Salumi

Salami ( ; : salame) is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it could be stored at room temperature for a period of time once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.

Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pasta.

thumb|Prosciutto di Parma Prosciutto ( ; ), also known as prosciutto crudo, is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced.

Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes.

thumb|Three types of lardo, thinly sliced thumb|Lardo di Colonnata thumb|Marble basin for curing lardo di Colonnata Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

thumb|250px| Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

thumb|250px|'Nduja with bread, with a piece of 'nduja sausage in background ''''Nduja () or '''nduja di Spilinga''''' is a spicy, spreadable pork sausage from the Calabria region of Italy. It is a that comes from the area around Spilinga.

Capocollo () or coppa () is an Italian pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

thumb|250px|Speck Alto Adige PGI – [[South Tyrolean speck]] thumb|250px|Smoked speck Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked. In Germany, speck is pickled pork fat with or without some meat in it. In the Netherlands and Flanders, in Dutch, spek is bacon. Throughout much of the rest of Europe and parts of the English-speaking culinary world, speck is usually South Tyrolean speck, a type of Italian smoked ham. The term speck became part of popular parlance only in the eighteenth century and replaced the o

thumb|Soppressata Soppressata is a salume. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salami made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats, including soppressata. It is sometimes prepared using prosciutto.

dry-cured ham from South Tyrol

type of prosciutto

Motsetta, motzetta or mocetta is a flavored cold cut dried meat traditionally consumed in the Western Alps. It is recognised as a (PAT).

thumb|Italian wine and thumb|Aging thumb| thumb| '''''' (: , ) are Italian meat products typical of an antipasto, predominantly made from pork and cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella.

thumb|300px|Foods and personnel at a salumeria A salumeria is a food producer and retail store that produces salumi and other food products. Some only sell foods, while not producing on-site, and some have a restaurant with sit-down service. The salumeria originated in Italy, and dates to the Middle Ages.

thumb| '''''' is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy. Its most common artisanal version, , from the Vasto area, is made with large pieces of fat and lean pork.