about our cured meats

Italy has been the worldwide pioneer in the techniques of curing meats since ancient Roman times. Curing is the age-old process of preserving fresh meat through salting, smoking and air-drying Italian Meats. Pork is the most common cured meat in Italy, although other meats such as beef, venison and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs. Spice plays an important role in the curing of Italian Meats. Typically, Italian Meats from the south tend to be spicier than those from northern Italy.


bresaola.png

bresaola

Air-dried, salted lean beef eye of round, aged about three months

Coppa.png

coppa

Spice-rubbed dry-cured pork neck

finocchiona.png

Finnocchiona

Pork shoulder and cheek dry-cured salami spiced with fennel, black pepper and garlic

guanciale.png

Guanciale

Cured, dried spice-rubbed fatty pork cheeks

lardo.png

Lardo

Herb and spice-cured pork fatback slab

mortadella.png

Mortadella

Emulsified sausage of pork, garlic ad spices, studded with neck fat and pistachios and steamed

nduja.png

'Nduja

Spreadable fermented sausage made from pork jowl, belly, shoulder and back fat, spiced with chili peppers

pancetta.png

Pancetta

Herb and spice-season pork belly, salted and air-cured

prosciutto.png

Prosciutto

Air-cured ham, salted, fat-rubbed and aged for up to three years

soppressata.png

soppressata

Coarsely ground, extra-fatty dry-cured pork sausage with black pepper and garlic

speck.png

speck

Cured, smoked boneless ham spiced with juniper, pepper, bay leaves and garlic

pepperoni.png

Pepperoni

Cured sausage of pork or pork and beef, seasoned with ground red pepper and other spices