Not to discount any information in moscafj's answer, there are other factors that affect the aroma of certain salame and cured sausage products.
Some, for example have natural salame aromas added to their mixture. From Academia Barilla :
The meat is mixed with salt, spices and natural aromas.
These natural aromas can be found in packages on the Internet.
Another factor may be the type of casing used. From Fra' Mani :
We use salted casings from pork intestine for products such as dry salame because of the very desirable aroma they impart.
So, pinning down something specific may not be an easy task as there are many variables. I would say, to narrow it down, you would have to find the common denominators in the salamis and cured sausages you detect this aroma in.