Salami made from gray mullet.
Large pork sausage, originally from Bologna.
Friulian cooked pork sausage containing chili peppers, cinnamon, and white wine. It is aged for one month.
Cold cuts, sliced.
Pressed, cooked, boneless pork neck. Also named capocollo in Southern Italy.
Large fresh pork sausage from Modena, traditionally containing rind or cotica, hence the name. Commonly served with lentils, it is a favorite winter dish.
General term for salami and sausages.