In the case of the latter, the salami is said to be “Uncured”, and contains no added nitrates or nitrites. Prosciutto is a traditional dry-cured Italian ham that’s made from the hind legs of pigs. There are dozens more whole muscle salumi we could dive into, but those are some of our favorites. If you find yourself with a lack of time, but some prosciutto on hand, you've pretty much got dinner ready. “How about smoked bresaola? Generously seasoned with ingredients such as garlic and wine, coppa has a sturdier mouthfeel and more powerful flavor, typically best enjoyed on fresh bread. [1], Italian cured meat products predominantly made from pork, https://en.wikipedia.org/w/index.php?title=Salumi&oldid=985865294, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, This page was last edited on 28 October 2020, at 12:07. Bresaola is cured beef that has been air-dried. Copyright © 2020 Musco Food Corporation. One marketing-savvy dude labeled it “kosher prosciutto,” though since the product is made at a shop called The Swinery, it’s unlikely that the pious are going to line up for it.” – from NYTimes. prosciutto In Italy, there are two major types of prosciutto: prosciutto crudo and prosciutto cotto . Serrano ham makes a close (and more affordable) second. • Speck – A pork-product very similar to prosciutto, this meat is smoked as a final step in the curing process. There are some cases that when similar dried meat products are made from meats other than pork, they are called different names, such as 'Bresaola', for the beef version. Salumi is the equivalent of “Charcuterie” and refers to the Italian art of transforming and preserving meats, often through curing. Whatever you can throw together can be made better with the addition of cured meats. Hailing from the mountainous Alto Adige region of Northern Italy, speck has become increasingly popular these past few years. The thickness of each slice depends on your taste – but make sure to let the slices rest at room temperature for a few minutes for their flavors to bloom. Privacy | Terms Website by B. Martin Studio. Fax: (718) 326-1109, Copyright © 2020 Musco Food Corporation. The #1 new-media brand for smart, creative and stylish women everywhere. So basically, all … We and our partners will store and/or access information on your device through the use of cookies and similar technologies, to display personalised ads and content, for ad and content measurement, audience insights and product development. You can also make this easy meal with bresaola, which sounds mouthwatering and delicious. Capicola. The word salumi comes from the Italian word salume, pl. Salumi umfasst Bresaola aus Rindfleisch sowie gekochte Produkte wie Mortadella und Prosciutto Cotto. 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The meat can be chopped finely or coarsely, depending on the regional traditions. Salumi includes all the chubs, cooked ham, cured hams, and slicing salami that you can think of. Find out more about how we use your information in our Privacy Policy and Cookie Policy. The invention of Gabriel Claycamp — or, as his e-mail handle reads, Head Swine Guy — this cured, smoked, dry-aged meat has a hamlike quality, sure, but it also possesses a wonderful beefiness. You can change your choices at any time by visiting Your Privacy Controls. As their name implies, whole muscle salumi are made from whole cuts of meat. I am used to eating it very simply: Lay the bresaola on a plate and top with fresh arugula, a squeeze of lemon juice, some olive oil, and a pinch of salt. • Guanciale – This cured pork jowl needs to be fried like before eating. There are dozens of specialties that aren’t cured; they are cooked. Pancetta vs Prosciutto. But meats that have been cured using classic methods of drying, brining, and salting will win in any taste test. A customer favorite! Got a tip, kitchen tour, or other story our readers should see? For optimum freshness, they should be sliced to order – although pre-sliced flatpacks have come a long way and now offer a delicious, on-the-go solution. Any prosciutto exported from Italy must be aged at least 400 days. • Food Science: How Meat is Cured• The Good, Bad, and Ugly: Nitrates and Their Role in Preserving Food• Help Me Cure a Ham from Scratch! These two beloved delicacies are prepared according to age-old recipes that dictate every step of their fabrication, from the breed and age of the pig to the time they spend being aged. Thin slices of speck are a wonder on their own, but are equally tasty draped over pasta or pizza or briefly pan-fried. Normally, I stick with plain old ham and cheese sandwiches for lunch. So, let’s take a closer look. Pancetta is basically Italian bacon. 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