Salami

Petrovački kulen is a traditional sausage originating from Bački Petrovac, hence the name. The sausage is made from pork, and the only additions include hot paprika and salt. However, some producers still use garlic and cumin in the production pro... READ MORE

Slavonski kulen is the best-known delicacy of eastern Croatian cuisine. It is a cured sausage made from prime cuts of pork combined with carefully selected spices including red paprika and garlic. Kulen has a strong smoky flavor with the aromas of... READ MORE

Beja paio sausage is a smoked meat product made from pork of the Alentejo breed of pigs. Roughly 70-90% of the sausage consists of lean meat, while the remaining 10-30% is fat. The pork meat and fat are diced and mixed with water... READ MORE

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... READ MORE

Baranjski kulen is a premium cured meat sausage made from the best cuts of pork meat combined with salt, hot and mild red paprika, and garlic. Kulen has been traditionally produced in the northeastern part of Croatia for generations and is known f... READ MORE

'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 farme... READ MORE

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 sau... READ MORE

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 b... READ MORE

Csabai kolbász or Csabai vastagkolbász is a cylindrical sausage made with pork from pigs that have been fattened to a minimum weight of 135 kg. What makes this sausage unique is the manual boning method during the p... READ MORE

Known as sujuk to the rest of the world, afyon sucuġu is a dry-fermented, spicy sausage, traditionally produced in Afyonkarahisar, a Turkish province nestled inland from the Aegean Sea coast. Sucuġu is a halāl-certified ... READ MORE

Skilandis is a high quality, cured and cold-smoked pork meat product made throughout Lithuania. Pork and lard are coarsely diced by hand, and after the meat has matured, it is stuffed into a pig's stomach casing and bound by rope giving t... READ MORE

Kulen is an authentic Croatian product made with a combination of pork, seasonings, and spices (such as salt and paprika) in pork casings. Kulenova seka, or kulen's sister, as the name suggests, is made with the same ingredients,... READ MORE

Szegedi szalámi is a slowly smoked, cylindrical sausage made from pork. The salami is rounded at one end and slim at the end from which it was hung, and is covered by noble mold on the exterior. It slices easily and comes in differ... READ MORE

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... READ MORE

Babic is a traditional salami, a raw-dried sausage hailing from Buzău County. Although some versions contain mutton, this salami is typically made with a mixture of pork and beef that is seasoned with salt, sweet paprika, and hot paprika,... READ MORE

Pirotska peglana kobasica or Pirot ironed sausage is made with the meat of older animals such as sheep, goats, and donkeys. Beef is also commonly used, and while the ratio of different types of meat has never been strictly defined, pork i... READ MORE

Budapesti téliszalámi is a smoked and dried cylindrical sausage made with pork meat and pork fat coming from castrated male pigs and non-breeding female pigs that are older than one year. The outside of the sausage is covere... READ MORE

Sremski kulen is a traditional type of kulen sausage originating from the Srem area. This meat product is made from pork, salt, and red hot paprika powder. The mixture is stuffed into natural pork casings and it's then smoked and dried for a few m... READ MORE

This smoked sausage is similar to chorizo, but longer. It is made with the meat and fat from the Alentejo breed of pigs, along with flavorings and seasonings such as paprika, pepper, salt, garlic, and wine. The mixture is marinat... READ MORE

Chouriço is a traditional sausage that's usually made with pork, fat, and spices such as paprika, garlic, red wine, salt, and black pepper. The meat mixture is packed into natural casings, and the sausage is then slowly dried over smoke. Ch... READ MORE

Kabanosy are long, thin, and sometimes very dry sausages that come in pairs. Their name refers to a 19th-century term kaban or kabanek - young hogs that were fattened with potatoes, and their meat was commonly called READ MORE

Kiełbasa myśliwska is a traditional smoked and dried sausage made from pork. It got its name from the Polish word for hunter (myśliwy), so it is also known as hunter's sausage. Due to the fact that it is a semi-... READ MORE

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 ... READ MORE

Rosette de Lyon is a French sausage originating from Lyon, hence the name. This rich and flavorful sausage is made from pork meat that's blended with sea salt, peppercorns, and garlic in a natural beef casing. It's typically cured for a m... READ MORE

Salam de Sibiu is a dry-cured Romanian pork salami with Protected Geographical Indication (PGI) status, officially recognized by the European Union. It is produced following a strictly regulated specification, which d... READ MORE

Gyulai kolbász is a slowly smoked sausage made from pig's meat that has been minced with fat and combined with salt, hot and mild ground paprika, pepper, caraway, garlic, and salt. The combination is placed into intestines that act... READ MORE

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 na... READ MORE

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 season... READ MORE

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... READ MORE

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,... READ MORE

Nordhessische Ahle Wurscht is a slowly-matured raw pork sausage, made with minced pork, salt, saltpeter, and freshly ground spices. Almost every manufacturer has his own secret blend of spices, so no two Nordhessische Ahle Wurscht sausages will ev... READ MORE

This variety of smoked salami is typical of the Marche region, especially the Sibillini Mountains and the provinces of Macerata, Ancona, Ascoli Piceno, and Fermo. Ciauscolo is a spreadable pork sausage produced from different cuts such as... READ MORE

Traditionally produced in the Veneto region, namely the province of Vicenza, soprèssa Vicentina is considered to be the the best Venetian cold cut and the most famous type of sopressa. To make this Italian medium-... READ MORE

Kiełbasa piaszczańska is a semi-dry cured pork sausage produced in the village of Piaski Wielkie, renowned for the production of meat and cured meats, especially sausages. The locals, known as Kijacy, developed a special process of marinating the ... READ MORE

Saucisse seche d'Auvergne is a variety of thick, dry cured sausage that originates from Auvergne, a region in central France well known for its long tradition of agriculture, farming, and meat curing. This particular sausage is made exclu... READ MORE

Fuet is a traditional Catalan sausage made with pork meat in a natural pork casing. This thin, dry-cured sausage is commonly consumed with bread or added to other dishes such as soups and casseroles. Its flavor can vary from mildly spicy to spicy,... READ MORE

Kabanos is a traditional Polish dry-cured sausage, instantly recognizable by its thin, long shape, smoky aroma, and distinctively chewy texture. A beloved staple of Polish culinary heritage, kabanos (plural: kaban... READ MORE

Kiełbasa jałowcowa is a unique sausage in the form of an evenly wrinkled stick in the shape of a garland, made from fattened pigs' meat. Finely chopped juniper berries, pepper, and sugar are combined with the meat before it is stuffed int... READ MORE

Chorizo Ibérico de Bellota is a distinguished and high-quality chorizo from Spain, celebrated for its superior flavor and quality. This exquisite chorizo is made from the meat of Ibérico pigs, a special breed native to the Iberian Pe... READ MORE

Salamini Italiani alla cacciatora, or Italian hunter's sausages, are small, cured charcuterie products made with minced lean pork, pork fat, salt, garlic, and pepper. Only the pork of the Italian Large White, Landrace, a... READ MORE

Chosco de tineo is a typical Spanish pork sausage, traditionally produced in the Principality of Asturias. This sausage is made using pork loin and tongue, seasoned and flavored only with salt, paprika, and garlic. Once enjoyed only by th... READ MORE

This sausage is made with fatty cuts of pork taken from the Alentejo breed of pigs with the addition of wheat flour, garlic, paprika, salt, and water. The animals are fattened and fed mostly on acorns, which imparts a distinctive flavor t... READ MORE