A type of cured and fermented sausage usually sliced thin and eaten as a snack or in sandwiches.
From Italian 'salame,' derived from Latin 'sal' (salt), referring to the salt-cured fermented meat tradition that originated in Mediterranean regions.
Salami is essentially ancient food science—for centuries before refrigeration, people discovered that salt, time, and good bacteria could transform pork into shelf-stable meat, making it one of humanity's first packaged foods.
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