Is the name applied to the family of similar sausage cervelats. For both styles of cooking safely stored by curing can be heated without eating. Salamis, however, more bold (especially with garlic ）, tend to be seasoned with grainy, unlike dried almost smoked cervelats. Salamis 1331 air-dried typically change shape size, seasonings and curing process. They are usually made from a mixture of beef and pork, but the Jewish version is strictly a beef. Of Genoa is Italy most famous salami （ studded with fat and white peppercorns in a rich) and Cotto (studded black pepper). The Nonpork kosher Salamis and cooked is pale yellow. Includes Alesandri and Alpino Italy-American favorites. frizzes and pepperoni salami type sausage. Casing uncut version all dry Salamis and a few years to remain in. You should cut, once they tightly wrapped and refrigerated 2 weeks up to. Offers salami best at room temperature and eat as part of a snack or appetizer platter or chopped, and can be used in dishes, salads, soups, etc. Also please see the sausage.