The name applied to a family of SAUSAGEs similar to CERVELATS. Both styles are uncooked but safe to eat without heating because they've been preserved by curing. Salamis, however, tend to be more boldly seasoned (particularly with garlic), coarser, drier and, unlike CERVELATs, rarely smoked. Salamis are usually air-dried and vary in size, shape, seasoning and curing process. Though they're usually made from a mixture of beef and pork, the KOSHER versions are strictly beef. Among the best-known Italian salamis are Genoa (rich, fatty and studded with white peppercorns) and cotto (studded with black peppercorns). The non-pork KOSHER salamis are cooked and semisoft. Italian-American favorites include Alesandri and Alpino. FRIZZES and PEPPERONI are also salami-type SAUSAGEs. With the casing uncut, whole dry salamis will keep for several years. Once cut, they should be tightly wrapped and refrigerated for up to two weeks. Salami is best served at room temperature and can be eaten as a snack or as part of an ANTIPASTO platter, or chopped and used in dishes such as soups and salads. See also SAUSAGE.