Salami Simplified

Your Guide to Salami’s


The growing popularity of do-it-yourself charcuterie boards has sparked new interest in understanding the vast world of salami’s. What makes prosciutto different from genoa or soppressata? This guide breaks-down the differences so that you can create your next display like a pro.

An Italian dry salami, Soppressata is made from pork. Natural flavours such as black pepper, cumin, red pepper and chili peppers (in Hot Soppressata) are added to the meat. The meat undergoes an aging process which can last between 30-100 days. Soppressata delivers an intense, sometimes hot taste.

Genoa salami is an uncooked, cured sausage that was originally made in Italy with pork and seasoned with garlic, peppercorns and red wine.  A softer salami that originated in the Genoa region of Italy, it is often a favourite when served as an appetizer.

An Italian dry-cured ham that is typically thinly sliced and served uncooked. Prosciutto is heavily salted and left to cure for 2 months in a cool, controlled environment. Prosciutto can be served alone or wrapped around sweet foods like melons or dates.

Cervelat Salami
One of the most popular salamis sold in our deli. Cervelat is a dry-cured salami made of a blend of pork and beef. Tangy and smoky in flavor, yet still mild. Perfect for those with sensitive palates.

Hungarian Salami
Also known as Winter Salami, this meat is made from pork, then cured in cold air and smoked slowly. Up until the 1950’s, Hungarian Salami could only be made during the winter months, as the curing process requires constant cool air. The smoky flavour pairs well with cheese and wine.