File:Salame_di_Sauris.jpg · Wikimedia Commons · See Wikimedia Commons
Salami is a type of cured meat made from fermented and air-dried pork that can be stored at room temperature after being cut. It became an important food for peasants in Southern, Eastern, and Central Europe because it provided a reliable source of protein when fresh meat was scarce or unpredictable, and today different European countries and regions have their own traditional varieties.
AI-generated from the Wikipedia summary — may contain errors.
In the Vinony graph
Vinony's link graph records 483 inbound references to Salam, and connects out to meat industry, Bratwurst and turkey meat.
It is catalogued under topics including Animal-based fermented foods, Fermented sausages and Italian sausages.
Vinony links it to 63 Wikipedia language editions.
Key facts
- Food.name
- Salami
- Food.image
- Salame di Sauris.jpg
- Food.caption
- Salame di Sauris
- Food.alternate_name
- Salame (Italian singular form)
- Food.country
- Italy
- Food.type
- Sausage
- Food.main_ingredient
- Fermented and air-dried pork
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 1,655 products
- Energy
- 352 kcal
- Fat
- 27.9 g
- — of which saturates
- 10.7 g
- Carbohydrates
- 2.6 g
- — of which sugars
- 1 g
- Fibre
- 0.4 g
- Protein
- 22.2 g
- Salt
- 3.79 g
via Open Food Facts · ODbL
Wikidata facts
- Subclass of
- cold cut
- Part of
- Brazilian cuisine
- Has part
- pork
- Country of origin
- Italy
- Image
- Salami aka.jpg
Show 2 more facts
- Commons category
- Salami
- native label
- Salame
Sources (3)
via Wikidata · CC0
Gallery (30)
Available in 63 languages
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