Nothing's quite as versatile (and delicious) as dry sausage!
When it comes to menu versatility, nothing comes close to HORMEL® dry sausage. Whether it's the zesty addition to a bubbling hot pizza, the hero ingredient of a Hoagie, or one of the stand-outs of an appetizer idea, the distinct flavor of HORMEL® dry sausage is unmistakable.
So it's no wonder today's operators are finding even more ways to add dry sausage to their menus by creating a variety of small plates that are perfect for anything from breakfasts to late-night snacks. Small plates are the perfect way to give customers more choices, and their prep is quick and simple – many can be made with what you've got in your kitchen right now!
But no matter how you use HORMEL® dry sausage, and no matter which of our 30+ varieties you choose, you're always assured of getting nothing but the best.
We've been making dry sausage for well over 100 years, using time-honored recipes passed from generation to generation. We still make it the original, traditional, authentic way – the Old World Way – by carefully selecting our own spices, then grinding and blending them ourselves.
The result? Superior eye appeal, unwavering consistency, distinct flavor profiles, and the versatility that is absolutely perfect for any exciting application you can create...from a small plate to an extra large pizza.
The Hormel Foodservice Dry Sausage Product Line Includes:
Genoa Salami: Our full line of Genoa salami features a wide range of sizes and styles that deliver a subtle flavor with just the right touch of garlic. Each is a mild, unsmoked dry sausage made from select cuts of beef and pork.
Hard Salami: All of our hard salami features true Old World flavor and a master's touch of garlic. Each is smoked and made from select cuts of pork and beef.
Pepperoni: Each of our pepperoni brands is made from only the finest select pork and beef cuts, and mixed with spices sourced from around the world.
Prosciutto: This dry cured, skinless Italian-style ham begins with a hand rub of specially selected spices. Then it's aged for months to bring out the deep, rich flavor. Best when sliced paper-thin.
Capocollo: Made from either cured ham or trimmed pork shoulder. Both varieties feature a unique, Old World blend of spices that produce great flavor with a delicious kick.
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Great Menu Ideas Using Dry Sausage
Pesto Chicken Breasts
Grilled chicken breasts brushed with pesto, topped with prosciutto and broiled to perfection.
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Prosciutto Melon Bowl
This sweet and salty treat combines fresh, juicy cantaloupe with savory slices of prosciutto. Perfect with a sprig of mint or basil.
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Prosciutto Cream Cheese Wraps
Thin slices of prosciutto filled with a blend of cream cheese, sour cream, chopped red pepper, green onion, fresh herbs, ground mustard seed and pickle juice. Serve along with tart green grapes and garnish with fresh sage.
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Capocollo & Salami Tapas
Folded Capocollo and thick-sliced hard salami sticks plated with an assortment of olives, caramelized walnuts, almonds, dates, fresh figs, and a variety of flavorful cheeses. Serve with cracker bread or rustic rolls.
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Pretzel Plate
Thick-cut salami, generous cubes of cheddar and pepper jack cheese, and prosciutto-wrapped pretzel sticks served with deli mustard and a warm, soft salted pretzel.
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Dry Sausage Mini-Quiches
Oven-baked quiches topped with salami, pepperoni or prosciutto and a pinch of fresh basil, rosemary or tarragon.
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Dry Sausage Kabobs
Skewer folded thin slices of Capocollo, hard salami and pepperoni with cheddar, Colby and pepper jack cheeses, sliced cucumber, red grapes, tomatoes and red pearl onions. Serve with course ground mustard, chipotle mayo, sweet Vidalia onion sauce or a dill yogurt sauce.
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Deconstructed Sandwich for Sharing
Sliced hard salami, Genoa salami and pepperoni accompanied by slivered pears, plum tomatoes, Brie cheese, French bread, basil and spinach. Served with olives, mustard and mayo.
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