At Bricco Salumeria we take our cured meats seriously! We know when it comes to Italian cured meats it can feel overwhelming and confusing. The art of salumi-making shouldn’t be on your DIY lists to try at home. warning  But eating it? That’s the way to go but we want you to know what you’re eating. 


Salumi is the craft of preserving and salting cured meat. The major muscles of the pig represent the majority of traditional salumi. The muscles are cured to create meats such as pancetta. Salami is a fermented salt-cured or cooked sausage. Salami is part of the traditional salumi category. There are seven major pork muscles that make Italian classic salumi. 


Types of Salumi









The combination of meat, salt, spices. Salami generally always has 20-30% good fat, pork fat generally. It’s fermented then dried with a combination of either pure pork, beef or other meat. To create some tang across the taste buds, you have to ferment early on. Once the fermentation is done after a few days, the dry curing begins. Sometimes light smoking is added to traditional Italian Salami.


Classic Types of Dry Cured Salami


Cacciatore/Hunter’s Salami






Salami Picante 


Do You Have More Questions? 


What’s The Difference Between Salami and Pepperoni?


Pepperoni developed over time from the original Salami Picante that early Italian immigrants brought to America. Red pepper flakes are the main spice ingredient of the original pepperoni salami. Black pepper is common in modern commercial pepperoni.

Visit Us At Bricco Salumeria!

Now you know that Salami is a cured sausage, fermented and air-dried meat and Salumi is an Italian cured meat products and predominantly made from pork you’ll be even more prepared for your visit to Bricco Salumeria. A brief stop at Bricco Salumeria will result in some of the best-cured meats you’ve ever had.