TABLE OF CONTENTS
Best Salami Types in the World
Szegedi szalámi is a slowly smoked, cylindrical sausage made from pork. The salami is rounded at one end and slim at the end from which it was hung, and is covered by noble mold on the exterior. It slices easily and comes in different varieties depending on the length: normal (54cm), midi (36cm), tourist (19cm) and mini (16cm).
Szegedi salami must be made with pork older than one year that was raised and slaughtered in the Bács-Kiskun, Csongrád, Békés, Hajdú-Bihar, and Baranya counties in Hungary. Additionally, salt and a mixture of seasonings is added to the salami, which matures for at least 90 days before it is ready to be consumed.
Budapesti téliszalámi is a smoked and dried cylindrical sausage made with pork meat and pork fat coming from castrated male pigs and non-breeding female pigs that are older than one year. The outside of the sausage is covered in noble white-grey to white mold as a result of the damp air near the Danube.
The sausage has a strong flavor of allspice, white pepper, and sweet paprika. It slices easily, and the slices look like a mosaic of light brown or red meat and pale white fat pieces. Its texture is creamy and tender, with a melt-in-the-mouth quality.
Salame Napoli is an Italian salami produced throughout the Campania region in various sizes. It's made with pork shoulder, leg, neck, loin, and ham, black pepper, and spices. The combination is placed into a natural pig intestine casing, and it's then dried and aged according to the size of the salami, but the aging and drying period never takes less than 30 days.
The salami has a firm and dense texture, while the flavors are piquant and full-bodied. It can be eaten on its own, paired with other cold cuts and cheese, or used on pizzas.
Rosette de Lyon is a French sausage originating from Lyon, hence the name. This rich and flavorful sausage is made from pork meat that's blended with sea salt, peppercorns, and garlic in a natural beef casing. It's typically cured for a month, resulting in sweet and mellow flavors of the sausage.
The word rosette in its name is believed to refer to its rose-colored visual appearance. It's recommended to slice the sausage and serve it with a baguette and cheeses such as Grana Padano or Taleggio.
THE BEST Rosette de Lyon Salamis
Made in accordance with a recipe more than a 100 years old, salam de Sibiu is a type of cured, smoked pork sausage produced in the Romanian province of Sibiu. It is made with coarsely ground bacon and carefully selected pork cuts such as fillet and haunch, flavored with a traditional selection of spices, including salt, pepper, and garlic.
Sibiu salami must be matured for at least 90 days, until it reaches the desired flavor qualities and develops a distinctive white covering from the Penicillium Nalgiovensis noble mold. The salami exudes a unique aroma of smokiness with delicate garlicky notes.
This cured pork sausage originates from Felino, a small town located in the province of Parma, where herds of pigs are raised and pastured in the wild, verdant ranges of the densely forested Baganza valley. Salame Felino has been produced for centuries, using only the best pork meat: carefully selected cuts from pig's shoulder, belly, and ham.
The meat is coarsely ground and seasoned with salt and pepper, after which white wine and whole peppercorns are added to the mixture. Finally, the meat is stuffed into natural casings and Felino sausages are left to slowly mature in the favorable microclimate of the Parma area, acquiring their sweet flavor and a distinctively delicate aroma.
THE BEST Salame Felino Salamis
Salamini Italiani alla cacciatora, or Italian hunter's sausages, are small, cured charcuterie products made with minced lean pork, pork fat, salt, garlic, and pepper. Only the pork of the Italian Large White, Landrace, and Duroc breeds can be used for these traditional sausages that have been produced in Italy for centuries.
Due to their small size, they were easy to carry around, so they became a favorite snack of local hunters', or cacciatori (hence the name), who used to enjoy them during the long hunts. Salamini alla cacciatora are traditionally served as an antipasto alongside other cold cuts, cheeses, and marinated vegetables - unlike other similar sausages, they are best served sliced very thinly.
Salame Toscano is a traditional salami hailing from Tuscany. It's produced with pork's ham, shoulder, lean belly, lard, and spices. The meat is ground and the lard is mixed with salt. The two are combined with spices, then stuffed into natural or synthetic casings.
The salami is dried and well seasoned for at least 4 months before it's sold or consumed. Salame Toscano has an intense flavor of spices and meat, and the cross-section reveals a nice distribution of lean meat and fat. It's recommended to serve it thinly sliced with cheese, wine, and bread.
THE BEST Salame Toscano Salamis
MAIN INGREDIENTS
Genoa salami or salame genovese di Sant’Olcese is a traditional salami originating from Genoa and the surrounding area. This dry sausage is typically made with a combination of pork (sometimes beef or veal is added), red wine, garlic, salt, and peppercorns.
Although the salami doesn’t have a smoky flavor because it’s not smoked, it has a nice fermented flavor because it’s cured. The texture is soft, slightly greasy, and moist, while the flavor is rich, tangy, and sharp. It’s recommended to use it in sandwiches and salads or serve it with mozzarella.
Salchichón de Vic is a sausage produced in 28 towns, all of them located in the Vic Valley in the Spanish district of Osona. It is made with ground pork and bacon mixed with salt and black peppercorns. The sausage has a traditional white coating on the exterior, developed during the process of maturation which takes place in a controlled environment and lasts for at least 45 days.
Salchichón de Vic is best enjoyed as an appetizer, paired with homemade bread and local cheese. For the best experience, wash it all down with a glass of hearty wine.
THE BEST Salchichón de Vic Salamis
TABLE OF CONTENTS
Best Salami Producers in the World
Metzgerei Obermaier is a family-owned butcher shop and artisanal producer of premium meat products based in Pliening, near Munich. With a long-standing tradition and dedication to quality, this butcher shop offers a wide range of fresh meats, traditional sausages, and cured delicacies crafted using authentic recipes.
Every product is made from carefully selected locally sourced meat, blended with special spice mixes, and aged under controlled conditions to achieve the perfect balance of flavor and texture. The modern production facility integrates all processing stages, from slaughtering to final preparation, strictly adhering to European quality and hygiene standards.
BEST Metzgerei Obermaier Meat Products
Salumificio Mec Palmieri is a renowned Italian producer of cured meat specialties, driven by a long-standing tradition and a passion for exceptional quality. Located in the heart of Emilia-Romagna, a region famous for its rich culinary heritage, the company stands out for its carefully selected ingredients and traditional production methods that ensure authentic flavor and outstanding texture in every product.
Best known for its mortadella, it represents a perfect blend of craftsmanship, innovation, and respect for tradition. Each product is the result of strictly controlled processes, from meat selection to precise processing and maturation, achieving a unique aroma and superior quality.
BEST Salumificio Mec Palmieri Meat Products
Capreolus Fine Foods Ltd is a producer of cured meats based in Dorset, England. The company specializes in traditional and artisan charcuterie. It uses locally sourced meats, often from free-range and rare-breed animals. The curing process includes both air-drying and smoking techniques.
Capreolus Fine Foods Ltd has received multiple awards for the quality of its products.
AWARDS
Great Taste Awards - 2 stars
2023, 2022, 2021
Great Taste Awards - 3 stars
2023, 2021
BEST Capreolus Fine Foods Meat Products
VerdeBios is an Italian organic agricultural company dedicated to producing and distributing high-quality organic products that promote a healthy lifestyle and sustainability. Located in Celenza sul Trigno, in the province of Chieti, VerdeBios combines tradition and innovation in cultivating ancient grain varieties, producing pasta, flour, semolina, extra virgin olive oil, organic meat, eggs, and cured meats.
In addition to agricultural production, the company operates a store in Vasto, offering a wide range of organic products, including freshly baked bread, fruits, vegetables, vegan specialties, and eco-friendly cosmetics, while the BIOBAR allows visitors to enjoy healthy organic breakfasts and freshly prepared meals.
BEST VerdeBios Meat Products
Tempus Foods is a British charcuterie producer founded in 2017 by MasterChef finalists Dhruv Baker and Tom Whitaker. The company specializes in crafting exceptional British cured meats using traditional techniques. Their product range includes various salamis and whole muscle cuts, such as the acclaimed Tempus Spiced Coppa, which received a 3-star rating at the 2022 Great Taste Awards.
In April 2024, Tempus Foods merged with Rare & Pasture, another British charcuterie and smoked meat firm. This strategic move aimed to expand production capabilities and enhance sales channels for both brands. Post-merger, the companies continue to operate under their respective names, with sales and distribution led from Tempus's Weybridge location and shared production between the two sites.
AWARDS
Great Taste Awards - 3 stars
2024, 2023, 2022
Great Taste Awards - 2 stars
2024, 2023, 2022, 2021, 2019
Great Taste Awards - 1 Star
2022
BEST Tempus Foods Meat Products
Frierss is a renowned Austrian family business with over 120 years of experience in producing high-quality charcuterie and meat products. Based in Carinthia, the company has been dedicated to craftsmanship, tradition, and innovation since its founding in 1898.
Frierss is known for its exceptional selection of premium sausages, hams, and salamis, all made using carefully selected ingredients and time-honored recipes. Their commitment to quality is reflected in their use of the finest regional meats, natural spices, and meticulous production methods that enhance the authentic flavors of their specialties.
BEST Frierss Meat Products
Marsh Pig is a British producer of premium cured meat delicacies, renowned for its handcrafted products made exclusively from free-range meat. Located in the heart of Norfolk, this family-run brand has set high standards in the world of dry-cured meat specialties, combining traditional preparation methods with a modern approach to quality and flavor.
Their selection includes meticulously crafted salami, chorizo, pancetta, lomo, and beef jerky – all free from artificial additives and with minimal fat content, resulting in a richer, purer, and more intense taste. Each product is naturally aged and handcrafted with exceptional care, ensuring a superior texture and an authentic culinary experience.
BEST Marsh Pig Meat Products
Artigianquality is a family-owned Italian company dedicated to preserving tradition and delivering the finest quality mortadella. Based in Bologna, the birthplace of this iconic delicacy, Artigianquality combines generations of expertise, artisanal craftsmanship, and carefully selected ingredients to create products of unparalleled flavor and texture.
Their range includes classic mortadella, crafted following traditional recipes, as well as organic mortadella "Sette Chiese", designed for those who appreciate natural and wholesome delicacies. Every product is handmade and naturally matured, ensuring a rich, full-bodied taste that embodies the essence of Italian gastronomy.
BEST Artigianquality Meat Products
Casa Riera Ordeix is a family-owned company from Vic (Barcelona) dedicated to the traditional production of premium sausages since 1852. Their Llonganissa de Vic has held Protected Geographical Indication (PGI) status since 2002, guaranteeing its exceptional quality and authenticity.
Over six generations, the company has remained committed to artisanal craftsmanship, using the finest ingredients and traditional curing methods, resulting in the distinctive flavor of their products. In addition to the classic Salchichón de Vic, their range includes Truffle Salchichón, Rustic Salchichón, and Vic Fuet, all renowned worldwide for their aroma, texture, and taste.
BEST Casa Riera Ordeix Meat Products
Fra' Mani is a distinguished producer of premium charcuterie, based in Berkeley, California, and founded in 2006 by renowned chef and cookbook author Paul Bertolli. Inspired by Italian flavors, techniques, and traditions, Fra' Mani is dedicated to preserving time-honored culinary customs through its products.
Their philosophy is based on the belief that time is the key ingredient in crafting exceptional products and that flavor cannot be rushed. Fra' Mani uses only the highest quality ingredients, sourced from family farms committed to the land, animals, and people, without the use of antibiotics, artificial growth hormones, or meat by-products.
BEST Fra’ Mani Meat Products
TABLE OF CONTENTS
Best Salamis in the World
Haussalami by Metzgerei Obermaier is a traditional German dry-cured salami, handcrafted by the renowned Bavarian butcher Metzgerei Obermaier. Known for their dedication to quality and artisanal methods, Obermaier produces Haussalami using carefully selected pork and a blend of natural spices.
The salami is slow-aged and air-dried, resulting in a firm texture, deep red color, and a rich, savory flavor with subtle smoky and spicy notes. This salami is emblematic of Bavarian charcuterie culture - perfect for slicing thin and enjoying on rustic bread, part of a charcuterie board, or paired with beer or dry white wine.
Mortadella Favola Gran Riserva is a premium Italian delicacy renowned for its unique flavor and exceptional quality. Made exclusively from carefully selected Italian pork, including the shoulder of heavy pigs, and enriched with guanciale for the preparation of "lardini" fat cubes, this mortadella follows a simple and natural recipe.
The seasoning includes integral sea salt from Cervia, natural aromas, and honey, which contribute to its delicate aroma and easy digestibility. This mortadella is unique as it is stuffed and cooked in a thin, natural pork casing, hand-sewn, and branded with a fire stamp, while the binding is done manually using a special tricolor ribbon.
Fra' Mani Toscano Salame is a high-quality cured meat product inspired by the rich Tuscan tradition. Made from carefully selected lean cuts of pork, with the addition of small pieces of white fat, this salame offers the perfect balance between juiciness and firm texture.
Its aroma is enriched with a blend of natural seasonings, including red wine, black pepper, garlic, and sea salt, which together create a distinctive, full-bodied flavor. Aged in a natural casing for 80 days, Toscano Salame reaches optimal maturity, making it an excellent addition to any gourmet selection.
Ventricina del Vastese is a premium cured salami originating from the Abruzzo region, renowned for its unique flavor and traditional preparation methods. This specialty, produced since the 19th century, is characterized by its large size, typically ranging from one to three kilograms, and its distinctive orange-red color, which comes from ground red pepper.
The preparation begins with the careful selection of lean cuts of pork (about 70%), which are hand-cut into medium-sized pieces and mixed with fat (about 30%). After resting overnight, the mixture is seasoned with salt, black pepper, wild fennel, garlic, and a combination of sweet and spicy red pepper.
Frierss Kärntner Bergsalami is a top-quality Austrian cured meat delicacy, crafted according to a traditional recipe from the heart of Carinthia. Made exclusively from carefully selected local beef and pork, this salami is distinguished by its rich and full-bodied flavor, which comes from a special blend of spices, a closely guarded family secret passed down through generations.
The production process begins with gentle smoking over beechwood, enhanced with aromatic juniper berries that give the salami its distinctive character. Following this, the Bergsalami is aged for at least 10 weeks in the fresh mountain air, where natural conditions contribute to its exceptional texture and intense flavor with subtle peppery notes.
Rampisham Tingler salami is a finely crafted charcuterie product made by Capreolus Fine Foods Ltd. This artisanal salami is known for its excellent texture and rich flavor profile. Capreolus Fine Foods Ltd. utilizes traditional curing methods along with high-quality meat and carefully selected spices to produce their salami.
The company has built a reputation for producing outstanding charcuterie with a focus on local and sustainable ingredients. This commitment to quality and craftsmanship has garnered them praise and recognition in the food industry.
AWARDS
Great Taste Awards - 2 stars
2023
Highland Charcuterie produces a distinctive product called Venison Juniper Salami. This salami is crafted from wild venison sourced from the Scottish Highlands, renowned for its robust and rich flavor profile. To enhance its unique taste, juniper berries are incorporated, adding a subtle hint of aromatic sharpness.
The salami is then smoked with traditional peat, infusing it with a deep, earthy smokiness that is characteristic of Highland culinary heritage. The combination of these elements results in a premium charcuterie product that reflects the natural beauty and flavors of the Scottish landscape.
AWARDS
Great Taste Awards - 3 stars
2022
Pepper Fuet is a delicate dry-cured sausage inspired by traditional Catalan recipes, enriched with whole peppercorns that add a mild, aromatic, and slightly spicy note. This premium delicacy, handcrafted using artisanal curing and fermentation techniques, delivers a perfect balance of rich flavor and smooth texture.
The process begins with carefully selected high-quality pork, which undergoes a 48-hour fermentation, followed by a two-month aging period to develop a full, rounded, and layered taste. Its authenticity and superior quality have been recognized with the Double Gold award at the Aurora International Taste Challenge 2020, ranking it among the finest products of its kind.
Mortadella Mora Mora is a premium delicacy made from Mora Romagnola pork, an indigenous Italian breed renowned for its exceptional texture and rich flavor. This exclusive mortadella is handcrafted using traditional methods and carefully selected natural ingredients, including fresh garlic and integral salt from Cervia, without the addition of nitrites, nitrates, gluten, or lactose.
Its authentic aroma and perfectly creamy texture make it an essential part of any gourmet experience, whether enjoyed in classic Italian pairings or as part of a sophisticated charcuterie selection.
Salchichón de Vic is a premium dry-cured delicacy crafted by Casa Riera Ordeix, a renowned family-run company with a tradition dating back to 1852. This authentic Spanish product has held Protected Geographical Indication (PGI) status since 2001, confirming its outstanding reputation and quality.
Made from carefully selected pork shoulder and pancetta sourced from their own farms, it is seasoned with sea salt and black pepper, without artificial additives, gluten, or lactose. The meat is stuffed into natural casings and traditionally cured in wooden drying rooms for at least 90 days, resulting in a unique aroma and distinctive flavor.
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