Top 46 Italian Sausages and Salamis

The Italian soppressata is a traditional sausage that comes in many different regional varieties. Soppressata sausages are mainly prepared with roughly cut pork meat and fat, while the Tuscan version also incorporates offal and closely resembles brawn or head cheese. Unlike the typical pressed and dry varieties found in Basilicata, Apulia, and Calabria, the most common versions in Tuscany and Liguria are sold fresh and come in large, round shapes. The basic seasonings are salt and pepper, but depending on the region and tradition many other spices such as pepperoncinos or citrus zest can be used. The tradition of preparing soppressata is mainly associated with southern Italy, but due to large immigration, they are well-known in other parts of the world. All the varieties are served sliced and are mainly enjoyed as a part of traditional Italian antipasto.Expand

Salame Napoli is an Italian salami produced throughout the Campania region in various sizes. It's made with pork shoulder, leg, neck, loin, and ham, black pepper, and spices. The combination is placed into a natural pig intestine casing, and it's then dried and aged according to the size of the salami, but the aging and drying period never takes less than 30 days. The salami has a firm and dense texture, while the flavors are piquant and full-bodied. It can be eaten on its own, paired with other cold cuts and cheese, or used on pizzas.Expand

'Nduja is a traditional spicy, spreadable pork sausage from Calabria, believed to originate in a small town of Spilinga. Known for its fiery flavor, creamy texture, and versatility in cooking, 'nduja originated in rural Calabria as a way for farmers to utilize less desirable cuts of pork by mixing them with a high concentration of chili peppers for preservation and flavor. It is typically made from pork fat, meat (especially shoulder or belly), and an abundance of Calabrian chili peppers, which give it its distinctive red color and intense spiciness. The high fat content results in a soft, spreadable texture, setting it apart from traditional cured sausages. After the ingredients are mixed, 'nduja is stuffed into natural casings and cured for weeks or months, allowing the flavors to develop while maintaining its creamy, paste-like consistency. Its bold, smoky, spicy, and slightly tangy flavor makes it a unique ingredient in Italian cuisine. 'Nduja is incredibly versatile; it can be spread on crusty bread as an appetizer, melted into pasta sauces, used as a pizza topping, or incorporated into soups and stews for a spicy kick. It pairs well with cheese, seafood, and eggs, adding depth and heat to a variety of dishes.Expand

This cured pork sausage originates from Felino, a small town located in the province of Parma, where herds of pigs are raised and pastured in the wild, verdant ranges of the densely forested Baganza valley. Salame Felino has been produced for centuries, using only the best pork meat: carefully selected cuts from pig's shoulder, belly, and ham. The meat is coarsely ground and seasoned with salt and pepper, after which white wine and whole peppercorns are added to the mixture. Finally, the meat is stuffed into natural casings and Felino sausages are left to slowly mature in the favorable microclimate of the Parma area, acquiring their sweet flavor and a distinctively delicate aroma. As an essential part of just about any Italian cheese and cold cuts platter, salame Felino is sliced at an angle and typically served with torta fritta, a type of fried sourdough.Expand

Salame Toscano is a traditional salami hailing from Tuscany. It's produced with pork's ham, shoulder, lean belly, lard, and spices. The meat is ground and the lard is mixed with salt. The two are combined with spices, then stuffed into natural or synthetic casings. The salami is dried and well seasoned for at least 4 months before it's sold or consumed. Salame Toscano has an intense flavor of spices and meat, and the cross-section reveals a nice distribution of lean meat and fat. It's recommended to serve it thinly sliced with cheese, wine, and bread.Expand

Originating from the mountainous Oltrepò Pavese, the southwestern part of Lombardy popularly known as the Tuscany of Northern Italy, salame di Varzi is a variety of cured pork sausage. In fact, this protected name refers to a whole variety of cured meats, all produced within the province of Pavia. Depending on the curing process and its diameter, salame di Varzi can be marketed as: Filzetta, Filzettone, Sottocrespone a Budello Semplice, Cucito a Budello Doppio and Torto or Salametto. The distinctive flavors of these products are directly influenced by the micro-climate of the Staffora Valley - it creates ideal conditions for the maturing process which takes place in ancient Varzi cellars. Also, salame di Varzi is infused with red wine, which gives this delicious sausage a robust aroma and a sweet flavor.Expand

Among the typical products of southern Italy, soppressata stands out as a type of Calabrian cured sausage, made from a mixture of coarsely ground finest pork cuts: ham, shoulder, and tenderloin, along with fat from the front loin. The meat is seasoned with salt, black pepper, and strong or mild peperoncino. Stuffed into a natural casing and hand-tied with twine, it is left to mature for a minimum of 45 days in a cool, humid place to develop the rounded, savory taste that comes from slow ripening. Sometimes it's cured close to a brazier where orange peels are burnt, which gives this sausage quite a distinctive aroma. Bright red in color and rather spicy, it is about 15cm long and slightly flattened, with a diameter of about 6cm. The sausage is traditionally produced in the province of Cosenza, including the towns of Acre and Serra San Bruno. An excellent choice for any charcuterie assortment, soppressata is most often served as an antipasto accompanied by cheese and sourdough bread.Expand

Ventricina is a renowned Italian cured sausage, produced in the regions of Abruzzo and Molise. There are two main, significantly different varieties of this Italian delicacy produced in Abruzzo. Ventricina del Vastese is a hard, cured sausage made with coarsely chopped lean pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds - it is usually enjoyed thickly sliced and paired with crusty bread. On the other hand, ventricina Teramana is a soft, spreadable variety made with fattier parts of pork, lard, garlic, rosemary, fennel seeds, peperoncini, orange zest, and salt. It is best enjoyed spread over slices of homemade bread and paired with a glass of local red wine. The region of Molise also has its take on this treat: Ventricina di Montenero di Bisaccia, made with pork from local pigs that feed exclusively on cereals and dried legumes.Expand

Pitina is a traditional meat product originating from the province of Pordenone. It's made from a paste that contains lean meat (sheep, goat, roe deer, fallow deer, red deer or chamois) and fat (pork belly or shoulder). The meat and fat are seasoned with sea salt or rock salt, garlic, red wine, black pepper, and aromatic herbs. The mixture is shaped into a ball, rolled in maize flour for preservation purposes, and it's then smoked over the embers of juniper wood and left to age. When cut, the pitina is lean with a fine grain. The aroma is smoky, while the flavor is rich and full-bodied. The meat mixture was not stuffed into pig intestines due to the scarcity of swine in the area. Nowadays, most butchers use a combination of mutton, goat, pork, and beef, adding pork fat to soften the texture, while mushrooms or truffles are added occasionally for extra flavor.Expand

Salsiccia di Bra is a traditional sausage hailing from Bra in Cuneo, Italy. Although the exact recipe is a secret, certified producers say that the secret of this cylindrical sausage lies in the right amount of lean veal meat, pig's fat, sea salt, white pepper, cinnamon, mace, and nutmeg. Many producers enrich it further with fennel, garlic, cheese, leeks, white wine, and even prosecco or sparkling wine for Christmas. The combination is stuffed in a small ram's gut, and the sausage is traditionally eaten fresh and raw with a splash of lemon juice as part of antipasti or as a snack during aperitivo (pre-dinner drink). And for true fans of salsiccia di Bra, every spring there is a festival in Bra dedicated to this local sausage.Expand

Salumi Antica Corte Pallavicina is a renowned Italian producer of salami, with a deep tradition that dates back over 150 years. The production of salami is based on the use of traditional methods from the Bassa Parmense region – an area known for its rich culinary heritage. The production of salami began with the Spigaroli family in the 19th century, who started making meat products in the Parma region. Antica Corte Pallavicina is part of this rich tradition, and its name comes from an old estate that has been in the Spigaroli family since 1937. The Spigaroli family has dedicated itself to preserving traditional methods used to produce Culatello, one of the most prestigious salamis in Italy, along with other products like Fiocchi and Coppe. These salamis are recognized for their distinctive flavor, achieved through the use of special pigs such as Cinta Senese and Nero di Parma.Expand

Salumificio Palmieri is a renowned Italian producer of cured meat specialties, driven by a long-standing tradition and a passion for exceptional quality. Located in the heart of Emilia-Romagna, a region famous for its rich culinary heritage, the company stands out for its carefully selected ingredients and traditional production methods that ensure authentic flavor and outstanding texture in every product. Best known for its mortadella, it represents a perfect blend of craftsmanship, innovation, and respect for tradition. Each product is the result of strictly controlled processes, from meat selection to precise processing and maturation, achieving a unique aroma and superior quality. With years of experience and continuous development, Salumificio Palmieri has become synonymous with excellence in the production of cured meat delicacies, combining tradition and modern techniques to offer lovers of authentic Italian gastronomy products of exceptional taste and unmatched freshness. Expand

Macelleria Zivieri is a renowned Italian butcher shop and delicatessen that seamlessly blends tradition and innovation in crafting premium meat products. Located in the heart of Emilia-Romagna, it is celebrated for its dedication to quality, sustainable production, and respect for local gastronomic heritage. Their selection features carefully sourced meats, including Piemontese beef, pork, game, and poultry, along with delicacies prepared using time-honored techniques. Macelleria Zivieri holds prestigious certifications, such as the Slow Food recognition for biodiversity preservation, and has won multiple awards for producing some of Italy’s finest cured meats. Their philosophy is rooted in close collaboration with local farmers, meticulous meat selection, and artisanal preparation methods. This approach ensures products of exceptional taste and texture, highly valued by both professional chefs and lovers of authentic culinary experiences.Expand

Salumificio Pedrazzoli is an Italian company specialized in the production of high-quality cured meats, with a particular focus on organic production. Located in the heart of Italy, the company boasts a tradition that spans over 50 years, combining family values with a modern approach to meat processing. Their range includes products such as Salame Milano Bio and Salamino Finocchio Bio, made from carefully selected cuts of pork, spices, and wild fennel seeds. These products are entirely organic, without the addition of dairy derivatives or preservatives, ensuring high quality and a natural taste. Salumificio Pedrazzoli stands out for its dedication to preserving Italian gastronomic tradition while also responding to contemporary market demands for healthy and natural products. Their offerings are available in specialized stores and online, allowing fans of high-quality cured meats to enjoy exceptional taste and authenticity.Expand

Macelleria Pucci is a prestigious butcher shop and restaurant located in Terni, Umbria, Italy, known for its commitment to quality, tradition, and innovation in the preparation of meat products. Established in 1964 by the Pucci family, this establishment has evolved into a center of local gastronomy, offering a wide range of products and services that celebrate the richness of Umbrian culinary heritage. Their offerings include a broad selection of fresh meats, as well as specialties such as game, which is often used in the preparation of traditional dishes in the Umbria region. In addition, Macelleria Pucci is renowned for its authentic Umbrian cured meat products, including delicious salamis, mortadella, and porchetta. Beyond traditional meat products, Macelleria Pucci also features a restaurant where visitors can enjoy dishes prepared with their top-quality products. The restaurant takes pride in using fresh meat from its selection to create exquisite meals every day.Expand

Salumificio Fratelli Riva is a renowned Italian company located in Lecco, in the heart of Lombardy, specializing in the production of high-quality cured meats. It was founded in 1969 by brothers Umberto and Luciano Riva, who turned their passion for the meat industry into a successful family business. Over time, they became one of the leading producers of Italian delicacies, with a strong focus on tradition and product quality. Today, under the leadership of the second generation of the Riva family, the company continues to expand its range, including products that meet the growing demands of the market for healthier and more sustainable options. Salumificio Fratelli Riva now not only supplies the Italian market but also exports its products to many countries, becoming a recognizable name in the world of delicatessen.Expand

Salumificio La Rocca is a prestigious Italian producer of cured meats, located in the Emilia-Romagna region, specifically in the small medieval town of Castell'Arquato, near Piacenza. Founded in 1963, the company began its production in the heart of the Piacenza Apennines, where it remains today, in a traditional area renowned for livestock farming and the meat industry. The founder, Angelo Rocca, laid the foundation of this successful business by creating high-quality products from fresh pork raised in the Po Valley. With a deep respect for the traditions of meat processing, Salumificio La Rocca started as a family-run operation, which over time evolved into a recognizable brand both in Italy and worldwide. Over the decades, Salumificio La Rocca has undergone significant modernization, without compromising its core principles of quality, tradition, and natural production methods. Today, in addition to supplying the Italian market, Salumificio La Rocca’s products are also available internationally, while the company remains firmly rooted in its origins in Piacenza, ensuring that every product carries the authentic taste of this rich gastronomic region.Expand

Artigianquality is a family-owned Italian company dedicated to preserving tradition and delivering the finest quality mortadella. Based in Bologna, the birthplace of this iconic delicacy, Artigianquality combines generations of expertise, artisanal craftsmanship, and carefully selected ingredients to create products of unparalleled flavor and texture. Their range includes classic mortadella, crafted following traditional recipes, as well as organic mortadella "Sette Chiese", designed for those who appreciate natural and wholesome delicacies. Every product is handmade and naturally matured, ensuring a rich, full-bodied taste that embodies the essence of Italian gastronomy. At Artigianquality, tradition and innovation go hand in hand – while they remain committed to age-old preparation methods, they also respond to modern demands for healthier and more natural food choices. Their products are free from artificial additives and made exclusively from the highest quality ingredients. Whether you're indulging in classic Italian flavors, crafting gourmet sandwiches, or impressing guests with a premium charcuterie selection, Artigianquality mortadella delivers an authentic taste of Italy – naturally, artisanally, and uncompromisingly high in quality.Expand

Veroni Salumi is an Italian company specialized in the production of high-quality cured meats, known for its tradition, innovation, and global presence. Veroni was founded in 1925 in Correggio, in the heart of the Emilia-Romagna region, by five brothers: Fiorentino, Francesco, Paolo, Adolfo, and Ugo Veroni. They started with a small shop, and soon expanded their business to produce sausages, becoming a recognizable name in the Italian market. Over the decades, the company has invested in technology and research, while maintaining its commitment to traditional production methods. Veroni offers a wide range of cured meat products, including various types of salami, cooked and roasted hams, and many other delicacies. Through its long-standing operations, Veroni has become synonymous with quality, using only the finest ingredients and strict production processes that ensure premium products. Given its global presence, Veroni now supplies many countries worldwide, with a particular focus on the United States, where it has become one of the leading brands in the meat product sector.Expand

Villani Salumi is a renowned Italian producer of cured meat products with a rich tradition, founded in 1886 in Castelnuovo Rangone, in the province of Modena, Emilia-Romagna. The company was established by Costante Villani and Ernesta Cavazzuti, who opened a small workshop in the heart of their hometown to produce cured meats, including salami, mortadella, and cooked ham. In 2013, Villani Salumi opened the Salumeria Museum (MuSa) in Castelnuovo Rangone, the first museum dedicated to cured meats in Italy. The company is present in international markets, exporting its products to over 50 countries. Villani Salumi is recognized for the quality of its products and its commitment to preserving the tradition of the Italian cured meat industry.Expand