What You Need to Know
Lactobacillus spp. convert sugars to lactic acid (C₃H₆O₃), lowering pH to 4.5-5.3. Staphylococcus xylosus and Debaryomyces hansenii develop surface molds during drying. Nitrate reductase from coagulase-negative staphylococci converts NaNO₃ → NO₂ for color fixation.
Provides concentrated umami and fat delivery system, often used as flavor amplifier in cooked dishes or standalone charcuterie.
Key Parameters
Temperature
20°C
15°C - 24°C
Time
6-8 weeks
3 weeks - 12 months
Equipment
Fermentation chamberHygrometerpH meterNatural hog casings
Steps
- 1.
Antipasto platter (Italy): Showcases salami's dry-aged complexity
- 2.
Pizza topping (Naples): Provides concentrated umami under heat
The Science
Primary Reaction
Glycolysis → Lactic Acid Fermentation