Salami is one of the most common meats to include on a charcuterie board, but have you ever really thought about what it is or how it's made? It's actually really interesting and will make a great conversation starter while people are enjoying your charcuterie board. There are quite a few different types as well as ways to arrange it, so keep reading if any of this has piqued your interest!
This post is really for anyone who ever wondered what to serve on a charcuterie board. The answer - almost always - is SALAMI. But what type should you choose? What cheeses and wines should you pair with it? Is it worth the time to make a salami rose? We've got the answers!
Table of Contents
What is Salami?
Salami is a simple pleasure, and one that I'm never long without. And it's crucial to include it when you're building a meat board. So, what is salami? Let's slice into history for a minute (haha). It dates back to ancient times when it was discovered that meat could last far beyond its expected shelf life when cured with salt.
Think of salami as seasoned, air-dried, or smoked sausage - a delicious blend of meat, fat, and plenty of spices, all encased in a natural skin and left to mature with time.
The Salami-Making Process
Salami is often made from pork, but beef or a combination isn't unusual. It's important to start with high-quality meat so your end product is also high quality.
The meat is then blended with a variety of spices garlic, fennel, and sometimes even wine.
The meat is left to cure, when the flavors marry and develop. It's a waiting game, but patience pays off in flavor! It's then packed in casings and hung to dry. Controlling airflow, temperature, and humidity are crucial at this stage. It should cure for at least a couple of weeks, and can take up to ten.
What is Salami Made Of
- Pork: Pork is the most commonly used meat.
- Beef: Beef gives it a heartier flavor.
- Fat: Creamy and white, fat is a necessity. Can you imagine salami without the fat?
- Salt: Salt acts as both a preservative and a flavor enhancer.
- Garlic: Garlic adds wonderful flavor - but you already knew that.
- Spices: These vary wildly, and can be anything from sweet to spicy.
- Culture Starters: They kickstart fermentation and ensure safety.
- Curing Agents: Typically nitrates or nitrites. They preserve color and safeguard against bacteria.
Types of Salami
- Genoa: It comes from the Genoa region in Italy and has red wine and garlic flavors.
- Hard: This type is smoked after curing, giving it a stronger flavor.
- Black: It's also called "Salame al Cioccolato" for its dark, chocolate-like appearance.
- Cotto: Cotto means "cooked" in Italian. This type is steamed or lightly smoked before being air-cured. It's milder than most others and has a pinkish color because it's fully cooked.
- Calabrese: This is one of my absolute favorites. It comes from Calabria in Italy and gets its spice from hot peppers.
- Premium Beef Salami: If you can't eat pork - or just don't want to - this is a good choice. It's made from seasoned beef and has a smoky flavor.
- Finocchiona: This Tuscan salami is made with fennel seeds and is both meaty and herby.
- Dry: Dry salami has a longer curing process, which results in a much deeper flavor. It's harder in texture and has a white mold casing (which is harmless).
Cheese Pairings
Choosing cheeses for charcuterie boards should be the fun part, but it can also feel somewhat daunting. You can absolutely pick up any cheese you like, and odds are, it'll go well with salami. If you're looking for something that works especially well, here's our list for the best salami and cheese pairings:
- Gouda: Gouda brings out a sweetness in salami that makes for a great bite.
- Manchego: This pairs especially well with a spicy chorizo.
- Brie: Who wouldn't want creamy and buttery brie with a little spice?
- Cheddar: You can't go wrong with cheddar. Its sharpness cuts through the fat, which is why it's such a common pairing.
- Blue cheese: Blue cheese is pretty pungent, which pairs well with another strong flavor. This is one of my favorite combos.
- Provolone: Its mild and slightly sweet taste doesn't overpower.
- Mozzarella: This pairing is a classic for a reason. Mozzarella benefits from some saltiness, and together, they make a wonderful texture.
- Swiss cheese: The nutty taste of Swiss cheese pairs really well with any type, sweet or spicy.
- Parmesan: Aged Parmesan, grated or in chunks, with its rich, umami flavor, is incredible with any variety. Try it with Parmigiano-Reggiano on a charcuterie board - just crumble it into small pieces so everyone can have a taste.
- Goat cheese: The tanginess of goat cheese cuts through the fat and makes a great salami pairing.
Wine Pairings
- Pinot Noir: This wine's earthy notes pair perfectly with salami's strong flavors.
- Chianti: A classic Italian pairing!
- Tempranillo: This full-bodied wine stands up to salami's strong flavors.
- Sauvignon Blanc: If you swear by white wine, you'll be happy to know that this is a great salami pairing.
- Syrah/Shiraz: It's a little spicy which is a great match for spicier salamis. I most often pair this with Calabrese.
- Zinfandel: It gives a jammy contrast to salty, cured meats - the perfect balance between sweet and savory.
- Riesling: A dry Riesling brings out its flavor without overpowering it. The sweetness also balances the saltiness.
- Barbera: A hidden gem. Be sure to give this one a try.
How to Store Salami
Salami should be stored in the fridge, and it's important that it has plenty of air circulation. If you wrap it too tightly, it won't have enough air around it. So go for a breathable cloth that lets it feel the chill without getting too cozy with moisture. If it's whole, it can stay in the fridge for about six weeks before it slowly loses flavor. Once you slice into it, try to use it within three weeks for maximum flavor.
If you spot any mold, don't panic. Small amounts of white mold are usually just salt crystals doing their thing. But if you see anything colorful sprouting or the smell is off in any way, it's time to say goodbye.
Can you freeze Genoa Salami?
Storing salami in the refrigerator will always be the best method for extending its shelf life. Still, if you need to freeze it, ensure it's in an airtight bag or container.
It's a good idea to freeze it in smaller portions to thaw only the needed amount. Add parchment paper between layers and place it in a freezer bag; you may even consider double-bagging or wrapping it well before placing it in the bag.
It will keep in the freezer for up to two months, after which it will start losing its quality and flavor.
Is Salami the Same as Pepperoni?
Many people think they're interchangeable, but they're not. We've already covered that salami is Italian, while pepperoni, a cousin in the salami family, was created in the US. Pepperoni has a more smoky heat that it gets from paprika. It's a hit on pizza but also serves as a spicy snack (I keep a pack in the fridge just for snacking)!
It's no big deal if you want to use them interchangably, but if you're trying to assemble the perfect charcuterie board, it's nice to know the difference!
How to Arrange Salami on a Charcuterie Board
You may already know everything about charcuterie and how to arrange it, but in case you don't, here are a few ideas that are bound to look more polished than just tossing it on the board:
- Fan It Out: Start by fanning slices from the corner of the board, with each piece slightly overlapping the one before.
- Rolls: You can also roll individual slices into loose tubes. Place them casually around the board to give it that 'just thrown together' look while still being intentional.
- Salami River: Fold a piece in half (Genoa works best as it's the right size and thickness), then in half again. Do the same thing with a second piece, then fit them together. Continue interlacing as many pieces as you like, then place them on the board (I do this in batches if it's a long river). You can curve the "river" and go the entire board length if that fits the style you're going for!
- Salami Stacks: Stacking small piles here and there adds height variation, which is crucial when designing a charcuterie board. You can stack them as-is or fold them first.
- Classic Rose: Who doesn't love a salami rose? Scroll down for a photo as well as detailed instructions.
- Crescents: Shape each slice into half-moons. Place them around the edge and they'll frame the board beautifully.
- Pinwheels: Salami pinwheels are a favorite of mine. I layer a slice on top of the cheese, roll it, and add a small skewer. It creates pretty little bites that make it easy for guests to grab.
How to Make Salami Roses: Step-by-Step
Please don't be intimidated! Perfecting them may take a few tries, but they're truly SO simple. They look so pretty on a charcuterie board that it's worth taking a few extra minutes to throw one together.
- Choose the Right Salami: Start with thinly sliced salami; the larger the diameter, the more striking your roses will be. Go with Genoa for the best results, although I've done some with smaller salami and they turn out so cute!
- Gather a Wine Glass: You'll need a standard wine glass to shape each rose. This will give you that elegant, swirled look everyone adores. Having said that, I've used tiny port glasses to do tiny roses, so use whichever matches what you're going for.
- Start the Blossom: Take a slice and fold it in half. Place the folded edge along the rim of the wine glass, allowing it to drape over the edge slightly.
- Layer It Up: Overlap the next slice halfway over the first. Continue this pattern around the rim of the glass to ensure even coverage.
- Create Volume: Start a new layer once the rim is fully covered. Stagger each slice for a fuller rose. Work the slices inward until you reach the glass center. Just keep going until you can't fit anymore.
- The Final Touch: After your glass is full, gently press down on the center to secure the layers. Carefully flip the glass onto your charcuterie board.
- Release and Admire: With a slow upward motion, lift the glass. Your rose should remain intact, sitting pretty amongst the cheese and crackers.
- Repeat: Keep going! Create a few more roses to sprinkle across your board. Odd numbers work best for visual appeal, so aim for one, three, or five. You can also make some in different sizes which looks so pretty!
One more quick idea for you if you haven't decided how to put your board together yet: these easy salami cream cheese roll ups are SO good and they look really pretty, too! I grew up with the ham version, which is certainly a great option, but you'll love them either way. Oh, and if you're interested in learning about another ubiquitous charcuterie meat, we can also tell you loads of prosciutto facts, too!
- How to Make Hot Honey Halloumi (Grill or Pan-Fry) - September 2, 2025
- Blackberry Jalapeño Jam - May 28, 2025
- Whipped Ricotta Crostini with Figs and Parma Ham - May 24, 2025
Leave a Reply