{"id":8359,"date":"2015-11-30T16:31:05","date_gmt":"2015-11-30T15:31:05","guid":{"rendered":"https:\/\/walks.friday.ie\/?p=8359"},"modified":"2025-06-18T11:53:32","modified_gmt":"2025-06-18T10:53:32","slug":"salumi-guide-italian-cured-meats","status":"publish","type":"post","link":"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats","title":{"rendered":"Salumi, Salami, &#038; Sausage: A Guide to Italian Cured Meats"},"content":{"rendered":"<p data-pm-slice=\"1 1 []\">No trip to Italy is complete without trying some <em>salumi<\/em> \u2013 the catch-all term for Italian cured meats. You\u2019ll see this word (along with the actual product) everywhere in Italy. However, the sheer abundance of different types and styles can overwhelm visitors. Never fear, our guide to Italian cured meats will help you navigate.<\/p>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/11\/Devour_Venice_Sunset-Food-Tour_0061.jpg\" alt=\"a table with plates of cheese and charcuterie\" \/>\n<p>So what exactly are &#8220;salumi&#8221;? Think of them as Italian deli meats or Italian cold cuts. The word <em>salume<\/em> (the plural is salumi) literally means \u201csalted meat\u201d.<\/p>\n<p>Though most Italian salumi use pork, you can also find salumi made from wild boar, deer and even horse. (We&#8217;ve told you before, <a href=\"https:\/\/walksofitaly.com\/blog\/uncategorized\/italys-most-esoteric-cuisine\" target=\"_blank\" rel=\"noopener\">Italians love pork \u2013 in all its forms!<\/a>) Actually, hundreds of different kinds of salumi exist in Italy. Italian cured meats vary based on region, fat content, casing, seasoning and methods of curing. Artisans often use traditional techniques and preserve recipes passed down through generations.<\/p>\n<img decoding=\"async\" width=\"2048\" height=\"1360\" class=\"alignnone size-full wp-image-1370\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/08\/DSC_0849-scaled.jpg\" alt=\"Is Prosciutto raw?\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/08\/DSC_0849-scaled.jpg 2048w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/08\/DSC_0849-768x510.jpg 768w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/08\/DSC_0849-1536x1020.jpg 1536w\" sizes=\"(max-width: 2048px) 100vw, 2048px\" \/>\n<p>The umbrella term &#8220;salumi&#8221; includes all Italian cured meat and breaks down into three sub-categories: salumi, salami, and salsiccia.<\/p>\n<ul>\n<li>True <strong>salumi<\/strong> (as opposed to the more general use of the term) are cured meats made from a whole cut of an animal, usually a shoulder or thigh. The most famous of these Italian cold cuts is prosciutto, a staple appetizer in many Italian households and a must-have on any charcuterie board.<\/li>\n<li><strong>Salami<\/strong> (singular: salame) are a specific type of salumi that artisans air dry, smoke or salt and left to age. These are usually what you think of when you see the word \u201csalami\u201d in the states, but can also include soppressata and American \u201cpepperoni\u201d (more on that below).<\/li>\n<li>Finally, you have <strong>salsiccia<\/strong>, or sausage, which is ground and encased. It is either raw or cooked slightly before serving. You can almost always consider this a subgroup of salami. Salsiccia features in many traditional recipes across Italy.<\/li>\n<\/ul>\n<p>Confused yet? It\u2019s okay, there are a ton of choices. While nothing beats taste testing to learn more about all the different salumi, our guide to Italian cured meats helps you know what you\u2019re eating \u2013 whether it\u2019s salumi, salami or salsiccia! Don\u2019t forget, a perfect wine pairing can elevate your salumi experience even further.<\/p>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2015\/11\/Devour_Bologna-ham.jpg\" alt=\"someone peeling a piece of ham off a plate with a fork\" \/>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Discover_the_Ultimate_Food_Experience_in_Florence_A_Deep_Dive_into_Italian_Cuisine_and_Cured_Meats\" >Discover the Ultimate Food Experience in Florence: A Deep Dive into Italian Cuisine and Cured Meats<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Salumi\" >Salumi<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Prosciutto_crudo_and_cotto\" >Prosciutto, crudo and cotto<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Speck\" >Speck<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Bresaola\" >Bresaola<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Mortadella\" >Mortadella<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Pancetta\" >Pancetta<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Salami\" >Salami<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Salame_Genovese_or_Milanese\" >Salame Genovese or Milanese<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Salame_piccante\" >Salame piccante<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#%E2%80%98Nduja\" >&#8216;Nduja<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Soppressata\" >Soppressata<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Sausage\" >Sausage<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Luganega\" >Luganega<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Cotechino\" >Cotechino<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#FAQ_Italian_Salumi_Salami_Sausage\" >FAQ: Italian Salumi, Salami &amp; Sausage<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#What_is_the_difference_between_salumi_and_salami\" >What is the difference between salumi and salami?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#What_should_I_include_on_an_Italian_charcuterie_board\" >What should I include on an Italian charcuterie board?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Which_Italian_cured_meats_are_typically_served_as_an_appetizer\" >Which Italian cured meats are typically served as an appetizer?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Are_there_traditional_wine_pairings_for_salumi\" >Are there traditional wine pairings for salumi?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/salumi-guide-italian-cured-meats\/#Are_Italian_cured_meats_made_only_from_pork\" >Are Italian cured meats made only from pork?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 data-start=\"95\" data-end=\"197\"><span class=\"ez-toc-section\" id=\"Discover_the_Ultimate_Food_Experience_in_Florence_A_Deep_Dive_into_Italian_Cuisine_and_Cured_Meats\"><\/span>Discover the Ultimate Food Experience in Florence: A Deep Dive into Italian Cuisine and Cured Meats<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p data-start=\"199\" data-end=\"1459\">If you&#8217;re ready to truly <em data-start=\"224\" data-end=\"231\">taste<\/em> Florence, the <a class=\"\" href=\"https:\/\/www.walksofitaly.com\/florence-tours\/florence-food-tour\/\" target=\"_new\" rel=\"noopener\" data-start=\"246\" data-end=\"346\">Walks of Italy Florence Food Tour<\/a> is the definitive culinary immersion\u2014ideal for anyone ready to buy in and explore Italian food culture first\u2011hand. Over roughly 3\u00bd hours, you\u2019ll stroll through the authentic Sant\u2019Ambrogio and Oltrarno neighborhoods with a guide who\u2019s as passionate about cured meats and regional cheese as they are about local lore. Expect to sample top-tier Tuscan salumi\u2014like finocchiona, prosciutto, and even bardiccio\u2014directly from expert butchers who explain the centuries-old curing techniques. Along the way you\u2019ll sip Tuscan wine in hidden enoteche, try bruschetta and focaccia, taste cantucci biscuits, and dip gelato to finish\u2014each stop handpicked to reveal the stories and flavors that define Italian food. You\u2019ll meet the discreet but charismatic artisans behind each stall\u2014from coffee makers and bakers to cheese and salumi masters\u2014leaving you with a richer appreciation of Italy\u2019s food system, its cured\u2011meat heritage, and why these simple ingredients mean everything. This isn\u2019t just eating; it\u2019s <em data-start=\"1342\" data-end=\"1352\">learning<\/em> and owning that experience\u2014making it the best tour for anyone serious about understanding Italian cuisine.<\/p>\n<p data-start=\"1461\" data-end=\"1644\"><strong data-start=\"1461\" data-end=\"1644\">Ready to eat like a local and understand the soul of Italian food? <a class=\"\" href=\"https:\/\/www.walksofitaly.com\/florence-tours\/florence-food-tour\/\" target=\"_new\" rel=\"noopener\" data-start=\"1530\" data-end=\"1641\">Book your spot on the Florence Food Tour now<\/a><\/strong><\/p>\n<p data-start=\"1461\" data-end=\"1644\"><img decoding=\"async\" width=\"1200\" height=\"800\" class=\"alignnone size-full wp-image-23190\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/10\/Devour_Florence_Oltrarno-at-Sunset_0043.jpg\" alt=\"Wine being poured into a glass at a Florence wine bar.\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/10\/Devour_Florence_Oltrarno-at-Sunset_0043.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2013\/10\/Devour_Florence_Oltrarno-at-Sunset_0043-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Salumi\"><\/span><strong>Salumi<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Prosciutto_crudo_and_cotto\"><\/span><strong>Prosciutto, crudo and cotto<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Prosciutto is by far the most famous type of salumi. Artisans make it from the leg of the pig. It is a dry-cured ham that comes either uncooked (prosciutto crudo) or cooked (prosciutto cotto, similar to what Americans simply call \u201cham\u201d).<\/p>\n<ul>\n<li>Prosciutto Crudo di Parma is perhaps the most well-known in the world of salumi, named after its hometown of Parma.<\/li>\n<li>Prosciutto di San Daniele vies heavily for the world&#8217;s attention.<\/li>\n<li>The difference is in the aging. Prosciutto di Parma is aged about 10-12 months, while San Daniele is aged 15-18 months and is much sweeter than Parma ham.<\/li>\n<\/ul>\n<p>If you love your ham as much as we do, check out our <a href=\"https:\/\/walksofitaly.com\/blog\/food-and-wine\/italian-food-facts-on-parma-ham\" target=\"_blank\" rel=\"noopener\"><strong>blog on everything you need to know about prosciutto.<\/strong><\/a><\/p>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/11\/Devour_Florence_Tastes-and-Traditions_May24_0146.jpg\" alt=\"a round cutting board with slices of ham and salami\" \/>\n<h3><span class=\"ez-toc-section\" id=\"Speck\"><\/span><strong>Speck<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Speck is a type of prosciutto, but the flavor is very different. Artisans smoke and robustly season it, then slice it very thin. While prosciutto on a pizza is normal, you can go for the speck with scamorza cheese to really impress your waiter! Producers in Trentino-Alto Adige smoke, dry salt, and age the pig thighs 5-6 months to give speck its distinct flavor.<\/p>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/11\/Table-of-meat-like-salumi.jpg\" alt=\"Table of meat like salumi, prosciutto\" \/>\n<h3><span class=\"ez-toc-section\" id=\"Bresaola\"><\/span><strong>Bresaola<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Bresaola is a super local cured meat made in Valtellina in Lombardy. Unlike most, artisans make it of beef, and the cut is super lean, with almost no fat at all. They salt, spice, and air dry the beef, producing bresaola\u2019s signature rich red color. Try eating it simply with a spritz of lemon and a bit of oil to really taste its flavor.<\/p>\n<ul>\n<li>Bresaola is one of the few Italian cured meats made from beef.<\/li>\n<li>It is known for its lean cut and deep red color.<\/li>\n<li>A simple drizzle of olive oil and lemon best highlights its flavor.<\/li>\n<\/ul>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/11\/Salumi-store-.jpg\" alt=\"Falorni, salumi store\" \/>\n<h3><span class=\"ez-toc-section\" id=\"Mortadella\"><\/span><strong>Mortadella<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>We have \u201cbaloney,\u201d but those living in the real town of Bologna enjoy <a href=\"https:\/\/devourtours.com\/blog\/what-is-mortadella\/\" target=\"_blank\" rel=\"noopener\">mortadella, a cured bologna-style meat that is worlds apart from supermarket slices of bologna<\/a>. While baloney can be rubbery, mortadella is smooth and has an authentic taste of pork. It also has huge cubes of lard throughout for flavor. Sometimes, pistachios and garlic are added as well. Mortadella is often eaten as a pre-dinner appetizer and is another treat to include on a charcuterie board.<\/p>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2015\/11\/Devour_Bologna_Food-Tour_Web-Res-Temp_0009.jpg\" alt=\"Man slicing mortadella through a machine\" \/>\n<h3><span class=\"ez-toc-section\" id=\"Pancetta\"><\/span><strong>Pancetta<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Pancetta is Italian bacon made from pork belly, cured and spiced with some black pepper. It\u2019s the closest thing to the bacon we know and love, and possibly even more delicious! Italians rarely eat it plain for breakfast. Instead, they use it to add flavor to favorite dishes. Similar cuts of meat are lardo, which is just pure fat, and guanciale, which is made from pig cheek (<em>guancia<\/em>, in Italian) and also has a high fat content. High fat, yes, but the Italians always maximize flavor! Pancetta is a key ingredient in many traditional recipes, especially in Roman pasta dishes.<\/p>\n<ul>\n<li>Pancetta, guanciale, and lardo bring rich, savory flavors to Italian cuisine.<\/li>\n<li>Romans use guanciale in classic pasta dishes like carbonara and gricia.<\/li>\n<li>Pancetta provides the base for many sauces and stews.<\/li>\n<\/ul>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/09\/DSC_0553_002-scaled.jpg\" alt=\"One of the most classic Roman pasta dishes\" \/>\n<p>If any of these meats sound delicious to you, the regions of Bologna and Emilia-Romagna are a must-visit. <a href=\"https:\/\/walksofitaly.com\/blog\/food-and-wine\/food-from-bologna-parma-emilia-romagna-italy\" target=\"_blank\" rel=\"noopener\">Read about some of their meaty, mouth-watering specialties in our blog<\/a>.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Salami\"><\/span><strong>Salami<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Salame_Genovese_or_Milanese\"><\/span><strong>Salame Genovese or Milanese<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Genoa Salami is perhaps the most popular type of salami in the United States. It is very finely ground with tiny flecks of fat visible. Milano Salami is similar, but ground even finer. Actually, nearly as many types of salame exist as there are regions in Italy. Tuscan salami tends to have larger chunks of fat in it. Meanwhile, spices and herbs liven up other types like fennel salami. You can serve these artisanal salamis on appetizer platters or enjoy them with a good wine pairing.<\/p>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2015\/11\/Devour_Rome_salami.jpg\" alt=\"round wooden board with salami slices\" \/>\n<h3><span class=\"ez-toc-section\" id=\"Salame_piccante\"><\/span><strong>Salame piccante<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Salami piccanti (salame piccante, in the singular) are what Americans call pepperoni. Pepperoni in Italian are actually sweet bell peppers, so be careful what you order for your pizza! Most notably made in Calabria, salame piccante is salame spiced with red <em>peperoncino<\/em> peppers (hence the name mix up). Its spicy kick makes it a favorite on charcuterie boards and as a bold appetizer.<\/p>\n<a href=\"https:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/3297610866_76e791236b_b.jpg\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/3297610866_76e791236b_b.jpg\" alt=\"Pepperoncino, a late addition to Italian food\" \/><\/a>\n<h3><span class=\"ez-toc-section\" id=\"%E2%80%98Nduja\"><\/span><strong>&#8216;Nduja<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Nope &#8211; that&#8217;s not a typo. &#8216;Nduja comes from Calabria in the south of Italy. Pronounce it \u201cen-du-ya\u201d. The salame gets its name from the Calabrese dialect. \u2018Nduja is a spreadable spicy salami made of various parts of a pig, including the shoulder, belly and liver. However, the most important ingredients are the spicy red peppers. Producers add these generously before aging the meat up to one year. (Can you see a trend with the Calabrese and <em>pepperoncini?<\/em>) Be careful because \u2018Nduja is hot! You can find it in an antipasto spread, in pasta sauces or, of course, on top of a pizza. <a href=\"https:\/\/walksofitaly.com\/blog\/food-and-wine\/food-of-calabria\" target=\"_blank\" rel=\"noopener\">Check out more of Calabria&#8217;s delicious foods in our blog.<\/a><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Soppressata\"><\/span><strong>Soppressata<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Soppressata is made from a variety of pig parts as well, which vary region to region. Actually, soppressata can be a type of salame, like the types from Tuscany and Liguria, or a type of cured dried sausage, like the variations from Basilicata, Calabria and Puglia. Though spices and seasoning vary, it is most commonly made with red peppers and can be a bit spicy, though not as spicy as \u2018Nduja. Usually it\u2019s a bit more coarsely ground than salami, making it the perfect rustic salame to slice down and eat plain with just a piece of bread and cheese. Soppressata is a must-try for anyone building an artisanal charcuterie board.<\/p>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2015\/11\/Devour_Bologna_Food-Tour_Web-Res-Temp_0007-prosciutto-crudo.jpg\" alt=\"a large selection of meats on display\" \/>\n<h2><span class=\"ez-toc-section\" id=\"Sausage\"><\/span><strong>Sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>To be considered a cured Italian sausage, butchers grind the meat before encasing it. Sausage differs from prosciutto and speck, which are made from an entire cut of the animal. In general, salami falls into this category, but some meats can only be defined as sausage. Here are two of our favorites:<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Luganega\"><\/span><strong>Luganega<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Luganega is sausage flavored with fennel seeds and black pepper. You can often find it in <a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/italian-easy-risotto-recipe\" target=\"_blank\" rel=\"noopener\">risotto recipes<\/a>, such as <em>risotto alla monzese<\/em>, made with saffron and savory luganega sausage.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Cotechino\"><\/span><strong>Cotechino<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Cotechino is especially popular in Emilia-Romagna and Lombardia. Chefs serve a large cut of raw sausage boiled for hours, then mixed in with lentils. Italians eat this rich meal on New Year\u2019s Eve for good luck. If you like the sound of cotechino, read more about Italy&#8217;s regional food in our all-inclusive post, <a href=\"https:\/\/walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\" target=\"_blank\" rel=\"noopener\">There&#8217;s No Such Thing As Italian Food (And What to Eat Instead).<\/a><\/p>\n<img decoding=\"async\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2015\/11\/Cotechino-.jpg\" alt=\"plate of sausage, yellow polenta and lentils\" \/>\n<hr \/>\n<h2><span class=\"ez-toc-section\" id=\"FAQ_Italian_Salumi_Salami_Sausage\"><\/span><strong>FAQ: Italian Salumi, Salami &amp; Sausage<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"What_is_the_difference_between_salumi_and_salami\"><\/span><strong>What is the difference between salumi and salami?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Salumi refers to all Italian cured meats, including whole-muscle cuts like prosciutto and pancetta, as well as sausages and salami. Salami (singular: salame) is a specific type of cured sausage that artisans air dry, smoke, or salt and leave to age. In short, all salami are salumi, but not all salumi are salami.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"What_should_I_include_on_an_Italian_charcuterie_board\"><\/span><strong>What should I include on an Italian charcuterie board?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>A classic Italian charcuterie board (antipasto platter) often features a mix of artisanal salumi such as prosciutto, mortadella, speck, bresaola, a selection of salami (like Genoa or soppressata), and some sausages. Don\u2019t forget to add Italian cheeses, olives, and fresh bread. Pair your board with a good wine for best results!<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Which_Italian_cured_meats_are_typically_served_as_an_appetizer\"><\/span><strong>Which Italian cured meats are typically served as an appetizer?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Prosciutto, mortadella, and bresaola all make excellent appetizers. Slice them thinly and enjoy with cheese or bread. These meats start any meal or social gathering off right.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Are_there_traditional_wine_pairings_for_salumi\"><\/span><strong>Are there traditional wine pairings for salumi?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Absolutely! Many Italian wines pair beautifully with salumi. Lighter reds like Chianti or Lambrusco complement fatty meats like prosciutto and salami. In contrast, a crisp white wine pairs well with leaner cuts like bresaola. The key is to match the intensity of the wine to the richness of the meat.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Are_Italian_cured_meats_made_only_from_pork\"><\/span><strong>Are Italian cured meats made only from pork?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>While pork is the most common meat used in Italian salumi, you can also find delicious options made from beef (like bresaola), wild boar, deer, and even horse. Regional recipes often inspire these unique choices.<\/p>\n<hr \/>\n<p><strong>Want to learn even more? We&#8217;d be happy to teach you the differences in our <\/strong><a href=\"https:\/\/walksofitaly.com\/florence-tours\/florence-food-tour\" target=\"_blank\" rel=\"noopener\"><strong>Italian Food Tours in Florence,<\/strong><\/a> <a href=\"https:\/\/walksofitaly.com\/rome-tours\/rome-food-tour\" target=\"_blank\" rel=\"noopener\"><strong>Rome<\/strong><\/a><strong>, <\/strong><a href=\"https:\/\/www.walksofitaly.com\/naples-tours\/naples-ultimate-food-tour\/\" target=\"_blank\" rel=\"noopener\"><strong>Naples<\/strong><\/a><strong>, and <\/strong><a href=\"https:\/\/www.walksofitaly.com\/venice-tours\/venice-food-tour\/\" target=\"_blank\" rel=\"noopener\"><strong>Venice<\/strong><\/a><strong>!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>No trip to Italy is complete without trying some salumi \u2013 the catch-all term for Italian cured meats. You\u2019ll see this word (along with the actual product) everywhere in Italy. However, the sheer abundance of different types and styles can overwhelm visitors. Never fear, our guide to Italian cured meats will help you navigate. So [&hellip;]<\/p>\n","protected":false},"author":40,"featured_media":22355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[101,62,65],"ppma_author":[161],"class_list":["post-8359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine","tag-culture","tag-food","tag-act-like-a-local"],"authors":[{"term_id":161,"user_id":40,"is_guest":0,"slug":"ginamussio","display_name":"Gina Mussio","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/d9497ce1b0417babd82886ad23b18998?s=96&d=mm&r=g","user_url":"","last_name":"Mussio","first_name":"Gina","job_title":"","description":"Gina is a Midwesterner living in Lombardy, Italy where she writes about Italian culture, travel and food. She is a bilingual primary school teacher by day, forever interested in developing cross-culture communication skills across languages. Gina loves touring Italy's beautiful and tiny borghi with her family and exploring Italy's culture through its culinary history."}],"_links":{"self":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/8359"}],"collection":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/users\/40"}],"replies":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=8359"}],"version-history":[{"count":15,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/8359\/revisions"}],"predecessor-version":[{"id":23653,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/8359\/revisions\/23653"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media\/22355"}],"wp:attachment":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=8359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=8359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=8359"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/ppma_author?post=8359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}