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A GUIDE TO ITALIAN CURED MEATS

A GUIDE TO ITALIAN CURED MEATS

Picking the best-cured meat for your antipasto can be a bit of a challenge. Salumi is the word used to describe cured meats predominately made from pork and while we may also use the word salami to just refer to the classic cured round of minced and seasoned meat we can also call other cured meats the word too.

We’ve picked some of our Italian favourites to make you Salumi master.

Pancetta: Made from the belly of the pig and looking like streaky bacon, the belly is salt cured and spiced with black pepper, juniper and spices. Sliced very finely or cut in lardons, it is not traditionally eaten as is like you may eat prosciutto but is more of an ingredient to add flavour to pasta dishes, stews and side dishes to give an extra level of flavour.

Prosciutto pieces: We take from the very end part of the whole prosciutto and dice them as they can be used in soups and risotto to give great flavour to stock or can be fried and added to stews and casseroles to add an intense flavour. Great value for money!

Salame Felino: A thin, pure pork salami from the Felino region in Italy. Coarsely ground pork, salt, whole peppercorns and white wine go into a natural casing to naturally ferment. An easy going salami, we enjoy it on a pizza but those more delicate flavours work well with a glass of wine and a bowl of olives too.

Milano: A fine ground large Italian produced salami made with pork that is seasoned simply, with salt, pepper and garlic. It is excellent as a pizza topping or as a filling for sandwiches.

Nduja: A Calabrian classic, the loose heavily seasoned salumi that includes the delicious Calabrian chilli is made from the belly and shoulder pork and has a spreadable consistency so it can be simply smeared onto bread or used as an ingredient. Try frying nduja with cherry tomatoes for a fast pasta sauce, topping bruschetta or used on pizza.

Lardo: A very traditional pork product from Colonna, Italy where the thick layer of fat on the back of a pig is cured in a mixture of salt, herbs, and spices in marble curing baths. Traditionally eaten as a lunch staple by the men who worked the marble quarries it is incredible topped on a just-cooked pizza where the fat can melt quickly to give an exceptional mouthfeel.

Prosciutto di San Daniele: D.O.P. Made in the northeast of Italy in Friuli, this air cured ham on the bone is made from a breed of pigs from northern central Italy. Matured for at least 14 months, we enjoy it sliced translucently-thin as it emphasises its exceptionally sweet and delicate flavour. Ideal as a showpiece for antipasto.

Prosciutto de Parma: D.O.P.
Deboned after maturing for a minimum of 14 months this prosciutto represents the very best Parma ham in taste. Add to your antipasto or use in cooking to add an intensity of flavour to slow cooks or wrapped meat.