Salumi Explained

Italian: '''Salumi''' (: Italian: salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Italian: Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.

The word Italian: salume, 'salted meat', derives from the Latin Latin: sal, 'salt'.

Examples of Italian: salumi include:

• Prosciutto – dry-cured ham, thinly sliced and served uncooked (Italian: prosciutto crudo)
  • Italian: [[Prosciutto di Parma]]
  • Italian: [[Prosciutto di San Daniele]]
  • Speck Alto Adige – dry-cured ham from South Tyrol, Italy
  • Italian: [[Culatello]]
  • Italian: [[Culaccia]] / Italian: [[culatta]]
• Italian: [[Capocollo]], also known as Italian: coppa or Italian: capicola – Italian and French pork cold cut
• Bresaola – air-dried and salted beef
• Italian: [[Cotechino]] – slow cooked pork sausage
• Italian: [[Cotechino Modena]]|[[Zampone]] – fresh pork sausage from Modena
• Guanciale – prepared with pork jowl or cheek
• Italian: [[Lardo]] – Italian cured and seasoned strips of pig fat
• Lonza and Italian: [[lonzino]] – Italian: salumi made from cured pork loin
• Mortadella – sausage made from finely ground cured pork
• 'Nduja – Calabrian spicy, spreadable pork sausage
• Pancetta – made from pork belly meat
• Salami – cured sausage, fermented and air-dried meat
  • Italian: [[Salame Felino]] – traditionally produced in Felino and other towns in the province of Parma, qualifies as a Italian: [[prodotto agroalimentare tradizionale]] (PAT)
  • Italian: [[Salame genovese di Sant'Olcese]]
  • Italian: [[Soppressata]] – dry salami
  • Italian: [[Strolghino]] – thin, lean cured sausage
  • Italian: [[Ciauscolo]] – smoked and dry-cured sausage from Marche and Umbria

See also

• List of sausages
• List of dried foods
• Charcuterie – branch of cooking of prepared meat products, primarily from pork
• Italian: [[Salumeria]] – producer and/or vendor of cured pork (Italian: salume)^[1]

Notes and References

1. [OED]