Salame cotto nell'aceto is a dish from Friuli-Venezia Giulia of salame sliced and cooked with onions until golden and then vinegar poured over and bubbled until it reduces to nothing.
Salame da sugo is a type of large, coarse salami from Emilia-Romagna made with pork meat from the head including the tongue, the liver, spices such as cinnamon, nutmeg and cloves, with red wine and brandy and traditionally broken down and served with mashed potato.
Salame della duja is a mild pork salami from Piedmont, much softer than more familiar ones, preserved in fat in a special pot called a duja. The various names of this sausage are said to derive from French "andouille". As ''ndugghia" and " 'nduglie", " 'nduja" and " 'nnuglia", it describes a very spicy sausage of Calabria, made with finely minced (US: ground) pork, lights and liver and diavolicchio chillis and where it is served with vegetable soup.
A salami from Montefeltro made from the black pigs found in the Marche and interspersed with peppercorns.
Salame da sugo. A type of large, coarse salami from Emilia-Romagna made with pork meat from the head including the tongue, the liver, spices such as cinnamon, nutmeg and cloves, with red wine and brandy and traditionally broken down and served with mashed potato.
A type of salami from Cremona in Lombardy made with pork, garlic and red wine and aged for six months.
