Dinner is Served: 5 Delicious Ways to Use Salami
Fun to build, easy to customize, and completely Instagram-worthy, charcuterie boards are spreading rapidly in terms of popularity. And, with this time in the spotlight comes the consumer demand for different types of cured meats such as Bison Salami, Wild Boar Prosciutto, or Duck Salami.
There are numerous types of cured meats, but we’re narrowing it down to focus on what is salami, what are the different types of salami, and five different ways to use salami.
If you’re up for the challenge, you can try to recreate some of your favorite deli sandwiches at home, with the gourmet twist of adding artisanal salami and perhaps even an antipasto platter as well!
What is Salami?
Salami is a combination of cured meats that have either been ground or chopped. Special variations of salami range from Berkshire Pork and Venison to Bison, Duck, Elk, and even Wild Boar. Sometimes, salami can be a blend of these meats. However, traditional salami uses pork mixed with salt and spices before being encased in a hog casing and cured.
Now, you may have heard of salumi as well. While salumi is a broad, over-arching term for Italian cured meats, salami, in contrast, is a far more narrow term that includes dry cured meats that are either fresh or have been cooked.
Regardless of the type of meat used, all salami is salty, porky, and holds a fatty mouthfeel that is often enjoyed on a charcuterie board, in a sandwich, or even atop a pizza.
How Salami is Made
Knowing what salami is and the types of meat it contains may leave you wondering how salami is made.
The process of making salami first starts with grinding the meat, whether that is venison, duck, wild boar, Berkshire pork, or a combination thereof. Whichever type of meat you choose for your salami, you must take care to select the parts with the most ideal fat-to-meat ratio.
After the meat is ground, flavoring is enhanced with salt, black pepper, garlic, paprika, herbs, and even nuts. Then, the seasoned meat is encased in hog casings or cleaned pig intestines before it is hung up and cured.
The entire salami making process is known as dry curing. The process is quite time-consuming, taking between six and ten weeks for the meat to mature, but can take longer depending on taste preferences and curing conditions. That being said, you can still eat the salami as soon as they become firm. But, the harder and firmer the salami is, the better it will be.
The Different Types of Salami
When you think of salami, the classic Italian sausage may spring to mind. However, that is only partially correct. The Italian cured sausage is the more correct term, and then there are several types of salami depending on the meat that is used, which parts of the pig are used, and which spices are used for seasoning the meat.
There are more than 100 types of salami in Italy but, obviously, that list would be quite extensive. That being said, there are some popular types of salami you will want to know or have likely seen used in charcuterie board.
1. Rosette De Lyon
The Rosette de Lyon is a classic French salami, one that is all natural with a sweet flavor of spices, garlic, and white wine. This type of salami pairs perfectly with a red or white Burgundy wine, baguette, and cornichons.
2. Nostrano Salami
The Nostrano Salami denotes the flavor of Northern Italy with coarsely ground Berkshire pork, black peppercorn, and red wine. This type of salami has a mildly peppery flavor, perfect for pairing with melon and figs.
3. Soppressata Piccante
The Soppressata Piccante is an Italian-style salami made with fennel, red wine, Grappa, and piccante spices. This type of salami is a popular favorite, and one that is commonly matched with Pinot Grigio.
4. Toscano Salami
Toscano Salami is a classical version of Italian salami. This type of salami is created with Berkshire pork, black peppercorn, white wine, and fresh garlic. It was fermented and then aged for three months.
5. White Alba Truffle Salami
Our White Alba Truffle Salami is the only White Alba Truffle salami made with 5% Truffle and Berkshire Pork in all of North America. The fragrance of the White Truffle blends perfectly with Grappa and white peppercorn. This type of salami is ideally served with Pinot Noir, Barbaresco, and Brunello.
6. Black Truffle Salami
The Black Truffle Salami is a unique type of salami made with 5% European Black Truffle, Berkshire pork, red wine, Armagnac, and spices to create an unforgettable blend of flavors. This type of a salami is best paired with a red or white Burgundy.
7. Duck Salami
Our duck salami is truly an original, one that is 100% duck meat with red wine and black peppercorn. Angel’s Salumi & Truffles was the first to premiere duck salami. With this type of salami, you get to enjoy all of the rich and decadent flavors of the duck, wine, and pepper – but without any of the pork flavor that salami typically has. This French-style salami has a rich flavor, having been dry-cured, fermented, and then aged for two months. It has a natural pork casing that can easily be removed.
8. Wild Boar Salami
Our Wild Boar Salami is a very unique type of salami that has been made with 100% Texas Wild Boar (Feral Swine) prepared with herbs and wine in order to produce an exceptional authentic flavor of the Mediterranean. This type of salami is dry-cured, fermented, and then aged for two months in a dry room. Wild Boar has a darker, richer color when compared to the domestic pork, and without the gamey taste that is typical.
9. Bison Salami
The Bison Salami from Angel’s Salumi & Truffles contains 100% bison meat that has been prepared with sea salt, spices, whisky, nonfat dry milk, sugar in the raw, fresh garlic, and black peppercorn. This type of salami pairs well with a red or white Burgundy wine. Our bison are all free-range and grass-fed.
10. Venison and Berkshire Salami
When it comes to this type of salami, the Venison and Berkshire Salami, few blends of flavor go unmatched. With this salami, venison is combined with Berkshire pork, seasoned with red wine, Juniper berries, and black peppercorn. This creates a unique flavor and texture that makes for a lovely pairing with Syrah and Zinfadel. Our New Zealand venison are all grass-fed.
11. Wild Boar Prosciutto
Without a doubt, prosciutto is one of the most popular types of salami, beloved for its sweet and delicate flavor. This is also the type of cured meat you most often find in deli sandwiches, charcuterie boards, and antipasto. Our Wild Boar Prosciutto has been cured and aged six months with sea salt and sugar in the raw. This type of salami is perfect alongside dried fruit, nuts, strong cheese, and a rich craft beer.
5 Delicious Ways to Use Salami
To be sure, salami is a highly popular cured meat that is used in many charcuterie board recipes. However, only using salami for meat and cheese platters is a waste of such a culinary treat. Consider adding salami to your favorite sandwiches, pastas, or pizza instead. Or, even better, check out five scrumptious ways to use salami below.
1. Wild Boar Prosciutto Baguette
This delicious sandwich is one of the tastiest (and easiest) ways to use salami. All you need is some cold wild boar prosciutto, tender greens, and a biting Dijon or Whole Grain mustard to make this the perfect go-to for picnics, work lunches, or anytime you just want a gourmet sandwich.
Ingredients:
- ½ cup red wine vinegar
- ½ small red onion, sliced thin
- 6 T unsalted butter, room temperature
- 2 T Dijon or Whole Grain mustard
- 1 large baguette, halved lengthwise
- 12 oz Wild Boar Prosciutto
- Sliced Comté cheese
- 2 cups lettuce or watercress
Directions:
- Mix vinegar and onion in a small bowl.
- Let rest, stirring the mixture once or twice, for 15 minutes. Drain the liquid.
- Combine butter and mustard in a separate bowl, mixing well.
- Spread the butter and mustard mixture onto the bottom half of the baguette, and the vinegar and onion mixture on the top half.
- Sandwich the Wild Boar Prosciutto, cheese, and lettuce between the two dressed halves of the baguette. Enjoy with a bold craft beer and some dried apricots.
2. Egg Salad and Black Truffle Salami With Caramelized Onion Sandwich
There isn’t one thing about this sandwich that’s average, upgraded from the typical lunchtime main with black truffle salami, Ligurean Black Olive Paste, and buttery Bib lettuce.
Ingredients:
- ¼ c. Extra virgin olive oil
- 4 medium sweet onions
- 2 T balsamic vinegar
- 1 ¼ tsp Salt
- ½ tsp pepper
- Sliced bread of choice
- 2 large hard-boiled eggs, chopped
- 1 rib of celery
- ¾ cup Ligurean Black Olive Paste
- Bibb lettuce
- Sliced Black Truffle Salami
Directions:
- In a large skillet or pan over medium-low heat, cook the olive oil. Add in the sweet onions and cook, stirring frequently, until the onions are soft and translucent (approx. 40 minutes).
- Raise the heat to medium and cook, stirring as you go, until the onions turn a golden brown (approx. 15 minutes).
- Stir in the vinegar, ¾ teaspoon salt, and the pepper. Cook, stirring frequently, until the onions turn deep brown, roughly 10 more minutes.
- Transfer onions to a plate and set aside.
- Lightly toast the bread.
- In a large bowl, mix the eggs, celery, Ligurean Black Olive Paste, and remaining salt. Gently stir to combine. Season with pepper to taste.
- On one half of the bread, place lettuce, then the egg salad and onions, both distributed evenly on the slice. Then, place the sliced Black Truffle Salami on top. Close the sandwich and enjoy.
3. Egg-in-a-Hole Sandwich With Venison and Berkshire Salami and Comté Cheese
Warning: This sandwich uses Angel’s Salumi Venison and Berkshire Salami, which makes it highly addictive. It’s nearly impossible to eat just one of these.
This recipe makes two servings, so you can share with a friend. . . or eat it all yourself.
Ingredients:
- 8 slices Venison and Berkshire Salami
- 4 slices sourdough bread
- 4 large eggs
- 2 T unsalted butter, divided
- 4 slices Comté
- Salt
- Freshly ground pepper
- Ligurian Pepper Paste (optional)
Equipment:
- 2-inch-diameter cookie cutter, any shape
Instructions:
- Cook the Venison and Berkshire Salami in a large skillet over medium heat, turning them over halfway through. Continue cooking until the meat is browned and lightly crisp.
- Meanwhile, use the cookie cutter to remove a circle in the center of each slice of bread. Save for later.
- Transfer the salami to a cutting board; cut in half lengthwise. Carefully, pour half of the meat drippings into a small bowl. Place 2 slices of bread in the skillet and cook over medium-high heat until the bottom sides of the bread are a golden brown.
- Crack one egg into each hole in the bread slices. Season the eggs with the salt and pepper and then cook until the underside is set. Using a spatula, turn both pieces of bread to briefly cook the other side (the whites will set, but the yolks will remain runny), for about one minute.
- Add butter to the skillet and distribute it around the pan and getting the butter to run underneath the egg-holding bread. Turn the slices over, carefully doing so.
- Top one half of each sandwich with half of the cheese.
- Remove the egg-bread slices from the heat and let cool for 60 seconds to soften the cheese. Top with half of the Venison and Berkshire Salami and some Pepper Paste.
- Close up the sandwich and transfer to a plate.
- Repeat the process with the remaining ingredients to make the second sandwich.
4. Grilled Cheese and Rosette de Lyon Sandwich
The grilled cheese sandwich is a classic, and one of the easiest (and tastiest!) ways to use salami. This particular grilled cheese sandwich uses Rosette de Lyon salami to add a sweet flavor of spices, garlic, and white wine.
Ingredients:
- ¾ cup unsalted butter, room temperature
- 2 thick slices Sourdough bread
- Sliced Rosette de Lyon salami
- Whole grain mustard
- Ligurian Artichoke Paste
- Cheese (suggested: Comté, Gruyère, Cheddar, or Swiss)
- Salt
- Ground black pepper
Directions:
- Place racks in the upper and lower thirds of the oven.
- Preheat the oven to 350℉.
- Line a baking sheet with aluminum foil and then place a wire rack inside the baking sheet.
- Butter one side of each slice of bread with approximately ½ tablespoon of butter.
- Heat a medium skillet over medium heat until piping hot. Melt ½ tablespoon of butter in the skillet.
- Add the slices of bread, buttered side down; cook the bread, pressing down frequently with a spatula to ensure even heat distribution, and rotate the pan often. Continue until the bread is golden brown.
- Place the bread, toasted sides down, on the wire racks. (Alternatively: Toast the bread 1 hour ahead; let stand at room temperature)
- Garnish the untoasted sides of the bread with the salami, mustard, and artichoke paste. Then, top each slice of bread with the cheese, laying it evenly. Season with salt and pepper.
- Bake the bread slices, rotating the baking sheet halfway through, until the cheese has completely melted. This should take about 10-12 minutes, though some cheeses melt faster than others. Check on the cheese after the 8-minute mark.
- Firmly press the slices of cheese together. Let rest for 1 minute before slicing. Serve/eat hot or warm.
5. Soppressata Piccante Sandwich
This sandwich invokes your most favorite memories (or fantasies) of having a summer picnic in a European field, all into one simple and delicious meal. All of the stars are here: Baguette, Comté, flavorful Soppressata Piccante, peppery arugula, and a generous helping of Frantoio's Sun-Dried Tomatoes in Olive Oil. This delicious sandwich is one of the best ways to use salami, and is super simple to assemble.
Simply make it, wrap it up, grab yourself a bottle of some Pinot Grigio, and head out for a luxurious picnic lunch.
Ingredients:
- 4 tablespoons mayonnaise
- 1 teaspoon Edward Fallot Green Peppercorn Dijon Mustard
- 6 ounces Comté
- 1 French baguette
- 4 tablespoons Sun-Dried Tomatoes in Olive Oil
- 8 oz Soppressata Piccante
- 4 oz fresh arugula
Directions:
- In a small mixing bowl, stir together the mayonnaise and Dijon Mustard.
- Slice the Comté, doing so in very thin slices.
- Slice the baguette into quarters, then split each quarter in half lengthwise.
- For each sandwich you are making, spread the mayonnaise-mustard mixture onto one side of baguette, and the Sun-Dried Tomatoes in Olive Oil on the other.
- Top mayonnaise with sliced Soppressata Piccante, Comté, and arugula.
- Set the remaining baguette on top. Enjoy!
Where to Buy Salami - San Diego
You can find salami and other cold cuts here at Angel’s Salumi & Truffles in Carlsbad, California. Once you find the salami you’re looking for, you will notice there are two types: Pre-sliced and whole salami. We highly recommend opting for the pre-sliced salami, as it is very thinly cut – something that is not quite that is easy to do at home.
All of our meats at Angel’s Salumi & Truffles are certified antibiotic-free, steroid-free, and free of growth hormones, in addition to our game meats being free-range, cage-free, or wild. Our Berkshire hog is included within the 6-point USDA verified program, which is what control and documents the raising and processing of the meat. Our Berkshire pork is a particularly sweet, tender, moist, and highly aromatic type of salami.
When it comes to creating a culinary experience on a plate, you must first start with the highest-quality ingredients – such as our salami.
It can be hard to narrow down your selections of salami and other gourmet goodies, so we’re here to help. We have selected a variety of the best gourmet food available, including our own salami (made locally in Los Angeles), products from our truffle company, Crayssac Truffles, and exceptional imported Italian Antipasto and olive oil products, to create carefully-crafted gourmet gift baskets full of delicious surprises.
Call our dedicated sales concierge to order your salami or gift baskets, or check out the rest of our website for more options: (760) 931-1324