James Beard Publication of the Year 2017

So you think you know Salumi?

To eat like an Italian, you have to know the cured meat cuts. We’re here to help.

This week R&K released its latest book—Pasta, Pane, Vino. Our deep dive into Italy, written by Matt Goulding, is a travelogue, a patient investigation of the country’s cuisine, and a loving profile of the everyday heroes who bring Italy to the table.

The book, in addition to stories about people who are pushing Italy’s food culture in new directions, includes some important skill-building tips: here’s one on how to eat like an Italian. And if you’re going to eat like an Italian, you have to know the cured meat cuts. We’re here to help.

Image by Doug Hughmanick

1. BRESAOLA

Lean legs of spiced beef air-dried up to four months.

2. FINOCCHIONA

Tuscan salami seasoned with fennel and red wine.

3. CULATELLO

The heart of the hind leg of a pig, cured in a pig or cow bladder.

4. PANCETTA

Cured, unsmoked pork belly. Eaten raw or cooked crispy.

5. MORTADELLA

Emulsified pork speckled with fat, pepper, and pistachio.

6. COPPA

Pork shoulder salted and aged for up to one year.

7. LARDO DI COLONNATA

Pork fat seasoned with herbs and spices and cured in Tuscan marble.

8. PROSCIUTTO SAN DANIELE

Hind leg of pork cured in salt for at least 18 months.

Click here to buy Pasta, Pane, Vino | Check out other books by R&K.

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