Not to be confused with Genoa salami or Salafi. Slovak, it is saláma while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word salumen.
Thus, it originally referred to all kinds of salted meats. Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing, with respect to meat, has been around for thousands of years. This is evident in the presence of various types of sausages found globally. In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year. 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 sausages, especially in terms of salami, shows its ubiquitous but exclusive nature. 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. In the United States, National Salami Day is celebrated on September 7th of each year. Beef is usual in halal and kosher salami, which never include pork for religious reasons. 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 cure.