Salami varieties include Genoa, Milano, Abruzzo, Toscano and fennel. Salame is another term used by some salami producers to indicate a higher quality dry-aged Italian sausage. American salami is typically made from finely ground pork, fat and mild seasonings, which is shaped into medium-sized elongated sausages, air-dried or fermented inside of casings. Salami is also made from beef.
Genoa salami is common in the United States and is identified by its reddish-pink coloring with tiny specks of fat throughout the meat. Genoa salami's consistency is due to it being finely ground. Sharing many characteristics with Milano salami, Genoa salami is considered rather bland in flavor. When salami is packaged with names such as Abruzzo or Calabrese, it usually means the meat's producer is giving it a regional name to add authenticity and to designate it as being spicy.
Toscano salami has more of a distinctive pork flavor due to it having bigger chunks of fat compared to finely ground varieties. This salami is a bit larger than Genoa and has a nice, chewy texture. Fennel salami varieties tend to have a distinctive flavor that resembles the taste of curry, but it's really fennel spice that imparts this flavor. Fennel is one of the more popular spices added to salami and some salami producers use the Italian term "finocchiona" to describe it.