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Meat from Greece
Salami aeros, "air salami", is the Greek name for dry fermented salami. Traditional batches are made without starter cultures and ferment with the wild lactic bacteria and staphylococci of the meat while humidity is lowered slowly. In one industrial study they finished at pH 5.0–5.2 with 27.7–30.3 % water.
A short entry: the sources we found record only what is said here about Salami aeros itself.
| Minced meat and fat, salt, curing salts and spices, stuffed into casings | The study abstracts read do not give the recipe or amounts |
| Starter | spontaneous (traditional batches); starter cultures in some industrial salami |
What changes: Meat and fat are minced and mixed with salt and spices
Meat and fat are minced and mixed with salt, curing salts and spices; the sources read give no amounts.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salami aeros, "air salami", is the Greek name for dry fermented salami. Traditional batches are made without starter cultures and ferment with the wild lactic bacteria and staphylococci of the meat while humidity is lowered slowly. In one industrial study they finished at pH 5.0–5.2 with 27.7–30.3 % water. Wild Lactobacillus sakei, an active lactic flora above 10^8 CFU/g, governed fermentation in four industrial batches made without starters and Lactobacillus curvatus, L. sakei and Weissella (including W. hellenica and W. minor) among 348 lactic isolates do most of the fermenting.
| Acidity | pH 5–5.2Measured[samelis1998] | Ripen and dry |
|---|
Salami aeros is a general Greek type, not an EU protected name (none is listed in eAmbrosia), and its traditional form uses no starter. Its wild flora is unusually rich in Staphylococcus saprophyticus, which one study proposed as a nitrate-reducing starter for the Greek style.
In one study of four starter-free industrial batches, Listeria spp. present in the fresh mix were gone by the end of fermentation, and the salami was substantially free of sulfite-reducing clostridia and coagulase-positive staphylococci. A slow fall in humidity prevented batches that acidified too little. Those were industrial batches, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Hazards the sources name: Listeria spp. in the fresh sausage mix, gone from all four batches by the end of fermentation; batches substantially free of sulfite-reducing clostridia and coagulase-positive staphylococci.
Every number is labelled with how it is known. How this atlas is made
