Cooked salami

Salami Cotto is a characteristic Italian sausage known for its soft texture and delicate flavor. Unlike traditional salami, which is typically dry-cured, salami cotto is cooked, giving it a juiciness and a more subtle aroma, making it ideal for use in a wide variety of recipes, from sandwiches and pizzas to salads and appetizers.

Originating in Italy, this salami is made from finely ground pork, mixed with spices and sometimes a touch of white wine, which is then steamed or cooked in hot water. Its cooking process makes it softer and less salty, with a delicate flavor that complements various dishes without being overpowering.

Among its nutritional properties, salami cotto is a good source of protein and provides fats that contribute to the product's texture and flavor. However, like other processed meats, it should be consumed in moderation due to its sodium and preservative content.

In the culinary context of Latin America, this ingredient can be found under various names, although it is generally known as "salami cocido" or simply "salami". In some countries, it may also be called "embutido cocido" or "salchichón cocido", depending on the local variety and preparation.