There are some truly tasty salamis out there. However, there are just as many low-quality, cheap salamis to avoid. Here are a few of the best salamis, plus ones you should skip.

Often times, commercial meat producers put rice flour or a similar white flour/powder on their salami to maintain the appearance that mold would have provided. From the hills of Italy to the Spanish ...

Since founding Vermont Salumi in 2011, Peter Colman has wanted to make a cured salami. But until recently, the Italian-born, Vermont-raised meat man has stuck to fresh sausages — salty, savory pork ...

Add Yahoo as a preferred source to see more of our stories on Google. A variety of salumis and olives are displayed on a graze board in New York. Salumi was born out of necessary to preserve meat ...

For years, a few small producers of deli meats have been trying to prove that sodium nitrite, a hazardous chemical used to color and flavor almost all processed meats, is not necessary to produce ...

Salumi has certainly proven itself to be a trend that's sticking around. It's on almost every Italian menu these days, and it has become a convenience product in grocery stores as well. The sliced ...

Replacing fat in dry-cured sausages with boiled quinoa could be an effective way to reduce fat and boost protein content without affecting consumer liking, Spanish researchers have found. The ...