Smoked pork sausage native to Trentino-Alto Adige.
Calabrian pork sausage.
Fresh blood sausage.
Calabrian pork sausage containing the lungs and liver.
Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.
Milanese pork sausage.
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.
Cured pork rump, sliced and eaten as an antipasto.
Tuscan salami seasoned with fennel seeds, salt, pepper, and garlic. Finnocchiona is typically aged 7 months to a year.