Cured Meats

Italian cured meats
Italian cured meats

Types of Deli Meats

Cured meats have a very long tradition in Italy. It seems that they were already popular among the Romans and the Etrurians. Basically, it is raw or cooked meat cured by adding salt, animal fat, herbs and spices.

In Italy there are over a hundred types of salami, classified according to the meat used (read below).

If you love Italian cuisine you absolutely have to taste Parma ham (prosciutto crudo di Parma), which together with the San Daniele ham is one of the most famous products of Italian charcuterie: they are both dry-cured cured hams with a delicate flavor and a great taste.

Than there is the Speck, a smoked ham from Trentino Alto Adige perfect for cooking of for an amazing antipasto. 

Read our tips and discover how to use these delicious hams in your recipes.

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Prosciutto San Daniele DOP, Italian Ham from Friuli

Along with Parma ham, Prosciutto San Daniele can be considered one of Italy's most precious type of dry-cured meat.

Italian Meats for Antipasto Platter

The list of cured meats to be used for a rich antipasto platter is long: many types of salami, sweet or spicy, prosciutto, both raw and cooked, and many more.  

A further classification ca be made according to the type of meat used: there are pork, boar, horse and deer cold cuts. And then cold cuts made from poultry meat like goose salami or smoked Turkey. But the list is almost endless.

For a good Italian cured meat antipasto platter, serve the cold cuts with some cheeses.

Image: Italian cured meats.