Dry salami

Dry salami is a cured meat product made from a mixture of pork or beef, fat, and spices that undergoes fermentation and extended aging. Thanks to its reduced moisture content, it has a pronounced, concentrated flavour and a firmer texture than fresh sausages. It is most commonly enjoyed sliced thin as part of cold cuts, on bread, or as part of tapas and charcuterie boards. It also works well as an ingredient in pizza, pasta, salads, and baked dishes. Popular varieties include Italian soppressata, Hungarian salami, or classic hard salami widely used in European cuisine.