National Salami Dayu on September 7th recognizes a cured meat many people enjoy every day. Salami are cured, fermented, and air-dried sausages that find their way to our delis and butcher shops in delicious variety.
Most commonly made with pork, makers use other meats and blends when preparing salami. For example, delis may offer a lamb, duck, or a beef and pork blend. The ground sausage is blended with seasonings and salt air-cured in either a pork or beef casing. Methods and recipes vary by region and country. Even aging time varies. However, makers typically age salami between 30 to 90 days or longer.
While salami’s beginnings are uncertain, the Romans may have introduced methods used today. In days before refrigeration, Salamis were historically popular among Southern European peasants. The sausage keeps well once cut when stored at room temperatures for up to 30 to 40 days.
Two salamis that might be familiar to you are Genoa and Hard Salami. Genoa salami ages with red wine, peppercorns, and garlic. This softer salami offers a fermented flavor. In contrast, Hard Salami not only falls into the cured category but makers also dry and smoke the meat. The resulting salami slices easily.
NATIONAL SALAMI DAY HISTORY
The Salami Appreciation Society in Henrico, Virginia created National Salami Day in 2006.
HOW TO OBSERVE #NationalSalamiDay
Enjoy salami in a variety of ways. Don’t just stop at a sandwich. The flavor pairs well with a variety of cheeses and pasta sauces. In a cold pasta dish, salami becomes the star. Don’t forget, Italy gave us this Italian original, even if it’s made worldwide.
Dice up salami and add it to a salad. Whatever bounty harvested from your garden will benefit from the flavor of salami. Just don’t add any additional salt. Most of the seasoning will come from the salomi.
Get yourself a few slices of salami and use #NationalSalamiDay to post on social media.
