https://www.wikifood.cz/en/Salami?action=history&feed=atom 2026-09-20T09:09:48Z Historie editací této stránky MediaWiki 1.45.4 https://www.wikifood.cz/en/Salami?diff=127337&oldid=prev 2026-09-12T17:05:46Z

<p>i18n EN pilot celerova-jidla-completion-002; source page 4760</p> <p><b>Nová stránka</b></p><div>{{Potravina<br /> |název=Salami<br /> |popis=Salami is a cylindrical meat product made from ground meat, fat, and spices, with different varieties classified by shelf life and processing method.<br /> |obrazek=https://www.wikifood.cz/images/d/dc/4760_Sal%C3%A1m.jpg<br /> |typ=meat<br /> |sezona=year-round<br /> |puvod=Salami originated in Italy, but local variations and traditional recipes are produced in the Czech Republic.<br /> |kalorie_100g=300<br /> |bilkoviny_100g=20<br /> |tuky_100g=25<br /> |sacharidy_100g=1<br /> |vlaknina_100g=0<br /> |vitaminy=B1, B2, B6, B12<br /> |mineraly=iron, zinc, selenium<br /> |gi_index=0<br /> |pouziti=Salami is often used in sandwiches, on cold platters, or as an ingredient in various dishes.<br /> |jak_vybrat=When choosing salami, look for high-quality products with a high meat content and no artificial additives.<br /> |skladovani=Store shelf-stable salami in a cool, dry place and soft salami in the refrigerator; use within a few days after opening.<br /> |nahrazky=Salami can be replaced with other cured meats or plant-based alternatives for vegetarians.<br /> |zdravotni_prinosy=Salami contains protein and minerals but is also high in fat and salt, so it should be consumed in moderation.<br /> }}<br /> <br /> &#039;&#039;&#039;Salami&#039;&#039;&#039; is a cylindrical meat product made from ground meat, fat, and spices and filled into natural or artificial casings. The name comes from the Italian word &#039;&#039;salame&#039;&#039;, derived from the word for salt (&#039;&#039;sale&#039;&#039;), a basic ingredient in its production.<br /> <br /> == Classification ==<br /> <br /> === By shelf life ===<br /> * &#039;&#039;&#039;Shelf-stable salamis&#039;&#039;&#039; – low water content and a long shelf life of weeks to months, such as Hungarian-style salami and &#039;&#039;Poličan&#039;&#039;<br /> * &#039;&#039;&#039;Soft salamis&#039;&#039;&#039; – higher water content and a short shelf life, such as Paris-style salami and ham salami<br /> <br /> === By processing method ===<br /> * &#039;&#039;&#039;Smoked&#039;&#039;&#039; – processed in a smokehouse<br /> * &#039;&#039;&#039;Cooked&#039;&#039;&#039; – heat-treated by boiling<br /> * &#039;&#039;&#039;Fermented&#039;&#039;&#039; – matured using bacterial cultures<br /> <br /> === By texture ===<br /> * &#039;&#039;&#039;Fine&#039;&#039;&#039; – homogeneous texture, such as mortadella and Paris-style salami<br /> * &#039;&#039;&#039;Coarse&#039;&#039;&#039; – visible pieces of meat, such as &#039;&#039;Moravský bochník&#039;&#039;<br /> <br /> == Salami in the Czech Republic ==<br /> The Czech Republic has a rich charcuterie tradition. Its best-known salamis include Paris-style, Hungarian-style, garlic, ring, and ham salami. Consumption of cured meats in the Czech Republic has long exceeded the European average.<br /> <br /> == Storage ==<br /> Shelf-stable salamis are stored in a cool, dry place, while soft salamis must be kept in the refrigerator. Once the package has been opened, the salami should be consumed within a few days.</div>

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