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