Salami Day 2024: Follow these easy recipes to add the cured meat to innovative dishes

Every year, National Salami Day is celebrated on September 7 around the world. While the origins of the meat by-product are not clear, the day was started in Henrico, Virginia in the US, by a group known as the Salami Appreciation Society (SAS). If you are a meat lover and eat pork, you have tried salami and would be delighted to join such a society. This shared love for salami has led more people to explore and enjoy it. The cured meat is loved by all, especially because it has evolved with different flavours over time.

While it is traditionally made with pork and is popular in Italy and the Mediterranean, salami has passed on to other parts of the world and has conveniently reached India. With an ever-evolving palate and appreciation for pork over time, many people use the meat in different kinds of dishes that are delicious. Interestingly, that love has also developed into salami made from other kinds of meat like chicken to name the most common variant.

Celebrating salami, mid-day.com spoke to chefs from around Indian to share innovative ways that people can enjoy the cured meat in different forms. They not only share recipes to make a burger out of it, but also want you to include it in a sandwich, burger and taco but also use it to enjoy pretzel sticks and even a one-pot dish. These dishes promise to highlight the delicious role of different kinds of salami and how they also influence the flavour of the dish.

Salami and Avocado Tacos with Pickled Red Onions
If you thought salami could only exist in a sandwich, then Chef Ruffy Shaikh, who is the senior sous chef at ITC Grand Central in Parel, will change your mind because he says you can make Salami and Avocado Tacos with Pickled Red Onions. He explains, "The distinct blend of crispy salami, tangy pickled onions, and creamy avocado is achieved in these tacos. The smooth avocado is cut through by the spicy richness of the salami, which gives this colourful dish texture and a powerful flavour."

Ingredients:
Small taco tortillas 8 nos
Salami, thinly sliced 150 gm
Avocados, ripe, sliced 2 nos
Pickled red onions 1 cup
Olive oil 1 tbsp
Lime juice 2 tbsp
Fresh cilantro, chopped
Salt and pepper to taste

Method:
1. In a skillet set over medium heat, warm the olive oil and fry the salami until crisp.
2. Toss the avocado slices with the lime juice, salt, and pepper in another bowl.
3. Take a pan or grill and reheat the taco tortillas.
4. Arrange the tacos by arranging the pickled onions, avocado slices, and crispy salami on top of each tortilla.
5. Add some fresh cilantro as a garnish and serve with additional lime wedges.

One Pot Egg
If you want to enjoy salami in a one-pot dish that also becomes your meal, then chef Tushar Malkani from The Yellow House, Goa IHCL SeleQtions, says the One Pot Egg is a delicious combination of eggs and salami. He explains, "This is a variation of the dish, Eggs in Purgatory. This one-pot dish gets extra flavour from the Olli Genoa salami used in it. The Genoa chub is diced and sautéed along with onion, garlic, and red bell pepper to create a depth of flavour in the sauce that is incredible. All you need is some thick crusty bread to dive right into this meal which is perfect for breakfast, lunch, or dinner."

Ingredients:
Extra-virgin olive oil 3 tbsp
Yellow onion, diced 1/2 no
Red pepper, cored, seeded, and diced 1 no
Salt to taste
Freshly ground black pepper
Olli Genoa Salami Chub, diced 1 cup
Garlic, thinly sliced 2 cloves
Diced tomatoes 150 gm
Crushed tomatoes 150 gm
Eggs 6 nos
Fresh mozzarella, sliced 4 ounces
Grated Parmesan cheese 3 tbsp
Fresh basil, chopped 3 tbsp

Method:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat the olive oil in an ovenproof skillet over medium-high heat.
3. Add the onions and red pepper and season generously with salt and pepper. Sauté until vegetables soften, about 5 minutes. Add the Olli Genoa salami and garlic and sauté, stirring a few times, for 2 more minutes.
4. Stir in the diced and crushed tomatoes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover the pan and let simmer until the tomatoes deepen in colour for about 15 minutes.
5. Uncover the pot and using a wooden spoon, create pockets for the eggs. Carefully crack an egg into each pocket. Place the mozzarella slices on top of the tomato sauce, around the eggs. Transfer to the oven and bake until egg whites are opaque, and the yolk is still runny, about 10 minutes.
6. Remove from the oven, sprinkle with Parmesan cheese and top with fresh basil. Serve with plenty of warm crusty bread.

Salami Pretzel Sticks
It is not only tacos or a one-pot egg dish, chef Rohit Hari at Taj Holiday Village Resort & Spa in Goa, believes that you can use salami to make something as simple as Salami Pretzel Sticks too. He explains, "The Salami Pretzel Sticks are appetisers that are a perfect balance of protein and carbs. A meal on the go for any time of the day. Not only are they easy to make, but the pretzel sticks (instead of toothpicks) make them mess-free. Use a variety of salami, cheese cubes, and olives for a colourful appetiser display. I used thick sliced Sopressata salami and Calabrese salami, as well as sliced Genoa and smoked hard Italian salami."

Ingredients:
One short kabob skewer or appetizer stick
Olli Salumeria Calabrese salami, thick sliced 24 slices
Cheese cubes or marinated mozzarella balls 24 nos
Basil leaves 24 nos
Ollie Salumeria Genoa Salami 24 slices
Pretzel sticks 24 nos
Olives, pitted, large 24 nos

Method:
1. Slide the thick sliced salami onto the skewer, followed by the cheese ball or cube, a basil leaf folded in half or thirds (depending on size), and then the Genoa salami folded into fourths.
2. Align the pretzel stick up to the skewer stick and slide everything onto the pretzel stick so that the thick-sliced salami is flat on the bottom. Top the pretzel stick with the green olive placed vertically on top.
3. Repeat this process for all 24 pretzel sticks.

Serving tip: Garnish it to make it as colourful as possible with bell peppers or serve it plain.

Local Smoked Pork Salami Baguette with Sauerkraut and Mustard
At Novotel Goa Resort & Spa, chef Alex Dias, who is the director of culinary, at the five-star property, wants you to make an elaborate treat with salami called Local Smoked Pork Salami Baguette with Sauerkraut and Mustard. The dish not only helps you explore the goodness of smoked pork salami but also how it pairs with the mustard and bread to become a wholesome treat.

Ingredients:
Pork salami or Salami of your choice 10 slices
Whole grain Pommery mustard or mustard of your choice 10 gm
French Baguette or any other bread 1 no
Butter 5 gm
Sauerkraut whit cabbage base or red cabbage 100 gm
Leafy green lettuce 100 gm

Method:
1. Cut the baguette into 2 equal-length pieces, then slice lengthwise without cutting through.
2. In a small bowl, mix the butter and mustard.
3. Open the baguette, spread with the mustard butter mix, add green lettuce leaves and sauerkraut on the base.
4. Layer it with pork salami so you feel it is meaty and juicy, so go for it.
5. Once done serve with additional mustard if you need that extra punch.

Also Read: Follow these recipes to gorge on delicious cocktails and non-vegetarian dishes

Salami & Pickled Vegetable Burger
It is not only a sandwich, taco or pretzel because it would be impossible to exclude salami from a delicious burger. Chef Arun Kala, who is the executive chef at Radisson Blu Plaza, Karjat, says you can make a Salami & Pickled Vegetable Burger. He explains, "The burger has a combination of chicken thigh and breast, which makes it juicier. The use of classic ingredients like pistachios and cranberry adds up to the overall umami flavour. Additionally, the use of pickled vegetables in the recipe gives the much-needed tartness with the cheddar cheese."

Ingredients (For 2 portions):
Chicken thigh boneless 2 pieces
Chicken breast boneless 1 piece
Red onion, peeled and diced 1/4 no
Fresh thyme 1 sprig
Beetroot puree 1 tbsp
Apple cider vinegar 1 tsp
Sherry vinegar 1 tsp
Palm sugar 1 tsp
Black pepper 1/2 tsp
Salt
Whole pistachio 1 tbsp
Dried cranberries 1 tbsp

Method:
1. Take chicken pieces, onion and mince the same in a food processor.
2. Once minced, fold in the remaining ingredients, and check the seasoning.
3. Shape the mince into a roulade in a cling film wrap or a cylindrical mould.
4. Steam this for 12 to 15 minutes or until firm.
5. Remove and keep chilling in the refrigerator for a minimum of four hours.
6. Once chilled, slice 1/2 cm thick, sear on a hot non-stick greased pan, and use this as a patty for the burger, accompanied with barbecue sauce, tomato slices, pickled vegetables and orange cheddar cheese.

Smoked Chicken Salami Tortillas Wrap
At Courtyard by Marriott Goa Colva, chef Gopinath Vyraperumal, assistant food & beverage manager, says you can even add salami to your tortillas to make a layered Smoked Chicken Salami Tortillas Wrap. He explains, "The beauty of using smoked chicken salami in a wrap lies in the depth of flavour it brings. The smokiness of the salami, combined with its rich, savoury profile, complements the tender roasted chicken, while balancing the freshness of the vegetables. It also adds a satisfying texture that contrasts beautifully with the crisp lettuce and soft tortilla."

Ingredients
Chicken Salami 100 gm
Roasted Chicken Breast 100 gm
Tortilla 1 no
Tomato Sauce 25 gm
Garlic Mayo 20 gm
Dijon Mustard 5 gm
Tomato slices 50 gm
Onion slices 30 gm
Iceberg Lettuce 30 gm
Olive 5 gm
Black pepper 2 gm
Salt 3 gm

Method
1. Place one tortilla in a flat dish. Apply tomato sauce, garlic mayonnaise and mustard paste.
2. On one side of the tortilla place salami slices, sliced roasted chicken, onion slices, lettuce leaves and some olives.
3. Sprinkle salt and pepper powder on the vegetables.
4. Roll the tortilla tightly. Serve with your favourite dip.