Emilia – Romagna Salami – a very rich panorama

Emilia - Romagna Salami

Emilia – Romagna Salami: From the coppa of Piacenza to the Felino salami, to the entire large family of products derived from the processing of pork, Emilia-Romagna offers an extraordinarily rich panorama. The regional vocation of this is perfectly complementary to that which concerns the dairy.

Wherever there are dairies, as is known, there is the availability of serum, mixed with corn and bran, which is the main power of pigs reared on the correct criteria.

Emilia – Romagna Salami: what are the Regional specialties

Cacciatorini DOP – Small Seasoned Sausages

Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since eaten quickly one at a time. Moreover, the name of this sausage derives exactly from widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks

Cooked Prosciutto Ham

cured ham is made exclusively with the best pork legs. It is prepared by a qualified slaughter and produced in compliance with precise standards.

Coppa of Parma

Coppa is a type of salami made from pork, salted, naturally aged and stored raw. The finished product is cylindrical in shape and when sliced open displays a homogenous interior of red meat flecked with pinkish-white spots.

Coppa Piacentina DOP

The coppa is usually eaten as an appetizer, usually combined with the wines of the Colli Piacentini DOC, which typically enhances the flavor.

Cotechino from Modena IGP

Cotechino and Zampone are two second course dishes of Modena cuisine which are widely consumed during the Christmas holidays and not only. A traditional Italian pork-sausage and lentil dish called ‘Cotechino con Lenticchie’ is believed to bring you luck and fortune all year.

Mortadella Bologna IGP

The “mortadella” is one of the most famous sausages originating from Bologna town and dating back to the year 1651. Cylindrical in shape, the mortadella is smooth and uniformly pink in color with small white squares of pork fat. The sausage has a distinctive taste and aromatic scent.

Prosciutto di Parma DOP

Prosciutto di Parma represents one of the most significant products of the Italian cuisine tradition. Famous and highly valued all over the world, the Prosciutto di Parma DOP has a long history and tradition of more than 2000 years.

Salame di Felino

The Salami from Felino is a product having old production traditions, the same as Parma ham. It is prepared from pure pork meat, which is coarsely minced and blended with salt and grain pepper.

Zampone from Modena IGP

The ‘Zampone’ and ‘Cotechino’ are two-second courses of Modena cuisine which are widely consumed during the Christmas holidays and not only. The Zampone is a pork paw stuffed with finely minced pork meat. Accompanied by lentils, it is supposed to bring you luck and riches all year round.

Culatello di Zibello

Numerous illustrious writers make frequent reference to Culatello di Zibello. The product is mentioned by the chronicler Bonaventura Angeli in his History of the City of Parma and by the historian Angelo Pezzana. Culatello di Zibello comes from the leg of an adult hog and belongs to the category of naturally- aged foods. After salting, the ham is aged for at least 11 months during which time the climatic features of the zone of production play an essential part in determining the characteristics of the final product.

Bel e cot (Belcot)

Muscular flesh of pork, whole Golela, without ears and head bone, rind. The meat is seasoned with salt, pepper, cloves, cinnamon, nutmeg, and sugar


Fresh minced pork (cup fresh rind, schooner), natural flavors, spices, and dry white wine.

Cappello da Prete –  cappel da pret

Pork Salami forcemeat enclosed in pork rind, boiled before serving.

Castrato di Romagna

Fresh meat obtained from male sheep undergone the process of castration and weights and age-appropriate.

Ciccioli, grassei, sbrislon

The product comes from domestic pig meat and fat, with added salt, flavors, and preservatives.

Fiocchetto di Parma

Fresh meat obtained from male sheep undergone the process of castration and weights and age-appropriate.


For production using pig fat and rind of national and salt.

Pancetta canusina

The composition of bacon Canusina is: fresh pork belly butchered by no more than 2 days. Other permitted ingredients: salt and tanning.

Pancetta Piacentina DOP

The characteristic taste, sweet and soft, is closely linked to environmental conditions of the production area, characterized by woodlands and valleys of the temperate climate that allows a slow and gradual maturation.

Piccola di cavallo

Horse meat.


Pork 90-100 kg, boneless, seasoned with salt, pepper, garlic, fennel and other herbs that are specific to each manufacturer.

Prosciutto di Modena DOP

This pear-shaped ham is salted twice, it rests with its salt rub for 2 months, then rinsed, dried, and aged for 1 year; it has a subtle, barely salty flavor. It ages near Modena.

Salama da Sugo

A specialty of Ferrara made with pork meat, tongue, head, liver, cloves, cinnamon, red wine, and brandy, Marsala, or rum; it becomes almost creamy and releases a rich ragu’-like sauce when pierced as it cooks.

Salama da Sugo di Madonna Boschi

A specialty of Madonna Boschi (Ferrara) The Salamis is the result of a clever mixture of pork, seasoned with spices and red wine, sometimes reinforced with marsala or brandy.

Salame all’aglio

Pork: bacon, shoulder and other lean. Local salami makers cut, chopp, mix the meat with the addition of salt, herbs, and additives permitted, then stuff it into natural casings.

Salame di Canossa

Pigs reared on natural foods, their races highly selected through decades of trials intended create a local ecotype, addressed to the food industry. The meat used to make salame di Canossa comes from them

Salame fiorettino

Pigs reared on natural foods, their races highly selected through decades of trials intended create a local ecotype, addressed to the food industry. The meat used to make salame fiorettino comes from them

Salame gentile, salam gentil

The raw material consists of a mixture of boneless pork shoulder, chopped ham, thin throat, resulting from domestic pigs, with added salt, flavorings, and preservatives.

Salame Piacentino DOP

Local salami makers produce the Salame Piacentino DOP with lean pork with the addition of 15% to 20% of pig fat.

Salsiccia gialla fine

Pork shredded, salted, seasoned and stuffed into casings of thin small diameter. They remain linked and divided to form a string of small rock, with characteristic yellow appearance.

Spalla Cotta – spala cota

Cured meat product with the fleshy part of the foreleg of pork (shoulder and cup), tanned, stuffed into the stomach or bladder or porcine skin, aged from several months to a year and cooked.

Spalla Cotta di San Secondo

The cured pork shoulder Giuseppe Verdi loved; aged from 2 to 3 months, smoked or unsmoked.

Spalla Cruda di Palasone Sissa

The shoulder has as its basic skeleton, the scapula and the related muscle groups attached.


The strolghino is a small salami typical of the Italian provinces of Parma and Piacenza. It is obtained from the lean trimmings of culatello and ham flake, in turn obtained from Italian heavy pigs.

Tasto, tast

The bacon and stuffed veal is raw material which produces a product that cooked for consumption.

Zuccotto di Bismantova

Traditional preparation of sausage, made of pork (muscle, fat throat and part of the prevailing rind), start tanning for at least 48 hours.

Emilia – Romagna: what you want to visit when not eating salami