Salami - online puzzles

Salami ( sə-LAH-mee) is a type of cured sausage consisting of fermented and air -dried meat, typically pork. Historically, salami was popular among southern, eastern, and central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.

Etymology

The word salami in English comes from the plural form of the Italian salame (pronounced [saˈlaːme]). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is salam; in Hungarian, it is szalámi; in Czech it is salám while Polish, French, German, and Dutch have the same word as English. The name may be derived from the Latin word salumen.The word originates from the word sale ("salt") with a termination (-ame) that in Italian indicates a collective noun. Thus, it originally meant "all kinds of salted ( meats )". The Italian tradition of cured meats includes several styles, and the word salame soon specifically meant only the most popular kind —a salted and spiced meat, ground and extruded into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or even years.

Origin and history

Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing, with respect to meat, has been around for thousands of years.