Italian salami

Recipe for the famous salami from Bergamo, Italy that features soft texture and a characteristic sweet, delicate, slightly spicy taste.

We show you how to make these classic Italian sausages at home to serve as part of a charcuterie board

Soppressata is an Italian salami that is sometimes sweet, sometimes spicy, but always delicious! It's terrific in sandwiches or as part of a charcuterie board.

A Guide to the Different Types of Salami

Follow this authentic recipe to make Finocchiona, a Tuscan salami with fennel seeds. After curing for four months, enjoy it with a fine Italian wine.

One of the best parts of being a salami lover is the fact that there are so many different types of salami to choose from!

Toscano, prosciutto, soppressata, oh my! We've got the ultimate guide to navigating the Italian salami aisle.

Nduja is a spreadable Italian salami type sausage which comes from the southern region of Calabria. Its name most likely comes from the French word andouille, which is a type of sausage made with innards, tripe, lung, and liver, boiled with vegetables and spices. Nduja was locally made from meat trimmings that remained after winter time pig slaughter. The sausages were originally made in Spilinga, Vibo Valentia province, Calabria, “from pure meats and for the poor”; by poor meats was meant…

Explore 29 tasty salami recipes, from salads and sandwiches to hearty pastas and warm soups ! Salami is a versatile ingredient that brings a burst of flavor to any dish it's added to.

Genoa Salami and Hard Salami, both Italian deli favorites, offer distinct flavors and textures. Genoa Salami boasts a robust, peppery taste with a tender texture. In contrast, Hard Salami is firm and air-dried, delivering a rich, intense flavor. These choices provide a delightful variety for your sandwiches and charcuterie boards, allowing you to savor the best of Italian cured meats.