Editing Salami (section)

==Origin and history==
[[Fermentation in food processing|Fermentation]]—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been around for thousands of years.<ref>{{cite web |last1=Debret |first1=Chelsea |title=History of fermentation around the world |url=https://www.sfgate.com/lifestyle/slideshow/History-of-fermentation-around-the-world-228894.php |url-status=dead|website=SFGATE|date=13 November 2021 |access-date=19 June 2023|archive-url=https://web.archive.org/web/20220129130300/https://www.sfgate.com/lifestyle/slideshow/History-of-fermentation-around-the-world-228894.php|archive-date=29 January 2022}}</ref> Environmental conditions dictate what food processes are used, as seen in the [[Mediterranean basin|Mediterranean]] and Southern Europe, where "meat products are dried to lower [[water activity]] (Aw) values, taking advantage of the long, dry and sunny days, while in Northern Europe, fermented sausages require smoking for further preservation".<ref>{{Cite book|title=Handbook of Fermented Meat and Poultry|last=Toldra|first=Fidel|publisher=John Wiley and Sons|year=2014|isbn=978-1-118-52265-3|location=Chichester, UK|pages=3}}</ref>

The modern recipe of salami originated in Italy in the early 18th century. It was adopted later in other countries, particularly in Central Europe, with adapted manufacturing procedures.<ref>{{cite book | url=https://books.google.com/books?id=mnh6aoI8iF8C | title=Handbook of Food Products Manufacturing, 2 Volume Set | publisher=[[John Wiley and Sons]] | author=Sinha, Nirmal K. | year=2007 | pages=252 | isbn=9780470049648 | quote=The modern dry-fermented sausage was apparently invented around 1730 in Italy, being later adopted around 1780 by the German countries...}}</ref> At that time, it was largely consumed by the wealthy, as meat in general was very expensive.<ref name=CHS/>

[[File:Here's your change!.jpg|thumb|A salami shop in Italy]]
In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year.<ref>{{Cite journal |last1=Bertolini |first1=Massimo |last2=Ferretti |first2=Gino |last3=Grassi |first3=Andrea |last4=Montanari |first4=Roberto |date=December 2006 |title=Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber |journal=Journal of Food Engineering |volume=77 |issue=3 |doi=10.1016/j.jfoodeng.2005.06.067 |pages=529–538}}</ref>

Worldwide, the many different versions of sausage  each have their own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. This wide array of [[Fermented sausage|fermented sausages]], especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to emigration to North America, European settlers brought many traditions, including fermented meats such as <!--not fermented [[Bologna sausage|bologna]] or --> [[pepperoni]].<ref>{{Cite book|title=Handbook of Food Products Manufacturing|doi=10.1002/0470113553|year=2007|isbn=978-0-470-11355-4|editor1-last=Hui|editor1-first=Y. H}}</ref> Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where ''[[Chinese sausage|lap cheong]]'' ({{literally|waxed intestines}}) are usually pork.<ref name=":12">{{Cite book|title=Handbook of Fermented Meat and Poultry|doi=10.1002/9781118522653|year=2014|isbn=978-1-118-52265-3|editor1-last=Toldrá|editor1-first=Fidel|editor2-last=Hui|editor2-first=Y. H|editor3-last=Astiasarán|editor3-first=Iciar|editor4-last=Sebranek|editor4-first=Joseph G|editor5-last=Talon|editor5-first=Règine}}</ref>

Likewise, in Central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth".<ref name=":12" />

In the United States, National Salami Day is celebrated on September 7 of each year.<ref>{{Cite news|url=https://nationaldaycalendar.com/national-salami-day-september-7/#:~:text=National%20Salami%20Day%20on%20September,and%20blends%20when%20preparing%20salami.|title=NATIONAL SALAMI DAY - September 7|newspaper=National Day Calendar }}</ref>