Gourmet Salamis

Our Featured Gourmet Salamis
Picture of salami premium genoa

Browse our selection of International Gourmet Salamis. Salame or salami is not a specific sausage; it is a certain type of meat product; each salami is different from the next, but they are all pork sausages that go through similar preparation stages. They differ in fineness, in added herbs and spices and they can be fresh, cooked or dry-cured. Try them and let us know what you think by giving us your opinion in a product review.


We will be adding exciting new Gourmet Salamiss frequently, so come back soon!

What other Gourmets are viewing
  • Peppered salami is aged for 21 days, this classic country-style Salami is mildly spiced, laced with wine and hand-rolled in freshly cracked peppercorns.... MORE INFORMATION
  • Fra' Mani's Salame Rosa is a salame cotto (cooked salame) with origins in the city of Bologna, Italy. Made from prime cuts from the shoulder, coarsely chopped to create a distinctive mosaic face and speckled with small cubes of plate fat cut from high on the hog. Dry roasted with a hint of natural fruitwood smoke. Mildly seasoned with coriander, white pepper and mace, and studded with pistachio nu... MORE INFORMATION
  • Volpi's Chianti Red Wine Salami is infused with the finest quality Chianti wine, dry cured and aged to perfection. The full-bodied Chianti wine, fresh all natural pork and traditional spices combine to create a robust, mouth-watering flavor.... MORE INFORMATION
  • In our Salami Premium Genoa, a blend of cracked pepper and fresh garlic is combined with a medium grind of extra-lean pork to give this sausage its aromatic mellowness. Hand-stuffed and slowly air-dried for 2 months, it is just the thing on sandwiches, in an antipasto or as a topping on pizza. You can even slice it into a hearty country salad. NOTE: We weigh each salami premium Genoa before shipp... MORE INFORMATION
  • Salami Sopressata, also called Sopressa Veneta, got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite. It is also prepared in a small round format called Muletta, named after the unique type of cas... MORE INFORMATION
  • Wild Boar Salami is made with a mixture of field harvested Texas wild boar and all natural Duroc pork belly, and seasoned with wine-soaked cloves and juniper berries. Wild boar meat is leaner, tangier, and deeper in color making a more exotic product. The flavor profile is stronger and more distinctive and takes on the tones of the boar's wild diet which includes roots, grasses, nuts, and berries.... MORE INFORMATION
  • The Black Summer Truffles (Tuber aestivum) spring up between June and October in northern Italy. They are found by specially-trained dogs who sniff out their hiding spots where they are then gathered by hand. The local mushroom enthusiasts each have a secret spot or two where they hope to find some of their own truffles from year to year. Creminelli has hidden a few of them away in their Salami Ta... MORE INFORMATION
  • Pinot Grigio Wine Salami is made with fresh all natural pork and Italian spices, infused with the finest quality Pinot Grigio white wine, dry cured and aged to perfection. Pinot Grigio White Wine Salami uses crisp California Pinot Grigio wine to bring out its unique, old world flavor. Pair Pinot Grigio Wine Salami with crusty Italian bread, simple focaccia, polenta and white pizza. Kiwis, blackber... MORE INFORMATION
  • Chorizo is most likely the best-known Spanish cured sausage. It is made from coarsely chopped pork and usually seasoned with chili, paprika and garlic. The hot version is seasoned with hot smoked Spanish paprika (pimenton picante). Palacios chorizos are fully dry-cured and ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. Chorizo would also do wo... MORE INFORMATION
  • Salami Casalingo or salami di casa translates into 'the salami of the house' and is derived from the Italian tradition of each household producing its own salami. The popularization of this version of household salami emerges from the Creminelli’s province of Biella thanks in no small part to the Creminelli family, which has been producing it for several generations. It is well known for its simp... MORE INFORMATION