Biroldo
Blood sausage from the Garfagnana region of Tuscany, near Lucca

Bresaola
Air-dried salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is made from eye of round and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The name comes from the diminutive of Italian dialectal bresada, which is the past participle form of brasare, meaning to braise, from French braiser.

Capicola
Or Coppa, is a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck and dry-cured whole. The name coppa is Italian for nape, while capicola comes from capo—head and collo—neck of a pig. The Neapolitan Italian spelling, "'Capocollo'", is derived from Latin, "caput collum". It is similar to the more widely known cured ham, Prosciutto, though the two are quite distinct. In fact, Capicola is often incorrectly referred to as a type of ham, likely because they are both pork derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas Capicola is solely meat from the shoulder or neck.

Ciauscolo
also spelled Ciavuscolo or Ciabuscolo is a variety of Italian salame, typical of the Marche region (especially of the Province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina).

Cotechino Modena or Cotechino di Modena
Sometimes spelled Cotecchino or Coteghino, is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy.

Genoa
Salame normally made from pork but may also contain beef, and is seasoned with garlic, salt, black and white peppercorns, fennel seeds and red or white wine. Actual Genoese sausages include Salame di Sant'Olcese and Salame Felino, both of which originate in the hilly interior of its province where pigs could be easily maintained on acorns, chestnuts and hazelnuts of the local mediterranean woodlands.

Mortadella
Finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is delicately flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, and coriander.

Nduja
A creamy, and extremely spicy pig sausage mainly produced in Calabria.

Prosciutto
Italian word for ham. In English the word is almost always used for dry-cured ham which has not been cooked (prosciutto crudo), in particular from central and northern Italy such as Prosciutto di Parma and Prosciutto di San Daniele.

Salami
Salami is cured sausage, fermented and air-dried. Salami may refer specifically to a class of salumi (the Italian tradition of cured meats), where an individual sausage or style of sausage (e.g. Genoa) would be referred to with the singular Italian form salame. Alternatively, in general English usage, salami may be singular or plural and refer to a generic style or to various specific regional styles from Italy or elsewhere, such as France, Germany, or Hungary. The name comes from the Latin/Italian root sal-, meaning 'salt'. Historically, salami has been popular amongst Italian peasants because it can be stored at room temperature for periods of up to a year, supplementing a possibly meager or inconstant supply of fresh meat.