Just two more words for salame, used here and there. DOP salamino cacciatore is a high-quality small beef salame from Mantova and the Valtellina. The salamino piccante of Campania and Calabria is the closest thing Italy has to the Italian-American pepperoni. In Norcia, in Umbria, they make an old fashioned salamino di nonno (grandpa's salame). Moncestino, in Piedmont, has a sagra in April for its salamino.
Most northern regions have something they call salametto or salamet', some mild and refined, some spicy and reminiscent of Spanish chorizo.