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Salumi (sg.:
salume,
pronounced [
saˈluːme]) are
Italian meat
products typical of an antipasto,
predominantly made from pork and cured. They also include...
- [panˈtʃetta]) is a salt-cured pork
belly meat
product in a
category known as
salume. In Italy, it is
often used to add
depth to
soups and pasta. For cooking...
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Soppressata is a
salume.
Although there are many variations, two prin****l
types are made: a
cured dry
sausage typical of Basilicata, Apulia, and Calabria...
- pork
salume made from the dry-cured
muscle running from the neck to the
fourth or
fifth rib of the pork
shoulder or neck. It is a whole-muscle
salume, dry...
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Salami (/səˈlɑːmi/ sə-LAH-mee; sg.: salame) is a
salume consisting of
fermented and air-dried meat,
typically pork. Historically,
salami was po****r among...
- ****y,
spreadable pork
sausage from the
Calabria region of Italy. It is a
salume that
comes from the area
around of Spilinga. 'Nduja is made with meat from...
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Mortadella (Italian: [mortaˈdɛlla]) is a
large salume made of
finely hashed or
ground cured pork,
which incorporates at
least 15%
small cubes of pork fat...
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genuine Italian mortadella Bologna PGI, a
variety of mortadella, a
large salume.
Similar imitations of
mortadella Bologna include parizer (Parisian sausage)...
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Lardo is a type of
salume made by
curing strips of
fatback with
rosemary and
other herbs and ****es. The most
famous lardo is from the
Tuscan frazione...
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particularly po****r in the
United Kingdom and Canada.
Lonzino is a type of
salume produced in
Italy with
cured pork loin. It is
distinct from
cured pork loin...
