The Origins of Italian Salami
It is unknown when the very first salami was produced in the method and form that we are familiar with today, but evidence found from as early as the 5th century B.C. has proven the production of cured meat being produced using predominantly pork. The method of preserving meat with salt however has an even longer history dating back thousands of years with the benefit of salt expelling water and blocking any unwanted bacteria from spoiling the meat.
Salami is a variety of cured meat which belongs to a category of cured pork meats called ‘salumi insaccati’ or in English ‘encased’. This name denotes to the method of the contents being encased in a natural skin which is often made from pig intestines with a majority of salami variations being made from pork meat but can also be mixed with other meats for various outcomes.
The traditional process includes the meat being ground and kneaded which then has various spices and ingredients added to change the flavour and texture of the final product. The meat mixture is then squeezed into the casing and is left to age for a various amount of days depending on the desired outcome.
The number of variations that are produced today is vast with Veroni upholding long standing traditions through 100% Italian ingredients and traditional production methods that have been used by the Veroni family for almost 100 years. Take a look at our range through on our website here and discover on of the world’s favorite cured meats.