Salumi is a family of Italian cured meats, including sausages, hams, and salami. Preservation techniques include salting, smoking, fermenting, and cooking. Each region has its own techniques and spices. Some cuts are protected by Italian law, and visitors can learn about the production process and purchase products.
Salumi is a family of Italian cured meats, similar to the French charcuterie. Some people confuse it with salami, a specific type of cured meat produced in Italy. Charcuterie platters are often offered as appetizers, and individual meats are often important ingredients in Italian recipes. Many butchers in Italy and around the world specialize in the production of traditional cured meats, using techniques that have been employed in Italy for hundreds of years. These products can be purchased through butchers or import shops.
Many human cultures have developed techniques for curing meat so that meats are available year-round. These techniques focus on seasoning the meat so it’s flavorful and preserving it to ensure it doesn’t go bad. Many preservation techniques use salt, which is a great preservative, along with drying, smoking, fermenting, or cooking to keep bacteria out. The study of cured meats is often a separate aspect of culinary education, since cured meats are complex and incredibly varied, and it takes a lot of work to learn how to prepare them safely.
Each region of the world has developed its own techniques for curing meats, depending on regional availability, weather conditions and taste. In Italy, many cured meat products are made with pork, as feral pig populations were once abundant in Europe. It can also be made with poultry, beef, lamb and other meats. Salting, fermentation, and smoking are all used to produce the final product, and Italians also make cooked sausages, confits, and pates from their meats. Many cured meats feature regionally distinctive spices, herbs, and meats.
Some of the best-known examples of cured meats are Italian sausages, which range from smoked sausage to traditional wind-dried salami. Italians also make an assortment of hams, such as prosciutto and pancetta. Capicola, or cured pork shoulder, is a particularly prized form, as is bresaola, a cured cured beef salami. This family also includes fresh meats, such as the large family of fresh Italian sausages found in many butcher shops and restaurants.
Some communities in Italy are renowned for individual cured meat products and continue to produce traditional products in an effort to preserve Italy’s culinary heritage. Some specific cuts are actually protected by Italian law. Visitors to these regions are often encouraged to visit butchers and curing facilities to learn more about the production process, and can also purchase products ranging from lardo, or cured fat, to sopressata, a form of cured Italian sausage.
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