Salami

Originating from the mountainous Oltrepò Pavese, the southwestern part of Lombardy popularly known as the Tuscany of Northern Italy, salame di Varzi is a variety of cured pork sausage. In fact, this protected name refers to a whole... READ MORE

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 differ... READ MORE

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 covere... READ MORE

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 ... READ MORE

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 m... READ MORE

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... READ MORE

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... READ MORE

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, a... READ MORE

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 na... READ MORE

Salchichón 100% Ibérico is one of Spain’s finest cured sausages, made exclusively from purebred Ibérico pigs, renowned for their exceptional marbling, rich flavor, and tender texture. Unlike... READ MORE

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, ... READ MORE

Produced exclusively in the northen Italian provinces of Monza and Brianza, Como, Milan and Lecco, salame Brianza is a type of fine-grained, cured pork sausage. It has been produced for centuries, but its gastronomic value wasn't recognis... READ MORE

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... READ MORE

This famous cured sausage originates from the province of Piacenza, the westernmost of nine provinces in the Emilia-Romagna region, nestled between the river Po and the Apennines. It is often said that the 15th-century tradesmen from the neighbori... READ MORE

Traditionally produced within the entire Piedmont region, salame Piemonte is made from pork that is combined with salt, pepper, nutmeg, garlic, cloves, and infused with red wine of the Barbera, Nebbiolo, and READ MORE

The origins of this large-grained, cured sausage can be traced back to the pre-Roman era. Today, salame Cremona is produced only within the northern Italian regions of Lombardy, Emilia-Romagna, Piedmont... READ MORE

In the world of salami connoisseurs, Greußener salami has been a well-known name for almost 100 years. The Greußener Salami Company was founded in 1864 by master butcher Carl Auene from the town of Greußen in Th... READ MORE

Lovecký salám or lovecká saláma is a special dark brown salami that's well known in the Czech Republic and the Slovak Republic as a traditional delicacy with a flat, rectangular shape and a distinctive... READ MORE

Liptovská saláma is a special type of salami created at the meat-producing plant in Dubnica nad Vahom in the Liptov region. The unique recipe for this salami dates back to the 1970s, and due to its distinctive flavor, the sa... READ MORE

Ventricina del Vastese is a renowned cured salami from Abruzzo, made with coarsely chopped pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds. After drying, ventricina is cured, most of the mold is removed, and the salami is... READ MORE

Mazzafegato is an Italian salami, a dry-cured sausage hailing from Umbria. A combination of coarsely ground pork liver and pork meat is mixed with spices and seasonings, and it is then left to age before being stuffed into natural gut cas... READ MORE

Ventricina di Montenero di Bisaccia is one of the most renowned Molisan salamis and an important part of local tradition. Made with a combination of roughly chopped pieces of both fatty and lean pork, this cured sausage is flavored with salt, swee... READ MORE

Produced in the Sicilian province of Messina, namely within the Sant’Angelo di Brolo municipality, salame S. Angelo is a large-grained cured pork sausage available in four different varieties: Cularino, SottocularinoREAD MORE

As the name suggests, strandzhanski dyado is a meat delicacy that hails from the mountainous Strandzha region in Bulgaria. This raw and dried salami is typically made by combining ground pork and pork tripe with a blend of seasonings such... READ MORE

The origins of this sausage can be traced to Lomellina, a historical region of northern Italy, nestled between the rivers of Sesia, Ticino, and Po, and once home to a large Jewish community. Instead of pork, Italian Jews commonly used goose meat t... READ MORE

Salame di Fabriano is a traditional salami originating from Fabriano in the Ancona area. This salami is made with pork thigh and shoulder as the main ingredients. The pork fat is cut into cubes and salted, while the lean meat is ground. The mixtur... READ MORE

Haussalami is a traditional German-style dry-cured salami, known for its firm texture, deep umami flavor, and long curing process, making it a staple of German charcuterie. The name “Haus” translates to &l... READ MORE

Bergsalami is a type of dry-cured salami traditionally made in the Alpine regions of Austria, Germany, and Switzerland. The name "Berg" means "mountain" in German, reflecting its origins in mountainous areas where tra... READ MORE

Zia ferrarese is a traditional salami originating from Ferrara. The salami is made with pork and it's flavored with salt, pepper, and garlic that's been marinated in white wine. The seasoned mixture is stuffed into a thin casing called zia and it'... READ MORE

Salame de Tandil is one of Argentina’s most renowned and beloved cured sausages, deeply rooted in the country’s European-inspired charcuterie traditions. Produced in the Tandil region of Buenos Aires Provi... READ MORE

Salame gentile di Mora Romagnola is a traditional Italian cured sausage made from Mora Romagnola pork, a rare and prized heritage breed native to the Emilia-Romagna region. This salami is known for its rich, delicate ... READ MORE

Mortadella di Poschiavo is a traditional cured sausage from Val Poschiavo, a scenic valley in the Graubünden canton of Switzerland, near the Italian border. Unlike the more widely known Italian mortadella, which ... READ MORE