Salami is a kind of sausage that is cured and consists typically of meat that is fermented and subsequently air-dried. Though Salami is typically made out of pork, there is a multitude of other meats that can be used too.
In a Pork Salami, besides the Pork meat, there are some typical additional ingredients that are varied in proportion worldwide, which gives rise to a number of different flavors and textures. These additional ingredients include a variety of herbs, spices (mostly, white pepper), Garlic, Vinegar, wine and salt to taste.
The maker of a Pork Salami usually ferments the mixture of raw meat and other ingredients for about a day. This mixture is then stuffed into a cellulose casing that is not edible or into a natural cellulose casing that is edible. They then hang this up and let it cure completely. Sometimes, this enclosed meat mixture is subject to heating at temperatures of 104 degrees Fahrenheit. This makes the process of fermentation and drying a lot faster and efficient. If this is subjected to even higher temperatures, the process of fermentation stops as and when the Pork Salami reaches the desired or required pH mark.
At this point, the Salami is left undercooked for the most part but is completely cured and this is a hallmark feature of Pork Salamis. The cellulose casings that are used to enclose the raw meat mixtures can be treated with a culture of mold, generally, penicillium, which is edible. Treating the casing with Penicillium provides additional flavor, helps accelerate the process of drying and keeps the Salami fresh and prevents it from getting spoilt during the process of curing.
Pork Salamis can even be lightly smoked to impart that smoky flavor, but this is not necessarily done in order to cook the Salami. Making Salami consists of 3 major and important steps. Slight variations in these processes are what give rise to the multitude of Salami types all across the world with different textures, different flavors, and different fillings.
Pork Salami is traditionally paired with cheese of any kind. However, if you want to step this traditional dish up a notch, you could pair Pork Salami with sautéed potatoes and some robust eggs which are, of course, covered in cheese.
Regarding the nutritional aspects of the traditionally made Pork Salami, opinions are split as to whether or not we really should be eating Pork Salami. Some say that since Pork Salami is a rich, traditionally made food item, it must be eaten, while some others argue that since Pork Salami is a processed meat item, it must be avoided.
Pork Salami is high in its protein content, monounsaturated fat, Vitamin B (especially B1 and B2), Sodium and beneficial and healthy bacteria such as lactic acid bacteria. While Salami is not the most nutritious meat dish you will ever eat, it does provide a range of nutrients and can be considered a decent source of vitamins.
However, since Pork Salami is processed meat, it is considered carcinogenic and is especially so for those at a higher risk of developing cancer. Additionally, Pork Salami contains a high level of sodium. Since Pork Salami is raw for the most part, those who eat Pork Salami are exposed to pathogens that are food-borne.
All in all, Pork Salami is a widely known and appreciated form of pork meat. It is a traditionally made tasty food that covers the basic range of required nutrients. Coupled with the right sides, this adaptable and versatile meat dish can be made into a fancy or healthier dish, whichever you may choose to devour!