Salami is one of Italy's typical dry sausages.
Salami is a type of sausage that originated in Italy. This charcuterie, whose singular name is salame, "to salt" in Italian, is initially made from pieces of pork and salt, air-dried, in a casing. Today, salami is produced industrially all over the world with a composition, flavor and color that differs from country to country. However, almost all types of salami are seasoned with salt, a mixture of spices and herbs.
The best salami in the world are in the Dominican Republic 
. However, France offers very good ones.
. However, France offers very good ones.In France, there are mainly two types of salami:
• Danish-type salami: it is distinguished by its large, round, thin slices, its bright color and its smoky taste.
• The Milano salami which is small in diameter and ruby red in color. It is made with minced pork and beef seasoned with garlic and herbs.
The Dominican Republic has more than ten varieties, some of which contain bitter orange.
Salami is eaten as an aperitif and is often part of the charcuterie platters that accompany raclette or are served as tapas. This dry Italian sausage is also a great addition to mixed salads and sometimes garnishes pizzas or sandwiches.
Note: its flavors go particularly well with country bread, mozzarella, melon, polenta and tomato.
