SEPTEMBER 7TH, IS NATIONAL SALAMI DAY. A CELEBRATION OF THIS CURED SAUSAGE CONSISTING OF FERMENTED AND DRIED MEATS, MOST COMMONLY BEEF AND PORK. SALAMI WAS EXTREMELY POPULAR AMONG EUROPEAN PEASANTS BECAUSE IT COULD BE STORED AT ROOM TEMPERATURE FOR UP TO ABOUT FORTY DAYS. THIS WAS AT A TIME WHEN FRESH MEAT COULD OFTEN BE IN SHORT SUPPLY. COUNTRIES ALL ACROSS EUROPE SPECIALIZE IN MAKING THEIR OWN REGIONAL VARIETIES OF SALAMI. ITALIANS, ROMANIANS, BULGARIANS, TURKISH, HUNGARIANS, FRENCH, GERMANS AND DUTCH ALL HAVE THEIR OWN DISTINCT TRADITIONAL SALAMIS. SO HONOR THE DAY BY GNAWING ON SOME SALTED, SPICED, GROUND, EXTRUDED MEATS THAT HAVE BEEN PROPERLY AGED. HAPPY NATIONAL SALAMI DAY EVERYONE.
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