Salami is the name for a family of cured sausages, made from coarse and boldly seasoned ingredients that have been mixed together and piped into a sausage casing, these are then fermented and air-dried. Air-drying time depends on many factors, including ingredients, type and cut of meat used, diameter or sausage and more. Most salamis are dried for a minimum of 2 months until classed as ‘cured’ and safe to eat as they are. After a long drying process, the water content within the salami is so low that the meat can now be stored at room temperature; it is preserved and edible for much longer than meat freshly butchered from an animal. This explains its creation, as centuries ago refrigerators did not exist, and hunters would need to preserve their meat as best as possible.

The word ‘salami’ has been around for centuries and is derived from the singular Italian word ‘salume’, which refers to all types of salted meat.

Salamis are often made from pork meat, but we at The Real Cure also make a range of Wild Venison Salami’s too, to complement our award-winning range of free-range pork salamis.