Salami

Salami is usually approximately three to four inches in diameter and often named after the city or region of origin. Salami varies according to country or region of origin, coarseness or fineness of the meat blend, size, and seasonings. Kosher salami is made from kosher ingredients under rabbinical supervision.

Italian immigrants introduced salami to the United States in the mid to late nineteenth century. At the turn of the twentieth century, the immigrants identified the temperate climate of northern California as best suited for dry-curing salami. San Francisco emerged as the leader in salami production and continues to be regarded as the salami capital of America.

In the early eighteenth century Armour and Company, in Chicago, started the first automated commercial production of salami. Salami, in accordance with Old World customs, was traditionally made in late fall and early winter and cured during the cooler season for consumption throughout the year. Refrigeration and humidity control technologies did away with the seasonality of salami production and allowed for salami production throughout the year. Salami manufacture initially required five to ten days to ensure optimum curing and flavor development. When lactic acid cultures became available commercially, curing time decreased from days to hours. With advances in ingredient technologies, egg whites and sodium caseinate were used to bind moisture in the product and significantly reduce drying time. Smoke flavoring further helped reduce production time to a matter of hours.

The basic salami-making process—whether the sausage is batch- or mass-produced—consists of stuffing a cured meat mixture into casings and air-drying or smoking the sausages at a relatively low temperature (not exceeding 140°F). Smoking stops fermentation and adds flavor while drying the product. The finished product is rinsed with water or brine to prevent mold growth and then is chilled or aged.

Salami is consumed without being heated. Salami made from mildly cured fresh meats and cooked before air drying is known as “cooked salami.” Cooked salami, such as cotto salami, which contains whole peppercorns, is softer than dry and semidry salami and must be refrigerated.

Convenience, versatility, and low cost helped cooked salami become a staple of snacks and meals among the less affluent and working class of America. Targeted advertising further helped the easy-to-digest and mild-tasting salami and bologna become favorites with children in America.

Salami production and consumption continue to grow in the United States. A high-protein and low-carbohydrate profile makes salami ideal for the popular Atkins and South Beach carbohydrate-restricted weight loss diets. Innovative packaging technologies are adding to the popularity of salami. For example, miniature salami is becoming increasingly popular as a handheld food.