Eighteen salami varieties worth knowing — what they taste like, where they're from, and which to buy first.
"Salami" covers an enormous range of cured sausages, from the fennel-spiked Finocchiona of Tuscany to the smoky, paprika-heavy Teli of Hungary. Most are pork-based, dry-cured, and shelf-stable, but the differences in grind, seasoning, and aging produce dramatically different products. Below, we share what each variety tastes like, how to use it, and where to buy authentic imports.
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Quick Buying Guide
- First-time buyer: Start with Genoa Salami — balanced, classic, and hard to go wrong.
- Building a charcuterie board: A trio of Genoa, Soppressata, and Saucisson Sec covers Italy, southern Italy, and France in three slices.
- Want something bold: Try smoky Hungarian Teli or spicy Spanish Salchichón.
- Cooking with salami: Milano melts beautifully on pizza; Soppressata adds depth to pasta sauces.
Italian Salami
Italy is the spiritual home of salami, and most of the varieties Americans know — Genoa, Soppressata, Pepperoni — trace their lineage to specific Italian regions. Each region developed its own grind, fat ratio, and seasoning profile based on local custom and climate.
Genoa Salami
A hard, dry-cured meat from the Genoa region of Italy, typically made of pork, salt, garlic, pepper, fennel seeds, and wine. The most universally recognized Italian salami, and the safest choice for any cheese board.
Pairs well with: aged provolone, crusty bread, dry red wine.
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Finocchiona
A Tuscan specialty, dry-cured and made with fennel seeds and black pepper. The fennel gives it a distinctive aromatic, slightly sweet bite that pairs especially well with aged pecorino.
Pairs well with: pecorino, sourdough, Chianti.
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Milano (Milanese) Salami
Made with a combination of pork and beef, plus rice-sized grains of pork fat. Bright red, finely ground, and noticeably sweeter than Genoa — making it a favorite for sandwiches and pizza.
Pairs well with: mozzarella, focaccia, Pinot Grigio.
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Soppressata
One of the best-known types of Italian salami: a dry-cured, pressed pork salami with a coarse grind. The flavor varies dramatically by region — sweet in the north, spicy in Calabria — seasoned with garlic, peppers, fennel, oregano, or basil.
Pairs well with: fresh mozzarella, burrata, robust reds.
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Salami Cotto
A specialty of the Piedmont region, cooked before or after curing and seasoned with garlic and peppercorns. Softer in texture than most other Italian salamis.
Pepperoni
An Italian-American variety of salami seasoned with peppers and spices — best known as a pizza topping but excellent on charcuterie boards too.
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Salami from Around the World
While Italy gets most of the credit, every European salting tradition produced its own version of cured sausage. France, Germany, Hungary, and Spain each developed distinctive varieties worth knowing.
Saucisson Sec (French Salami)
What the French call their salami: a thick, dry-cured sausage made of pork, or pork blended with other meats. Premium versions include dried fruits, wine, or cheese for distinctive flavor. A standout on any cheese board.
Pairs well with: Brie, Camembert, baguette, red wine.
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German Salami
Traditionally made with pork and beef, seasoned with garlic and spices, and typically richer (higher fat) than other salamis. Often lightly smoked, especially varieties from southern Germany and Switzerland.
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Hungarian Salami (Téliszalámi)
Made from pork meat and fatty pork bellies. The Pick Company from Szeged, founded in 1869, produces the most famous variety — known for the harmless white-gray mold that develops on the casing during aging and helps preserve the salami. Smoky, paprika-forward, firm.
Salchichón (Spanish Salami)
A spicy salami made with finely ground pork and beef, seasoned with peppercorns. A staple of Spanish tapas and charcuterie boards.
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How to Serve Salami
We prefer hard, dry-cured salami cut thick. A few general pairing principles will get you most of the way there:
Match intensity. Bold, spicy salami like Salchichón or Hungarian Teli need equally bold companions — aged hard cheeses, sharp mustards, robust red wines. Milder varieties like Milano or sweet Soppressata work better with fresh cheeses and lighter wines.
Mix textures. A great charcuterie board includes one finely ground salami (Milano), one coarse-grind (Soppressata), and one with visible fat marbling (Genoa or Saucisson Sec).
Don't forget the extras. Salami pairs with fruit (apples, pomegranate, grapes), nuts (Marcona almonds, walnuts), olives, mustards, and crusty bread. It also adds savory depth to tomato sauces, pizza, and pasta — and is ideal for travel, hiking, or camping, since it's portable and shelf-stable.
Salami vs. Salumi: A Quick Note
Salumi refers to all Italian meats that are cooked, preserved, or cured — including Prosciutto, Bresaola, and Pancetta. Salame (singular) and Salami (plural) refer specifically to ground-and-cured sausage Salumi. So: all salami are salumi, but not all salumi are salami.
A Brief History
Salami has been made for at least 2,000 years, dating back to ancient Greek and Roman times. Before refrigeration, curing meat was one of the primary means of food preservation — a process which continues to make salami a popular food today. The word "salami" derives from the singular Italian word salame, which referred to all types of salted meat.
Modern salami is still made the traditional way: meat is blended with fat and mixed with herbs and seasonings (salt, garlic, vinegar, pepper, fennel), packed into natural or synthetic casings, and hung to dry and cure in a cool, dark, dry environment for weeks or months. Various preparation techniques and recipes contribute to the vast varieties of salami you see today.
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