Salami is a highly seasoned, dry sausage which originated in Italy but is now also produced in other European countries and North America. It consists of varying proportions of finely or coarsely chopped lean beef, pork, pork fat, garlic and spices, moistened with either red or white wine. It is usually salt cured.

Salami is best eaten shortly after completion of the curing period. However, it does keep for several weeks if enclosed completely in foil and stored in a cool, dry place.

The pungent flavour of salami makes it a good filling for sandwiches, or it may be used as a topping for PIZZA. It makes a tasty appetizer served with gherkins or lemon and brown bread and butter or included in a selection of cold meats, served with salad.

Salami Stuffed Prunes

These easy-to-make savoury prunes will be a real success at any party.


24 prunes, soaked overnight and drained

4 oz, cream cheese

2 teaspoons chopped fresh chives

8 slices salami, finely chopped

1 teaspoon paprika

8 small parsley sprigs

Using a small, sharp knife, make a slit in the side of each prune and remove and discard the stone. Set aside.

In a small mixing bowl, combine the cream cheese, chives and salami, beating well with a fork.

With a teaspoon, spoon the mixture into the cavity in each prune. Sprinkle a little paprika over the prunes. Place the prunes on a serving dish and chill in the refrigerator for 30 minutes.

Remove the dish from the refrigerator and garnish with the parsley sprigs. Serve immediately.

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