The practice of making salami began over 2,000 years ago in Greece and Rome to preserve pork. Over the years, salami recipes have come to include red meat, poultry or a combination of these meats and spices. Although salami was created as a way to preserve meat, it will not preserve it indefinitely. Whatever type of salami you use, examine it to be sure it has not spoiled before consuming.
Look at the package. Bloating packages mean that the salami has likely spoiled.
Smell the salami. If the smell is repulsive or foul it has gone bad.
Feel the salami. Cooked salami with a slimy texture should be thrown away.
Slice the salami if it is not already sliced. If cooked salami has green, blue and red moulds on the meat do not eat it. Cured salami will have some mould on the casing. However, cured meat with red mould should be discarded.
Touch the edges of the slice. If you press down on the edges and the meat doesn't give, the salami has got too dry to eat. Additionally, if the edges of cooked salami have turned dark brown, discard the salami.
- Life in Italy; Salami/Salame; Justin Demetri
- Murray's Cheese: Murray's Real Salami
- Volpi Foods: Salami 101 - Proper Handling, Shelf Life and Serving
- United States Department of Agriculture: Food Safety and Inspection Service - Sausages and Food Safety
- The Real Boar Company: Wild Boar Salami, Chorio and Meat
- Never eat salami that is past its expiration date.
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