Salami is a cured, fermented and air-dried sausage of ground pork and fat — sometimes beef — seasoned with salt, garlic, pepper, wine and spices, packed into a casing and hung to age for weeks or months until it firms into a dense, sliceable stick. Cut into thin coins it eats tangy, savoury, fatty and intense, marbled deep red and ivory, and is eaten cold without cooking. From the fine, delicate grain of Milano to the coarse, garlicky soppressata and the smoky paprika of Hungarian salami, it exists in countless regional styles, the great preserved sausage of Italy and much of Europe.