Modern-day salami are produced by companies in the United States, Italy and other places around the world. Traditional lore states that salami was first created in pre-Roman times, possibly on the island of Cyprus.
Salami is Italian and a plural name for many varieties of cured sausages. Nearly every region of Italy claims its own variety of salame, including Filzette Salami from the Piedmont region and Genova Salami from Genoa. While it is common for most modern salami to be made with pork, there are other varieties made with beef, venison, chicken, goat and lamb. Nearly all types of this sausage are cured during a period of months rather than cooked or smoked. The ingredients generally include a mix of meat, fat, salt, pepper and other seasonings.
History indicates that salami was first invented more than 2,800 years ago. The sausage gets its name from a small fishing village called Salamis that existed in 700 B.C. on the Eastern coast of Cyprus. It is also thought that the name "salami" comes from the Italian "salare," which means to salt. Cured sausages did not really become popular until about the 1500s. During this time period, people turned to sausage as a way of preserving meat for the long term.