Salame

Like many preserved meats, salame is known as insaccato or ‘bagged goods’. Over many years, various methods have been developed for preserving meat, including air- or sun-drying, or using salt, sugar, honey, vinegar or alcohol. Preserving meat, especially that of the annually butchered pig, has given rise to specialities like ham and sausages as well as a variety of other commodities which Italians have incorporated into their diet. As well as having an exquisite flavour, compared to a slice of plain cooked meat good salami is highly nutritious and has the benefit of being ready to eat at any time. It is therefore not surprising that Italians have dedicated so many of their natural resources to the creation of such a unique food, and today many salamis are made using the traditional methods.