Salami is a cured, dried sausage that's sliced and eaten as it is, with no cooking needed. Each style is seasoned and cured differently, which is why a board with two or three types tastes far more interesting than one. Here's how the salamis you'll find at Fresh'N Frozen compare, and what each one is best for.
The quick answer
- Bold and meaty: Napoli
- Fine and peppery: Milano
- Smoky, slightly spicy, crisps when baked: Pepperoni
- Paprika and garlic: Chorizo salami
- Mildly spiced and easy-going: Catalana
- No pork: Artisanal Chicken Salami
Napoli vs Milano: what's the difference?
These two are the most common pair on a board. Napoli salami is the bolder, meatier one, with a coarser texture and a deeper flavour. Milano salami is finer and peppery, with a gentler, more delicate taste. If you're buying only two salamis for guests, buy one of each.
Pepperoni
Pepperoni is smoky and slightly spicy, and sliced thin. Its fat renders when baked, so the edges curl and crisp. That makes it the salami for pizza, but it's also good cold on a board or in a sandwich.
Chorizo salami
Chorizo salami from Spain is cured with paprika and garlic, which gives it a deep red colour and a warm, smoky taste. Eat it cold, or crisp it in a pan and toss it into pasta, eggs or rice. Don't confuse it with BBQ chorizo sausage, which is a raw sausage for the grill.
Catalana
Catalana salami is mildly spiced and finely sliced. It's a good choice for sandwiches and for anyone who finds the others too strong.
Chicken salami
For guests who don't eat pork, the Artisanal Chicken Salami is slow-cured and handcrafted in small batches. There's also a mild green chilli version.
Which salami for what?
- Cheese and cold cuts board: Napoli + Milano, plus Parma ham for contrast. See our cold cuts platter guide for how much to buy per guest.
- Sandwiches and subs: Milano, Catalana or chicken salami
- Pizza: Pepperoni
- Cooking: Chorizo salami, crisped in a pan
- Mixed group, some don't eat pork: add chicken salami to the board
How to serve salami
- Thaw the sealed pack in the fridge, then take the slices out 15 to 20 minutes before serving. Cold salami tastes of very little.
- Fold or fan the slices rather than stacking them flat.
- Serve with something sour (pickles, olives, chutney) to cut the richness.
- Once opened, keep leftovers covered in the fridge and eat them within a few days.
Good to know
Do I need to cook salami?
No. Salami is cured and ready to eat.
Is pepperoni a type of salami?
Yes. Pepperoni is a spicy, smoky salami that's sliced thin.
How much salami per person?
About 50 to 75 g of cold cuts per guest as a starter, and 100 to 150 g if the board is the meal.
Where can I buy salami in Delhi?
Order online from Fresh'N Frozen's deli range, with delivery across Delhi, Gurugram, Noida, Ghaziabad, Indirapuram and Vaishali. Order before 4 PM for same-day delivery.
Free delivery on orders above ₹449. Cash on delivery available.
