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Meat from Italy
Minced pork and fat are seasoned with salt, pepper, garlic and often wine, stuffed into natural pork casings, and dried warm for a few days while lactic bacteria and staphylococci get to work. The salami then matures for weeks in cool, humid, ventilated rooms until it is firm, ruby red and mild, usually with only a slight drop in pH. Made in 6 steps over 29 days – 31 days. The longest step, mature in cool, ventilated rooms, takes at least 25 days (Salame Felino IGP 2013) and runs at 12–19 °C (Salame Felino IGP 2013). Salt is 1.5–3.5 % (Salame Felino IGP 2013). Latilactobacillus sakei and Latilactobacillus curvatus, Lactiplantibacillus plantarum and Pediococcus pentosaceus do most of the fermenting.
| Main step | at least 25 daysSet[felino][piacentino] | Mature in cool, ventilated rooms |
|---|---|---|
| Temperature | 12–19 °CSet[felino][piacentino] | Mature in cool, ventilated rooms |
| Salt | 1.5–3.5 %Set[felino][piacentino] | Season and mix |
| Acidity | pH 5.2–6.5Set[piacentino][felino] | Mature in cool, ventilated rooms |
| 100 kg | Fresh pork lean and fat, minced through a plate with holes over 10 mm[piacentino] |
| 1.5–3.5 kg | Salt (sodium chloride)[piacentino] |
| 30–50 g | Black or white pepper, whole or cracked[piacentino] |
| Up to 500 g | Garlic and wine infusion (5–20 g garlic, 0.1–0.5 L wine)[piacentino] |
| Up to 1.5 kg | Sugars[piacentino] |
| Up to 15 g | Potassium nitrate (E252) · EU additive limits since 9 October 2025 cap added nitrate at 90 mg/kg as nitrate ion[piacentino][eu2023-2108] |
| Up to 10 g | Sodium nitrite · EU limit since 9 October 2025 is 80 mg/kg added, as nitrite ion[piacentino][eu2023-2108] |
| Up to 200 g | Sodium ascorbate (E301)[piacentino] |
| Up to 30 g | Nutmeg[piacentino] |
| Starter cultures (optional)[piacentino] | |
| Starter | spontaneous or defined culture |
Total time across the recorded steps: 29 days – 31 days
What changes: Starting material: chilled pork lean and firm fat, trimmed clean
Large pieces of connective tissue and soft fat are removed. Output: trimmed lean and fat, never frozen.
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
Most Italian salami are only mildly acidified; the Felino and Piacentino specifications keep the final pH at 5.2–5.3 or higher, while northern European sausages are usually more acid. They rely on salt, nitrate or nitrite and slow drying in cool, humid rooms rather than a strong lactic sour.
Salami is eaten raw, so its safety rests on salt, nitrite or nitrate, competition from lactic bacteria and drying. Since 9 October 2025 EU law caps added nitrite in non-heat-treated meat products at 80 mg/kg (residual at most 45 mg/kg) and added nitrate at 90 mg/kg, or 110 mg/kg in dry sausages made without nitrite. EU rules treat a ready-to-eat food as unable to support Listeria when its pH is 4.4 or less, its water activity 0.92 or less, or both pH 5.0 or less and water activity 0.94 or less. Italian salami sit above pH 5.2, so low water activity has to do this work.
Hazards the sources name: Listeria monocytogenes (fermented sausages had one of the highest rates at retail in the EU, 3.1 %); Salmonella; Clostridium botulinum (controlled by added nitrite and nitrate).
Every number is labelled with how it is known. How this atlas is made
Italian specifications trace salami making in Parma and Piacenza back to Roman pork curing; a carving of salami appears in the Baptistery of Parma (1196–1307), and Salame Felino entered the Italian dictionary in 1905.
