Salami
<p >A traditional <i>salame</i>, with its typical marbled appearance, is made from one or more of the following meats:</p>
<ul >
<li ><a href="http://en.wikipedia.org/wiki/Pork" title="Pork" >pork</a>, or less commonly, especially in <a href="http://en.wikipedia.org/wiki/Kosher" title="Kosher" class="mw-redirect" >Kosher</a> and <a href="http://en.wikipedia.org/wiki/Halal" title="Halal" >Halal</a> salami, <a href="http://en.wikipedia.org/wiki/Beef" title="Beef" >beef</a> (particularly <a href="http://en.wikipedia.org/wiki/Veal" title="Veal" >veal</a>),<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Salami#cite_note-2" >[3]</a></sup> <a href="http://en.wikipedia.org/wiki/Venison" title="Venison" >venison</a>,<sup id="cite_ref-3" class="reference" ><a href="http://en.wikipedia.org/wiki/Salami#cite_note-3" >[4]</a></sup><a href="http://en.wikipedia.org/wiki/Poultry" title="Poultry" >poultry</a> (mostly <a href="http://en.wikipedia.org/wiki/Turkey_(bird)" title="Turkey (bird)" >turkey</a><sup id="cite_ref-4" class="reference" ><a href="http://en.wikipedia.org/wiki/Salami#cite_note-4" >[5]</a></sup> because of dietary limitations, but also <a href="http://en.wikipedia.org/wiki/Goose" title="Goose" >goose</a> salami is traditional in some areas of Northern Italy), and <a href="http://en.wikipedia.org/wiki/Horse_meat" title="Horse meat" >horse</a>,<sup id="cite_ref-5" class="reference" ><a href="http://en.wikipedia.org/wiki/Salami#cite_note-5" >[6]</a></sup> also swordfish and sometimes shark in southern parts of Japan.</li>
</ul>
<p >Additional ingredients may include:</p>
<ul >
<li ><a href="http://en.wikipedia.org/wiki/Salt" title="Salt" >salt</a></li>
<li ><a href="http://en.wikipedia.org/wiki/Spices" title="Spices" class="mw-redirect" >spices</a>, usually <a href="http://en.wikipedia.org/wiki/White_pepper" title="White pepper" class="mw-redirect" >white pepper</a></li>
<li ><a href="http://en.wikipedia.org/wiki/Garlic" title="Garlic" >garlic</a></li>
<li >minced fat</li>
<li ><a href="http://en.wikipedia.org/wiki/Wine" title="Wine" >wine</a></li>
<li >various <a href="http://en.wikipedia.org/wiki/Herb" title="Herb" >herbs</a></li>
<li >vinegar</li>
</ul>
<p >The raw meat mixture is usually allowed to ferment for a day, then the mixture is either stuffed into an edible<a href="http://en.wikipedia.org/wiki/Intestine" title="Intestine" >natural</a> or inedible <a href="http://en.wikipedia.org/wiki/Paper" title="Paper" >cellulose</a> casing and hung to cure. Heat treatment to about 40 °C (104°F) may be used to accelerate further fermentation and start the drying process. Higher temperatures (about 60 °C (140°F)) are used to stop the fermentation when the desired pH is reached, but the product is not fully cooked (75 °C (167°F) or higher). The casings are often treated with an edible <a href="http://en.wikipedia.org/wiki/Mold" title="Mold" >mold</a> (<i><a href="http://en.wikipedia.org/wiki/Penicillium" title="Penicillium" >Penicillium</a></i>) culture as well. The mold is desired as it imparts flavor, helps the drying process and prevents spoilage during the curing process.</p>