Salami

Italian cured meats are undoubtedly the most prized in the world. Cured meat production most likely originated in Italy, with origins dating back to the times of the Etruscans and Romans.

From Italy, cured meats then spread throughout the world. What characterizes Italian cured meats and differentiates them from all others is not so much the breed or breeding method (though these are crucial), but rather the curing process and the type of salting.

The most interesting, beloved, and delicious cured meats come from Emilia-Romagna and the surrounding areas. The Po Valley, thanks to its humid climate and constant fog, has always been the ideal environment for curing these products.

Among the most famous products are:

• Raw Ham;
• Cooked Ham;
• Mortadella;
• Salami;
• Cup;
• Bresaola;
• Porchetta;
• Bacon.

Most Italian cured meats use pork, which is ideal for making sausages and sliced ​​meats.

The cured meats mentioned are now widespread throughout the world, and many countries produce their own. Obviously, the originals come from Italy. Examples include Prosciutto Crudo San Daniele DOP and Mortadella di Bologna IGP.

But there are also other cured meats that are produced exclusively in Italy, regardless of their denomination. We're talking about typical regional products, namely:

• 'Nduja (Calabria);
• Teteun (Aosta Valley);
• Slinzega (Piedmont);
• Culatello (Emilia-Romagna);
• Suppressed (Veneto);
• Soppressata (various regions);
• Ventricina (Abruzzo – Molise);
• Lard from Colonnata (Lazio).

Cured meats: the history

The first cured meat (or rather sausage) in history seems to have been made by the Egyptians, some evidence of which has been found in the tomb of Ramses III.

Even the Odyssey mentions a sausage made with fat and blood, described by Aristophanes. But it was with the Romans that the cured meats boomed, meaning they were produced in large quantities and became part of the Roman diet. They were particularly fond of these foods.

Italian cured meats

To be sure you're buying an Italian cured meat, you should check its designation. DOP and IGP products are certified and indicate the cured meat's origin, as well as its type.

Among the most sought after and loved are:

• Parma Ham DOP;
• Modena DOP ham;
• San Daniele DOP ham;
• Norcia PGI ham;
• Naples Salami;
• Milanese Salami;
• Sant'Angelo di Brolo PGI Salami;
• Mortadella di Bologna PGI;
• Bacon;
• Bresaola from Valtellina.