What is
Salami ?
The name applied to a family of sausages
similar to cervelats. Both styles are uncooked but safe to eat without heating
because they've been preserved by curing. Salamis, however, tend to be more
boldly seasoned (particularly with garlic), coarser, drier and, unlike
cervelats, rarely smoked. Salamis are usually air-dried and vary in size,
shape, seasoning and curing process. Though they're usually made from a mixture
of beef and pork, the kosher versions are strictly beef. Among the best-known
Italian salamis are Genoa (rich, fatty and studded with white peppercorns) and
cotto (studded with black peppercorns). The nonpork kosher salamis are cooked
and semisoft. Italian-American favorites include Alesandri and Alpino. frizzes
and pepperoni are also salami-type sausages. With the casing uncut, whole dry
salamis will keep for several years. Once cut, they should be tightly wrapped
and refrigerated for up to two weeks. Salami is best served at room temperature
and can be eaten as a snack or as part of an antipasto platter, or chopped and
used in dishes such as soups and salads.
