Salami Facts

The word “salami” includes a range of cured, spiced sausage varieties with a firm texture. It is actually a type of cured sausage that consist of fermented and air-dried meat, normally beef or pork. Historically, salami was popular among southern and central European farmers because it stores at room temperature for up to 40 days once cut, supplementing a potentially meager or unpredictable supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.Salami is usually fairly hard, making it easier to slice thinly and ideal for use in sandwiches or enjoyed by itself. 

Name Salami
Native Mediterranean region
Name in Other Languages Albanian: Sallam
Arabic: Alssulami (السلامي)
Armenian: Alssulami (սալյամի)
Azerbaijani: Salami
Afrikaans: Salami
Bengali: Sālāmi (সালামি)
Basque: Salami
Belarusian: Caliami (Cалямі)
Bosnian: Salama
Bulgarian: Calam (Cалам)
Chichewa: Nsomba za salami
Catalan: Salami
Chinese: Yìdàlì làcháng ( 意大利腊肠)
Croatian: Salama
Czech: Salám
Cebuano: Salami
Danish: Salami
Dutch: Salami
Estonian: Salaami
Esperanto: Salami
Finnish: Salami
French: Salami
Filipino: Salami
Galician:  Salame
German: Salami
Georgian: Salami
Gujarati: Salāmī (સલામી)
Greek: Salámi (σαλάμι)
Haitian Creole: Salami
Hindi: Salami (सलामी)
Hausa: Salami
Hmong: Salami
Hungarian: Szalámi
Hebrew : סלמי
Icelandic: Salami
Irish: Salami
Igbo: Salami
Italian: Salame
Indonesian: Salami
Javanese: Salami
Japanese: Sarami (サラミ)
Kannada: Salāmi (ಸಲಾಮಿ)
Kazakh: Cалями
Khmer: Salami
Korean: Sallami (살라미)
Latin: Salami
Latvian: Salami
Lithuanian: Saliamis
Lao: Salami
Malayalam: Sallami (സലാമി)
Marathi: Salāmī (सलामी)
Mongolian: Salami
Myanmar (Burmese): မီ
Malagasy: Salami
Malay: Salami
Maori: Harāmi
Macedonian: Cалама
Maltese: Salami
Nepali: Salami
Norwegian: Salami
Polish: Salami
Portuguese: Salame
Persian: کالباس
Romanian: Salam
Russian: Cалями
Serbian: Cалама
Slovak: Saláma
Slovenian: Salami
Spanish: Salami
Swedish: Salami
Sinhala: Salāmi (සලාමි)
Sesotho: Salami
Somali: Salami
Swahili: Salami
Tajik: Salami
Tamil: Srīnakariliruntu (ஸ்ரீநகரிலிருந்து)
Telugu: Salāmī (సలామీ)
Thai: Sā lā mī̀ (ซาลามี่)
Turkish: Salam
Ukrainian: Cалямі
Urdu: سلامی
Uzbek: Salam
Vietnamese: Xúc xích ý
Welsh: Salami
Yiddish: Vursht (ווורשט)
Yoruba: Salami
Zulu: Salami
Salami Shape & Size Long, cylindrical
Salami Color Red
Varieties
  • Cacciatore (cacciatora, cacciatorini’) “hunter” salami, Italy
  • Chorizo, also spicy Iberian variant
  • Ciauscolo, typical of Marche
  • Fegatelli
  • Felino, province of Parma
  • Finocchiona, typical of southern Tuscany
  • Genovese
  • German salami
  • Hard
  • Kulen spicy salami characteristic for Slavonia, Vojvodina, and parts of Baranya
  • Lardo
  • Napoletano, Napoli
  • Milanese, Milano
  • ‘Nduja
  • Pepperoni
  • Saucisson sec (French “dry sausage”)
  • Soppressata, typical of Calabria
  • Spegepølse (Danish, means salted and dried sausage)
  • Vysočina
  • Winter salami (Hungarian téliszalámi)
Major Nutrition
  • Vitamin B-12 (Cobalamine) 0.8 µg (33.33%)
  • Sodium, Na 296 mg (19.73%)
  • Total Fat (lipid) 5.77 g (16.49%)
  • Histidine 0.125 g (10.15%)
  • Isoleucine 0.169 g (10.11%)
  • Lysine 0.3 g (8.97%)
  • Threonine 0.148 g (8.41%)
  • Tryptophan 0.036 g (8.18%)
  • Valine 0.172 g (8.14%)
  • Leucine 0.287 g (7.77%)
Calories in 1 Slice (26 gm) 68 K cal