<P> Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying . Minor differences in the formulation of the meat or production techniques give rise to the various kinds of salami across different countries . </P> <P> Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is milled and mixed with other ingredients such as salt, sugar, spices and yeast, and, if the particular salami variety requires it, bacterial starter culture . </P> <P> This mixture is then inserted into casings of the desired size . To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place . Direct acidification of meat was found to be inappropriate for salami production since it causes protein denaturation and an uneven coagulation thereby causing an undesirable texture in the salami . </P> <P> For a more modern controlled fermentation, makers hang the salami in warm humid conditions for one to three days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry . In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment . Added sugars (usually dextrose) provide a food source for the curing bacteria . </P>

What part of the animal is salami made of