Quick Answer: The main types of salami for a board are Genoa, hard salami, soppressata, calabrese, finocchiona, felino, cacciatore, 'nduja and pepperoni, plus Spanish chorizo, salchichón and fuet and French saucisson sec. They differ in grind, spice and heat. For most boards, buy three: one mild (Genoa), one spicy (calabrese or hot soppressata) and one distinctive (finocchiona or fuet).
What makes a salami a salami?
Salami is a method, not a single sausage. Ground meat and fat are seasoned with salt and spices, stuffed into a casing, fermented, then hung to dry until firm enough to slice.
Everything else changes by region: the spice, the grind, the size of the casing, whether it's smoked. That's why one country can make a dozen salamis that taste nothing alike.
The main types of salami at a glance
| Salami | Country | Taste | Heat | Best pairing |
|---|---|---|---|---|
| Genoa | Italy / US | Garlic, pepper, a little wine | None | Provolone, aged cheddar |
| Hard salami | US | Mild, firm, often smoky | None | Swiss, provolone, crackers |
| Soppressata (sweet) | Southern Italy | Coarse, porky, peppery | None | Fresh mozzarella |
| Soppressata (hot) | Southern Italy | Coarse, chili-red | Medium-hot | Mozzarella and hot honey |
| Calabrese | Italy (Calabria) | Tangy, fruity chili | Hot | Burrata, honey |
| Finocchiona | Italy (Tuscany) | Fennel seed, sweet spice | None | Pears, Pecorino |
| Felino | Italy (near Parma) | Delicate, peppery, sweet pork | None | Parmigiano-Reggiano |
| Cacciatore | Italy | Mild, garlicky, compact | None | Olives, young Pecorino |
| 'Nduja | Italy (Calabria) | Soft, spreadable, fiery | Very hot | Ricotta, burrata, bread |
| Chorizo | Spain | Paprika, garlic | Mild to hot | Manchego |
| Salchichón | Spain | Black pepper, no paprika | None | Manchego, almonds |
| Fuet | Spain (Catalonia) | Clean pork, black pepper | None | Olives, Marcona almonds |
| Saucisson sec | France | Pork, pepper, garlic | None | Cornichons, baguette |
| Pepperoni | US | Paprika, smoke, chili | Medium | Sharp cheddar |
Italian salami types
Genoa salami is the one most Americans know. It's pork-based, seasoned with garlic and pepper and often wine, with a soft bite and a gentle tang. It's the easiest meat to put on any board. See the Genoa salami guide and what goes with Genoa salami.
Soppressata is coarser and more rustic, and comes two ways: dolce (sweet, meaning not spicy) and piccante (hot). The hot version is the one people remember. Our soppressata guide covers both.
Calabrese comes from Calabria, the toe of Italy's boot, and gets its heat from Calabrian chili. It's the Italian salami to buy if you like pepperoni.
Finocchiona is Tuscan and scented with fennel seed. It tastes faintly sweet and aromatic, which makes it the best salami for fruit. More in the finocchiona guide.
Felino is named for a town near Parma. It's mild and delicate, the kind of salami you taste the pork in.
Cacciatore means "hunter's" salami. It's small and compact, mild and garlicky, and its size makes it easy to slice into neat coins.
'Nduja is the outlier: a soft, spreadable Calabrian salami loaded with chili. You don't slice it; you serve it in a ramekin with a spoon. See the 'nduja guide.
American salami types
Hard salami is the American deli style. It's drier and firmer than Genoa, often made with pork and beef, often smoked, and mild. It holds its shape on a cracker and in a sandwich.
Pepperoni is America's own salami: finely ground, seasoned with paprika and chili, and usually smoked. It's the spiciest thing on most casual boards. For the full comparison, read salami vs. pepperoni.
Spanish and French salami types
Chorizo (Spanish) is cured and dried like salami and seasoned with pimentón, Spanish paprika, which turns it brick red. It comes dulce (sweet) or picante (hot). Don't confuse it with Mexican chorizo, which is a fresh sausage you cook.
Salchichón is Spain's black-pepper salami. Think of it as chorizo without the paprika: pinker, milder and peppery.
Fuet is a thin, firm Catalan salami, often with a white bloom on the casing. It's mild and clean-tasting, and it snaps into neat little coins. See the fuet guide.
Saucisson sec simply means "dry sausage" in French. It's pork, salt, pepper and often garlic, usually with a powdery white mold on the casing that's edible. The saucisson sec guide has the details.
Which salami is spiciest?
From hottest to mildest, roughly:
- 'Nduja
- Calabrese and hot soppressata
- Hot chorizo and pepperoni
- Everything else: Genoa, hard salami, felino, cacciatore, finocchiona, salchichón, fuet, saucisson sec and sweet chorizo
Heat varies by producer, so taste before you plan a board around it.
How to pick 2-3 salamis for a board
Use one rule: each salami should do a different job.
- The mild anchor. Genoa, felino or hard salami. Everyone eats it, including kids.
- The heat. Calabrese, hot soppressata or 'nduja. Put it next to something creamy.
- The wildcard. Finocchiona for fennel, fuet or saucisson sec for a different shape and texture.
Match the rest of the board to the salami's country. Chorizo and fuet with Manchego and almonds; finocchiona with Pecorino and pears; Genoa and calabrese with mozzarella and olives.
How much to buy: the site standard is 2 oz of meat per guest as an appetizer. For 8 guests that's 1 lb total, for example 6 oz Genoa, 5 oz calabrese and 5 oz finocchiona. Double it if the board is the meal.
How long does salami last?
A whole dry salami is shelf-stable in the fridge. The University of Minnesota Extension puts hard or dry sausage at indefinitely unopened in the refrigerator, 3 weeks once opened, and 1-2 months in the freezer.
Salami sliced for you at the deli counter counts as deli meat: use it within 3-5 days.
Common questions
What are the main types of salami? The ones you'll see most are Genoa, American hard salami, soppressata, calabrese, finocchiona, felino, cacciatore, 'nduja and pepperoni, plus Spanish chorizo, salchichón and fuet and French saucisson sec.
What is the mildest salami? Genoa, hard salami, felino, cacciatore, saucisson sec, fuet and salchichón are all mild. Genoa is the safest pick for a mixed crowd.
What is the spiciest salami? 'Nduja is the hottest common salami. Among sliceable ones, calabrese and hot soppressata are the spiciest, followed by hot chorizo and pepperoni.
Is chorizo a type of salami? Spanish chorizo is a cured, dried, sliceable sausage seasoned with paprika, so it works like a salami on a board. Mexican chorizo is a fresh sausage that must be cooked, so it doesn't.
How many types of salami should I put on a board? Two or three. Pick one mild, one spicy and one with a different flavor or shape, such as fennel-scented finocchiona or a thin, firm fuet.
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