Catalonian Fuet : A salami-like cured sausage originating in the Pyrenees mountain towns of Spain

Kindziuk: A dry-cured Lithuanian sausage, probably of Tarter origin.

Kulen: A Slovenian style salami that contains paprika and is smoked.

Loukaniko-Bulgarian: A Balkan interpretation of the Greek sausage.

Moskovskaya: A Russian "salami" characteristic of Odessa in the Ukraine

Noisette: A French salami flavored with hazelnuts and wine.

Pepperoni : With this recipe you can make an old world style dry cured pepperoni.

Plockwurst: A German-style smoked, then dry-cured "salami"

P olish style "salami": A small Polish-type sausage similar to Italian salamini made in the USA.

Rossette: A French salami flavored with garlic and Quatre-éspices

Salchichón : A “cold smoked”, Spanish style dry-cured sausage that is sherry flavored .

Sobresada: A Spanish sausage that is softer and more pate-like than the Italian soppressata.

Szalami : This is a Hungarian salami in the style from the city of Csaba.

Salami - Artigiani : An artisan-style of fine grained salami with whole peppercorns similar to those produced in northeastern Italy.

Salami-Bastardo: The unusual Italian name for this salami does not refer to illegitimacy, but instead it refers to the fact the salami is a hybrid…it breaks from tradition by using beef in addition to pork!

Salami - Calabrese Style : A small diameter salami laden with a lot of hot red pepper.

Salami-Cascina: Farmhouse style salami--First place winner of the Salumi Contest of the Festa Italiana in Seattle, Washington

Salami - Ciauscolo: A smoked, soft and dry-cured salami style from central Italy. Often spread on country bread when young.

Salami - Coglioni di mulo: This is a salami from the Abruzzo region of Italy and is loosely translated as "Mule's Balls" or more politely "Mule's Testicles"

Salami - Coppata : A style typical of the Veneto region of northeast Italy. It consists of a coppa surrounded by salami, then dry cured. It is also know as Salami Veneziana .

Salami - Crespone: A softer salami, specialty of the Verona region of Italy, made with "sweet" spices like cinnamon and clove.

Salami d'Oca: A salami made from goose. Popular with the Italian-Jewish population when made without both pork casings and cheese.

Salami - Elk: A dry-cured salami made in the Italian tradition out of elk and pork.

Salami - Felino: A very mild tasting salami flavored by only garlic and black pepper.

Salami - F inocchiona : An Italian salami in the style of those made in the Chianti region of Tuscany.

Salami - Game Bird: Salamini del'Uccelli -A "hunter's" style salami made with combinations of wild geese, ducks and doves

Salami - Ginger : A German-American version of a dry-cured sausage; Pennsylvania-style

Salami - American Semi-dry Genoa Style: This formulation is what most Americans are familiar with eating. If you are looking for the Italian version (Salame Sant’Oclese) check my alphabetic list.

Salami - Genoa Style : A large diameter, pure pork dry cured salami, lightly spiced so as not to mask any of the sweet pork flavor.

Salami - German American Style: A smoked salami in the tradition of German immigrants to America.

Salami - Hot: A dry cured salami spiced with hot red peppers and Marsala wine.

Salami - Hungarian style - Salame Ungherese : After lightly smoking, this paprika flavored salami (characteristic of northern Italy) is dry cured.

Salami - Cacciatore (H unter Style) or Salamini : A small, dry salami so-called because they were small enough to stuff in the hunter’s pocket for lunch during a day in the field. Italians call this salami cacciatore.

Salami - Kaminwurz: "Fireplace” Sausage --smoked salami from the Val Badia in the southern Tyrol.

Salami - Len Poli's Favorite: This is my personal formulation that I enjoy when I want a typical Italian-American salami

Salami - Luccese: A dry salami typical of the Lucca region of Tuscany.

Salami - Milano Style : This salami is similar to the common type of Italian salami available in the delicatessens of the San Francisco Bay Area. It is characterized by finely ground meat and fat and the addition of cracked black pepper.

Salami - Nduja: A salami variation of Calabria, loosely based on the French Andouille introduced in the 18th Century by the Bourbons.

Salami - San Francisco: Very similar to the Milano type; Typical salami made by the Italian people of North Beach.

Salami - Sant'Olcese: "Genoa Salami" - This is quite different from what Americans know as “Genoa” salami—this one is lightly smoked and has large cubs of fat!

Salami - Soppressata : Calabria Style. This salumi is from southern Italy and is popular with Italian-Americans, especially those who live on the East coast of the U.S.

Salami - Soppressata -Goose: An Interesting variation on a goose salami--this uses pork fat; you can substitute poultry fat for a kosher-style product.

Salami - Soppressata: Roman Style. A lot of confusion surrounds this type because spelling variants and the fact that it can describe a different sausage in different regions of Italy. This particular salami, which is called Spianata, is characterized by a higher fat content and its flattened shape.

Salami - Soppressa: A salami characteristic of the Friuli region that capitalized on the Venetian spice trade.

Salami - Soppressa: Another variation of Venetian sopressa.

Salami - Toscano Style : This salami is characterized by the large pieces of diced fat dispersed throughout the meat...however, the fat content is the same as “regular” salami.

Salami - Turkey : Can’t mix meat and dairy? Like salami? Try this one!

Salami - Venison : A dry-cured salami made in the Italian tradition out of deer meat and pork. Any game, like elk or antelope, may be used in place of the venison.

Salami - Ventricina d'Abbruzzo: A salame with larger pieces of meat than most salami flavored with hot pepper and rosemary.

Slimmie Jimmie: Italian Style Slim Jims.

Snack Sticks: Also called "Slim Jims" like those available at supermarket check-out stands.

Soupy: (Americanization of the Italian Soppressata) A small, hot salami that is dry cured and preserved under oil or lard.

Walnut Sausage-Salsiccia alle Noce: A dry cured sausage found in a small region in Calabria, Italy; influenced by the Turks