Salame is a sausage made from pork, pork and beef, or pork and horse meat, generally with an elongated shape. Cured with salt (sale, from which it gets its name) and then aged, it is made from meat ground with fat, salt, spices and flavorings, packed into a casing that can either be of animal origin or artificial.
Salame is primarily served as is, with bread and cheese, for a tasty finger food or a quick lunch. They can also be used in many rustic recipes, to flavor savory pies and casseroles, as a topping for pasta courses or in preparing delicious snacks to be served during happy hour.
Salame is a classic food that is always in one’s kitchen. When sliced and enjoyed with homemade bread and a nice glass of wine, it is one of the most popular household appetizers. In restaurants, it is often served along with other cold cuts as an antipasto. There are different kinds, the most famous of which are the Salame di Piacenza, the Felino and the Salame Milano, with a thicker slice and a coarser texture.
Before it has been cut open, salame will keep in a cool, dry place for months. Once cut, it is best kept refrigerated, with the exposed part covered with waxed paper or foil. Often, just cutting away the first slice is all that’s needed to enjoy a still delicious and flavorful product.
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