Beef salami

Slice it thinly and fry in a dry pan over medium heat for about 1–2 minutes per side, until the edges curl and brown. It releases its own fat, so you usually do not need oil.

Wrap it tightly or seal it in an airtight container and keep it refrigerated. Follow the pack’s use-by guidance and discard it if it develops an unusual smell, sticky surface or mould that is not part of the product.

Yes. Separate slices with baking paper, seal them in a freezer bag and freeze; thaw them in the fridge and use soon after thawing. The texture may be less supple, so frozen slices work well on pizza or in cooked dishes.

Use thin slices in a sandwich or toasted panini, lay them on pizza before baking, or fry them briefly and stir through pasta. Their salty, savoury flavour also works with mild cheese, olives and pickled vegetables.

For a similar beef flavour, use beef cooked salami; for a milder sandwich filling, try beef bologna. Slice either thinly, and remember that cooked salami may be softer and less strongly seasoned.

Yes. Beef salami has 34 g of fat per 100 g, compared with 22.2 g in beef cooked salami; beef cooked salami also has 261 kcal per 100 g, compared with 395 kcal in beef salami.