Pavé Salami – Coarse-Grained Salami Variety

This variety is a coarse-grained salami made from pork and beef. The aging process for the spicy specialty from French-speaking Switzerland often takes up to six months. Due to the long air drying, liquid evaporates. This makes the salami particularly dry and lasts longer.


It is a specialty from French Switzerland.


Adding black pepper gives the spicy pavé salami a pleasantly hot note.


Pavé salami is ideal as a fine bread topping. Their savory flavor comes into its own on a crispy baguette. Also a real treat in Mediterranean salads with tomatoes and olives or as an antipasti with pear wedges.

Storage/shelf life

Store the sausage in a cool, dark, and dry place. Best packed in an airtight container in the fridge. It can be kept there for about 14 days.

Nutritional value/active ingredients

Like other types of salami, pavé salami is one of the higher-fat types of sausage. It contains about 32 g fat, 19 g protein, 1.8 g carbohydrates, and 375 kcal or 1568 kJ per 100 g sausage.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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