What is Salami?

How Salami is Made

For some, it's an essential part of breakfast, for others, a snack with afternoon tea… Salami, a close relative of sausage and pastrami, is produced by adding various spices and thickeners to coarsely ground beef, veal, and mutton.
Before purchasing, you can visit the site to get more information about salami varieties and their contents.

What to Consider When Buying Salami

After separating the nerves, lymph nodes, cartilage, and fats from the meat, nitrite and powdered sugar are added to the meat. The produced dough mixture is placed inside a casing, just like in sausage and pastrami. The casings are hung and dried for a period. Then, the dough mixture inside the casing first undergoes a smoking process. After the smoking process, the casing and the meat mixture dough inside are boiled in water. After the boiling process is completed, the casings are hung again, and the final drying process is carried out. Once the drying process is finished, the salamis are ready to be labeled, packaged, and sent to the markets.

For our health and balanced nutrition, we need to pay attention to the nutritional values of the products we buy. The salami you buy should be high in protein. Besides that, a good salami should not have a very dark or very light smoky color, should not show signs of drying-cracking-crumbling, and should not have air bubbles on the sliced cross-section surface. It is also recommended that you avoid salamis that contain high amounts of additives.