Editing Salami (section)

==Ingredients==
[[File:Herz szalámi plakát.jpg|thumb|Hungarian [[Winter salami|Herz Salami]] poster, an [[Advertising|advertisement]] from Budapest, 1900]]
A traditional salami, with its typical marbled appearance, is made from [[beef]] or [[pork]] (sometimes specifically [[veal]]). Beef is usual in [[halal]] and [[Kashrut|kosher]] salami, which never include pork for religious reasons. Makers also use other meats, including [[venison]]<ref>{{cite web
|url=http://www.cooks.com/rec/view/0,1652,147172-253193,00.html|title=Venison Salami|publisher=Cooks.com|access-date=13 September 2009
}}</ref> and [[poultry]] (mostly [[turkey meat|turkey]]).<ref>{{cite web|url=http://www.recipetips.com/glossary-term/t--34848/turkey-salami.asp
|title=Turkey Salami|publisher=Recipe Tips|access-date=13 September 2009}}</ref> [[Goose]] salami is traditional in parts of northern Italy. Salami has also been made from [[horse meat]].<ref>{{cite web|url=http://www.parks.it/parco.ticino.piemontese/Edettaglio_prodotto.php?id_prodotti=2193
|title=Cold Cuts: Horse Salami|publisher=Parco naturale Valle del Ticino|access-date=13 September 2009}}</ref> In the Provence region of France and in the Veneto region of Italy [[Donkey#Use|donkey meat]] is used for salami, as well, the product being sold in street markets.
Typical additional ingredients include:<ref>{{Cite book|url=https://books.google.com/books?id=IaIxBQAAQBAJ&q=salami+Typical+additional+ingredients&pg=PA147|title=Food Processing: Strategies for Quality Assessment|isbn=978-1-4939-1378-7|last1=Malik|first1=Abdul|last2=Erginkaya|first2=Zerrin|last3=Ahmad|first3=Saghir|last4=Erten|first4=Hüseyin|date=2014-11-05|publisher=Springer }}</ref>
* [[Garlic]]
* Minced [[fat]]
* [[Salt#Edible salt|Salt]]
* [[Spice|Spices]], usually [[Black pepper#White pepper|white pepper]]
* Various [[herb]]s
* [[Vinegar]]
* [[Wine]]

The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible [[cellulose]] casing, and hangs it up to [[Curing (food preservation)|cure]]. Some recipes apply heat to about 40&nbsp;°C (104&nbsp;°F) to accelerate fermentation and drying. Higher temperatures (about 60&nbsp;°C (140&nbsp;°F)) stop the fermentation when the salami reaches the desired [[pH]], but the product is not fully [[cooking|cooked]] (75&nbsp;°C (167&nbsp;°F) or higher). Makers often treat the casings with an edible [[mold]] (''[[Penicillium]]'') culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing.<ref>{{Cite book|url=https://books.google.com/books?id=IaIxBQAAQBAJ&q=Salami+mold+imparts+flavor%2C+helps+the+drying+process%2C+and+helps+prevent+spoilage+during+curing&pg=PA147|title=Food Processing: Strategies for Quality Assessment|isbn=978-1-4939-1378-7|last1=Malik|first1=Abdul|last2=Erginkaya|first2=Zerrin|last3=Ahmad|first3=Saghir|last4=Erten|first4=Hüseyin|date=2014-11-05|publisher=Springer }}</ref>