A type of salami from Mantua in Lombardy made coarsely ground pork shoulder, belly and fat, bound with white wine and aged for three months. Good grilled.
Salame napoletana. A dense, coarse, pork and beef salami from Naples, similar to salame Milano, flavoured with garlic, orange zest and chilli flakes and cured for around four months and sometimes stored in olive oil or coated with ashes. May also be lightly smoked.
Salame Fabriano is a high quality salami from the Marche made with very finely chopped pork and veal and aged for around 4 months.
Finocchiona. A smooth minced (US: ground) pork salami from Tuscany flavoured with fennel seeds, made with about 75% lean pork and about 25% fat and aged for up to a year. Umbrians make a version called finocchiella.
