Dry Salami

Air-dried salami is naturally dried – no boiling or smoking is involved. It is dried in special chambers at a specific temperature and humidity. Maturation time varies according to the type, usually between 30 and 60 days. The meat is a mixture of pork and beef, and depending on the type, may contain finely diced fat (Hungarian Salami) or coarsely chopped fat (Lefkada or Thassos Salami).