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Salami (cooked, beef and pork)

Meat · Cured & processed meats

Salami (cooked, beef and pork)

Cured sausage, here the Dominican-style cooked beef-and-pork salami that is sliced and fried.

Also called: salami, Dominican salami, salami dominicano, cooked salami

Around the world: salami (es)

A kind of pork

1 recipe with it

Photo: André Karwath aka Aka, via Wikimedia Commons (CC-BY-SA-2.5)

What it is

Salami covers many cured sausages. This record is the Caribbean/Dominican-style salami: a large, cooked (not air-dried) sausage of beef and pork that is sliced thick and fried until crisp-edged. It is softer and milder than Italian dry salami, which is fermented and air-dried and eaten raw.

How it’s used

  • Los tres golpes / mangú with fried salami, eggs and cheese
  • Fried slices with rice and beans
  • Sandwiches
  • Platters (Italian dry salami)

Characteristics

Taste
Salty, garlicky and savoury.
Texture
Firm; crisp at the edges when fried.
When cooked
Fry thick slices in a little oil until browned on both sides.
Sold as
cured
Cooking uses
Commonly cooked, Suitable for frying, Usually eaten raw

Storage

Refrigerated. Keep wrapped in the fridge once opened and use within about a week or two.

Diet, allergens and safety

No major allergens in typical versions. May contain Milk, Wheat, Gluten, Soy — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free (check label)
  • Egg-free
  • Gluten-free (check label)
  • Nut-free
  • Soy-free (check label)
  • Caffeine-free
  • Processed meat, high in salt; may contain milk, soy, wheat/gluten.

Nutrition per 100 g

Energy
336 kcal
Protein
21.85 g
Carbohydrate
2.4 g
Fat
25.9 g
Fibre
0 g
Sugars
0.96 g

USDA FoodData Central: Salami, cooked, beef and pork.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with salami (cooked, beef and pork)

More cured & processed meats