Meats and charcuterie

Culatello is one of the most prized salumi in Italy: mentions of…

It should have a sweet and aromatic flavor and can be served with…

Lardo di Arnad was originally made in homes throughout the lower…

Made from the top part of the loin from specific pigs that weigh no…

To serve, mortadella can be sliced by machine or cut into cubes and…

Prosciutto di Norcia can be made is two ways: the ancient or modern…

Lardo di Colonnata is made using two great Tuscan products: the…

For a long time, the word speck referred to lard, from the Latin…

Nduja is a Calabrian sausage traditionally made from pork trimmings…

Ciauscolo is not your typical Italian sausage. It has the texture…

Zampone of Modena is made from the front trotter of a pig. The…

Salame Felino is a pure pork salame from Felino, a small town…

For over five centuries, Salama da sugo (a pork sausage) has been…

Bresaola della Valtellina is salted and slightly aged beef that is…

Prosciutto di Cinta Senese owes its sweet, slightly gamey flavor…