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.
Lean legs of spiced beef air-dried up to four months.
Tuscan salami seasoned with fennel and red wine.
The heart of the hind leg of a pig, cured in a pig or cow bladder.
Cured, unsmoked pork belly. Eaten raw or cooked crispy.
Emulsified pork speckled with fat, pepper, and pistachio.
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.