Salumi is the Italian term for cured meats. This word is used all over Italy. It includes so many types of meat, it can be confusing for the uninitiated.
Salumi is a term used to describe cold cuts, deli meats and other cold cuts. Salumi means ‘salted meat’. Salumi is not only made of pork. You can also get it from wild boar, deer and horse. Every region in Italy has its own specialty cured meats, which vary in flavour, seasoning, casing and curing techniques.
Prosciutto
Prosciutto, the most popular salumi, is made from the pig’s leg. Dry-cured, it can be cooked or served uncooked. We might call the cooked form ‘ham’. Enjoy a taste of Italy with the Best Pizza Restaurant Dublin at https://www.forno500.ie
Speck
It is a type of prosciutto with a distinct flavour. The prosciutto is thinly sliced and has a strong smoky flavour. To give it its distinctive flavour, the thigh is smoked and dry-salted. It’s aged for about 6 months.
Pancetta
This Italian bacon is made from cured pork belly. It is then seasoned with black pepper. This Italian bacon is usually not eaten alone but used to enhance other dishes. If talk of delicious meats is making your stomach rumble, why not treat yourself to a meal at an Italian restaurant?
Salami
Genoa is home to one of the world’s most popular salamis. You can see small fat specks in the meat. Salami from Milan looks very similar, but is finer. There are as many types of salami as there are Italian regions.
Luganega
It is flavoured by fennel and black pepper. This is commonly used in risotto along with saffron.
Cotechino
This is a large cut of raw meat that is cooked for a very long time, and then blended together with lentils. This rich sausage is traditionally eaten at New Year’s to bring luck.
