Sausage is a term referring to cured meats, which are generally produced with minced meat, fat, flavourings, spices and preservatives such as salt, all placed in a casing for subsequent storage. The art of stuffing is ancient and was born precisely because of the need to prolong the conservation of meat.

Sausages are divided into two categories, cooked and raw: the first group includes mortadella, zamponi, würstel, cooked salami, blood sausage and galantine, while the second one different types of salami, dry sausages, coppa, capocollo and rolled pancetta.

The category of fresh sausage also contains cotechino and luganighe. The casings in which the various mixtures are inserted can be either natural, therefore made with animal viscera (pork and beef), or synthetic.