Best Salami

Finocchiona is a Tuscan IGP-protected salami flavoured distinctively with fennel seeds or wild fennel pollen, with documented origins in the Chianti region dating back several centuries.

Salame di Varzi is a PDO-protected salami from the Oltrepò Pavese area of Lombardy, produced in the Staffora Valley and notable for its balanced sweet-savory flavour and natural pork casing.

Salame Felino is a PDO-protected Italian salami produced in Felino, near Parma, known for its soft texture and mild flavour derived from high-quality pork and a slow curing process.

Hungarian salami made from Mangalica pigs, a curly-haired heritage breed with exceptionally high fat marbling, yielding a distinctively rich product prized internationally.

Soppressata di Calabria is a PDO-protected dry-cured salami from Calabria made with coarsely ground pork, available in both sweet and spicy varieties, and aged for a minimum of 45 days.

Salame Piacentino is a PDO-protected coarse-ground pork salami from the Piacenza province of Emilia-Romagna, produced according to methods documented in the area since at least the medieval period.

Salame di Calabria is a PDO-protected salami from Calabria, southern Italy, made from local pork seasoned with Calabrian chilli peppers, which give it its characteristic spicy flavour.

A traditional salami from Fabriano in the Marche region of Italy, notable for its minimal seasoning of only pork and salt, omitting garlic and other aromatics used elsewhere.

An Italian dry-cured salami made from wild boar meat, particularly associated with Tuscany, where boar hunting has been a centuries-old cultural practice.

Salame Milano, also called crespone, is a finely ground pork salami originating in Milan, Lombardy, and is one of the most widely consumed and exported Italian salami styles worldwide.

Salame Cremona is a PDO-protected salami from the Po Plain around Cremona, Lombardy, distinguished by its large diameter, coarse grain, and delicate garlic-and-wine flavour.

Cacciatorino is a small, compact PDO-protected Italian salami traditionally made by hunters (cacciatori) for easy carrying, produced across northern and central Italy and aged for at least 10 days.

A coarse-ground pork salami from the Campania region around Naples, notable for its large diameter and seasoning with black pepper and white wine.

Salame Brianza is a PDO-protected salami from the Brianza area of Lombardy, made from pure pork and characterised by its compact texture, mild flavour, and a curing period of at least 45 days.

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.

A traditional goose salami from Mortara in Lombardy, Italy, one of the few Italian salumi made from poultry, holding PGI status and produced since the medieval period.

A flat, pressed Italian pork salami from central Italy distinguished by its oval cross-section and seasoning with Calabrian red pepper, giving it a characteristic spicy flavor.

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 produced by Applegate Farms, a New Jersey-based company founded in 1987, and is notable for using no artificial nitrates or preservatives in its cured meats.

Di Lusso Genoa Salami is a mass-market American deli salami produced by Di Lusso Deli Company, styled after the Italian Genoese tradition of dry-cured pork with wine and garlic.