Frequently Asked Questions
Product Information
Salami is a type of cured, fermented sausage that is aged and shelf-stable, while sausage is a broader category that includes fresh, smoked, or cooked products. Salami is always a sausage, but not all sausages are salami.
Sausage is simply ground meat mixed with seasonings and often encased. It spans a huge range: fresh breakfast links, smoked kielbasa, bratwurst, hot dogs — all sausages, all requiring cooking or refrigeration.
Salami is a subcategory of cured, fermented sausage. It undergoes controlled fermentation and drying, which lowers its water activity and pH — making it shelf-stable at room temperature without cooking.
From a flavor standpoint, salami develops complex, tangy, savory notes through the curing process. Fresh sausage tastes primarily of its seasoning and meat.
Key takeaways:
- Salami is a subset of sausage, not a separate category.
- Fermentation and drying is what makes salami unique.
- Shelf stability is a hallmark of true salami.