Common Types of Salami | Cook's Illustrated (2024)

FAQs

Common Types of Salami | Cook's Illustrated? ›

We found three widely available deli salamis that work well as substitutes: Genoa, hard salami, and soppressata. Each is made from a mixture of raw ground meat, salt, and seasonings, which is stuffed into a casing and left to ferment and dry until cured.

Genoa. One of the most common Italian salami varieties, this cured meat originated in the northwestern Italian town of Genoa. It is always made of pork, but sometimes contains beef or veal as well.

Most salami casings are edible and can either be natural or artificial. Natural casings are usually animal intestines or skin which are thoroughly cleaned before being stuffed. Artificial casings are generally made of collagen, cellulose, or plastic and may not be edible.

A traditional salami, with its typical marbled appearance, is made from beef or pork (sometimes specifically veal). Beef is usual in halal and kosher salami, which never include pork for religious reasons. Makers also use other meats, including venison and poultry (mostly turkey).

Salame di cavallo or salsiccia di cavallo: various kinds of salami, variously produced or seasoned, sometimes made of pure equine meat, sometimes mixed with others (beef or pork)

Genoa Salami – Originating in the Genoa region of Italy, Genoa salami is a favorite for charcuterie meats boards. This salami is made with ground pork or veal and mixed with white wine, garlic, salt, and whole white peppercorns.

Genoa Salami is a hard, dry cured meat from the Genoa region of Italy that is typically made of pork, salt, garlic, pepper, fennel seeds, and wine. Finocchiona Salami. Finocchiona Salami is a spicy Tuscan specialty that is dry cured and made with fennel seeds and black pepper.

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. Bryce Coulton.

The main point of difference for these products is meat type. Volpi® Genoa salame is made with 100% fresh pork while most hard salame utilize a combination of beef and pork minced together. Volpi® Genoa salame is slightly softer than a traditional hard salame, allowing the robust flavor to shine through.

A variety of B vitamins can help your body process food to make energy. Genoa salami is richer in B vitamins, containing around 20 percent of the daily value. Hard salami is slightly higher in potassium and sodium but offers a larger percentage of your daily protein value.

Why is salami so expensive? ›

Prices depend on the maturing time and the composition, as well as the flavoring – for example, salami with paprika seasoning is cheaper.

Uses: Genoa salami is a versatile choice for sandwiches, charcuterie boards, and salads. Its mild flavor complements other ingredients without overpowering them.

A Tasty Italian Tradition

There are at least 300 different denominations of salami hailing from every region of the country; one life wouldn't be enough to try them all.

The term 'salami' in English comes from Italian. Pepperoni in American English refers to 'pepperoni salami', so it is really a type of salami. It is a type of salami that has very finely ground meat in it, and also it has paprika or ground red pepper added to it. It is not usually very hot pepper.

If you want the soft, tangy taste in your sandwiches, salads, or pasta, grab and use that Genoa salami. But if you are looking for a chewy, mild, and smoky taste, you can never go wrong with hard salami.

For example, if you want to achieve a spicy pizza, you can't go wrong with calabrese or saprosseta toppings. If you want to achieve a mild and sweet flavor, genoa salami is a great choice. However, if you're not sure, go for pepperoni. You can't go wrong with everyone's favorite salami.

What is Pepperoni and How Is it Prepared? Pepperoni is a dry version of Italian salami. It has a higher amount of spices when compared to salami. Since it's prepared with more spices, it has a very deep taste and is great to use in sandwiches or on pizzas.