Dominican Fried Salami

This easy recipe for Dominican fried salami contains just 2 ingredients and is ready in under 10 minutes.

My husband absolutely loves having some fried salami Dominican style. He especially loves it served as seen on my recipe for Mangu Con Los Tres Golpes because it’s a complete breakfast or entree meal. The secret to making the best fried salami is buying the correct brand. My husband is from Santiago, Dominican Republic and his favorite is the Induveca brand but I am sure other regions of the Dominican Republic enjoy other brands of salami. If you love Dominican food as much as we do, then you must try this delicious Dominican Pollo Guisado as well.

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Ingredients

• Dominican Salami – The Induveca brand is a favorite in my household but you may use any other brand you prefer.
• Oil – Use canola oil to fry the salami or any other oil with a high smoke point.

Cut the salami as thick or as thin as you’d like.

Make sure the oil reaches 350 degrees F before frying.

How To Make Dominican Fried Salami

1. First, start by adding the oil to a pan and heating it over medium heat.
2. Use a kitchen thermometer if you’re new to frying foods and make sure the oil reaches a temperature of at least 350 degrees F before starting.
3. Begin slicing the salami. Some prefer their slices on the thicker side and others on the thinner side. Slice them the way you prefer.
4. Place the salami into the hot oil. Do not over crowd the pan so that the temperature of the oil doesn’t drop. I usually do 4 pieces of salami at a time but this may vary depending on the size of your pot.
5. Fry the salami slices for 2-3 minutes on each side.
6. Transfer to a paper towel lined plate. Pat them dry with the paper towel to remove the excess oil.
7. Serve with mangu, fried egg and fried cheese and enjoy.

Where Can I Buy?

The salami can be purchased at most Latin American supermarkets. You may also purchase it from here if you can’t find it.

Is Salami Already Cooked?

Yes, this salami comes pre-cooked. However, it is common in Dominican cuisine to fry the salami for a crispy texture. It tastes absolutely delicious, so I definitely recommend trying it as soon as you can.

Storing Suggestions

I like to enjoy salami right after being cooked. If you do have leftovers, you may store them in an air tight container with a piece of paper towel to absorb excess moisture and preferably enjoy them within a few hours. I would rather not keep them long term in the refrigerator because that will change the texture and it won’t be as crispy as it should be.

Recipe Notes

• Cut the salami slices as thin or as thick as you’d like. We prefer them on the thicker side.
• Use a sharp knife to ensure you cut even sized pieces.
• Use a kitchen thermometer to ensure that the temperature of the oil is at least 350 degrees F before frying the salami.
• Try making this Air Fried Dominican Salami if you’re trying to cut back on deep fried foods.