Salami vs. Fuet — What's the Difference?

Salami, originating from Italy, is made from a mixture of seasoned meat, traditionally pork, beef, or a combination, which is then fermented and air-dried. On the other hand, fuet, hailing from Catalonia, Spain, is primarily made from pork and tends to have a milder seasoning compared to salami.

While salami is typically coarser with a pronounced flavor due to the inclusion of garlic, peppercorns, and sometimes wine, fuet is characterized by its smoother texture and a subtler flavor profile, often seasoned just with garlic and pepper.

The drying process of salami can take anywhere from several weeks to months, contributing to its robust flavor and dense texture. Conversely, fuet is usually thinner and cured for a shorter period, which gives it a softer, more delicate texture.

Salami is available in many varieties, each with distinct characteristics based on region and ingredients, such as Genoa salami with its garlic and peppery notes, or soppressata with its hot and spicy flavor. Fuet, however, is typically uniform in its mild taste and finer texture, making it a popular choice for a less intense cured meat experience.

Salami is often enjoyed in slices as part of charcuterie boards, sandwiches, and even cooked dishes, while fuet is commonly served thinly sliced as an appetizer or snack, highlighting its mild yet savory flavor.