Italian salami

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

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

Tasty and exceptionally flavorful spicy salami recipe. It's got everything - great texture, flavor, perfect fat-to-meat ratio, and mild heat.

Homemade Milano Salami - Adam Marianski's recipe, basically the same as Genoa salami. If you are learning how to make salami, this is a good recipe to try.

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.

Homemade Calabrese salami made with heritage pork and a few simple seasonigs, dried or a week and matured for 3+ months in a meat curing chamber.

Soppressata is an Italian salami that is Sometimes sweet, sometimes spicy, but always delicious soppressata is terrific in sandwiches or on a charcuterie board.

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 The sausages were originally made in Spilinga, Vibo Valentia province, Calabria, “from pure meats and for the poor”; by poor meats was meant…