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A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

An dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape.

A sausage produced from ground dark turkey meat, flavored with garlic and other seasonings, and cured to make it safe for eating.

An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.