salumi

Salumi is the plural Italian term for cured meat products, typically made from pork but including other meats. The category covers a range of artisanal products produced by salting or brining, curing, aging and often smoking or cooking. Salumi develop flavor and texture through controlled fermentation, drying, and air exposure in climate-controlled rooms. Many varieties rely on nitrites or nitrates to preserve color and inhibit spoilage.

Production generally begins with selected cuts, followed by salting or brining and, in some cases, seasoning with garlic, pepper, herbs, or wine. After curing, the meats are tied, stuffed into casings, and hung to ripen for weeks to months. The environment—temperature, humidity, and airflow—governs the texture, which can range from soft and fatty to firm and lean. Some salumi are smoked or lightly cooked as part of the process.

Common examples include prosciutto (prosciutto crudo and prosciutto cotto), dry-cured salami (varieties such as Milano, Napoli, and Finocchiona), coppa, pancetta, and guanciale. Lardo and speck are also included in the broader category, while bresaola denotes air-dried, lean beef. In Italy, several salumi have protected designations of origin (PDO/PGI), such as Prosciutto di Parma, Prosciutto di San Daniele, Culatello di Zibello, and Bresaola della Valtellina.

Culinarily, salumi are commonly served sliced thin as antipasti, paired with bread, cheese, fruit, or wine, and are widely used in cooking to flavor dishes. The tradition varies by region, reflecting local cattle breeds, climates, and aging practices.