Italian Sausage & Salumi Varieties Guide

Mortadella Bologna IGP

Must-See

[('Must-See', 'must')]Where/Type

[('Region', 'Bologna'), ('Type', 'Cooked, studded with fat/pistachios'), ('Status', 'IGP')]Key fact

The original "baloney" — but nothing like American bologna. Silky, fragrant, with visible fat dots and sometimes pistachios. Eaten in thick slices or in tortellini filling.

'Nduja

Must-See

[('Must-See', 'must')]Where/Type

[('Region', 'Calabria'), ('Type', 'Spicy, spreadable'), ('Spice level', 'Hot')]Key fact

Spreadable spicy pork salami from Spilinga, Calabria. Fiery, smoky, and addictive. Spread on bread, stir into pasta, or melt on pizza. The defining flavour of Calabria.

Luganega/Salsiccia

Must-See

[('Must-See', 'must')]Where/Type

[('Region', 'All Italy'), ('Type', 'Fresh, coiled'), ('Preparation', 'Grilled, in ragù, with polenta')]Key fact

Fresh pork sausage — coiled in a long spiral. Every region has its version. Grilled with polenta in Lombardy, in ragù in Puglia, with broccoli rabe in Rome.

Finocchiona

Must-See

[('Hidden Gem', 'gem')]Where/Type

[('Region', 'Tuscany'), ('Type', 'Cured, fennel-flavoured'), ('Status', 'IGP')]Key fact

A large, soft salame flavoured with wild fennel seeds. Uniquely Tuscan, with a gentle anise flavour. Sliced thin on a tagliere with pecorino and bread.

Soppressata

Must-See

[('Must-See', 'must')]Where/Type

[('Region', 'Calabria, Basilicata'), ('Type', 'Cured, flat'), ('Varieties', 'Sweet or spicy')]Key fact

A flat, cured salame pressed during aging. Calabrian soppressata can be sweet (dolce) or spicy (piccante). The texture and flavour depth are extraordinary.

💡 Pro tip: A tagliere (cutting board) of mixed salumi is the perfect start to any Italian meal. Ask for "un tagliere misto" and let the restaurant choose the selection — they know their local products best.

Where to start

Visit the Antica Corte Pallavicina in Emilia-Romagna for the most extraordinary salumi experience — culatello aged in riverside cellars. Or simply eat mortadella in a Bologna panino from the Mercato di Mezzo.

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DOP & IGP Olive oil Pizza styles Desserts Sauces

Mortadella Bologna IGP

'Nduja

Luganega/Salsiccia

Finocchiona

Soppressata

Where to start

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