However, this famous sausage, whose name is undoubtedly of Italian origin (it means salty sausages – in the plural) would not have been born there, but in Germany. The Lombards, a Germanic people from the Baltic who invented this method of preserving meat (salted and dried), then brought it to Italy, where they settled in the 6th century. They stuffed entrails with salted meat so they could be preserved.
Italian-style salami is made with pork (fat and lean), salt, herbs and spices. This technique then spread throughout Europe, where there are many versions of salami, with peppers, chili, garlic, beef, smoked or even boiled. In Lyon, the rosette is made, very similar to salami.
The pink color of cured sausage, as in many hams, is due to the presence of nitrite salt, an additive used in preservation, which is now known to be harmful to health. This preservative arrived after the war with the development of industrial deli meats. It has been approved since 1964… In Italy, salami is used in cooking, especially with pasta al salame.
Pasta al salami recipe
300 g of spaghetti
200 g dry salami
200 g cherry tomatoes
1 robiola or 1 fresh sheep’s cheese
1 white onion
Start cooking the pasta in a large amount of salted water at 10g per litres
Saute the chopped onion in a little olive oil
Peel the salami and cut it into pieces
Brown it in the pan and add the tomatoes
Simmer for 5 minutes
Add the cheese and let it melt
Add a small ladleful of pasta cooking water
Add the pasta to the sauce and coat well