Salami is cured sausage, made of fermented and air-dried meat from one of several animals—but typically beef or pork. Historically, salami was popular among Southern European peasants because it stores at room temperature for up to 30–40 days once cut, possibly supplementing a meager or inconsistent supply of fresh meat. At Dolce Vita you can find different Italian Salami:
- Salame Parma (named also Felino): made only with pork and with added salt, pepper. Traditionally it must cut diagonally to keep the flavor
- Salame Rosetta: Made using the Veneto salami base, Rosetta Salami is carefully encrusted in rosemary and thyme so as not to over power the delicious Veneto Salami flavour
- Cacciatorini: The salamino cacciatore is also a small salami that is prepared exclusively with only garlic and pepper to flavor it
- Salame al Barolo: Salame al Barolo has a sparkle in its flavor that comes from the generous amount of Barolo red wine that’s added to the traditional Felino salami mix.
- Salame di cinghiale: this is a traditional Salami from Tuscany, prepared only with boar meat
- Genoa Salami: Genoa salami is an American variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork, but may also contain beef or be all beef. It is seasoned with garlic, salt, black and white peppercorns, fennel seeds, and red or white wine. Like many Italian sausages, it has a characteristic fermented flavor.