Aromas and flavors


The spices and herbs are important elements that give the salami its appetizing flavour and aroma. They vary according to the type of product and characterize its taste.

The spices are generally dried to optimize and preserve the aromatic components. Some typical examples include black and white pepper, chilli pepper, nutmeg, cinnamon, mace, and juniper.

The herbs are derived from natural aromatic plants. For high quality production these are preferably used fresh. The most widely used in charcuterie are: garlic, rosemary, laurel, sage, thyme, fennel, and marjoram.

Especially in salami, the defining features of the different flavours and recipes are linked to the traditional spices and herbs of the various Italian regions.