CellarCure: Salami and Cured Meats, Explained
Most salami is a dry sausage; cooked salami, such as salami cotto, is the exception. FSIS says US dry and semi-dry sausages "are, with a few exceptions, cooked," while FSIS lists pepperoni as "not cooked, air dried" (FSIS: Sausages and Food Safety, archived). We're here to explain how it works, how to store it, and how to make it at home without guessing. Think of us as the friend at the salumeria counter who also reads the USDA guidance.
Every safety claim on this site links to its source, usually USDA's Food Safety and Inspection Service (FSIS), FDA, CDC or a university extension service. Each page lists who wrote it, who checked it, and when it was last updated.
Start here
- How to make salami at home. Our step-by-step guide, including the safety limits of home curing and drying.
- Cure calculator. Enter your meat weight and cure, and get the cure amount in grams, checked against the federal nitrite limit.
Is it safe?
- Is salami raw? What "uncooked" really means, and who should heat it first.
- Does salami go bad? How long it lasts in the pantry, fridge and freezer, and when white mold is fine.
A note on safety
Home-cured salami carries real risks. FSIS says "fermentation and drying alone do not generally achieve" the pathogen reductions it expects for fermented sausages (FSIS-GD-2023-0002, archived). If you're pregnant, 65 or older, or have a weakened immune system, the CDC says to eat dry sausages only after reheating them to 165°F or until steaming hot (CDC: Preventing Listeria Infection).
Sources
- USDA FSIS. Sausages and Food Safety (archived Feb 16, 2024). http://web.archive.org/web/20240216213407/https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/sausages-and-food-safety
- USDA FSIS. FSIS-GD-2023-0002 (May 5, 2023). https://web.archive.org/web/2025id_/https://www.fsis.usda.gov/sites/default/files/media_file/documents/FSIS-GD-2023-0002.pdf
- CDC. Preventing Listeria Infection. https://www.cdc.gov/listeria/prevention/index.html