What is National Salami Day?
On September 7th, National Salami Day honors a cured meat that many people enjoy every day. Salami is cured, fermented, and air-dried sausages that make their way to our delis and butcher shops in a delectable variety.
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When making salami, manufacturers use other meats and blends. Most commonly made with pork, manufacturers use other meats and blends. For example, delis may sell a lamb, duck, or a beef and pork blend. In either a pork or beef casing, the ground sausage is mixed with seasonings and salt air-cured. Methods and recipes vary by region and country. And old age is also a factor. However, salami is usually aged between 30 to 90 days or longer by the manufacturers.
Although salami's beginnings are uncertain, the Romans may have developed techniques that are still in use today. Salamis were once popular among Southern European peasants days before refrigeration, even before refrigeration. When stored at room temperatures for up to 30 to 40 days, the sausage holds well once cut.
Genoa and Hard Salami are two salamis that may be familiar to you. With red wine, peppercorns, and garlic, Genoa salami ages. This softer salami has a fermented flavor. In comparison, Hard Salami does not only fall into the cured category, but the meat's producers also dry and smoke the meat. The salami slices were ready to be used.
