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In relation to deli meats, salami is king. All that salty, fatty meatiness is downright addictive, whether or not you slap it on pizza, scatter it on salad, stack it in sandwiches or serve it with olives, bread and cheese.

Nice salami is available in a tasty smorgasbord of kinds and varieties. All of them begin with comparable components: good high quality pork seasoned with herbs, spices, wine, garlic and pepper. Some are cured with nitrates and nitrites. “Uncured” merely means the meat was aged and preserved primarily with salt and celery powder, which turns right into a nitrite when processed. And texture varies: Some are finely floor, whereas others — particularly artisanal or handcrafted salami — are coarsely floor with uneven flecks of fats and meat in every chunk.

Nice salami gives a scrumptious steadiness of flavors and exquisite marbling of fats and meat. However skip a step, take a shortcut, use an inferior ingredient or add an excessive amount of non-fat milk filler, and the result’s salami that tastes bitter, greasy, catastrophically garlicky or simply plain off.

For this style take a look at, we’ve targeted on packaged, pre-sliced, cured and uncured Milan and Genoa salami and Italian dry salami discovered at native supermarkets. The dietary info refers to a 1-ounce serving, which is often Three or Four slices. Right here’s the inside track.

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Volpi Genoa Salame

Clear meat taste and balanced, however minimal seasonings make for an distinctive chunk of artisanal goodness. That is the one you need layered on bread or wrapped round cheese. 110 energy, 9 g fats, 470 mg sodium, eight g protein. $4.99 for Four ounces at Raley’s. (Four stars)

Gusto Small Batch Genoa Salami

These giant slices of chewy salami have a wine-forward, fermented taste that enhances the pork. 100 energy, 7 g fats, 430 mg sodium, eight g protein. $6.99 for Four ounces at Entire Meals. (Four stars)

Columbus Grande Genoa Salami

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