How to Make Salami
The complete guide with a base recipe, a maturing table and tips on starter cultures. The perfect place to start. To the recipe →
15 recipes to explore
Salami recipes
Here you will find all my salami recipes. From classic Italian salami and Hungarian paprika salami to Spanish chorizo and Turkish sucuk.
If you have never made salami yourself, start with my complete step-by-step guide. It covers all the basics and gives you a tried-and-tested base recipe and a maturing table. You will find even more cured sausages (Mettwurst, Pfefferbeisser, Landjäger and more) in my cured sausage recipe overview.
Classic Salami
Air-dried salami in different variations. From beginner-friendly to ambitious.
Salami Without Casing
Salami without a casing, matured on a board. Straightforward and ideal for beginners. To the recipe →
Salami Sticks
Thanks to the thin caliber, ready in about 7 days. The perfect cured sausage for beginners. To the recipe →
Pepper Salami
Air-dried salami with plenty of black pepper. To the recipe →
Beef Salami
Air-dried beef salami. It takes a while, but it is worth it. To the recipe →
Wild Boar Salami
Air-dried salami made from wild boar. Gamey and aromatic. To the recipe →
Spicy Salami
Fruity, smoky, fiery: three chilies in one salami. To the recipe →
International Salami Specialties
Salami variations from around the world. Each with its own character.
Spanish Chorizo
The Spanish classic with Pimentón de la Vera. Smoky and intense. To the recipe →
Hungarian Salami
Paprika salami, Hungarian style. Mild, aromatic and beautiful. To the recipe →
Fuet
Thin Spanish salami. Matures quickly and has an intense flavor. To the recipe →
Nduja – A Taste of Calabria in Your Kitchen
Spicy Calabrian spreadable salami. Fiery and versatile in the kitchen. To the recipe →
Sobrasada
Spreadable sausage from Mallorca with paprika. Mediterranean and creamy. To the recipe →
Kolbász
A Hungarian classic with plenty of paprika. Cold-smoked and matured. To the recipe →
Sucuk
Aromatic Turkish garlic sausage with cumin and pul biber. To the recipe →
Pastirma
Turkish beef ham with a spicy çemen paste. Cured and air-dried. To the recipe →
You can also find all recipes in my complete recipe overview.