12 Different Types of Salami: Complete Guide for 2024
There are hundreds of types of salami out there but do you know your prosciutto from your pepperoni? From humble beginnings as peasant fare, salami has become a globally popular artisan product. Part of its success is its sheer variety and versatility and its delicious taste! But what exactly is salami and how can you use it in your recipes?
This guide will take you on a whistle-stop tour through the world of salami. You’ll learn what salami is made of and how it differs across regions and explore 12 of the most popular types of salami from around the world that every cook should have in their larder.
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What Is Salami?
Before we jump straight into our list of the best types of salami, it’s important to know exactly what it is. The word "salami" is derived from the Italian "salume," which actually refers to all types of salted meat, including sliced joints such as prosciutto.
Generally, when we say salami, we’re referring to a highly seasoned sausage made of ground meat, seasonings and fat. This mixture is put into a cylindrical casing and left to air-dry, curing the meat and intensifying its flavor.
What Type of Meat Is Salami?
Every single salami contains three key elements:
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Meat: Salami typically uses beef and pork, but modern versions may include poultry or game-like venison. Textures vary from finely ground to chunkier. Lean meats offer deeper flavors, while fattier cuts provide a softer texture.
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Fat: Salami always contains fat, varying by type. Some have larger fat chunks for a buttery softness, while others mix fat into the meat for a tighter texture.
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Spices and Seasonings: Each salami has a unique blend of herbs and spices, such as garlic, salt, pepper, thyme, basil, mace, allspice and nutmeg. These often reflect regional traditions and may be part of a secret recipe.
Once made, salami is left to cure for weeks, months or even years. During this time, it undergoes a magical transformation, becoming softer and more flavorful as the herbs and spices mature. This curing process also means that salami needn't be cooked before eating.
If you love different types of salami but you’re unsure how to harness its bold flavors then cooking classes near you can help you out. You’ll discover how to balance strong salami with other ingredients to create dishes combining subtle depth and impact.
You’ll also find a wide choice of online cooking classes that mean you can follow along with the chef tutor from the comfort of your kitchen. It's a great way to learn new skills from professional cooks and a fun activity to share with friends.
How Many Different Types of Salami Are There?
It’s no exaggeration to say that there are hundreds of types of salami coming from areas all around the world. Nearly every region in Europe, and even some areas of Asia, has its version of salami.
Part of the reason behind salami’s historical popularity is the curing process used in its manufacture. This process prevents harmful bacteria from forming, meaning that salami could be eaten over several months. In an age before refrigeration, this ensured that one cut of meat could be enjoyed for months at a time.
Put all of this together and you’ll see why there are more types of salami than we can count, all offering something individual. Plus, new types of salami are being developed constantly with ever more creative ingredients.
The 12 Most Popular Types of Salami
1. Genoa Salami
First up on our list of the top types of salami is Genoa. Named for the region in Italy where it originated, this type of salami has a strong garlic taste and a medium ground texture. It’s a versatile all-rounder and can be easily incorporated into sauces for pasta.
It’s also a great addition to snack platters, such as this sweet and savory date night charcuterie board. It pairs perfectly with light cheeses, such as Fontina, as well as olives, grapes, nuts and warm, crusty bread.
2. Felino Salami
Also known as the "king of salami," Felino is one of the most popular choices. It comes from a small town in Italy (called Felino) and has a rich flavor that includes peppercorns and wine, which gives Felino its distinctive ruby-red color.
Unlike some other types of salami, this variety is not heavily spiced and is aged to increase its sweetness. This makes it a perfect choice for adding to scrambled eggs for a breakfast upgrade or making wraps.
3. Sopressata
Sopressata is a specialty of the Calabria region of Southern Italy (in fact, it enjoys Protected Designation of Origin status and can only officially come from five regions in the area). It’s made from coarsely ground cuts of lean pork and combined with seasonings and herbs including chile, rosemary and red wine.
As with all types of salami, the individual flavor profile can differ slightly depending on the local recipe. Soppressata is cured for between two and six months to bring out the depth of flavor and makes a superb addition to charcuterie boards or sandwiches layered with cheese and salad.
4. Chorizo
Chorizo is one of the few non-Italian types of salami on our list. It has a spicy, rich flavor and is made with smoked paprika, garlic and herbs. It undergoes a curing process so can be eaten without cooking but it’s also a common ingredient in several beloved Spanish dishes, such as paella (although not according to all traditional recipes). Chorizo is also a common ingredient in lots of Mexican and South American fare.
5. Capicola
Capicola traditionally originates from France and Italy and is a pork cold cut similar to prosciutto or ham. Depending on the region it’s from, the ingredients in capicola vary. It’s often made with red wine, although it can contain white wine too, as well as garlic, herbs and spices.
Capicola is served thinly sliced and often used for antipasti. As with the other types of salami on our list, it’s also popular in sandwiches, paninis, subs and pizza.
6. Pepperoni
Probably the most famous of all types of salami, pepperoni was first made in America, not Italy. It grew in popularity among Italian-American butchers in the early 1900s and eventually became probably the most famous pizza topping in the world.
It has a slightly sweet, smoky flavor that’s not as spicy as some other types of salami. It’s also popular in pasta and sandwich recipes, such as this chopped Italian sandwich.
7. Finocchiona Salami
Finocchiona is the Italian for "fennel," one of the main flavorings in this salami. Legend has it that black pepper was too expensive and so residents of Tuscany substituted fennel in this salami recipe instead, along with other herbs and spices.
The rich aniseed taste imparted by the fennel makes this a great choice to serve with salad, bread and other plain bases that let the individual flavors shine.
8. Cacciatore Salami
Cacciatore (meaning "hunter’s style") is a lightly flavored salami that contains fewer spices than other varieties. Like many types of salami, however, cacciatore is excellent as a starter served with crusty bread, cheese, olives and tomatoes preserved in oil. It also works very well in luxury salads or used with slow-cooked lentils and tomatoes.
9. Prosciutto
Like capicola, prosciutto is a dry-cured cut of meat rather than a sausage, as are many of the other types of salami on our list. It’s made from a pig’s hind legs and undergoes a salt-curing process that takes between 18 months and three years. Prosciutto di Parma (or "ham from Parma") is only made in that area under strict controls, but you can find other types of prosciutto from other regions too.
Prosciutto has a buttery, soft texture that's best enjoyed when paired with plain bread and butter or in these antipasto skewers drizzled with a balsamic glaze. It’s also a popular choice for pasta recipes.
10. Calabrese Salami
Calabrese salami is available in two versions: mild (dolce) and hot (piccante). The mild version includes salt, pepper and red wine while the hot version can feature fennel and paprika but won’t generally contain wine. The piccante, or hot, variety goes well with dry-aged cheeses, red wine and beer.
11. Toscano Salami
Toscano salami is made from lean cuts of meat from the pork shoulder and neck and a combination of seasonings including salt, pepper, garlic and red wine. It has a medium texture and because of its rich flavor, in common with the other types of salami here, it’s usually served as antipasti with mature cheese and bread.
12. Wine Salami
Many of the types of salami on our list pair very well with wine, so it's unsurprising that some salamis are made with it. Historically, many salamis contained a maker’s local vintage and modern versions are a continuation of this practice. This type of salami is excellent on its own but also makes a fantastic base for a hearty cassoulet or bean stew.
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This quick guide to the 12 best types of salami has hopefully provided a speedy snapshot of this artisan ingredient's many varieties, but there’s much more to explore. Beloved around the world and super versatile, salami can be used in lots of ways — from a snack on the go to a starring ingredient on a charcuterie board and in a multitude of cooked recipes.
While you may have once thought that salami was a single type of cured meat, that couldn't be farther from the truth. However you choose to enjoy it, and whichever variety makes it to your plate, the world of salami is one that every gourmand should explore.
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