The salami has ancient roots: over the centuries it has evolved into different varieties, to the point of constituting a real “family”, with specialties for each region.

The Italian salamis are distinguished one from each other by the type of meat grinding (which can be fine, medium or coarse), for the spices and ingredients (garlic, chili pepper, fennel seeds, wine, etc.) which contribute to giving every single type a distinct personality. Meat, fat and any other ground ingredients are bagged and left to mature. And it is towards the end of the seasoning that each salami acquires its typical aroma.

The shape of the salami is generally stretched, of different sizes, while inside the slice is bright red with pinkish-white fat, an intense and appetizing aroma and a well-defined taste.

There are many Italian salamis, from those with a fine or very fine grain, such as the Milan salami, the Napoli salami or the Hungarian (which is also slightly smoked), or with a medium or coarse grain, such as the Felino PGI salami, Salame Brianza PDO, Salame Piacentino PDO, Salame di Varzi PDO or Italian Salamini alla Cacciatora PDO, known for their ‘pocket size’.