Editing Salami (section)

==Manufacturing process==
{{Refimprove section|date=August 2021}} 
[[File:Sausage production italy 02.ogv|thumb|Salami in casing]]

Although completely uncooked, salami is not raw, but [[Curing (food preservation)|cured]]. ''Salame cotto'' ({{literally|cooked salami}})—typical of the [[Piedmont]] region of Italy—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, ''salame cotto'' is considered raw and not ready to eat.{{Citation needed|date=March 2025}}

Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various types of salami across different countries.{{Citation needed|date=May 2018}}

===Preparation===
Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is ground (usually coarsely) and mixed with other ingredients such as salt, sugar, spices, pepper and, if the particular salami variety requires it, lactic acid [[Bacteria|bacterial]] [[Fermentation starter|starter culture]].{{Citation needed|date=June 2023}}

===Fermentation===
This mixture is then inserted into casings of the desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place.<ref name=":1">{{cite journal|last1=Barbut|first1=S.|title=Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products|journal=Journal of Muscle Foods|date=June 2010|volume=21|issue=3|pages=499–580|doi=10.1111/j.1745-4573.2009.00198.x}}</ref> Direct acidification of meat was found to be inappropriate for salami production, since it causes protein denaturation and an uneven coagulation, thereby causing an undesirable texture in the salami.<ref name=":1" />

[[File:Telaio porta salami - Musei del cibo - salame - 052.tif|thumb|A holder frame used in the manufacture of salami]]
For a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria.

The bacteria produce [[lactic acid]] as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for [[Pathogen|pathogenic]] bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on the quality and variety of the other ingredients. Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures.

The climate of the curing environment, casing size, and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored  to create various colors and flavors. Starter cultures, such as [[lactic acid bacteria]] (LAB) and coagulase-negative cocci (CNC), such as specific strains of ''[[Staphylococcus xylosus]]''<ref>Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: [http://www.ifrj.upm.edu.my/23%20(02)%202016/(1).pdf Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview], in: International Food Research Journal 23(2): 429-445 (2016)</ref> or ''[[Micrococcus]]'',<ref>Len Poli: [http://lpoli.50webs.com/page0002.htm Making salami at home], Sonoma Mountain Sausage, 4 September 2016</ref><ref>{{cite journal |last1=Bohme |first1=H.M. |last2=Mellett |first2=F.D. |last3=Dicks |first3=L.M.T. |last4=Basson |first4=D.S. |title=Production of salami from ostrich meat with strains of ''Lactobacillus sake'', ''Lactobacillus curvatus'' and ''Micrococcus'' sp. |journal=Meat Science |volume=44 |issue=3 |date=1996 |pages=173–180 |issn=0309-1740 |doi=10.1016/S0309-1740(96)00083-6|pmid=22060827 }}</ref> are most commonly used in salami production.<ref>{{cite journal |last2=Santarellia |first2=Sara |last3=Silvestria |first3=Gloria |last4=Osimania |first4=Andrea |last5=Petruzzellib |first5=Annalisa |last6=Clementia |first6=Francesca |date=November 2007|title=The microbial ecology of a typical Italian salami during its natural fermentation|journal=International Journal of Food Microbiology|volume=120|issue=1–2|pages=136–145 |doi=10.1016/j.ijfoodmicro.2007.06.010 |pmid=17628130 |last1=Aquilanti |first1=Lucia}}</ref> More species of LAB and CNC were discovered during recent decades and they were found to have different fermentation temperatures with variable rates of acidification.<ref name=":3">{{cite book|title=Handbook of Meat Processing|last2=Fontana|first2=Cecilia|last3=Fadda|first3=Silvina|date=Feb 2010|publisher=Wiley-Blackwell |isbn=978-0-8138-2089-7 |doi=10.1002/9780813820897.ch22 |pages=379–398 |last1=Vignolo |first1=Graciela}}</ref> Despite the fact that these bacteria can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there are a few studies that argue some starter cultures may be related to the production of [[enterotoxin]]s or [[biogenic amine]]s that can be harmful to the human body.<ref name=":3" /> Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation.

===Drying===
[[File:Salumi Valli Unite.jpg|thumb|Salami ageing in a cellar]]
After fermentation, the sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent [[Photo-oxidation of polymers|photo-oxidation]] of the meat and [[Rancidification|rancidity]] in the fat.

Ripening and drying happens after fermentation.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}} This stage causes the main physical and microbial changes through the large amount of water loss.<ref name=":4">{{cite journal|last1=Cevolia|first1=Chiara|last2=Fabbria|first2=Angelo|last3=Tabanellib|first3=Giulia|last4=Montanarib|first4=Chiara|last5=Gardinia|first5=Fausto|last6=Lanciottia|first6=Rosalba|last7=Guarnieria|first7=Adriano|title=Finite element model of salami ripening process and successive storage in package|journal=Journal of Food Engineering|date=July 2014|volume=132|pages=14–20|doi=10.1016/j.jfoodeng.2014.02.003|url=https://zenodo.org/record/1066252|access-date=19 March 2016}}</ref> About half of the water is evaporated and further water loss has to be prevented by packaging.<ref name=":4" /> Nonuniform drying processes could cause the formation of a hard shell on the surface of salami. This is similar to other food products such as fruits that undergo dehydration to decrease the risk of diseases or spoilage-causing microbial growth.<ref name=":4" /> In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami.<ref name=":4" />

[[Nitrate]]s or [[nitrite]]s may be added to provide additional color and inhibit growth of harmful bacteria from the genus ''[[Clostridium]]''. Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured salami combine to make the uncooked meat safe to consume. High quality, fresh ingredients are important to helping prevent deadly microorganisms and toxins from developing.{{Citation needed|date=June 2023}}