Italian Cured Meats

From Prosciutto to Salami, Italian cured meats are loved and renowned worldwide for their taste and quality. And for good reason! Whether you're making a charcuterie board for a dinner party or using them in your recipes, this guide will show you all the different and delicious cured meats varieties from Italy.

There are many varieties of cured meats in Italy and many differ from region to region. Even prosciutto, for example, has different flavors and textures depending on the region, from the sweet Parma or San Daniele ham, to the peppery and salty Tuscan Prosciutto.

But Prosciutto and Salami are not all that Italy has to offer. There's plenty more and all have different uses in traditional recipes or appetizer platters.

History and Culture

The practice of curing meat dates back to ancient times when people needed a way to preserve food without refrigeration. Using a combination of salt, air, and time, they're able to transform simple cuts of meat into something extraordinary.

Different regions of Italy developed their own methods and recipes based on local ingredients and climate conditions. Over time, these methods were passed down through generations, becoming a part of Italian culture.

Types of Italian Cured Meats

Italy's regions have always been divided with different customs, languages, and cuisines. This has given rise to a wide variety of cured meats, each with its own unique flavor and character. From the north to the south of Italy, these are some of the most popular types of Italian cured meats.

Northern Italy

Speck (South Tyrol): Originating from the northern region of South Tyrol, Speck is a smoked, cured ham that is slightly less salty than other Italian cured meats. It is seasoned with a blend of spices, including juniper, bay leaves, and pepper, and then smoked and aged for several months.
Bresaola (Lombardy): Bresaola is made from lean cuts of beef, usually the top round, and is seasoned with salt and spices before being air-dried for several months. It has a delicate, sweet flavor and is often served thinly sliced like a Carpaccio, with a drizzle of olive oil and lemon juice.
Salame Milano: This salame is finely ground, giving it a smooth texture. It’s seasoned with garlic, pepper, and other spices, then cured to create a mild, slightly sweet flavor. Salame Milano is one of the most popular types of salame in Italy and is often enjoyed in sandwiches or on charcuterie boards.
Salame Genoa: Originating from the region of Genoa, this salame is coarser than Milano and is made from a blend of pork and beef. It is seasoned with garlic, wine, and black pepper, resulting in a more robust and slightly tangy flavor.

Central Italy

Prosciutto di Parma (Emilia-Romagna): Perhaps the most famous of all Italian cured meats, Prosciutto di Parma is made from the hind leg of the pig. It is dry-cured with sea salt and aged for at least 12 months, resulting in a tender, flavorful ham that is perfect for eating on its own or paired with figs or melon.
Guanciale (Lazio): Guanciale is made from pork jowl or cheeks and is known for its rich, fatty flavor. It is a key ingredient in traditional Roman dishes like Carbonara and Amatriciana. The meat is seasoned with salt, pepper, and other spices, then cured for several weeks.
Lardo di Colonnata (Tuscany): Lardo is a type of cured pork fatback, and Lardo di Colonnata is considered the best of its kind. It is cured in marble basins with salt, herbs, and spices, resulting in a creamy, melt-in-your-mouth texture that is often enjoyed on toasted bread.
Mortadella (Bologna): Mortadella is a large, finely ground pork sausage that is flavored with spices, including black pepper and myrtle berries. It is studded with cubes of pork fat, and sometimes pistachios, which give it a distinctive texture and flavor. Mortadella is often served as a cold cut in sandwiches or on charcuterie boards.
Pancetta (Emilia-Romagna): Pancetta is a type of Italian bacon made from pork belly. It is seasoned with salt, pepper, and other spices before being rolled and cured. Unlike American bacon, Pancetta is not smoked, giving it a pure, rich pork flavor. It is often used in cooking to add depth to sauces and soups.
Porchetta (Central Italy): Porchetta is a savory, boneless pork roast that is seasoned with garlic, rosemary, fennel, and other herbs. While not a cured meat in the traditional sense, it’s a classic Italian dish that is slow-roasted to perfection, resulting in a crispy exterior and tender, flavorful meat inside. Porchetta is often served in sandwiches or as a main dish.
Finocchiona (Tuscany): Finocchiona is a type of salame flavored with fennel seeds, which gives it a distinctive aroma and slightly sweet taste. It is made from coarsely ground pork and is often enjoyed in sandwiches or as part of an antipasto platter.

Southern Italy

Soppressata (Calabria): Soppressata is a dry-cured sausage made from coarsely ground pork, seasoned with salt, pepper, and sometimes chili peppers. It is then pressed under weights to give it a flat shape. Soppressata can be spicy or mild, depending on the region and recipe.
Nduja (Calabria): Nduja is a spreadable, spicy sausage made from pork and a generous amount of Calabrian chili peppers. It is soft and creamy, making it easy to spread on bread or incorporate into sauces for a spicy kick.
Capocollo (Puglia): Also known as Coppa, Capocollo is made from the neck or shoulder of the pig. It is seasoned with salt, pepper, and sometimes wine, then air-dried for several months. Capocollo has a rich, savory flavor and is often enjoyed thinly sliced.
Salame Calabrese: This spicy salame hails from the Calabria region and is known for its bold, fiery flavor. It is seasoned with Calabrian hot chili peppers, giving it a distinctive heat that pairs well with the rich pork flavor. Salame Calabrese is a favorite for those who enjoy a bit of spice.
Spianata (Calabria): Spianata is a flattened, spicy salame from Calabria, made with coarsely ground pork, red chili peppers, and salt. It’s pressed during curing to give it its unique shape. The spicy flavor and firm texture make it a popular choice for sandwiches and antipasto platters.

Quality and Authenticity

When it comes to Italian cured meats, quality and authenticity are key. Authentic Italian cured meats are made using traditional methods, high-quality ingredients, and specific regional techniques. To ensure you’re getting the real deal, look for the following indicators:

DOP (Denominazione di Origine Protetta): This label ensures that the product is made according to strict regulations and comes from a specific region in Italy. For example, Prosciutto di Parma must be made in the Parma region using traditional methods.
IGP (Indicazione Geografica Protetta): This label indicates that at least one stage of production, processing, or preparation takes place in a particular region. It’s a guarantee of authenticity, though it allows for some flexibility in sourcing ingredients.

Uses in Italian Cuisine

Italian cured meats are incredibly versatile and can be used in a variety of dishes.

Charcuterie Boards: Serve a selection of sliced cured meats with cheeses, olives, and bread for an easy and elegant appetizer.
Pasta Dishes: Guanciale is a key ingredient in pasta dishes like Carbonara. Pancetta can also be used to add depth to creamy pasta sauces, or in the classic Pasta e Fagioli.
Sandwiches and Paninis: Thinly sliced Prosciutto or Mortadella is perfect for adding flavor to sandwiches and paninis. Pair them with fresh mozzarella, tomatoes, and arugula for a classic Italian sandwich.
Pizza Toppings: Soppressata, Salame, and Pancetta make excellent pizza toppings, adding a rich, savory flavor to your homemade pizzas. But also Prosciutto can be added on top after baking, as in this Grilled Pizza with Corn and Prosciutto.
Salads: Add thin slices of Bresaola or Prosciutto to salads for a protein-rich addition. Or Pancetta like in this Warm Spinach Salad With Pancetta + Goat Cheese.

More recipes using Italian cured meats:

Buying and Storing Tips

Buy Italian products from specialty Italian delis, butcher shops, or high-quality supermarkets to ensure you get high quality and authentic products.

Storage: Most Italian cured meats can be kept in the refrigerator. Whole, unsliced meats should be wrapped in a breathable material like butcher paper or a clean cloth and stored in the crisper drawer. Once sliced, store them in an airtight container and consume them within a few days to enjoy the best flavor and texture. Some cured meats can also be frozen if you need to store them for a longer period.

FAQ

What is the difference between Prosciutto di Parma and Prosciutto di San Daniele?

Both are types of prosciutto, but they come from different regions and have distinct flavors. Prosciutto di Parma is sweeter and slightly less salty, while Prosciutto di San Daniele, from the Friuli region, has a more delicate and sweeter flavor.

How long can I store Italian cured meats in the fridge?

Whole, unsliced cured meats can last several weeks in the refrigerator if properly stored. Sliced meats should be consumed within 3-5 days for the best quality.

Can I eat Italian cured meats if I'm on a low-sodium diet?

Italian cured meats are typically high in salt due to the curing process. If you are on a low-sodium diet, it’s best to consume these meats in moderation or consult with your healthcare provider.