salume

Salume is the Italian term for cured meat products, collectively known in English as salumi or charcuterie. It refers to processed meats that are salted, seasoned, and preserved through aging, drying, or smoking, often with fermentation. While traditionally pork-based, salume can include beef, veal, or game and encompasses a range of textures from dry-cured hams to soft cured sausages.

Production involves salting or brining, applying herbs and spices, and allowing controlled aging or drying. Some varieties are cooked or smoked. Key examples include prosciutto and culatello (hams), salami (cured sausages), coppa (neck meat), bresaola (air-dried beef), mortadella (emulsified sausage), and lardo (cured fat).

Regional diversity is pronounced in Italy, with different climates and methods shaping flavor and texture; some salumi have protected designation of origin statuses. Safety and quality rely on hygiene, appropriate curing conditions, and regulatory compliance in commercial products.

Serving and storage: Salume is served thinly sliced at room temperature as antipasti or in sandwiches, with bread and cheese. It should be refrigerated and used within a few days after opening; dry-cured varieties typically last longer unopened due to their aging. In culinary contexts, salume is often enjoyed as part of a platter, paired with cheese, olives, and wine.