Next time you’re slicing salami, you can impress your friends with your new knowledge. It’s mostly pork or beef, it’s fermented like bread, and that white mold is a friend, not a foe.
So go ahead. Take a bite. Enjoy that savory, tangy, umami bomb. And remember: every slice is a little piece of edible history—crafted by humans who figured out how to turn raw meat into a shelf-stable masterpiece.
Pretty cool for a lunch meat, huh?
