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These typical Sicilian Style Dry Sausages, characterized by the size, shape and by the delicious flavor.

Spanish Chorizo is most frequently a fermented cured sausage, in which case it is usually sliced and eaten without cooking.  This delicious Spanish chorizo gets a deep red color from dried red peppers (pimentón/pimentão or colorau).

This Calabrese salami will wow you with flavor, but t won't leave you gasping for air. A taste from the southern tip of Italy, this sausage is zesty from the red peppers. Slowly air-dried, it is ideal as a topping on pizza, hot sandwich or as a rambunctious partner to mozzarella.

While garlic is claimed to be an aphrodisiac, settle for a great sausage for all occasions.  French bistros in New York have lately offered this hearty garlic sausage as an appetizer, saucisson a l’ail.