Salumi.

Italian charcuterie is not just a culinary art, but also a cultural heritage that is passed down from generation to generation. Each slice of charcuterie tells a story, representing a territory and a tradition. From the north to the south of the peninsula, every region has its specialties, from famous raw hams to the tastiest salamis, including coppa, pancetta, and much more. Together, we will explore this fascinating world, discovering the secrets of production, the different types of charcuterie, and the perfect pairings to enhance their flavors.

Valle d'Aosta.

Lardo d'Arnad: is a true jewel of the Aosta Valley gastronomy. This delightful and fragrant cured meat, obtained from the most prized part of the pig, it is aged for several months with salt, spices, and aromatic essence of the mountains. The result is a product with an intense flavor and a soft consistency, perfect to enjoy on black bread or as a condiment for first courses.

Jambon de Bosses: is a mountain ham with Protected Designation of Origin, aged at high altitude, produced in limited quantities in Saint-Rhémy-en-Bosses, in the Gran San Bernardo valley at the foot of the hill of the same name, in the Aosta Valley.

Boudin: Boudin, the local cured meat par excellence, has a bright color and sweet flavor. It is prepared with lard, potatoes, and beetroot, or pig's blood, depending on the valley in which it is made.

Motzetta: it is a dried meat, the leanest part of the beef leg but also of goat, chamois and stanbecco. It is salted and spiced, then smoked and aged for several months. Motzetta has an intense and decisive flavor, perfect for lovers of strong flavors.

Piemonte.

Crespone di Monferrato: it is a salami made of prime pork meat flavored with salt, skimmed milk powder, sugars, spices, fresh garlic, and Barbera.

Mortadella Ossolana: Unlike the more familiar "bologna" style mortadella, the Mortadella Ossolana is quite distinct. It's not even a true mortadella, despite the name, this particular delicacy is actually a salame. This product is made from a blend of pork meat and fat, with around 5% pork liver added. The sausage is cured with Barbera wine and flavored with spices. The seasoning process takes place in cool, humid cellars and lasts for about 2 months.

Salame al Barolo: is a typical Piedmontese specialty. It is prepared according to an ancient peasant recipe from the Langa region, using only the finest cuts of national pork macerated in Barolo wine. After being stuffed, it is tied by hand and aged very slowly to bring out its typical aroma.

Salame Piemonte: is exclusively made from fresh, marbled pork meat. It is characterized by its delicate spiciness and deep connection to the Piedmont region, where it originates. Its unique flavor comes from a skillful blend of herbs and spices, including garlic and cloves, as well as the use of Piedmontese red wines from Nebbiolo, Barbera, and Dolcetto grapes.

Lombardia.

Bresaola della Valtellina: is a delicious product of the picturesque Italian Alpine valleys. This dried meat, obtained from beef, is famous for its bright red color, delicate aroma, and pleasantly savory flavor. It is one of the most emblematic and well-known cold cuts in the region. There are many combinations of dishes to which Bresaola lends itself, but the best known is certainly Bresaola, Rocket and Grana or Parmigiano.

Salame Milano: also known as Crespone, is a type of salami originally produced in the southern surroundings of Milan. It's made from a blend of pork and beef, seasoned with pepper and various spices, resulting in a fine-grained texture. Unlike its Italian counterpart, the Salame Milano has a sweeter and more delicate flavor, without any smokiness.

Violino di Capra della Valchiavenna: is made from the shoulder or leg of a goat. It comes from animals raised on-site in a semi-wild state, whose food consists of wild plants and herbs. The pieces are pickled, flavored with garlic, natural spices and red wine.

Pancetta Piacentina: is a cylindrical-shaped cured meat product made from fatty cuts of pork. It has a bright red color interspersed with white fatty parts, and the meat has a pleasant, sweet aroma and a savory flavor. The processing area of Pancetta Piacentina DOP (Protected Designation of Origin) includes the entire territory of the province of Piacenza.

Salame d’oca di Mortara: is a type of cooked charcuterie made from a mixture of goose and pork meat, a specialty of the city of Mortara. The salami paste is traditionally filled into the goose's skin, resulting in its distinctive pear-like shape. It has a delicate aroma and flavor, with a sweet note typical of goose meat.

Salame Cremona: it is a high-quality salami, cylindrical in shape with a slice of soft consistency and light red color; it releases intense and decisive aromas, and a complex and spicy taste, with a light hint of garlic.

Trentino Alto Adige.

Speck Alto Adige: is an Italian type of speck from the South Tyrolean region. It is made from a completely deboned pork leg. Unlike raw ham, the meat is opened and pulled, lightly salted, flavored, and then smoked. It has a rich and smoky flavor with notes of juniper berries and bay leaves.

Wurstel di Tione di Trento: they are exceptional, healthy, and natural! Tione di Trento is a municipality located in the Trentino-Alto Adige/Südtirol region. It is produced with pork and beef with natural spices stuffed into natural casings and lightly smoked.

Salamino di cervo dell’Alto Adige: with an intense and wild taste, produced with national meats (70% venison, 30% pork) smoked with beech and juniper, with the addition of pepper, salt and natural aromas. Dedicated to those who love strong and decisive but pleasant flavors. Soft and delicious, this salami melts in the mouth, leaving a spicy note of mace. It is found in different variations, depending on the production area and the spices used.

Veneto.

Soprèssa Vicentina: is a traditional Italian sausage produced in the province of Vicenza. It's considered the best Venetian cold cut and the most famous type of Sopressa.

Ossocollo Veneto or Coppa: is another typical salami from the Venetian tradition. It is prepared with slices of meat from the neck bone of the pig. The meat is salted, peppered, and then closed in a natural casing before being seasoned to perfection.

Luganega Trevisana: is a sausage with a more or less intense pink color. It is made exclusively with locally bred pork meat, bacon, cheek, shoulders, and minced meat resulting from the deboning of the meat used for the filling stuffed into casings and tied. Unlike cured sausages, Luganega Trevigiana must be cooked before eating.

Brasolara: is a traditional salami from Veneto, made from raw pork meat. It has a cylindrical shape, and a visible fillet is placed in the center, distinguishing the lean part from the fatty part when cut. The fillet is seasoned with cinnamon, cloves, and salt, and the seasoning is applied manually.

Salame Bellunese: is a traditional sausage from the province of Belluno prepared with a mix of lean pork, horse meat, to which pork fat is added. The meats are minced together and seasoned with salt, pepper, crushed garlic, and locally produced red wine.

Friuli Venezia Giulia.

Prosciutto di San Daniele: it is a cured raw ham. An excellence deeply linked to the place where it is produced, San Daniele del Friuli. With the colder winds that blow from the Carnic Alps and the warmer breezes that rise from the Adriatic Sea, a constant and original microclimate is created with gentle ventilation that allows the hams to be cured at their best, giving them unique aromas, scents and flavors.

Pitina Friulana: is an Italian cured meat originating from the Dolomite valleys. It is not a real sausage, but a meatball of smoked meats. Pitina is made with chamois or goat meat, sometimes enriched with pork or lard, seasoned with garlic, salt, pepper and red wine, then rolled in corn flour and slowly smoked with mountain pine embers.

Salame Ungherese: it is a delicious sausage that, despite its name, has Italian origins, specifically from the Friuli region. Only later was it exported to Hungary. This typical Italian salami is made with finely minced pork, containing about 30% fat, and is flavored with a mixture of spices, among which sweet paprika stands out.

Liguria.

Salame di Sant’Olcese: is a type of raw salami made from beef and pork. It is prepared with garlic, white wine from Val Polcevera, salt, and pepper. The salamis are typically hung over a wood-fired oven in a room with logs, usually oak, in the center. When burned, the logs give the salamis their characteristic smoky flavor.

Patè di lardo del Sassello e di Castelnuovo di Magra: If spread on a slice of freshly warmed bread, this bomb, made from pork lard, fresh salami, and various aromas, spices, and herbs, lasts for a maximum of a month. While it is produced as a spoon cream in Sassello, in Castelnuovo Magra it is packaged in small sausages.

Galantina: Made with a fine composition of veal and pork. The peculiar characteristic of this product is its delicate taste and aromatic flavor given by spices, aromas but also pistachios and pine nuts.

Salame con i Sardelli: Pork salami with an elongated cylindrical shape with tapered ends. The color of the paste can range from flesh red to purple, depending on the seasoning. Various spices such as black pepper, nutmeg, cinnamon, and cloves are mixed into the paste before it is stuffed into pork intestines (bèli). The salami is then tied by hand with thick string and left to season while hanging from wooden beams in a cool, dry place.

Testa in Cassetta: also known as Soppressata, it indicates a salami made with the tongue, fat, rind and cartilage of the pig's head.

Emilia Romagna.

Parma Ham: A timeless classic, Parma Ham is one of the most famous Italian cured meats in the world. Its production, protected by the DOP, protected designation of origin, involves slow and careful curing, which gives it a sweet and delicate flavor.

Culatello di Zibello: is a highly prized Italian cured meat. It is made from the finest muscle bundles of deboned pig thighs, aged for at least 18 months, and produced exclusively in eight locations in the province of Parma, including Zibello, Busseto, and Soragna. The unique climate of the region, characterized by foggy winters and hot summers, contributes to its slow maturation achieving sweet and intense flavors with notes of dried fruit and spices.

"Italy Unpacked" is a captivating BBC documentary series that delves into the rich cultural tapestry of Italy. Hosted by British art critic Andrew Graham-Dixon and Italian chef Giorgio Locatelli, the show takes viewers on a delightful journey through various regions of Italy. 

At the following link an excerpt from this series dedicated to the art of preparing Culatello di Zimbello. Not to be missed.

https://youtu.be/culatello

Mortadella di Bologna: The queen of Italian charcuterie, is a type of cooked salami made exclusively with pork and throat lardons. It has a cylindrical or oval shape, a pink color, and an intense, slightly spicy aroma. The ingredients include only salt, peppercorns, spices, and natural flavors. While variations exist across Italy, distinguished by custom spice blends or additions like pistachio nuts, all mortadella types are mildly cured and cooked, unlike the hard, air-dried salami commonly seen on salumi platters.

Cotechino di Modena: is made from pork meat, pork fat, rind, salt, and pepper. The ingredients are minced and mixed, then stuffed into casings. 

Zampone di Modena: is made from a mixture of pork meat obtained from the striated muscles, shoulder, neck, hock and cheek of the pig, pork fat, rind, salt and pepper. Wine, water, flavorings, spices and aromatic plants, sugar can also be used. The mixture obtained is stuffed into natural casings made from the skin covering of the forelimb of the pig complete with the distal phalanges and tied at the upper end.

Coppa Piacentina: is a delectable Italian cured charcuterie product crafted from the neck muscles of Large White, Landrace Italiana, and Duroc pig breeds. It has a cylindrical shape with slightly tapered ends. When sliced, it displays a vibrant red color intermingled with pinkish-white fat. The flavor is sweet and delicate, intensifying over time.

Toscana.

Prosciutto di Cinta Senese: is a pork salami typical of the province of Siena, in Tuscany. The peculiarity of this ham lies in the raw material: only animals raised in the wild are used, whose meat is dry, with little fat, and very tasty.

Lardo di Colonnata: is a renowned Italian delicacy from the small village of Colonnata in Tuscany. This cured lard is made from the back fat of pigs and is seasoned with a blend of salt, herbs, and spices. The unique aspect of its production involves aging the lard in marble basins from Carrara, which imparts a distinctive flavor and texture

Finocchiona: is a traditional Tuscan salami known for its unique flavor, which comes from adding fennel seeds. This salami is made from high-quality pork meat, seasoned with salt, black pepper, garlic, and sometimes red wine.

Salsiccia di Cinghiale della Maremma: They are a typical delicacy in the Tuscan region. These sausages are made with wild boar meat, often mixed with pork, and enriched with spices such as pepper and chili pepper. Their consistency is compact and the color is dark brown or red.

Tonno del Chianti: is a Tuscan specialty that, despite its name, has nothing to do with fish. It is actually pork meat, usually loin or shoulder, that is marinated in salt and then slowly cooked in white wine with aromas such as bay leaves, juniper, and rosemary. After cooking, the meat is shredded and preserved in oil, taking on a consistency and flavor similar to that of tuna.

Umbria.

Salame di Norcia: is one of the most renowned cured meats in Italy. It is characterized by its intense and aromatic flavor, achieved through the use of high-quality pork meat and a slow and careful curing process. This product is protected by the Protected Designation of Origin and is made using spices such as black pepper, garlic, and white wine.

Salsiccia di Norcia: Similar to salami, but with a coarser grain, Norcia sausage is another typical product of the area. It is produced with high-quality pork and flavored with black pepper, garlic and white wine.

Lonza di Cinta Senese: is a premium cut of pork obtained from the processing of the boneless pork loin, flavored and seasoned. Salted and lightly spiced, and seasoned for about three months, giving the slice a uniform pink color with a light fat part. This product is known for its irresistible flavor and its soft and succulent consistency.

Corallina Umbra: is a traditional salami from the Umbria region in Italy. It's known for its elongated shape, which resembles a coral branch, hence the name "Corallina". This salami is made from finely ground lean pork mixed with diced lard, seasoned with garlic and pepper, and then aged to develop its distinctive flavor.

Coglioni di Mulo: is a typical specialty of Umbria, particularly from the Norcia area. Despite the curious name, it is a type of cured meat made from pork. The meat is finely minced and stuffed into a natural casing along with a piece of lard in the center. This cured meat is then tied to a wedge of beech wood and left to mature naturally.

Pigna del Monte Peglia: This salami is named after Monte Peglia, a nature reserve located in the Umbria region. It is known for its unique shape and strong, spicy flavor, and is made by a process that combines pancetta and lean pork. The pancetta is salted and spiced for a week, then desalted and washed. After this, the dehydrated pancetta is mixed with the lean meat to create a uniform mixture.

Ventresca Umbra: is a particular type of rolled bacon, produced by flavoring and salting the gutted pork belly. It is obtained by removing the rind and salting the bacon and other parts of the pig; the whole thing is then wrapped like a salami.

Salamini alla Cacciatora: These salamis are named after the fact that hunters used to carry them in their saddlebags during hunts in the woods. Their cylindrical shape, small size, and soft consistency made them easy to transport and use. They are made with the finest meats of pigs raised in the Umbrian territory, mixed with top-quality fat, which gives the salami its characteristic sweet flavor. Ideal for an aperitif, a platter of typical cured meats and cheeses, perhaps paired with an excellent Umbrian wine, or as a rich appetizer to best start a gourmet lunch or dinner.

Abruzzo.

Ventricina del Vastese: typical of the city of Vasto, it is a prized Abruzzo salami, known for its long seasoning and intense flavor. It is prepared with the noblest parts of the pig, cut with a knife tip into coarse-grained pieces, and seasoned with salt, sweet and spicy pepper, and fennel flower12.

Ventricina has a round or pear shape and a bright orange color, due to the ground pepper.

Salame Aquilano: Originally from L'Aquila, this lean salami can be found in both rounded and flattened versions. It is made with shoulder, loin, capocollo and ham.

Mortadella di Campotosto: is a typical cured meat produced in limited quantities in the municipality of Campotosto in the province of L'Aquila and surrounding areas.

Salsiccia a Campanella: è un insaccato tradizionale con una breve stagionatura. È caratterizzato dalla sua forma a ferro di cavallo o a "U", che ricorda le campane che venivano attaccate ai bovini quando venivano portati al pascolo. L'insaccato è fatto con tagli freschi di maiale, tra cui spalla, pancetta, ritagli magri di prosciutto e parti di grasso. La carne viene macinata grossolanamente, condita con sale e pepe macinato, impastata, insaccata in budelli di maiale e lasciata stagionare per un mese.

Salsicciotto Frentano: is a pork sausage made with lean cuts of quality meat such as ham, shoulder, loin and capocollo. The fat never exceeds 10-20% of the total. The meat is minced to a medium grain and seasoned with salt and pepper.

Lazio.

Porchetta di Ariccia: is a cured meat obtained from the processing of the whole pig. Alternatively, its central part (log) can be used, which is cooked, seasoned and flavoured. Fennel seeds are a must. The pigs used must be female.

Coppiette di Bassiano: A type of cured meat traditionally made with horse meat, but today pork is used instead. Only lean cuts of meat are selected, meticulously trimmed, flavored with spices and aromatic herbs, and then dried. Also available in spicy version.

Salame Corallina: gets its name from the part of the pig's intestine, known as the coral, used to stuff the mixture. The first part of the pig's colon, also known as coral, has unique qualities for preserving the meat. It protects the meat without altering its taste and aroma. This salami is made with quality cuts such as shoulder, ham, and loin, which are finely ground and mixed with diced lard. The meat is then flavored with spices and herbs, the curing process typically lasts three to five months, often involving smoking with juniper berry fumes, resulting in an enveloping aroma and unique taste. Of Umbrian origin, it was well known and appreciated in Rome since ancient times, today it is also produced in this region.

Susianella Viterbese: is a typical sausage from the city of Viterbo, with origins dating back to the Etruscan era. This salami is prepared with heart, liver, pancreas, cheek, bacon, and other pork trimmings, all seasoned with salt, pepper, chili pepper, wild fennel, and other spices. The meat is stuffed into natural pork casings and tied by hand.

Molise.

Ventricina di Montenero di Bisaccia: is a unique type of cured meat. It is made using high-quality lean pork meat, such as leg and loin, and seasoned with salt, chili pepper, paprika, and fennel seeds. The meat is left to dry in a room with a lit fireplace for three months, then cleaned and covered with lard. It continues to age for another three to four months, resulting in its cylindrical shape and intense red color.

Signora di Conca Casale: This pork sausage is known for its large size and irregular shape, similar to a rugby ball. Unlike other traditional Molise cured meats, Signora is not a poor product; it is made with quality cuts of meat such as loin, shoulder, leg, and bacon. The meat is minced by hand and seasoned with pepper, chili pepper, wild fennel, and other local spices. The casing is washed with a mixture of wine, vinegar, orange and lemon juice, and corn flour.

Puglia.

Capocollo di Martina Franca: This is definitely the king of Apulian cured meats. Produced in the Martina Franca area, it is a sausage made from the muscular part of the pig's neck. It has a firm consistency and an intense, slightly spicy flavor.

Salsiccia di Foggia: is made exclusively with pork, using cuts such as shoulder and ham or bacon trimmings. The recipe includes chili pepper and fennel seeds for added flavor. The drying process and occasional preservation in oil or pork lard mainly influence the final flavor and consistency.

Salsicciotti di Laterza: In this case the meat is beef, and to flavor the trimmings only garlic, parsley, salt and pepper are used.

Salsiccia alla Salentina: Made from a mix of lean pork and sheep (or sometimes beef) cuts, to which numerous ingredients are added, from salt to herbs. Among these, chili pepper, white wine, lemon zest and parsley stand out; however, many butchers also add cinnamon or cloves to the mixture. The final product is distinguished by its nuanced flavor and the aromatic freshness of the processed meats.

Salsiccia a punta di coltello dell'Alta Murgia: Produced in municipalities such as Altamura, Gravina di Puglia, Poggiorsini, and Spinazzola. It is made from a mix of ham, shoulder, and bacon, combined with local spices like wild fennel and chili pepper. The sausage is known for its artisanal preparation, where the pork is hand-cut into small cubes with a knife to maintain its freshness and flavor. This results in a sausage with a deep red color and white streaks due to the lard, as well as a strong and intense flavor and aroma.

Prosciutto Crudo di Faeto: it is a delicacy from Puglia produced in the Dauni Mountains, in the province of Foggia. This ham is known for its intense and spicy flavor, the result of a traditional process that involves dry salting and a long seasoning in the mountains, which can last up to 16 months. The pork legs used are carefully selected and processed manually, giving the ham an unmistakable Mediterranean aroma and an authentic taste.

Campania.

Salame Napoli: is a traditional Italian salami from the Campania region. It is made using pork shoulder, leg, neck, loin, and ham, seasoned with black pepper and other spices. The mixture is encased in a natural pig intestine and then dried and aged for at least 30 days.

This salami has a firm, dense texture and a piquant, full-bodied flavor. It is often enjoyed on its own, paired with other cold cuts and cheeses, or used as a topping for pizzas. Additionally, it is a popular ingredient in traditional Neapolitan dishes like Casatiello and Tortano.

Salsiccia di Polmone: also known as "pezzente" or "polmonata", it is a traditional product from Campania. It is made with pork offal and scraps, such as lungs, heart, spleen, liver, kidneys and rind, seasoned with salt, chili pepper and wild fennel seeds. This sausage can be smoked or unsmoked and requires a maturation period of at least 30 days.

Prosciutto di Pietraroja: is an Italian delicacy produced in the small village of Pietraroja, located in the province of Benevento, in Campania. This raw ham is known for its long curing, which lasts at least 24 months, and for its unique flavor influenced by the particular microclimate of the area, characterized by the winds of the Matese.

Salame Mugnano del Cardinale: is made using the finest parts of the pig, including the shoulders and pork butt, which are minced and combined with bacon. The production and maturation of this salami takes place at the foot of Mount Partenio, and the surrounding beech, oak, and chestnut forests give it a distinct "woodsy" aroma.

Soppressata di Gioi: is a traditional cured meat from Cilento, in Campania, known for its quality and unique flavor. This product is made with high-quality pork, mainly from the pig's thigh, which is finely minced and seasoned with salt and black peppercorns. A distinctive feature of the Soppressata di Gioi is the insertion of a fillet of lard in the center of the mixture, which helps keep the cured meat moist during the maturing process. The maturation process lasts about 40-45 days, giving the soppressata a rich and aromatic flavor with spicy and smoky notes.

Basilicata.

Pezzente della Montagna Materana: is a traditional salami from Basilicata, recognized as a Slow Food Presidium. It is made from the less noble parts of the pig, such as nerves, muscles that are difficult to mince, and residual fat. The main ingredients are pork, sweet Senise pepper, wild fennel, fresh garlic, and sea salt. The preparation is entirely artisanal and includes a delicate phase called "arricciatura", during which the mixture is vigorously pressed until it becomes homogeneous.

Salsiccia Lucanica di Picerno: is a traditional sausage from the Basilicata region, known for its distinctive aroma of wild fennel seeds and its ruby red color. It is made using pork cuts like shoulder, neck, bacon, and ham, and is seasoned with salt, chili pepper, wild fennel seeds, and black pepper. 

Soppressata Stigliano: is a renowned cured meat from the Basilicata region in Italy, specifically from the town of Stigliano. This delicacy is made from high-quality pork and is known for its rich flavor and traditional preparation methods. The IGP (Indicazione Geografica Protetta) status ensures that the product is made according to specific standards and originates from a particular geographic area.

Salsiccia di Castelluccio: is a traditional specialty of Castelluccio Superiore, a picturesque mountain village in the heart of the Pollino National Park. This sausage is widely known for its artisanal preparation, using local pig offal, lard, Senise bran pepper, salt, and peppercorns.

Calabria.

'Nduja di Spilinga: Queen of Calabrian cured meats, it is a spicy spreadable cured meat typical of Calabria, known for its intense flavor and creamy consistency. This product is made with pork, fat, peppers and chili pepper, and is traditionally smoked and cured.

Salsiccia Calabrese: This is a traditional cured meat from Calabria, known for its intense and spicy flavor. It is made with pork, usually from the shoulder and rib, and may also include lard to improve the consistency. The meat is minced and seasoned with salt, black pepper, and fennel seeds. Depending on the variety, sweet or hot chili pepper is added.

Soppressata Calabrese: obtained by processing lean pork meat, from the ham and fillet, with the addition of lard, salt, black pepper and, above all, Calabrian chili pepper. This ingredient, typical of the region, gives the soppressata its characteristic bright red color and spicy taste.

Capicollo Calabrese: is a traditional cured meat from Calabria, known for its rich and spicy flavor. It is prepared using the upper part of the loin and the neck of the pig, which are salted and cured using traditional methods. After salting, the meat is washed with red wine or vinegar and flavored with black pepper and Calabrian chili pepper. It is left to cure for at least 100 days, but can last up to 240 days.

Capicollo Grecanico, also known as Capicollo Azze Anca, is a traditional cured meat from Calabria, specifically the Grecanica area in the province of Reggio Calabria. Unlike traditional Capocollo, which uses the upper part of the loin, Capicollo Grecanico is made from pork thigh meat. 

The preparation of Capicollo Grecanico involves several stages: the meat is cut, salted, tied, and then left to mature. After salting the meat with sea salt for a few days, it is seasoned with black pepper, chili pepper, and wild fennel seeds. It is then wrapped in a natural bladder and tightly tied for around 180 days of maturation.

This cured meat is known for its intense and aromatic flavor, with sweet and spicy notes that come from the ingredients used in its preparation.

Gammune di Belmonte: it is a typical cured meat from Calabria, produced in Belmonte Calabro. This cured meat is made by deboning the pig's leg and leaving a layer of fat around the meat. The meat is then salted and flavored with a pepper sauce, typical of the region, and stuffed into the pig's bladder or pleura. The maturing takes place in the cellar for a period of no less than sixteen months, during which the cured meat is dried by the sea breeze coming from the Tyrrhenian Sea, which gives Gammune its unique flavor.

Orva Calabrese: is a typical salami from Calabria. It is made with a mixture of soppressata or sausage and a touch of chili powder. The name "orva" comes from the intestine used to make it, which in the Calabrian dialect takes on different names. This salami has ancient origins and was produced as an "emergency" salami when the pig's intestines were not enough to stuff all the mixture. The maturing of the Orva requires many months, usually five or seven.

Prosciutto Mammut del Pollino: is a traditional cured meat from Calabria, made in the Pollino mountains, specifically in the villages of Civita and San Lorenzo Bellizzi. This ham is renowned for its remarkable size: the pork legs used can weigh up to 300 kg, and the finished ham can reach 25-30 kg. Production occurs at altitudes of 1000-1200 meters, where the pigs are raised in a semi-wild state. After slaughter, the legs are salted, smoked, and aged for about 13-16 months. The outcome is a ham with a sweet and delicately smoked flavor, pink meat, and a distinctive aroma.

Prosciutto di Aieta: it is a typical cured meat from Calabria, produced in the small village of Aieta, located in the Alto Tirreno Cosentino. Known locally as "Prisùttu di pùorcu", this raw ham is distinguished by its slightly salty taste.

Vurza di Acquappesa: is a typical cured meat from Calabria, particularly linked to the municipality of Acquappesa. This cured meat is made with third-choice pork, which is boiled and then stuffed into the rind of the pig's thigh. The traditional preparation involves the use of spices such as cinnamon, cloves, and black pepper to flavor the meat. The Vurza is then sewn and cooked slowly for about 90 minutes in the broth in which the meat was previously cooked. After cooking, it is left to rest for 24 hours and then aged for about four or five months.

Sicilia.

Salame al Nero d'Avola: Salami with a delicate flavor. The medium-grained meat is left to macerate for twenty-four hours in Nero d'Avola red wine. Spices are added and it is finally stuffed into a natural casing. Originally from the Palermo area.

Salame al Pistacchio di Bronte: Salami with a delicate flavour, medium grain, stuffed into natural casing and enriched with the addition of whole and ground Bronte pistachio.

Salame di Puro Suino Aromatizzato con Mandorle d'Avola: It is a salami with an intense flavor, prepared with fresh meat, minced to medium grain and seasoned with whole and chopped almonds.

Salsiccia Pasquarola con Finocchietto: Dried white pork sausage enriched with wild fennel seeds; followed by a seasoning process from twenty to thirty days.

Busambrina: is a specialty from Sicily, particularly known for its unique preparation and flavor. It's made from the meat of the Cinisara cow, which is raised semi-wild. The meat is seasoned with simple yet flavorful ingredients like Mothia sea salt, white and black pepper, and wild fennel. The process involves massaging the meat with a blend of sea salt, natural aromas, spices, and wild herbs for ten days, followed by a 30-day aging period. This meticulous preparation gives rich, matured flavors and aromas.

Salame Principe di Calatari: is a unique salami, produced with coarsely minced beef and enriched with Ragusano DOP cut with a knife tip, used in place of the classic lard. This salami is known for its distinctive flavor and leanness and is particularly appreciated by those looking for low-fat products. It is best enjoyed cut into very thin slices.

Fellata di Suino Nero dei Nebrodi: is a traditional Sicilian cured meat, known for its artisanal production and unique flavor. This cured meat is made from the meat of the Nero dei Nebrodi breed of pigs, which is cut into coarse grains using a technique called "a punta di taglio." The meat is then seasoned with natural flavors such as salt, pepper, and wild fennel, and stuffed into natural casings. The maturing process lasts approximately 90 days, during which the cured meat acquires its characteristic intense flavor and compact consistency.

Crudo di Suino Nero di Busambra: is a prized delicacy of Sicilian tradition. This ham comes from the leg of the black pig of Nebrodi, a local breed that is raised in the wild or semi-wild in the Nebrodi and Madonie mountains. The ham is aged for at least 18 months, but can be aged for up to 24 months. It has a strong and slightly wild flavor, with a perfect balance between the sweetness of the fat and the tasty lean meat. Its distinctive mandolin or guitar shape makes it easily recognizable. Rich in omega-3 and omega-6, the noble fat of the ham is sweet on the palate and perfectly balances the lean part.

Salame di Suino Nero al Mandarino: From Black Pig raised in a semi-wild state inside the Bosco Ficuzza nature reserve where it feeds on what it finds in nature. The meat is enriched with the peel and essence of pure Mandarins.

Pollo Porchettato con Agrumi: Fresh pork and whole chicken, deboned to perfection, processed with fine salt, natural flavors, and enriched with the fresh and aromatic flavors of Sicilian citrus fruits. This dish combines the succulence of porchetta-style chicken, prosciutto, lard, rosemary, fennel, and garlic with the acidity and sweetness of citrus, creating a unique taste experience.

Mortadella di mucca con pistacchio di Bronte: This Mortadella is made from the meat of a native Sicilian breed of cow raised in a semi-wild state. It also contains black pig lard, Bronte Pistachio DOP, and Mothia whole salt. The Mortadella is refined and delicate, with a very fine grinding and a unique taste that makes it incomparable. It is made only with the best raw materials to obtain a top-quality product.

Sardegna.

Salsiccia di Montevecchio: perhaps the most renowned cured meat in Sardinia. It is produced in the Montevecchio area and is a seasoned sausage with an intense, slightly spicy flavor. The sausage is made with Sardinian black pig meat, from a native breed known for its particularly tasty meat.

Cudu: is a traditional Sardinian sausage made from pork, specifically the cheek and throat. It has a soft texture and an intense, slightly smoky flavor.

Prosciutto di Villagrande: is known for its exceptional quality and unique flavor. This raw ham comes from Villagrande Strisaili, a town in Ogliastra, Sardinia, known for its special climate that combines mountain and marine influences. The pigs are raised in the wild, feeding on the flavors of the forest and Mediterranean scrub. The aging process takes place in cellars where the sea breezes contribute to the ham's distinctive flavor. The result is a ham with a strong and sweet taste, a tender texture, and an intense aroma.