Uncured Hard Salami: Pork

Uncured hard salami is a type of fermented and dried sausage made from pork. The term "uncured" on US labels typically means that the curing agents, such as nitrates and nitrites, come from natural sources like celery powder, rather than synthetic additives. The pork is seasoned, ground, mixed with these natural curing agents, and then fermented and air-dried to achieve its characteristic flavor and firm texture.

Manufacturers add uncured hard salami to foods primarily for its distinct savory flavor, chewy texture, and as a source of protein. It is commonly found in deli meats, charcuterie boards, sandwiches, and as an appetizer component.

Salami is classified as a processed meat. The International Agency for Research on Cancer (IARC), part of the World Health Organization (WHO), classifies processed meat as "carcinogenic to humans" (Group 1), based on sufficient evidence that its consumption causes colorectal cancer. Processed meats like salami are often high in sodium and saturated fat. The FDA Daily Value for sodium is 2,300 mg, and the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories.