The term salami comes from the Italian language, meaning salted meat stuffed into an outer casing. After stuffing the casings with seasoned meat, the meat must cure. During the curing period, the meat develops special bacteria that protect it from other harmful bacteria. After curing salami, it must dry to prevent spoilage. Properly dried salami will generally stay safe to eat for a number of years, even without refrigeration.
Look carefully at the outer casing around the salami, looking for evidence of mould. According to the Murray's Cheese website, green, white, blue or grey mould on the casing is safe to eat. If you see red mould, discard the salami.
Examine the plastic packaging around the salami. Bloated or puffy packaging indicates dangerous bacteria present in the salami and you should discard it.
Check the salami meat inside the casing. If it appears excessively dry, the salami is likely past its prime.
As you prepare to slice and eat salami, cut away only the casing that covers the salami you wish to slice. If you remove more casing and expose the salami to air, it will dry out and become inedible. Cured salami keeps best at room temperature. If you refrigerate it, wrap it well to prevent drying.