Learn the history and varieties of Italy’s most iconic deli meat

What is a salumiere? Where did salami originate? Is pepperoni a type of salami?

Class is in session, as we answer all of these questions and more in “Salami 101.

Whether it’s sliced thin and served up on a charcuterie platter, eaten as a whole “chub'' or snacked in convenient “salamini” form, there are endless ways to enjoy the robust flavor of salami. It’s one of the most versatile foods in the supermarket and a mainstream part of modern American cuisine.

Despite its popularity and widespread appeal, salami remains mysterious to many people, and little is known about the history, production and varieties of this delicious food – so let’s dig in and learn more!

What is salami?

Essentially salami is a cured sausage composed of air-dried, fermented meats, mixed with salt and various spices. However, the salami category includes a wide variety of different types, depending on the preparation techniques, ingredients, seasonings and regional recipes.

According to the Smithsonian Institute, the origins of salami go back millennia, to the rearing of pigs during the Bronze Age, initially in Italy’s Parma region, and soon spreading through southern Europe. In 160 B.C., Roman senator Cato the Elder published De Agri Cultura (“On Agriculture”) where he described the first written account of how to dry and salt pork, introducing the concept of curing meat throughout the Roman Empire. Eventually, salami made its way into the Roman culinary bible De Re Coquinaria in the first century AD. While early ingredients differed what we now consider salami, the recipe as we know it today was developing and becoming the classic food we now love. As millions of Italians emigrated to the United States in the early 20th century, they brought salami-making traditions and recipes with them, introducing the unique flavor of this versatile food throughout North America.

How is salami Made?

The origins of salami come from the latin word for salt (salume) but today “salume” actually references all types of cured and salted meats. Italian style salami, however, is specifically salted and cured pork.

The key ingredient in salami is patience, and a lot of it! Great-tasting salami requires time to age to the perfection and develop its complex meat flavor, through a slow cure production cycle, becoming a salami that is not just flavored with spices, but with a combination of method, cuts of meat, starter culture and sugar. A Master Salumiere (or “salami maker”) oversees the entire process, from the recipe and ingredient selection to the fermenting and curing process. The traditional methods of making salami are simple, and aside from several modern processes designed to improve consistency and safety, the process is generally the same as it was centuries ago.

After choosing the best pork cuts, the meat is minced and then mixed with a special blend of seasonings, spices and salts, which varies depending on the recipe. After a few hours of resting, the meat is encased in collagen and then hung on special racks that allow the product to be fermented first. These long salami “chubs” are then hung in specific temperature- and humidity-controlled environment. This special chamber is specifically designed for the curing/aging process, to create the best climate conditions for the salami. This process requires carefully controlled temperature and humidity, along with best airflow possible, to allow the product to dry consistently and lose water by evaporation. During this process, the salami takes on its distinctive flavor and qualities from the salt and spices added during the mixing stage. The total duration of the aging period varies depending on the recipe and diameter of the product, anywhere from 20 to 60 days, until reaching a full cure for optimal taste, color and texture. Once fully cured, the salami can be removed from its casing, sliced thick or thin and enjoyed by itself, with charcuterie, in a sandwich, pasta, pizza or any way you like!

What are the different types of Salami?

While the classic recipe of salted and cured pork is the basis for all salami, there are many different varieties and recipes. Many of these varieties have traditional origins in various regions of Italy, where distinct spices and techniques influenced the classic salami recipe and produced the many flavorful types that we know and love today.

GENOA – originating in the Italy’s northwest region of Liguria, Genoa salami is the quintessential, classic salami recipe, with a mild flavor, notes of matured meat and perfect balance between the fat and the lean parts, are remarkable. Named after the city of Genoa, which is considered to be the pork capital of Italy and home to many of the world’s best butchers, Genoa salami is seasoned with just salt and white pepper. This mild salami pairs well with a sharp cheese like parmigiano reggiano and white wines like soave, along with hefeweizen beer.
SOPRESSATA – as a variation of Italian dry salami, Sopressata adds wine and garlic to the classic salt, pepper and lean pork recipe, giving this salami a flavorful profile. Whole black peppercorn and garlic are mixed with ground pork according to Olli’s traditional recipe before being encased and dried for up to 60 days as part of its curing process. Once cured, Sopressata offers a memorable, classic salami taste that embodies all that we love about this cured meat. Every aroma is clearly defined, from the seductive sweetness of garlic and the seasoning of the meat to the agreeably pungent black pepper split. It pairs well with bold cheeses like asiago, and rich tasting beverages like cabernet franc and pilsner beer.
NAPOLI – As its name would suggest, Napoli salami originates from Naples, on the southern Italian coast. The distinct flavor of Napoli salami, comes from its applewood smoked process, giving a complex, hearty flavor with a mild taste that makes it a great snack to pair with aromatic cheeses like taleggio, along with robust beverage flavors like porter beer and pinot noir.
TOSCANO – The key ingredient that gives Toscano salami its distinct flavor is fennel pollen. While it would otherwise be a mild salami similar to Genoa, the fennel pollen gives Toscano an aromatic licorice-like intensity that amplifies the rich flavor of the pork. Named after its origins in Italy’s northern Tuscany region, Toscano is a favorite among charcuterie boards for its distinct flavor, which pairs well with herbed cheeses, medium amber ales and chianti.
ITALIAN DRY – Featuring a slightly firmer and tender consistency than traditional salami, Italian Dry is made of coarsely ground pork to have a slightly lower fat content than most other varieties. It’s seasoned with black pepper, nutmeg, freshly-peeled garlic and red wine, encased and cured for up to two months, producing a rich, savory salami that is a perfect complement to nutty sweet cheeses like aged gouda, dark full-bodied beers like winter ale, and dry wines like pinot noir.
HARD – With its higher protein content and lower moisture and fat, hard salami offers a firmer, drier alternative to genoa salami, but with a similar mild flavor profile. Traditionally served as a snack or as a charcuterie offering because of its firmer consistency, hard salami offers a distinctly smokey flavor with rich top notes because it is produced with a combination of seasonings, garlic and red wine. The savory flavor of hard salami pairs well with a mellow cheese like mozzarella, sweet red wines like syrah/shiraz and top-fermented beers like Belgian white ale.
WILD BOAR – While the process and recipe for wild boar salami is similar to other varieties like napoli, the use of pork from free-range wild boars trapped in Texas makes Olli’s version of this salami a sought-after delicacy with a unique rich flavor. The ground meat is combined with seasonings and Sangiovese red wine, and smoked with applewood to give it a complex, full-bodied flavor that pairs well with Italian red wines like Barbera, along with heavier brown ales and a firm yellow cheese like dry jack.
CALABRESE – For those who like a ‘kick’ of spicy flavor in their salami, Calabrese is the ultimate choice. Seasoned with a blend of salt, cayenne pepper and ground paprika, Calabrese salami offers a slightly spicy flavor that is zesty yet doesn’t overpower the flavor of paired foods. Calabrese salami was initially developed in Calabria – a region in southwest Italy known for its spicy foods, such as pepperoncino. The piquant flavor of calabrese salami is best paired with buttery and nutty cheeses like aged pecorino, medium golden ales and tangy, fruity wines like zinfandel.
TARTUFO – The most decadent of salami varieties, Tartufo is made with black truffles and considered a delicacy in Italy that is typically served as a treat for special occasions. A mushroom aficionado’s dream come true, Tartufo offers a sweet, earthy flavor with a mild profile. Because of its unique flavor, Tartufo is best paired with foods that aren’t overpowering, such as mild cheeses like gruyere, sweet white wines like prosecco and hoppy beers like a Belgian tripel.
PEPPERONI – Did you know that pepperoni is actually a type of salami? Or that pepperoni is uniquely American? Initially developed in the early 20th century, as Italian immigrants sought to recreate their traditional salami recipes in the United States by combining available seasonings such as paprika and chili pepper with finely ground pork, pepperoni has become an iconic American food over the past century. Pepperoni has a higher fat content than most salami types, and a deep red color resulting from its curing process, but the result is a tangy, spicy flavorful meat that is particularly versatile in sandwiches and, of course, on pizza. Pepperoni pairs best with a mild cheese like fontina, and with sour, aromatic wines like Valpolicella or a light fruity Saison beer.
CHORIZO – While most salami varieties were developed in regions throughout Italy, Chorizo uniquely originated in the Iberian Peninsula of Spain and Portugal. While the definition of chorizo can change considerably from the original European recipe to other varieties that developed in Latin America and Mexico, the commonality is always a sweet, spicy flavor with a smokey complexity. While it’s produced in a similar way to other salami varieties, Chorizo is made with real Spanish Pimentón de La Vera – a type of paprika that is specific to the Iberian Peninsula and a central flavor in Spanish cuisine. This spice gives chorizo a sweet flavor that is unique among salami, and pairs well with earthy cheeses like Manchego, hoppy beers like IPA and fruity Tempranillo grape-based red wines like rioja.