What the...really? I just want a little sausage and cheese

It's all so confusing, there's cooked Salami, there's Salame, and Salumi. then there's Sopressata, Mortadella, Biellese, Salame Tuscano, Salame Secchi. There's dried, smoked, cooked, or cured. With Sopressata, there is dried and not so dried, just like the difference between Genoa salami, dry salami and cooked salami. But of course then there is Kielbasa and Linguica, Ambruzzese, and lets no forget Chourica, Chourise, Chourico, and Chorizo which all seem to be about the same except for where they come from. The list goes on and on. Some are greasy, some aren't some are spicy, some are tasteless.

biellese

Mexican Chorizo

this doesn't include Bologna, or head cheese, pepperoni, olive loaf, or any of the other 1000 sausage types.



I do want to try Nduja though...

Speadable meat?

I'm in