The differences between the various types of salami are due to the kind of meat they
contain, the proportion of lean to fat, and the fineness or coarseness of
the grind. Salami can be exclusively pork, or be a mixture of pork and beef,
but they can also be made with venison or other game meats, poultry, goose,
lamb and goat.
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Generally the ratio is 70% lean and 30% fat, but that may
vary depending of the recipe or style being made. Italian salami are
different from region to region; they can be un-smoked or smoked, each with
their own formulas, curing and maturation. There are two types Italian
salami most familiar to Americans. The fine-grind type of salami that is
similar to that made in Milan containing black pepper; the other is
Soppressata, a coarse grind salami, often with red pepper, similar to the
type found in Naples. The kind I make is Genovese. And therefore, is the best!
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