21760 - miscellaneous cooked sausages (efsa foodex2) 21770 - cooked salami (efsa foodex2) The group includes any type of Cooked salami, usually made from fresh meats, which are cured, stuffed in casings and then cooked in the smokehouse at high temperatures. Cooked salamis can be air dried for a short time, they have a softer texture than dry and semi-dry sausages and they must be refrigerated. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Salami] and [https://www.google.co.uk/search?tbm=isch&q=Cooked salami] requires discussion