For those who have a minhag to serve salami on Purim (because it’s hung), here are our team’s favorites uses for it!
Salami originated in Italy; in Italian, “salare” means to make something salty.
Salami is made from ground beef mixed with garlic, salt, minced animal fat, and seasonings. This raw mixture is then stuffed into casings and cured through air-drying.
Salami was popular in some regions of Europe due to the scarcity of fresh meat, since it can be stored at room temperature for more than 30 days.
Recipe by Naomi Nachman
Originally published in Perfect Flavors and shared with permission of the copyright holders, ArtScroll/Mesorah Publications.
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