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Salami
Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among Southern and Central European peasants because it stores at room temperature for up to 40 days once cut, potentially supplementing a meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties.
==Etymology==
The word salami in English comes from the plural form of the Italian ''salame'';〔(【引用サイトリンク】title=salami - definition of salami in English from the Oxford dictionary )〕 it is a singular or plural word in English for cured meats of a European, particularly Italian, style. In Romanian, Bulgarian, and Turkish, it is ''salam''; in Hungarian, it is ''szalámi'', while in French, German, and Dutch, it is the same as in English.
The word originates from the word ''sale'' (salt) with a termination (''ame'') that in Italian indicates a collective noun.〔(【引用サイトリンク】title=Etimologia : salame; )〕 Thus, it originally meant "all kinds of salted (meats)". The Italian tradition of cured meats includes several styles, and the word ''salame'' soon specifically meant only the most popular kind—a salted and spiced meat, ground and extruded into an elongated and thin casing (usually, cleaned animal intestine), then left to undergo natural fermentation for several days, months, or even years.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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