Although salami and bologna are both high-fat, salty cured meats that originated in Italy, they are quite different. Each meat has its own distinct taste, recipe and use. Knowing the differences may help you decide which cured meat you prefer.

According to the website Life in Italy, salami is a generic term used to describe any encased meat. But a salami must be made from pork, and can be cooked or dried. Types of salami include genoa, felino, cacciatora, soppresseta, finocchiona and napoletano. Each type of salami has its distinct taste, but they all have a salty and spicy bite.

There aren’t as many varieties of bologna as there are of salami. Options include beef, pork, beef and pork, low-sodium, garlic bologna and Lebanon bologna. However, mortadella is the original bologna, which is an Italian sausage made with beef, flecks of fat and sometimes pistachio nuts. Bologna made in the U.S. has a taste similar to hot dogs, salty and savory.

Both salami and bologna are flavorful meats that stand well on their own, and they also both make good meat choices for sandwiches.