An strongly flavoured salami from Genoa in Liguria made with pork and pork fat coarsely minced with beef and bound with white wine.
Salame gentile is a quite lean and mildly flavoured salami made with minced (US: ground) lean pork mixed with black peppercorns.
Salamelle are various types of spicy sausage made with pork meat. Sometimes made with the meat of buffalo. They are found from Lombardy to Campania. There is a version from Mantua which is a little sweet.
A type of small salami about 13 cm (5 inches) from Milan, made with pork and beef, interspersed with small pieces of pork fat, flavoured with white wine and garlic, cheese and saffron and cured for anything from four months to one year. A popular salami and the sort of default salami - the one most people know, mass produced and widely exported. It is often cut into chunks rather than slices. In Italy the pigs are fed on the by-products of cheese-making.
Salame napoletana is 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.
A pork salami from Sicily, made with diced lean meat stuffed into casings and air dried for one to three months.
Salame toscane is a high fat salami made with about 75% lean pork and about 25% fat and with whole and ground peppercorns and garlic.
Salametto dei nebrodi is a dried sausage from Sicily. It is a lean pork sausage in natural casings flavoured with pepper and garlic. They contain no milk protein or microbial starters. The are dried in a slightly moist atmosphere which results in a characteristic grey or white mould on the surface
