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Salami is cured sausage, fermented and air-dried.
Salami may refer specifically to a class of salumi (the Italian tradition of cured meats), where an individual sausage or style of sausage (e.g. Genoa) would be referred to with the singular Italian form salame. Alternatively, in general English usage, salami may be singular or plural and refer to a generic style or to various specific regional styles from Italy or elsewhere, such as France or Germany. The name comes from the Latin/Italian root sal-, meaning 'salt'.
Historically, salami has been popular amongst Italian peasants due to being a meat product able to be stored at room temperature for periods of up to a year, supplementing a possibly meager or inconstant supply of fresh meat.
A traditional salame (singular), with its typical marbled appearance, is made from one or more of the following meats: pork, chopped beef, venison, poultry, goose, lamb, goat.
Additional ingredients include: minced fat, wine, salt, various herbs and spices.