(: , ) are Italian meat products typical of an antipasto, predominantly made from pork and cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella.
The word , 'salted meat', derives from the Latin , 'salt'.
include: Prosciutto – dry-cured ham, thinly sliced and served uncooked ()
Speck Alto Adige – dry-cured ham from South Tyrol, Italy
, also known as or – Italian and French pork cold cut Bresaola – air-dried and salted beef – slow cooked pork sausage – fresh pork sausage from Modena Guanciale – prepared with pork jowl or cheek – Italian cured and seasoned strips of pig fat and – made from cured pork loin Mortadella – sausage made from finely ground cured pork 'Nduja – Calabrian spicy, spreadable pork sausage Pancetta – made from pork belly meat Salami – cured sausage, fermented and air-dried meat – traditionally produced in Felino and other towns in the province of Parma, qualifies as a (PAT)
– dry salami – thin, lean cured sausage – smoked and dry-cured sausage from Marche and Umbria – dry fermented pork sausage from Abruzzo
See also
List of sausages List of dried foods Charcuterie – branch of cooking of prepared meat products, primarily from pork – producer and/or vendor of cured pork ()OED sv. salumeria, n.
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