Salami: The Fermented Meat

Tiffany Craig
Bastyr University, Master of Science, Nutrition
Spring 2014
OVERVIEW

REFINING TO THE RAW MATERIALS

HOW TO MAKE SALAMI

HOW TO MAKE SALAMI (cont.)

Latin origins of the the word

Salami describe a mix of salted
meats1. Nutrition concerns
related to health have demonized
the consumption of high fat, high
sodium foods such as Salami.
However, salami may also offer
functional benefits due to the
fermentation process achieved by
naturally occurring (or added in
production) probiotics3. Studies on
the benefits are limited, however
some have cited benefits of
increasing the safety of meat
products due to the probiotics3.

1. Traditionally in Italy and Slovenia

(salami aficionados), pork is ideal for
premier salami, however beef may
also be used1,2,4.

The Dry Salami Story

4. MIXING: Ground meat + Fat

Originally, mixing was done by
hand at very cold temperatures
(4C ~ 39F) for up to 4 hours3! It
is now more common to use a
machine.
This process is temperature
controlled to prevent microbial
growth3.
The ratio of meat : fat varies by
type, region, and craftsman1.

Pig (pork) is the primary choice for

the ultimate salami. Artisans brag
about caring for their livestock to
ensure high quality, lean meat for
the raw material to make the
perfect salami1.
Salami may be purchased at most
grocery stores, but higher quality
products are likely available at
butcher shops, or meat and
cheese specialty stores. Some
salami is wrapped in butcher
paper outside of the natural
casing toss the paper and dont
worry about the casing (unless it
is a synthetic one)! Often the
maker will pridefully display their
label, but there are many different
types of salami with variable
flavors. A meat and cheese plate
is a fun way to explore different
types of salami.
At purchase the salami is ready to
eat, all thats left is to slice it! Use
a sharp knife though, because the
thin slices are the original way to
enjoy each and every speckle of
flavor fat included.
Next follow the food flow chart to
trace how a pig (pork) is ground,
mixed, spiced up, cased and
aged, into a prized Italian tradition.

Raw Materials: Meat + Fat

1. LEAN MEAT - Quality of the meat is
important! Special attention is paid to the
animals diet, and slaughtering processes
of the animal, by artisan salami makers to
ensure optimal meat texture and flavor1,3.
2. FAT - Machines often process the fat into
smaller pieces, however, some experts
still mince it by hand1,3.

2. Slaughtering process The animals

must first be slaughtered to attain the
raw materials. Regulations permit
slaughtering and bleeding while the
carcass is hanging or lying down for
pigs, but for hygienic reasons, cows
must be hanging2.

3. GRINDING - The meat is processed using

a grinder (mechanical or hand grinder)3.

3. The animal carcass is then separated

into parts: meat, organs, bones, skin
and fat2.

5. INOCULATION adding a starter

culture
Industrial processes introduce
probiotics at this stage to create
fermented meat as a probiotic
product and facilitate
fermentation3.

THE FINAL STAGES

CONCLUSIONS

7. CASING The mixture is then stuffed

into natural casing using a machine
guided by the craftsman. Some
synthetic casings may be used too1.

11.ENJOY - Slice salami thinly and

consume shortly after slicing1. Many
enjoy salami alone (you can eat the
casing on some), with cheese, or
within a sandwich.

8.MATURATION - Fermentation stage part

of the maturation1,3.
9.MATURATION - Drying stage part of
maturation. Temperature can vary no heat
(dry salami) to high heat1,3.
10. AGING gives color, flavor, aroma and
firmness1,3.

REFERENCES
Tiffany Craig
Bastyr University
Whole Food Production
Email: tiffany.craig@bastyr.edu

5. SPICES
Spices vary favorites include:
curing salts, pepper, garlic, wine,
mace, fennel and sometimes
cinnamon, cumin, and nutmeg1.

1. Demetri J. Salami Salame. Life in Italy. 2014. http://www.lifeinitaly.com/food/salami-salame.asp

2. Environmental Handbook Volume II: Agriculture, Mining/Energy, Trade/Industry. World Environmental Library. Accessed from
http://ces.iisc.ernet.in/energy/HC270799/HDL/ENV/enven/begin.htm
3. Freitas de Macedo RE, Pflancer SB, Gomes CL. Probiotic Meat Products. InTech. 2012.
4. Fresh pork from farm to table. USDA. http://www.fsis.usda.gov