Question: Which regions in Europe was this type of Salumi, which is cured sausage consisting of fermented and air-dried meat, popular historically?

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Lebanon bologna: Lebanon bologna is a type of cured, smoked, and fermented semi-dry sausage.  Made of beef, it is similar in appearance and texture to salami, though somewhat darker in color, and typically served as a cold cut or appetizer.  Lebanon bologna has a distinct tangy flavor, more so than other fermented meat products such as summer sausage.  Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, inexpensive liquid smoke is used as a substitute for this costly time and labor intensive process.

Kochwurst: Kochwurst is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat.  The individual ingredients are held together by solidified fat (as in "Streichwürste" or string sausages), gelatine (as in "Sulz" - cured meat in gelatine) or blood proteins coagulated by heating (as in "Blutwurst" or blood sausage).  In contrast with cooked sausages ("Brühwurst"), "Kochwurst" does not remain solid on heating, but more or less liquefies.  After being filled into intestines, jars or tins, the whole sausage is cooked through again in hot water or steam.

Borts: Borts (Mongolian: Борц ) is air-dried meat cut into long strips which are hung in the shade.  The Mongolian nomadic lifestyle and the local climatic conditions gave rise to specific methods of preserving meat.  The most widespread one is air-drying or "bortsloh".

Nem: Nem (Vietnamese: món nem) is a Vietnamese sausage.  Depending on the locality, nem may refer to a rolled sausage in rice paper called nem cuon or nem ran (fresh and fried rolls, respectively), barbecued sausage called nem nướng or cured sausage called nem chua.

Saucisson: Saucisson, or "saucisson sec," is a variety of thick, dry cured sausage that originates in France.  Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage.

Sobrassada: Sobrassada (] ; Spanish: "sobrasada" ) is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. Sobrassada, along with botifarró are traditional Balearic sausage meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a "matança" (in Spanish, "matanza") in Majorca and Ibiza.  The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn.

Salami: Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.  Historically, salami was popular among southern and central European peasants because it stores at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.  Countries and regions across Europe make their own traditional varieties of salami.

Salami (disambiguation): Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals.

Salumi: Salumi are Italian cold cuts predominantly made from pork.  Salumi include bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto.  Salami is a specific type of salumi.

Slinzega: Slinzega is a type of air-dried meat produced in Valtellina, in the Italian Alps.  It is made in a similar manner to Bresaola, with smaller pieces of meat, which therefore bear a stronger taste.  According to some sources it originally used horse meat rather than beef.  Nevertheless, today virtually any type of meat is suitable to its production, the most common being beef, deer and pork.

Supporting paragraphs: Salumi Salami
Answer: southern and central