Fermented sausages

Salami ( ; : salame) is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it could be stored at room temperature for a period of time once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.

'''''' ( , ; ) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.

Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.

Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers.

Kabanos (; , plural: ), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, , but very thin, with a diameter around , and folded in two, giving them a characteristic appearance. Versions made of chicken and turkey are staples in kosher meat markets and delicatessens.

Fuet (, lit. "whip") is a Catalan thin, dry-cured, sausage of pork meat in a pork gut, covered with white, edible mold—similar to salami. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona). Other places that have long tradition of making it are the city of Olot and the surrounding areas.

type of Hungarian salami

Lukanka () is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus. The mix of small pieces of meat and fat give the interior a grainy structure.

thumb|right|245px|Women sewing during the festival of the slaughter of pigs, Son Ferriol, Majorca ' in Catalan, or ' in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika, salt and other spices. , along with , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a in Minorca, Majorca and Ibiza. The chemical principle that makes is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic aut

Droëwors (; Afrikaans for "dry sausage", from Dutch: "droge worst") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made as a dunwors (Afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.

' (Spanish and Brazilian Portuguese), (European Portuguese), and ' (Catalan) are generic terms for cured ground meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" (the Spanish word comes from the verb embutir, meaning 'to stuff'). The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.

thumb|Different types of Landjäger

thumb|Saucisson hanging to dry

thumb| Finocchiona () is a salami variety, typical of Florence, Italy. It is characterized by the use of fennel.

thumb|Soppressata Soppressata is a salume. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salami made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats, including soppressata. It is sometimes prepared using prosciutto.

thumb|right|220px|Longaniza from Castile and León, Spain Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Longa

Romanian salami

generic term which refers to numerous different types of sausages originating from China

Metworst () or droge worst (; "dry sausage") is a type of traditional Dutch sausage. The sausages have a strong flavor, and are made from raw minced pork which is then air-dried.

Ciauscolo (; sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salume, typical of the Marche region (especially in the province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina).

thumb|300px|Strolghino Strolghino () is a salume prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the domestic pig. Leftover cuts of meat from the preparation of culatello are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat".