With so many types of cured meats and
sausages out there that can be used for all types of dishes and cuisines, we
thought it would be useful to share with our customers some of the basic
characteristics of the most common types.

Chorizo
- Chorizo is spicy and seasoned with a lot of
chilli, paprika and vinegar
- Mexican and Spanish chorizo differ in taste
and texture
- Spanish chorizo comes cooked and is more
commonly used for tapas
- Mexican chorizo comes uncooked and is much
softer (like a traditional sausage)
- Chorizo can be used in a range of dishes
including Mexican stew, spicy pasta sauce and as a pizza topping
Salami
- Salami is fully cooked and is harder than
chorizo
- Cured sausage where the meat is fermented,
salted and air-dried
- Comes from the Italian word meaning ‘to
salt’
- Milder flavour than pepperoni or chorizo
- Hungarian salami contains garlic and
paprika or chilli powder
- Danish salami is slightly milder and has a
more smoky taste
- Great in sandwiches

Pepperoni
- Pepperoni is southern Italian salami and
comes from the word meaning ‘bell peppers’ – as it contains capsicum
- Usually contains pork and beef although
this can differ between countries
- Great for use on pizzas and on antipasto
platters
Cabanossi
- Cabanossi is a dry, smoked sausage similar
to a mild salami
- Made from pork and beef and contains mild
seasoning
- Great sliced up as a snack or appetiser or as
a pizza topping

At Wato’s you can order your meats online and have them delivered to your door (free for orders over $50), or pop into the Long Jetty store for all
your supplies.
Wato's Family Butchery
471 The Entrance Road
Long Jetty