What is The Best Type of Salami To Use As a Topping For Pizza?

Pizza is a canvas of endless possibilities. From classic margheritas to bold and experimental creations, there’s a topping for every taste. And while debates about the “best” toppings will likely rage on forever, one thing is clear: pepperoni pizza reigns supreme in the U.S. According to statistics, about 252 million pounds of pepperoni are used on pizzas each year in the U.S. alone. But take a trip outside of America, especially to Italy, and you’ll quickly find that pepperoni is not the star of the show. Instead, a variety of salamis—each with its own unique flavor profile—take center stage as pizza toppings. So, with so many options, what’s the best type of salami to top your pizza?

A Salami for Each Taste

When it comes to salami, not all are created equal, especially when it’s destined for a pizza. Different types of salami bring different textures, spice levels, and flavors to the pie, and the choices can be overwhelming. Let’s take a closer look at some of the top contenders.

Pepperoni

It wouldn’t be right to start this list without mentioning the king of American pizzas: pepperoni. A mildly spicy and slightly smoky salami, pepperoni is a staple of pizza joints across the U.S. Its bright red color, crispy edges, and oil-infused punch make it a crowd-pleaser, but it’s rarely seen on pizzas in Italy.

Salame Napoli

A traditional Italian salami from Naples, Salame Napoli is made with coarsely ground pork and seasoned with black pepper and garlic. It has a richer, more rustic flavor than pepperoni and brings a bolder, more complex bite to any pizza. The thicker slices also offer a heartier texture.

Salame Milano

Originating from Milan, this finely ground salami has a more delicate and milder taste compared to other varieties. It’s less spicy and more buttery in flavor, making it a subtle yet luxurious addition to pizzas that lean on simplicity, like a white pizza with mozzarella and truffle oil.

Spianata Calabra

For those who like a bit of heat, Spianata Calabra is an excellent choice. This spicy, flattened salami from Calabria is packed with fiery red peppers, adding a sharp kick to each bite. Its flat shape ensures even distribution across the pizza, giving each slice a peppery punch.

Finocchiona

From Tuscany, Finocchiona is an anise-flavored salami made with fennel seeds. It’s aromatic and mildly sweet, adding a unique twist to pizzas. Paired with ingredients like ricotta or spinach, it creates a delicate balance of sweet and savory that’s utterly irresistible.

Genoa Salami

Genoa salami, originating from the Italian region of Liguria, is a classic choice for pizza lovers who prefer a milder, yet tangy flavor. Made from finely ground pork and often seasoned with garlic, pepper, and wine, Genoa salami has a soft, moist texture that pairs well with pizzas featuring fresh ingredients like arugula, cherry tomatoes, or mild cheeses. Its slightly acidic bite adds a refreshing contrast, making it a great option for those who enjoy a subtler salami without too much heat.

The Most Common Salami Toppings

While there are many types of salami out there, not all of them find their way onto pizzas. In Italy, Salame Napoli is one of the go-to choices for salami-topped pizzas, bringing that signature rustic flavor to pizzas loaded with ingredients like mushrooms, olives, or even artichokes. It’s a favorite for those who want something with depth and character, standing up well to bold flavors.

Spianata Calabra is another favorite, especially on pizzas designed to pack a punch. Whether paired with sharp cheeses or simple mozzarella, this salami adds an exciting layer of heat that keeps things interesting. In fact, many pizzerias across Europe have embraced the spiciness of Spianata Calabra as a way to offer a fresh, more complex alternative to pepperoni.

Salame Milano, with its milder flavor, finds itself on more refined pizzas—think truffle or even seafood-inspired pies. Its delicacy makes it the perfect choice for those who prefer their salami to complement the flavors around it, rather than steal the spotlight.

Genoa salami also makes its way onto some pizzas, especially when a tangy, slightly acidic bite is desired. With its soft texture and garlicky notes, it pairs beautifully with fresh ingredients like arugula, cherry tomatoes, and mild cheeses. The balance of flavors is ideal for those who want a subtler salami without the spiciness of more intense varieties.

Finocchiona, though not as common, is becoming more popular among gourmet pizza lovers. Its sweet, fennel-infused notes are a match made in heaven for white pizzas or those with creamy sauces, creating a beautiful contrast that highlights the richness of the cheese.

So, What’s the Best Salami for Pizza?

The million-dollar question: which salami is truly the best for pizza? The answer, unsurprisingly, depends on your preferences. If you’re looking for a salami that brings bold flavors and a bit of heat, Spianata Calabra is a strong contender. It provides the spice that pepperoni lovers crave but with a more sophisticated, authentic Italian flair. It’s versatile, works well with both mozzarella and stronger cheeses, and adds a fiery kick that elevates any pizza.

For those who want something more traditional, Salame Napoli is your go-to. Its rich, savory flavor profile pairs beautifully with classic pizza toppings like mushrooms, artichokes, and olives, giving your pizza a rustic, Italian countryside feel. If you’re after something more delicate, Salame Milano offers a subtler, more refined experience, ideal for white pizzas or pizzas with truffle oil and softer cheeses.

But if we had to pick just one, Spianata Calabra edges out the competition for its balanced blend of spice, flavor, and texture. It’s bold without overpowering, and its flat shape ensures each slice gets a perfect bite of salami. Plus, it crisps up beautifully in the oven, giving you that satisfying crunch that every pizza needs.