CURED SAUSAGE of Italian origin made with pork meat and fat coarsely ground and seasoned with black pepper, fennel, and other spices and condiments, depending on the region of origin. In Brazil, the law allows the addition of a percentage of beef in industrialized salame. It is often served as a snack at Brazilian botecos, drizzled with freshly squeezed lime, and used thinly sliced as a sandwich filling.