Salami - Varieties of Salami

Varieties of Salami

Varieties of salami include:

• Cacciatore (Cacciatora, Cacciatorini) "Hunter" salami. Italy.
• Spegepølse (Danish, means salted and dried sausage)
• Milanese
• Genovese
• Fegatelli
• Felino, Province of Parma
• Finocchiona, typical of southern Tuscany
• Pepperoni
• Soppressata, typical of Calabria
• Ciauscolo, typical of Marche
• Nduja
• Saucisson sec (French "dry sausage")
• Winter salami (Hungarian Téli Szalámi)
• German salami
• Kulen spicy salami characteristic of Balkans and parts of Hungary
• Chorizo, also spicy Iberian variant

Many Old World salami are named after the region or country of their origin. Examples include Arles, Genoa, Hungarian and Milano salami. Many are flavored with garlic. Some types – including a few varieties from Spain salchichón, most Hungarian types (Pick salami), and southern Italian styles (such as those from Naples, which in turn originated American pepperoni) include paprika or chili powder. Varieties are also differentiated by the coarseness or fineness of the chopped meat as well as the size and style of the casing used.

In the United States, traditional salami are either imported or referred to as an "Italian Salame", the protected term for salami made in the United States.