Salami is a type of 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, horse, or donkey, or a mixture of any of the above. The meat is blended with fat and then mixed with herbs and seasonings, such as salt, garlic, or vinegar. The meat mixture may also have a small amount of preservatives included to provide color and to prevent bacterial growth. The meat is 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 cuts of pork used are usually the thigh, shoulder, loin, filet, belly, and the succulent fat from the pig’s jowls (guanciale) . The best salami is artisanal, made as it used to be, and aged between 30 and 90 days and beyond. There are many different types of salami, each with its own unique flavor and texture, and they can be prepared in many different ways, despite each type going more or less through the same processing phases.