16 - Raw fermented salami

Abstract

The production of raw fermented salami goes back to when it was discovered that shelf-stable meat products could be produced by adding salt to meat and subsequently drying the product. Salamis produced worldwide vary in quality and the methods of production vary greatly too. Sliceable fermented salami is a comminuted meat product consisting of meat and fat, sold raw, or in a non-heat-treated state, to the final consumer. Production of fermented salami is sometimes described as “controlled spoilage” of meat. Generally, salami is not a “healthy” product because the level of fat is commonly quite high. The level of salt added is also high, resulting in a high level of sodium within the finished product. Also, contrary to most other meat products, salami is one of the very few meat products where no water is added during the manufacturing process. However, the opposite takes place and water is removed to optimize firmness, shelf life, sliceability and flavor. The manufacture of salami is seen commonly as an art. Having proper equipment also plays a significant role within the production of salami because vital changes within salami during fermentation and drying are controlled by outside parameters such as temperature, humidity, and air speed. Fermented sausages are very stable products and, if certain parameters are followed during their manufacture, traditional well-loved salamis can be made in a safe way. The ultimate aim when making salami is to obtain a product with a strong and stable curing color, excellent sliceability and slice coherency, typical salami flavor and, most of all, microbiological stability.