Salami is a cured sausage made from fermented and/or air-dried meat. Traditionally, salami was made from pork, but nowadays it can be made with all manner of meat or game, including beef, lamb, duck, venison, and even horse meat. The cuts of meat used depend on the style of salami and its recipe, and the "right" proportions of lean and fat are mixed together with the cure and flavorings, such as herbs, garlic, and nuts. The meats are then chopped, stuffed into an elongated casing made from cleaned animal intestines, and left to ferment and dry for days, months, or even years. The casings are typically edible and are most often the cleaned out intestinal lining of whatever animal was used for the meat, usually pig. In general, the cuts of pork used are the thigh, shoulder, loin, filet, belly, and the succulent fat from the pigs jowls (guanciale) .