How do salami varieties differ?

There are many variables in making salamis and the only way to figure them out is to study up on each one. read more

Herbed or peppered salami: Traditional salami that has — surprise! — been rolled in cracked peppercorns or dried herbs. Nduja: A deliciously spreadable salami made of pork meat, pork fat, and spicy red peppers. Cotto salami: Salami that has been partially cooked or smoked before or after curing. read more

Salami varieties include Genoa, Milano, Abruzzo, Toscano and fennel. Salame is another term used by some salami producers to indicate a higher quality dry-aged Italian sausage. American salami is typically made from finely ground pork, fat and mild seasonings, which is shaped into medium-sized elongated sausages, air-dried or fermented inside of casings. read more

Some types—including some varieties from Spain (salchichón), Hungary (pick salami), and Italy (such as Neapolitan varieties that led to American pepperoni) include paprika or chili powder. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing. read more