Dry salami

Dry salami is a cured sausage, made primarily from finely ground pork and spices, which is dried over a prolonged process to develop its characteristic flavor and firm texture. Its color is usually a deep red with small white dots of evenly distributed fat, which contribute to its juiciness and flavor.

This ingredient originates from European culinary traditions, particularly in Italy and Southern European countries, where salami began to be produced centuries ago as a way to preserve meat. Today, dry salami is widely used in cuisines all over the world to complement dishes such as pizzas, charcuterie and cheese boards, sandwiches, and salads.

Among its properties, its high protein content and intense flavor, which adds depth to recipes, stand out. However, it is important to note that it generally contains a considerable level of sodium due to the salting and curing process, so it is recommended to consume it in moderation if following a low-salt diet.

In different Latin American countries, dry salami may be known by other names depending on the region, such as cured salami, salame, salamín, or simply salami, although the most common and recognized term for this type of cured sausage is dry salami.