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 salami has gained great popularity among consumers.

It is made from beef, pork, and spices such as black pepper, nutmeg, mace, ginger, and garlic. When the mixture is stuffed into casings, the salami is hung to dry and smoke before consumption. Liptovská saláma has a delicate, meaty flavor due to the fresh pork fat used in its preparation, and it exudes an intense aroma of nutmeg and ginger. 

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 flavor.

The origin of the salami can be traced back to the beginning of the 20th century when it was made during winter in the Czech Republic. Today it is a popular product made all year round according to traditional recipes and methods of preparation. It is produced from a mixture of beef and pork with the addition of ground black pepper, sugar, garlic, ground cloves, and collagen casings. 

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 Thuringia, and word of this excellent salami soon spread throughout the region.

The salami has a coarse grain dotted with coarse black pepper, and its hearty flavor is accentuated with garlic. In addition to Greußener salami, which is made from pork, the same company also produces salamis made with wild boar, venison, and poultry. 

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, and Veneto.

It is made by processing lean meat and fat obtained from Italian heavy pigs of the Large White, Landrace, and Duroc breed. Salame Cremona has a distinctive aroma, a mildly spicy flavor, and it's typically served as an appetizer, accompanied by local cheeses and a hearty glass of wine.

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.

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 neighboring Lombardy could easily distinguish cured meats from Piacenza among a myriad of charcuterie specialties found in Emilia-Romagna.

In fact, in the early 1700s, the prized salame Piacentino was commonly served in royal households of Italy, France and Spain. The recipe for this delicacy hasn't changed since: pork belly fat and lean meat cuts are coarsely ground, combined with sugar, salt, pepper, nutmeg, garlic, and finally infused with a top-quality red wine which makes the fragrant aroma of salame Piacentino uniquely intense.