Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 30-40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made in Italy, France, Hungary, Denmark, Germany, Spain, Serbia, Slovenia, Croatia, Czech Republic, Netherlands, Belgium, Luxembourg, Greece, Romania, Macedonia, Bulgaria, Poland, Ukraine, Russia, and Turkey.
It is mostly a dark red, with spots of white (due to fat) and other dark spots (due to spices).
No. Salami is meat.
Generally - Salami eaters.
There are some types of salami that are spicy, like pepperoni. But not all types of salami are.
You use salami in a sandwitch.
Michael Salami is 6'.
how we can reach salami doorways
Salami usually lasts one to two weeks if it remains unopened.
un sandwiche au salami.
Salami Agbaje died in 1953.
Ismail Salami was born in 1968.
No. There is no trace of pork in any food that is kosher.
Hard salami, as opposed to cotto salami, is a significant probiotic, due to the starter culture used in processing.