianism
4659:
4658:
4656:
4652:
4644:
4641:
4640:
4639:
4636:
4634:
4633:Animal rights
4631:
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4602:
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4497:
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4492:List articles
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4456:
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4419:
4416:
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4411:
4409:
4406:
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4399:
4396:
4394:
4393:Luncheon meat
4391:
4389:
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4384:
4381:
4379:
4376:
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4364:
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4018:
4016:
4013:
4011:
4008:
4006:
4003:
4001:
3998:
3996:
3993:
3991:
3990:Pacific saury
3988:
3986:
3985:Orange roughy
3983:
3981:
3978:
3976:
3973:
3971:
3968:
3966:
3963:
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3833:
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3828:
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3823:
3821:
3818:
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3808:
3806:
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3801:
3798:
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3786:
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3705:
3703:
3700:
3698:
3695:
3693:
3690:
3688:
3685:
3683:
3680:
3678:
3675:
3673:
3670:
3668:
3665:
3663:
3660:
3659:
3657:
3655:
3651:
3646:
3640:
3630:
3627:
3625:
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3620:
3617:
3615:
3612:
3610:
3607:
3605:
3602:
3600:
3597:
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3590:
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3585:
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3579:
3577:
3573:
3569:
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3557:
3555:
3550:
3548:
3543:
3542:
3539:
3527:
3519:
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3515:
3509:
3506:
3504:
3501:
3499:
3496:
3494:
3491:
3489:
3486:
3484:
3481:
3479:
3476:
3474:
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3469:
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3465:
3463:
3459:
3453:
3450:
3449:
3447:
3443:
3437:
3434:
3432:
3429:
3427:
3424:
3422:
3419:
3417:
3414:
3412:
3409:
3407:
3404:
3402:
3399:
3397:
3394:
3392:
3389:
3387:
3384:
3382:
3379:
3377:
3374:
3372:
3369:
3367:
3366:Blood sausage
3364:
3362:
3361:Black pudding
3359:
3358:
3356:
3350:
3344:
3341:
3339:
3336:
3334:
3331:
3329:
3326:
3325:
3323:
3319:Cooked smoked
3317:
3311:
3308:
3306:
3303:
3301:
3298:
3294:
3291:
3289:
3286:
3284:
3281:
3280:
3279:
3276:
3274:
3273:Lorne sausage
3271:
3269:
3266:
3262:
3259:
3257:
3254:
3253:
3252:
3249:
3247:
3244:
3242:
3239:
3237:
3234:
3232:
3229:
3227:
3224:
3222:
3219:
3217:
3214:
3212:
3209:
3207:
3204:
3202:
3199:
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3194:
3192:
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3187:
3184:
3183:
3181:
3177:
3171:
3168:
3166:
3163:
3161:
3158:
3156:
3153:
3151:
3148:
3146:
3143:
3141:
3138:
3136:
3133:
3131:
3128:
3126:
3123:
3121:
3118:
3117:
3115:
3111:
3101:
3098:
3096:
3093:
3091:
3088:
3086:
3083:
3081:
3078:
3076:
3073:
3071:
3068:
3066:
3063:
3061:
3058:
3056:
3053:
3051:
3048:
3046:
3043:
3042:
3040:
3036:
3030:
3027:
3025:
3022:
3020:
3017:
3015:
3012:
3010:
3007:
3005:
3002:
3001:
2999:
2997:
2993:
2990:
2988:
2984:
2978:
2975:
2973:
2970:
2968:
2965:
2963:
2960:
2956:
2953:
2952:
2951:
2948:
2946:
2943:
2941:
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2928:
2926:
2923:
2921:
2918:
2916:
2913:
2911:
2908:
2906:
2903:
2901:
2898:
2896:
2893:
2891:
2888:
2886:
2883:
2882:
2880:
2878:Fresh sausage
2876:
2871:
2861:
2858:
2856:
2853:
2851:
2848:
2846:
2843:
2842:
2840:
2836:
2832:
2825:
2820:
2818:
2813:
2811:
2806:
2805:
2802:
2796:
2793:
2791:
2789:
2784:
2783:
2774:
2771:
2768:
2765:
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2752:
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2738:
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2730:
2726:
2722:
2718:
2711:
2709:
2707:
2698:
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2676:
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2668:
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2657:
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2637:
2633:
2629:
2622:
2620:
2618:
2609:
2605:
2601:
2597:
2593:
2589:
2581:
2573:
2569:
2564:
2559:
2554:
2549:
2545:
2541:
2537:
2530:
2522:
2518:
2513:
2508:
2504:
2500:
2496:
2489:
2481:
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2473:
2469:
2465:
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2453:
2446:
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2442:
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2427:
2423:
2419:
2415:
2408:
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2404:
2402:
2400:
2398:
2396:
2394:
2385:
2379:
2364:
2360:
2354:
2338:
2334:
2333:Life in Italy
2330:
2323:
2315:
2311:
2306:
2301:
2297:
2293:
2289:
2282:
2280:
2271:
2267:
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2259:
2255:
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2240:
2238:
2229:
2225:
2221:
2217:
2213:
2209:
2202:
2200:
2198:
2196:
2194:
2192:
2190:
2181:
2177:
2173:
2169:
2165:
2161:
2157:
2154:) and zebra (
2153:
2149:
2145:
2137:
2135:
2133:
2131:
2129:
2127:
2111:
2107:
2103:
2099:
2095:
2088:
2086:
2084:
2082:
2073:
2067:
2063:
2059:
2055:
2048:
2046:
2044:
2042:
2033:
2029:
2025:
2021:
2017:
2013:
2005:
1997:
1993:
1989:
1985:
1981:
1977:
1973:
1969:
1965:
1961:
1957:
1950:
1943:
1937:
1930:
1924:
1916:
1912:
1908:
1904:
1897:
1895:
1886:
1880:
1876:
1875:
1867:
1859:
1853:
1849:
1848:
1840:
1824:
1818:
1803:. Recipe Tips
1802:
1796:
1780:
1774:
1766:
1762:
1756:
1748:
1742:
1738:
1734:
1730:
1723:
1721:
1712:
1706:
1702:
1698:
1694:
1687:
1679:
1675:
1671:
1667:
1660:
1653:
1649:
1647:9780470049648
1643:
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1634:
1626:
1618:
1612:
1608:
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1586:
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1369:
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1351:
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1250:
1246:
1242:
1238:
1234:
1230:
1229:
1223:
1219:
1215:
1207:
1203:
1202:Winter salami
1200:
1197:
1196:
1192:
1190:
1187:
1184:
1180:
1177:
1176:
1175:
1169:
1166:(also called
1165:
1164:
1160:
1158:
1157:
1153:
1150:
1149:
1145:
1143:
1140:
1137:
1134:
1131:
1128:
1126:
1125:
1121:
1118:
1117:
1113:
1110:
1109:
1105:
1103:
1100:
1097:
1094:
1091:
1090:
1086:
1083:
1080:(cacciatora,
1079:
1076:
1075:
1074:
1072:
1065:
1064:Pane e salame
1061:
1055:
1050:
1043:
1039:
1031:
1021:
1018:
1010:
999:
996:
992:
989:
985:
982:
978:
975:
971:
968: –
967:
963:
962:Find sources:
956:
952:
946:
945:
940:This section
938:
934:
929:
928:
920:
918:
914:
913:essential oil
911:
906:
904:
893:
889:
887:
883:
879:
874:
865:
863:
862:
857:
853:
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793:
790:
786:
781:
773:
769:
760:
758:
755:
744:
740:
738:
734:
726:cooked salami
714:
710:
684:
681:
673:
662:
659:
655:
652:
648:
645:
641:
638:
634:
631: –
630:
626:
625:Find sources:
619:
615:
609:
608:
603:This section
601:
597:
592:
591:
583:
581:
580:
575:
571:
567:
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469:
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456:advertisement
453:
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378:
377:Mediterranean
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77:
73:
69:
66:
62:
58:
57:Winter salami
53:
48:
40:
36:
29:
22:
4975:Salted foods
4863:Mystery meat
4819:Arachnophagy
4759:Branch house
4726:Preservation
4703:Meat science
4654:Alternatives
4643:Meat paradox
4565:Smoked foods
4204:Grasshoppers
4149:Sea cucumber
4144:Shrimp/prawn
3421:Ryynimakkara
3268:Lincolnshire
3014:Genoa salami
2995:
2787:
2724:
2720:
2670:
2666:
2656:
2631:
2628:Meat Science
2627:
2591:
2587:
2580:
2543:
2539:
2529:
2505:(1): 97–98.
2502:
2498:
2488:
2455:
2451:
2413:
2378:
2366:. Retrieved
2353:
2341:. Retrieved
2337:the original
2332:
2322:
2295:
2291:
2253:
2250:Meat Science
2249:
2211:
2207:
2166:(1): 36–44.
2163:
2160:Meat Science
2159:
2155:
2151:
2148:Oryx gazella
2147:
2146:), gemsbok (
2143:
2113:. Retrieved
2101:
2097:
2053:
2015:
2011:
2004:
1971:
1968:Meat Science
1967:
1963:
1959:
1955:
1949:
1936:
1923:
1906:
1902:
1877:. Springer.
1873:
1866:
1850:. Springer.
1846:
1839:
1829:13 September
1827:. Retrieved
1817:
1807:13 September
1805:. Retrieved
1795:
1785:13 September
1783:. Retrieved
1773:
1764:
1755:
1728:
1692:
1686:
1669:
1665:
1659:
1651:
1632:
1625:
1606:
1600:
1588:. Retrieved
1584:
1574:
1565:
1556:
1537:
1531:
1523:the original
1511:
1502:
1493:
1486:. Retrieved
1440:
1432:
1426:
1389:Italy portal
1352:
1344:
1341:
1326:
1322:mold starter
1311:
1303:
1287:
1283:
1279:
1277:
1273:
1269:
1264:
1262:
1257:organoleptic
1253:
1249:chili powder
1225:
1224:salami, and
1211:
1205:
1195:Sibiu Salami
1193:
1173:
1167:
1161:
1154:
1146:
1135:
1129:
1122:
1114:
1106:
1101:
1095:
1087:
1082:cacciatorini
1081:
1070:
1068:
1063:
1053:
1041:
1013:
1004:
994:
987:
980:
973:
961:
949:Please help
944:verification
941:
907:
899:
890:
875:
871:
859:
850:
846:
844:in the fat.
835:
814:enterotoxins
807:
801:
794:
782:
778:
766:
763:Fermentation
750:
741:
737:salame cotto
736:
713:Salame cotto
712:
706:
676:
667:
657:
650:
643:
636:
624:
612:Please help
607:verification
604:
577:
555:
535:white pepper
463:
461:
437:
434:
411:
400:
397:
385:
373:Fermentation
371:
357:
349:
329:
327:
322:
314:
310:
306:
302:
298:
294:
270:
268:
257:
256:
251:
250:
248:
207:
162:
161:
67:
39:
4980:Smoked meat
4846:Entomophagy
4834:Meat diaper
4824:Cannibalism
4500:Meat dishes
4282:Charcuterie
4245:preparation
4229:Mopane worm
4219:Mezcal worm
3468:Charcuterie
3431:Stippgrütze
3386:Head cheese
3019:Soppressata
2987:Dry sausage
2343:12 February
1964:Micrococcus
1781:. Cooks.com
1403:Food portal
1333:cholesterol
1318:penicillium
1233:pick salami
1206:téliszalámi
1204:(Hungarian
1148:Soppressata
1116:Finocchiona
1042:Finocchiona
1007:August 2021
908:The use of
861:Clostridium
809:Micrococcus
785:lactic acid
747:Preparation
670:August 2021
579:Penicillium
508:donkey meat
454:poster, an
452:Herz Salami
442:Ingredients
4965:Dried meat
4960:Lunch meat
4949:Categories
4903:White meat
4878:Pink slime
4856:Artificial
4731:Tenderness
4616:psychology
4614:Ethics and
4448:Salt-cured
4154:Sea urchin
3722:Guinea pig
3508:Smallgoods
3493:Lunch meat
3473:Dried meat
3411:Liverwurst
3278:Mortadella
3261:vegetarian
3256:variations
3226:Cumberland
3095:Sobrassada
3004:Cacciatore
2977:Weisswurst
2935:Knackwurst
2930:Debrecener
2900:Braadworst
2788:in Italian
2594:: 123–31.
2540:Healthcare
1940:Len Poli:
1488:27 January
1428:Salchichón
1243:) include
1237:Neapolitan
1156:Strolghino
1130:Napoletano
1078:Cacciatore
977:newspapers
896:Shelf life
868:Properties
789:pathogenic
640:newspapers
533:, usually
504:horse meat
450:Hungarian
413:lap cheong
4794:Slaughter
4716:Drip loss
4438:Rillettes
4398:Marinated
4336:Forcemeat
4322:Fermented
4262:Barbecued
4234:Palm grub
4065:Shellfish
4035:Swordfish
3970:Mahi Mahi
3800:Crocodile
3775:Alligator
3654:Livestock
3584:Cassowary
3483:Embutidos
3406:Kochwurst
3352:Precooked
3333:Bockwurst
3328:Bierwurst
3246:Gelbwurst
3211:Brühwurst
3201:Bratwurst
3196:Botifarra
3165:Skilandis
3160:Rookworst
3150:Mettwurst
3130:Krakowska
3120:Andouille
3090:Saucisson
3080:Pepperoni
3065:Longaniza
3060:Landjäger
3009:Ciauscolo
2972:Thüringer
2962:Loukaniko
2940:Kohlwurst
2925:Cotechino
2920:Chipolata
2915:Carniolan
2910:Breakfast
2905:Bratwurst
2890:Boerewors
2546:(2): 29.
2314:0101-2061
2150:), kudu (
2104:: 14–20.
1988:0309-1740
1442:Saucisson
1284:Snijworst
1241:pepperoni
1222:Hungarian
1214:Old World
1189:Pepperoni
1102:Fegatelli
1089:Ciauscolo
1054:salametti
923:Varieties
910:coriander
903:rancidity
882:cellulose
842:rancidity
754:bacterial
558:cellulose
408:pepperoni
269:The word
265:Etymology
252:salametti
227:air-dried
223:fermented
133:air-dried
129:Fermented
4888:Red meat
4883:Raw meat
4812:subjects
4693:Veganism
4560:Meatball
4423:Pemmican
4408:Meatloaf
4403:Meatball
4243:Cuts and
4224:Silkworm
4214:Mealworm
4192:Crickets
4104:Crayfish
4084:Calamari
3980:Milkfish
3965:Mackerel
3960:Kingfish
3935:Flounder
3835:Pangolin
3820:Kangaroo
3805:Elephant
3790:Bushmeat
3526:Category
3426:Salceson
3391:Kaszanka
3343:Kielbasa
3231:Falukorv
3216:Cervelat
3186:Battered
3170:Teewurst
3145:Linguiça
3075:Metworst
3029:Ticinese
2838:Overview
2751:27904367
2648:22063993
2608:27016614
2572:28635680
2521:24229829
2368:11 March
2270:23273472
2228:19358532
2180:21185658
2115:19 March
2032:17628130
1996:22060827
1566:etimo.it
1508:"salami"
1479:"Salame"
1375:See also
1356:rosemary
1320:species
1314:allergen
1280:Cervelat
1163:Ticinese
1136:Milanese
1132:, Naples
1124:Genovese
1069:Salami (
966:"Salami"
878:phenolic
856:nitrites
852:Nitrates
733:Piedmont
629:"Salami"
539:Various
494:(mostly
362:extruded
286:Italian:
258:salamini
235:southern
214:Italian:
106:Southern
4851:Marbled
4810:Related
4789:Packing
4764:Butcher
4628:Carnism
4570:Sausage
4545:Seafood
4513:Chicken
4483:Tartare
4478:Tandoor
4458:Sausage
4443:Roasted
4428:Poached
4418:Pickled
4341:Cretons
4331:supreme
4272:Braised
4267:Biltong
4169:Insects
4134:Scallop
4124:Octopus
4114:Lobster
4109:Dolphin
4079:Abalone
4071:seafood
4055:Walleye
4040:Tilapia
4015:Sardine
4005:Pollock
3955:Herring
3950:Halibut
3945:Haddock
3940:Grouper
3925:Crappie
3915:Catfish
3895:Anchovy
3865:Venison
3682:Buffalo
3672:Beefalo
3609:Ostrich
3589:Chicken
3576:Poultry
3354:sausage
3338:Kabanos
3321:sausage
3305:Saveloy
3251:Hot dog
3221:Chả lụa
3191:Bologna
3155:Morteau
3125:Kolbász
3070:Lukanka
3050:Chorizo
3045:Chinese
2967:Merguez
2950:Italian
2845:Casings
2831:Sausage
2742:5068374
2697:8712275
2688:1380627
2563:5492032
2480:8737731
2472:9849785
1590:19 June
1434:chorizo
1364:oregano
1245:paprika
1226:salame
991:scholar
720:
654:scholar
546:Vinegar
519:Minced
492:poultry
488:venison
421:
337:
323:salumen
315:salyami
303:szalámi
275:Italian
239:eastern
206:) is a
111:Eastern
83:Sausage
72:Italian
4955:Salumi
4932:
4784:Jobber
4769:Cutter
4754:Broker
4555:Steaks
4473:Stewed
4463:Smoked
4453:Salumi
4433:Potted
4383:Kidney
4363:Ground
4358:Frozen
4327:Fillet
4307:Cutlet
4297:Corned
4292:Confit
4277:Burger
4208:locust
4187:Cicada
4129:Oyster
4119:Mussel
4089:Chiton
4069:other
4010:Salmon
3975:Marlin
3860:Turtle
3850:Rabbit
3825:Monkey
3815:Iguana
3757:Żubroń
3712:Snails
3707:Donkey
3662:Alpaca
3629:Turkey
3614:Pigeon
3503:Salumi
3436:Sundae
3416:Pinkel
3396:Kishka
3381:Haggis
3376:Goetta
3371:Boudin
3310:Vienna
3085:Salsiz
3024:Prasky
2996:Salami
2945:Kupati
2895:Boudin
2749:
2739:
2695:
2685:
2646:
2606:
2570:
2560:
2519:
2478:
2470:
2428:
2312:
2268:
2226:
2178:
2068:
2030:
1994:
1986:
1881:
1854:
1743:
1707:
1644:
1613:
1585:sfgate
1544:
1513:Lexico
1305:salumi
1228:Milano
1142:'Nduja
1108:Felino
1071:salame
1044:salami
993:
986:
979:
972:
964:
824:Drying
656:
649:
642:
635:
627:
570:cooked
531:Spices
515:Garlic
496:turkey
484:kosher
464:salami
358:salame
311:saláma
299:salama
280:salame
271:salami
241:, and
209:salume
163:Salami
145:
68:Salame
44:Salami
35:Salumi
28:Salamé
4868:Offal
4579:Other
4468:Steak
4413:Offal
4388:Liver
4378:Kebab
4373:Jerky
4353:Fried
4312:Dried
4302:Cured
4257:Bacon
4197:Flour
4159:Whale
4045:Trout
4020:Shark
3995:Perch
3855:Snake
3830:Mouse
3737:Llama
3727:Horse
3687:Camel
3677:Bison
3619:Quail
3604:Goose
3401:Knipp
3135:Kulen
3100:Sujuk
3038:Other
2476:S2CID
1966:sp".
1360:clove
1218:Genoa
1212:Many
1096:Cotto
998:JSTOR
984:books
709:cured
661:JSTOR
647:books
541:herbs
500:Goose
480:halal
321:word
319:Latin
307:salám
295:salam
93:Italy
4550:Veal
4533:Pork
4528:Lamb
4523:Goat
4518:Fish
4508:Beef
4346:Pâté
4287:Chop
4252:Aged
4177:Ants
4139:Seal
4099:Crab
4094:Clam
4050:Tuna
4030:Swai
4025:Sole
4000:Pike
3910:Carp
3905:Bass
3900:Basa
3887:Fish
3875:Wolf
3845:Hare
3795:Boar
3785:Bear
3767:Game
3747:Veal
3742:Pork
3717:Frog
3697:Goat
3667:Beef
3624:Rhea
3594:Duck
3568:Meat
3498:Pâté
3055:Fuet
2747:PMID
2693:PMID
2644:PMID
2604:PMID
2568:PMID
2517:PMID
2468:PMID
2426:ISBN
2370:2023
2345:2010
2310:ISSN
2266:PMID
2224:PMID
2176:PMID
2117:2016
2066:ISBN
2028:PMID
1992:PMID
1984:ISSN
1962:and
1879:ISBN
1852:ISBN
1831:2009
1809:2009
1787:2009
1741:ISBN
1705:ISBN
1642:ISBN
1611:ISBN
1592:2023
1542:ISBN
1490:2023
1431:and
1368:sage
1366:and
1347:O157
1331:and
1220:and
970:news
884:and
717:lit.
633:news
574:mold
562:cure
551:Wine
526:Salt
490:and
482:and
476:veal
472:pork
468:beef
418:lit.
350:-ame
343:salt
334:lit.
330:sale
231:pork
225:and
203:-mee
136:pork
131:and
79:Type
4538:Ham
4368:Ham
4317:Dum
4067:and
3930:Eel
3920:Cod
3870:Dog
3840:Rat
3810:Fox
3780:Bat
3752:Yak
3702:Dog
3692:Cat
3599:Emu
2737:PMC
2729:doi
2683:PMC
2675:doi
2636:doi
2596:doi
2592:248
2558:PMC
2548:doi
2507:doi
2460:doi
2418:doi
2300:doi
2258:doi
2216:doi
2168:doi
2106:doi
2102:132
2058:doi
2020:doi
2016:120
1976:doi
1911:doi
1733:doi
1697:doi
1674:doi
1247:or
953:by
854:or
816:or
806:or
616:by
521:fat
498:).
470:or
255:or
201:LAH
199:sə-
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