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Salami is cured, fermented sausage made from ground pork and spices. Various regional styles exist including Genoa, hard salami, and soppressata. High in protein and B vitamins but also high in saturated fat and sodium.
Salami provides protein and B12 but is high in saturated fat, sodium, and calories. Best enjoyed in moderation as part of a balanced diet rather than as a daily protein source.
The white coating is usually penicillium mold, which is safe and intentional - it protects the salami during aging and adds flavor. It's similar to cheese rinds.
Whole salami keeps months at room temperature. Sliced, refrigerate 2-3 weeks sealed. Open package within 5-7 days.
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