Salami

Salami is a cured sausage, typically made from fermented and air-dried pork or a mixture of pork and beef. The meat is usually seasoned with garlic, herbs, and spices, then encased and left to mature for a period, which can range from a few weeks to several months. This process develops its characteristic firm texture and rich, savoury flavour.

Salami is primarily used for its distinct flavour and texture, adding a savoury, umami note to dishes. It is commonly found sliced in sandwiches, on pizzas, in salads, or served as part of a charcuterie board. Manufacturers use it as a key flavouring ingredient rather than for a specific technical function like preservation or emulsification.

Salami is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a processed meat product. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat, including salami, as a Group 1 carcinogen, meaning there is sufficient evidence that it causes cancer in humans. This classification is based on numerous epidemiological studies. The NHS advises that eating a lot of red and processed meat can increase the risk of bowel cancer. While salami is a source of protein and some micronutrients, its high salt and saturated fat content are also considerations for a balanced diet.