Salami is not one type of sausage – they are all as distinct as the different towns that they originate from. Although the name is from Latin, the food dates back to before ancient Rome and centuries of variations have created a huge range of different types. As Italians moved around America they took their sausage traditions with them and introduced a whole new range of food.
Every salami is made in a different way from its neighbour and it’s impossible to describe a single method of production. However they are all pork sausages and many of the processes are similar. Salamis are distinguished by the fineness of the ground meat and spice mix. The one consistent ingredient is pork that has been blended with high quality pork fat. Spices that you might find in salamis include salt and pepper, wine, garlic, fennel and even cinnamon. The mix is blended then packed into salami casings and the sausage aged in cellars.
Soft Salami such as Mortadella should be sliced thin to enjoy the best flavour. On the other hand hard or dry aged Salami should be cut thick - thick enough to be able to stand on its edge.
