Salumi

Not to be confused with salami.

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

Salumi from Italy served with red wine

Salumi (singular salume) is an Italian term describing the preparation of cured meat products made predominantly from pork. Salumi include bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto.

The word salumi comes from the Italian word salume, pl. salumi "salted meat", derived from Latin sal "salt".

Aging salumi

Prosciutto di Parma

Salame di Felino

Examples of salumi include:

• Prosciutto – Italian dry-cured ham that is thinly sliced and served uncooked (Italian: Prosciutto crudo)
  • Prosciutto di Parma – Italian dry-cured ham that is thinly sliced and served uncookedPages displaying short descriptions of redirect targets
  • Prosciutto di San Daniele – Italian dry-cured ham that is thinly sliced and served uncookedPages displaying short descriptions of redirect targets
  • Speck – Dry-cured ham from South Tyrol, ItalyPages displaying short descriptions of redirect targets
  • Culatello – Italian dry-cured ham that is thinly sliced and served uncookedPages displaying short descriptions of redirect targets
  • Culaccia / Culatta
• Capocollo, also known as Coppa or Capicola – Italian and Swiss pork cold cut
• Bresaola – Air-dried and salted beef
• Cotechino – Type of Italian sausage / Zampone – Type of Italian sausagePages displaying short descriptions of redirect targets
• Guanciale – Italian cured meat product
• Lardo – Italian cured and seasoned strips of pig fat
• Lonza – Meat delicacy
• Lonzino – Cut of meat from a pigPages displaying short descriptions of redirect targets
• Mortadella – Large Italian (pork) sausage
• 'Nduja – Italian spicy, spreadable sausage made with pork
• Pancetta – Italian bacon made of pork belly meat
• Salami – Cured sausage, fermented and air-dried meat
  • Genoa salami – Variety of sausage
  • Salame di Felino – A variety of Italian salamePages displaying short descriptions of redirect targets, traditionally produced in Felino and other cities in the Parma province, qualifies for Prodotto agroalimentare tradizionale
  • Soppressata – Italian dry salami (sausage)
  • Strolghino – Italian cured pork
  • Ciauscolo – Variety of Italian salame

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)