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The World of Italian Salami

Do you know your Genoa Salami from your Sopressata? Learn all about delicious, classic Italian Salami and deli meats, how to order them and best ways to enjoy them.

What is dry-cured Italian salami?

Dry-cured Italian salami has nothing in common with its cooked cousin except in name. Dry-cured Italian salami starts with the finest cuts of pork. It is ground into small pieces and made in different sizes and shapes depending on the variety such as Genoa Salami, Sopressata Salami, Casalingo Salami and Cacciatore Salami. The salami is then moved to a temperature and humidity controlled room for 30 to 50 days, also depending on the variety.

• Genoa salami is finely ground meat and spices shaped with a medium diameter to reach its famous taste and texture.
• Sopressata and Calabrese are coarser ground meat and spices shaped with a large diameter and then pressed flat. Sopressata and Calabrese slices can appear oval or oblong due to the pressing, which allows these larger-sized salamis to still dry cure and reach a firm texture.
• Casalingo is coarse grind of meat and spices in a smaller diameter for a slightly firmer texture.
• Cacciatore translates to "hunter's sausage". It is a medium grind in a small sausage style, providing all the flavour of course meats and spices with a firm texture.

Dry-cured salami combines the meat's sweetness and aroma with the boldness of dry curing for a distinctive, delicious taste.

How to order dry-cured Italian salami

Available in the pre-sliced section of the deli; small pieces also known as "chubs"; or ask for your choice of dry-cured Italian salamis at the service counter. If ordering, ask for your salami to be thinly sliced.