Cured Meats

Cured Meats, Types to Savor

Cured meats are an exquisite example of Italy’s food products. The production of Italian cured meats has always been an integral part of bel paese cuisine, and recognized at the global level. Prosciutto cotto and crudo, salami, culatello, zampone and cotechino are just a few shining beacons of these types of cured meat. They represent variety, cuts and methods that are both voluminous and unique.

For this very reason, unfortunately, there are numerous attempts at imitation, falsification and adulteration, low quality renditions of unparalleled meat specialties. What makes Italian meats singular is not only raw materials and technique, but also the specific territories in which they are produced by master salumieri.

Considering these meats geographically, the primary focal points on the peninsula are the areas of Parma, San Daniele, Zibello and Modena, Valtellina in Lombardy and the small town of Sant’Angelo di Brodo in Sicily, not to mention Prato and Naples. Endless international acknowledgments, in addition to DOP and IGP certifications, are the undeniable proof of the superiority of the Italian product. You can easily ignore the rest!

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Cured Meats

speck cold cuts recipes

Speck, an apetizer or in recipes Speck means South Tyrol! This specialty that enriches the range of fine Italian cold cuts has in fact originated in...

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Cured Meats

culatello

Culatello, The Taste of Italian Cured Meats The sublime Culatello (the word culatello means “little backside”) is the king and symbol...

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Cured Meats

guanciale

Guanciale, an Italian signature cured meat Guanciale is magic. Imagine bacon, only better; porkier, tastier, richer. The name Guanciale comes from...

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Cured Meats

coppa italian cold cuts

Coppa, a worldwide renowned cold cut It’s called Coppa, but among the thousands of Italian cold cuts it is also known by the names Capicollo or...