Semi-dry salami

Semi-dry salami is a type of smoked meat product whose characteristics place it between soft salamis and fully cured dry salamis. It has a lower moisture content than soft salamis, but higher than fully dried varieties. It is most commonly made from pork or beef with the addition of fat, salt, spices, and starter cultures. Thanks to mild fermentation, it typically has a pleasantly spicy and slightly tangy flavour. It is suitable as a cold delicacy, in sandwiches, on charcuterie boards, or in spicy baked dishes. It has a longer shelf life than soft salamis, but it is still recommended to store it refrigerated.