Salami isn’t just one thing—there are many types of salami, each with its own texture, flavour, and history. Whether you love it spicy, smoky, or mild, there’s a salami out there for every palate.
When someone says salami, what exactly do they mean? Because let me tell you, there are a lot of types of salami out there—and they’re not all the same. Some are spicy, some are mild, some are so funky they need their own warning label (in the best way, of course). Whether it’s thinly sliced on a charcuterie board or piled high on a sandwich, salami brings serious flavour.
But not all salami is created equal. There’s dry-cured, fermented, smoked, aged, seasoned with wine, stuffed with garlic—you name it. Basically, if there’s a way to make pork extra delicious, someone’s done it and called it salami. So let’s break down the most popular kinds and what makes each one worth a spot in your fridge.
And if you’re wondering what crackers pair best with all these salami varieties, check out my guide to the best crackers for charcuterie boards.
DIFFERENT TYPES OF SALAMI YOU SHOULD KNOW ABOUT
1. GENOA SALAMI
Origin: Italy (Genoa region)
Flavour: Mild, tangy, garlicky
Texture: Smooth, with visible fat specks
Perfect For: Sandwiches, pizza, cheese boards
This is what a lot of people picture when they think “salami.” It’s soft, slightly oily, and has a garlicky kick thanks to added wine and spices. Therefore, it’s super versatile and a deli-counter classic.
2. SOPPRESSATA
Origin: Southern Italy
Flavour: Bold, slightly spicy, rich
Texture: Coarse grind, a bit denser
Perfect For: Charcuterie boards, crusty bread, pairing with strong cheese
There are sweet and spicy versions, but either way, soppressata brings big flavour. It’s bolder, richer, and definitely not shy about making an impression.
3. FELINO (A.K.A. SALAME FELINO)
Origin: Emilia-Romagna, Italy
Flavour: Delicate, sweet, nutty
Texture: Smooth, fine grind
Perfect For: Slicing paper-thin for charcuterie
Sometimes called the “King of Salami,” Felino is a fancier option—aged longer, seasoned with white wine and black pepper, and melts in your mouth when sliced thin. Fancy but not fussy.
4. PEPPERONI
Origin: Italian-American invention
Flavour: Spicy, smoky, slightly tangy
Texture: Firm, bright red
Perfect For: Pizza (obviously), sandwiches, snacking
Technically a type of salami, pepperoni is the U.S. MVP. It’s zippy, smoky, and basically a pizza icon. Don’t underestimate it—it’s more than just a topping.
5. CHORIZO (SPANISH-STYLE)
Origin: Spain
Flavour: Smoky, paprika-heavy, a bit spicy
Texture: Firm, cured, often sliced
Perfect For: Tapas, cooking, snacking
Made with smoked paprika and garlic, Spanish chorizo is cured and ready to eat. But it’s not to be confused with Mexican chorizo, which is raw and for cooking. Bold, rich, and full of flavour.
6. FINOCCHIONA
Origin: Tuscany, Italy
Flavour: Mild, sweet, aromatic (thanks to fennel seeds)
Texture: Soft and slightly crumbly
Perfect For: Pairing with wine and cheese
Love fennel? This one’s for you. The seeds give it a sweet, licorice-like aroma that’s totally different from your standard garlic-heavy salami.
7. NDUJA
Origin: Calabria, Italy
Flavour: Spicy, smoky, tangy
Texture: Soft, spreadable
Perfect For: Spreading on toast, stirring into pasta, pizza base
This is salami you don’t slice. Therefore, you spread it. Made with pork and Calabrian chilies, nduja is fiery and funky and adds serious depth to anything you stir it into. Dangerously addictive.
8. MILANO SALAMI (SALAME MILANO)
Origin: Northern Italy
Flavour: Mild, slightly sweet, delicate
Texture: Fine grain, firm
Perfect For: Everyday sandwiches, antipasto platters
Salame Milano is the polite guest at the salami party. In fact, it’s mild and super thin-sliced, it plays well with everything—cheese, olives, wine, you name it.
9. CACCIATORE (A.K.A. SALAMI CACCIATORE OR HUNTER’S SALAMI)
Origin: Italy
Flavour: Garlicky, herby, rich
Texture: Small, firm, snack-size
Perfect For: On-the-go snacking, hiking, meat-lovers’ lunchboxes
Traditionally made for hunters to carry on the go, these small sausages are dry-cured and packed with flavour. In other words, think of them as meat sticks with class.
10. HARD SALAMI
Origin: Central European, American deli-style
Flavour: Mild, slightly smoky
Texture: Firm and dry
Perfect For: Classic deli sandwiches, meat and cheese trays
This one’s a staple in U.S. delis—drier and firmer than Genoa, with a smoky undertone. Therefore, it’s great for layering on rye with mustard or snacking straight from the fridge.
11. TURKEY SALAMI
Origin: Modern deli counters everywhere
Flavour: Mild, slightly smoky, less fatty
Texture: Lean, smooth, firmer than pork-based versions
Perfect For: Lighter sandwiches, health-conscious charcuterie, sneaky lunchbox swaps
Turkey salami is the leaner, cleaner alternative for folks who love the flavour but want to cut back on fat or skip pork. It’s not quite as rich or juicy as the traditional stuff, but it gets the job done—and still tastes great with mustard and pickles.
FREQUENTLY ASKED QUESTIONS
It depends on where you are, but Genoa salami is easily one of the most popular types, especially in North America. It’s mild, garlicky, and super versatile — besides, it’s great on everything from sandwiches to charcuterie boards.
No salami is exactly a health food, but leaner options like turkey salami, or smaller-portioned, dry-cured salamis like Cacciatore, can be slightly better choices. Look for ones with fewer additives and lower sodium if you’re keeping things on the lighter side.
Most of the time, it’s actually pepperoni, which is technically a type of salami. But if you’re getting fancy with it, Genoa salami or soppressata can also end up on artisanal pizzas—just be ready for a little more fat and flavour.
That really comes down to taste and texture preference. Genoa salami is softer, oilier, and more flavourful, while hard salami is firmer, a bit drier, and usually has a smoky edge. If you like bold and juicy, go Genoa. If you’re into leaner, slightly tougher slices, go hard salami.
So, whether you’re team smoky, spicy, or smooth and mild, there’s a salami out there with your name on it. From deli classics to bold artisanal finds, exploring the different types of salami is basically a delicious adventure in cured meat. It’s one of those foods that’s been around forever — and honestly, it just keeps getting better. Especially when paired with cheese. Always cheese.
At the end of the day, salami isn’t just a snack — it’s a whole vibe. You’ve got soft ones you can spread, hard ones you can stack, and everything in between. So go ahead, mix it up and try a few new salami varieties the next time you’re at the deli or browsing the fancy meat section. Your charcuterie board will thank you.
LOVE THIS LIST? PIN IT FOR LATER!
Got a favourite type of salami I missed? Then drop it in the comments — I’d love to hear!
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