Dear friend, let's talk about those things about air-dried sausage and salami, I'll give you a detailed explanation with three points.

1. Production process:

The production process of air-dried sausage is relatively simple, mainly to let the meat slowly dehydrated under the action of natural wind, and become dry. The production of sausage is much more complex, in addition to the meat into the casing, but also after a period of curing and smoking, so that the unique flavor of wax. Therefore, air-dried sausage pays more attention to natural air-drying, while preserved sausage pays more attention to the process of curing and smoking.

2. Taste:

Air-dried sausage is hard and chewy because it has been dried for a long time, so you need to taste it slowly. The preserved sausage is relatively soft because it has been cured and smoked, and the flavor is much stronger, so you can feel the full aroma of meat as soon as you bite into it. I personally prefer the texture of preserved sausage and find it more flavorful and satisfying.

3. Serving Style:

Air-dried sausage is usually eaten raw, as a snack or a cold dish, which is easy and quick to eat. While Chinese sausage needs to be cooked before consumption, suitable for stir-frying or making boiled rice, a variety of cooking methods, can be adjusted according to personal taste. Personally, I feel that preserved sausage is more versatile and can be served in a variety of ways to meet the needs of different occasions.

So, to summarize, the difference between air-dried sausage and preserved sausage mainly lies in the production process, taste and serving style. I hope my sharing is helpful to you, and that the next time you eat these two types of sausages, you will be able to savor more of the little blessings as well.