Salumi

Not to be confused with salami.

For the restaurant in Seattle, see Salumi (restaurant).

Italian wine and salumi

Aging salumi

Prosciutto di Parma

Salame di Felino

Salumi (sg.: salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto cotto.

The word salumi, "salted meat", derives from Latin sal, "salt".

Examples of salumi include:

• Prosciutto – Italian dry-cured ham that is thinly sliced and served uncooked – dry-cured ham, thinly sliced and served uncooked (Italian: prosciutto crudo)
  • Prosciutto di Parma
  • Prosciutto di San Daniele
  • Speck – Dry-cured ham from South Tyrol, ItalyPages displaying short descriptions of redirect targets
  • Culatello
  • Culaccia / culatta
• Capocollo, also known as coppa or capicola – Italian and French pork cold cut
• Bresaola – Air-dried and salted beef
• Cotechino – slow cooked pork sausage
• Zampone – fresh pork sausage from Modena
• Guanciale – prepared from pork jowl or cheek
• Lardo – Italian cured and seasoned strips of pig fat
• Lonza and lonzino – salumi made from cured pork loin
• Mortadella – sausage made from finely ground cured pork
• 'Nduja – Calabrian spicy, spreadable pork sausage
• Pancetta – made of pork belly meat
• Salami – Cured sausage, fermented and air-dried meat
  • Genoa salami
  • Salame di Felino – traditionally produced in Felino and other cities in the Parma province, qualifies for Prodotto agroalimentare tradizionale
  • Soppressata – dry salami
  • Strolghino – thin, lean cured sausage
  • Ciauscolo – smoked and dry-cured sausage from Marche and Umbria

See also

• Charcuterie – Branch of cooking of prepared meat products, primarily from pork
• List of dried foods
• List of sausages
• Salumeria – Producer and/or vendor of cured pork (salumi)