Salami vs. Ham — What's the Difference?

Often made with a mix of meats, including beef and pork.

Can be cured through dry or wet methods, and often smoked.

A type of cured sausage made from fermented and air-dried meat.

Varieties range from country ham to city ham based on preparation.

Available in various regional varieties each with unique spices.

Served in various forms, including whole, sliced, or diced.

Known for its firm texture and spicy flavor.

Often cooked or baked with a glaze of honey, brown sugar, or fruit.

A seasoned meat product, typically enjoyed as part of antipasti.

A meat cut from the thigh and buttock of a pig.

Salami ( sə-LAH-mee) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.

Any of various highly spiced and salted sausages, made from beef or a mixture of pork and beef.

(in the Bible) a son of Noah (Gen. 10:1), traditional ancestor of the Hamites.

A large cured meat sausage of Italian origin, served in slices.

Overact

(baseball) A grand slam.

The thigh of the hind leg of certain animals, especially a hog.

(slang) A penis.

A cut of meat from the thigh of a hog, often cured by salting or smoking.

Highly seasoned fatty sausage of pork and beef usually dried

The back of the knee.

The back of the thigh.

Hams The buttocks.

A performer who overacts or exaggerates.

A licensed amateur radio operator.

To exaggerate or overdo a dramatic role; overact.

To exaggerate or overdo (a dramatic role, for example).

(anatomy) The region back of the knee joint; the popliteal space; the hock.

(countable) A thigh and buttock of an animal slaughtered for meat.

(uncountable) Meat from the thigh of a hog cured for food.

The back of the thigh.

Electronic mail that is wanted; mail that is not spam or junk mail.

Obsolete form of home

(acting) An overacting or amateurish performer; an actor with an especially showy or exaggerated style.

(radio) An amateur radio operator.

(acting) To overact; to act with exaggerated emotions.

Home.

The region back of the knee joint; the popliteal space; the hock.

The thigh of any animal; especially, the thigh of a hog cured by salting and smoking.

A person who performs in a showy or exaggerated style; - used especially of actors. Also used attributively, as, a ham actor.

The licensed operator of an amateur radio station.

To act with exaggerated voice and gestures; to overact.

Meat cut from the thigh of a hog (usually smoked)

(Old Testament) son of Noah

A licensed amateur radio operator

An unskilled actor who overacts

Exaggerate one's acting

Ham generally has a lower fat and sodium content compared to salami, making it a healthier choice in moderation.

Salami typically has a longer shelf life due to its dry aging and fermentation process.

While both are pork products, their distinct flavors and textures mean they aren't always interchangeable; salami is spicier and drier, suitable for cold dishes, whereas ham is milder and often used in cooked dishes.

The price can vary widely depending on the type and quality, but generally, premium types of either product, such as aged or artisan varieties, can be quite expensive.

Salami's curing process includes fermentation and air-drying, contributing to its tangy flavor, while ham's curing may involve wet brining or dry salting and often includes smoking.

Salami is commonly used in sandwiches, pizza toppings, and as part of charcuterie boards.

Common types include prosciutto, Black Forest ham, and Virginia ham.

Salami varieties include Italian, Hungarian, and Spanish, while ham varieties include Italian Prosciutto, Spanish Jamón, and American country ham.

The main difference is their preparation: salami is a cured sausage made from fermented meat, typically eaten raw and sliced thin, while ham is a cut from the hind leg of pork, cured, and often requires cooking.

Common spices include garlic, black pepper, fennel, and sometimes chili flakes.

Enjoy salami thinly sliced on a charcuterie board, and ham glazed and baked for a meal or sliced for sandwiches.

Both should be stored in the refrigerator; salami can also be hung in a cool, dry place if whole.

Salami can be eaten without cooking; most hams need to be cooked, although some cured types like prosciutto are also eaten raw.

Yes, there are vegetarian and vegan versions of both, made from plant-based ingredients like soy or gluten.

Salami is often part of Italian and Eastern European cuisines in cold dishes, while ham is a staple in many Western and European countries, often served in hot dishes.