Dry salami that hasn't been cut, and remains in its unopened packaging can last a few years on the shelf. However, once you open the package or cut into it, bacteria begin to break it down and can make you sick.
Salami should be refrigerated at all times, even after the expiration date. Keeping it properly wrapped in foil or plastic wrap and in an airtight container can help prolong its life. However, it may spoil more quickly than other deli meats because of the high sodium content, which makes bacteria grow faster.
According to the United States Department of Agriculture, salami is made from pork or beef that's cured with salt and spices, and then smoked and "stuffed" into a casing. It's also often seasoned with pepper or other seasonings, and may contain nitrates for color and flavoring. Depending on the type, it can also undergo fermentation, which increases its nutrient content by containing probiotics.
In addition to protein, salami contains many B vitamins, including vitamin B12, thiamine, and niacin. These nutrients are essential for tissue repair, cellular energy production, and DNA synthesis. It's high in potassium, which helps regulate blood pressure, and also contains zinc, a mineral important for skin health, wound healing, and immune function.
A good rule of thumb is to only eat salami that looks and smells fresh. If it has a green, gray, or brown fuzz, mold, or if the texture becomes slimy, it should be thrown out. A change in scent is another telltale sign that salami has gone bad. It's typically unpleasant and can resemble rancid meat or rotten eggs, as well as having an odd taste.