Editing Salami (section)

==Varieties==
{{Refimprove section|date=August 2021}}
[[File:Pane e Salame.jpg|thumb|''Pane e salame'' ({{literally|bread and salami}})]]
[[File:Salame ticinese.jpg|thumb|Ticinese salami and ''salametti'']]
[[File:Finocchiona from Tuscany.JPG|thumb|''[[Finocchiona]]'']]
[[File:Salame friulano 01.jpg|thumb|''Salame [[Friuli-Venezia Giulia|friulano]]'']]
[[File:3 Salami.JPG|thumb|Assorted Italian salami]]

Salami ({{singular}}: ''salame'') varieties from Italian-speaking regions include:
* [[Cacciatore]] (or cacciatora)<ref>{{cite web
|url=http://www.lifeinitaly.com/food/salami-salame.asp
|archive-url=https://web.archive.org/web/20240530103128/https://lifeinitaly.com/salami-salame/
|archive-date=30 May 2024
|title=Italian Salami-Salame
|last1=Demetri
|first1=Justin
|date=11 April 2018
|website=Life in Italy
|access-date=12 February 2010
}}</ref>
* ''[[Ciauscolo]]''
* ''[[Salame Felino|Felino]]''
* ''[[Finocchiona]]''
* ''[[Salame genovese di Sant'Olcese|Genovese di Sant'Olcese]]''
* [['Nduja]]
* ''[[Soppressata]]''
* ''[[Strolghino]]''
* ''[[Salame ticinese|Ticinese]]'' (also called ''salame nostrano'')<ref name=CHS/>

Other salami varieties include:<!--Only sausages defined as salami-->
* [[Pepperoni]]
* ''[[Sibiu Salami]]''
* [[Winter salami]]

Many [[Old World]] salami are named after their region or country of origin—such as [[Genoa]] and [[Hungary|Hungarian]] salami, and ''salame [[Milan|Milano]]''. Many are flavored with garlic. Some types—including some varieties from Hungary ([[Pick Szeged|pick salami]]), and Italy (such as [[Naples|Neapolitan]] varieties that led to American [[pepperoni]]) include [[paprika]] or [[chili powder]]. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing.

Naples-type salami is also a popular southern Italian dry fermented sausage made of coarsely minced pork meat.<ref name=":10" /> In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique [[organoleptic]] sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency.<ref name=":10" /> Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked.<ref name=":10" />

Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.<ref name=":9">{{Cite journal|last1=Söllner|first1=Kerstin|last2=Schieberl|first2=Peter|date=9 April 2009|title=Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches|journal=Journal of Agricultural and Food Chemistry|language=EN|volume=57|issue=10|pages=4319–4327|doi=10.1021/jf900402e|pmid=19358532|bibcode=2009JAFC...57.4319S }}</ref> ''Szegedi téliszalámi'', a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite.<ref name=":9" /> The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it.<ref name=":10">{{Cite book|title=Semidry and Dry Fermented Sausages|last1=Vignolo|first1=Graciela|last2=Fontana|first2=Cecilia|last3=Fadda|first3=Silvina|date=1 January 2010|publisher=Wiley-Blackwell|isbn=978-0-8138-2089-7|editor-last=Fellow|editor-first=Fidel Toldrá Ph D. researchessor member|pages=379–398|language=en|doi=10.1002/9780813820897.ch22}}</ref> This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months.<ref name=":10" />

Dry fermented sausage (''salami aeros'') is an important product of the Greek meat industry with an annual production of about 10,000 tons.<ref name=":11">{{Cite journal|last1=Samelis|first1=John|last2=Metaxopoulos|first2=John|last3=Vlassi|first3=Maria|last4=Pappa|first4=Aristea|date=20 October 1998|title=Stability and safety of traditional Greek salami — a microbiological ecology study|journal=International Journal of Food Microbiology|volume=44|issue=1–2|pages=69–82|doi=10.1016/S0168-1605(98)00124-X|pmid=9849785|s2cid=8737731 }}</ref> Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production.<ref name=":11" /> This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale.<ref name=":11" /> This type of traditional salami is often more expensive due to its high quality.

In Germany, Westphalian salami is made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, and is a smoked, firm, sliceable product with a distinctly fermented/sour flavor. The sausages are stuffed into large-diameter casings and ripened by lowering the temperature from 24&nbsp;°C to 12–14&nbsp;°C until a water loss of 25% is obtained.<ref name=":10" />

In the Netherlands, the most popular Dutch products are finely chopped salami, ''Cervelat'', ''Snijworst'' (with high fat content and rind added), ''Boerenmetworst'' (which is coarsely chopped), and chorizo (which is less spicy than the Spanish product).<ref name=":10" /> In Russia, typical products are Moscow-type and Russian-type salamis made from pork and beef meat. A particular feature of Moscow-type salami is the large size of fat particles (7–8&nbsp;mm) that give the sausage a rough cover.<ref name=":10" />