Italian 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.

thumb| PGI from Italy Mortadella () is a large made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.

Italian fresh sausage

thumb|250px|'Nduja with bread, with a piece of 'nduja sausage in background ''''Nduja () or '''nduja di Spilinga''''' is a spicy, spreadable pork sausage from the Calabria region of Italy. It is a that comes from the area around Spilinga.

Cotechino (, ) is a large Italian pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from (), but it may take different names depending on its various locations of production. Traditionally, it is served with lentils or mashed potatoes. Lentils are the common choice on New Year's Eve, because their shape is said to resemble coins and thus to be a sign of prosperity in the coming year.

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.

REDIRECT Soppressata#Varieties

Italian sausage

thumb|Biroldo Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it.

sausage made in Cuneo province, Italy

Italian regional salami

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".

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).

A variety of Italian salame