Top Results for Salami

Finocchiona is a traditional Tuscan cured pork salami distinguished by its use of fennel seeds or wild fennel pollen as a primary flavouring ingredient. The salami originated in the Chianti region of Tuscany and has been documented in historical records dating back several centuries. It received Pro...

Salame di Varzi is a traditional Italian cured meat that holds a Protected Designation of Origin (PDO) status, produced specifically in the Staffora Valley of Lombardy's Oltrepò Pavese region. It is distinguished by its coarse-ground pork mixture seasoned with salt, pepper, and garlic, which is then...

Salame Felino is a traditional Italian dry-cured sausage originating from the municipality of Felino in the Emilia-Romagna region, situated near Parma. It holds a Protected Designation of Origin (PDO) status, which mandates that production, processing, and preparation occur in its specific geographi...

Mangalica szalámi is a premium Hungarian dry-cured sausage produced exclusively from the meat of the Mangalica, a heritage breed of domestic pig known for its curly, wool-like coat. The Mangalica pig is distinguished by its exceptional fat marbling, which yields a notably rich texture and deep flavo...

Soppressata di Calabria is a dry-cured Italian salami that holds a Protected Designation of Origin (PDO) status, ensuring it is produced using traditional methods in the Calabria region. It is crafted from a mixture of coarsely ground pork cuts, seasoned heavily with salt and local Calabrian chili p...

Salame Piacentino is a traditional dry-cured pork salami originating from the province of Piacenza in the Emilia-Romagna region of Italy. It holds a Protected Designation of Origin (PDO) status, requiring it to be produced exclusively from pork shoulder and ham cuts coarsely ground and seasoned with...

Salame di Calabria is a traditional Italian cured pork sausage originating from the Calabria region of southern Italy, holding Protected Designation of Origin (PDO) status. The sausage is manufactured using specific cuts of local pork and is distinguished by its heavy use of Calabrian chili peppers....

Salame di Fabriano is a traditional dry-cured pork salami associated with Fabriano and the surrounding area of Italy's Marche region. It is made from selected lean pork combined with firm cubes of back fat, seasoned principally with salt and pepper, stuffed into natural casing, and matured. Its iden...

Salame di cinghiale is an Italian dry-cured sausage made from wild boar meat, with particular prominence in Tuscany, Umbria, and other central Italian regions. The production typically combines wild boar meat with varying proportions of domestic pork fat, seasoned with salt, pepper, garlic, and some...

Salame Milano, also known as crespone, is a dry-cured pork salami originating from Milan in the Lombardy region of Italy. It is characterized by its fine grain, with pork meat and fat ground to a small, uniform dice, and is seasoned with garlic, black pepper, and wine. Salame Milano is one of the mo...

Salame Cremona is a traditional Italian dry-cured sausage that holds a Protected Geographical Indication (PGI) status from the European Union. It is produced in the Po Plain region surrounding the city of Cremona in Lombardy, an area historically renowned for its pork butchery. The salami is disting...

Cacciatorino, sometimes referred to as cacciatore, is a small, dry Italian pork salami characterized by its compact, cylindrical shape. It holds Protected Designation of Origin (PDO) status in certain regions of northern and central Italy, which dictates specific traditional production methods. The...

Salame Napoli is a traditional Italian dry-cured pork salami originating from the Campania region around Naples. Recognized with Protected Geographical Indication (PGI) status, it is distinguished by its large diameter and coarse-ground texture. The meat is typically seasoned with black peppercorns,...

Salame Brianza is a traditional Italian dry-cured sausage originating from the Brianza historical region in Lombardy. It is produced exclusively from pure pork meat and fat, seasoned with salt, pepper, and occasionally garlic, before being stuffed into natural casings. The salami is characterized by...

Soppressata del Molise is a traditional pressed pork salami from the Molise region of central-southern Italy, made from coarsely chopped pork cuts seasoned with local spices and aged in natural casings.

Salame d'Oca di Mortara is a distinct Italian cured meat produced in the municipality of Mortara in the Lombardy region, specifically characterized by its use of goose rather than pork. Its origins trace back to the medieval period when local Jewish communities required a kosher alternative to tradi...

Spianata Romana is a traditional Italian cured pork salami originating from the Lazio region, recognized for its distinctly flat, pressed shape that yields an oval cross-section when sliced. The meat is finely ground, seasoned with garlic, wine, and varying degrees of hot peppers or Calabrian chili,...

Columbus Craft Meats Salame is produced by Columbus Foods, founded in San Francisco in 1917 by Italian immigrants, and remains one of the oldest continuously operating salami producers in the United States.

Applegate Naturals Genoa Salami is a packaged deli meat made from pork and seasoned in a traditional Italian style. The product listing identifies sea salt, dextrose, spices, garlic powder, wine, Swiss chard powder, and a lactic acid starter culture among its ingredients, with no chemical nitrates o...

Di Lusso Genoa Salami is a mass-market American deli salami produced by the Di Lusso Deli Company. It is styled after the Italian Genoese tradition of dry-cured pork salami, with wine and garlic identified as characteristic elements of that style. The product is identified by both its American deli...