Salumi

Italian cured meat products predominantly made from pork

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

The word salumi, 'salted meats', derives from the Latin sal, 'salt'.^[1]

Examples of salumi include:

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

References

^ OED sv. salumeria, n.

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