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Salumi (sg.:
salume) are
Italian meat
products typical of an antipasto,
predominantly made from pork and cured.
Salumi also
include bresaola,
which is...
- [panˈtʃetta]) 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 pastas. For cooking...
- (
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...
- aged
salume,
produced with pork, lard, salt, pepper, ****es and garlic. It is a
typical product of the
Veneto region. The
sopressa is a
salume, typical...
-
Soppressata is an
Italian dry
salume.
Although there are many variations, two prin****l
types are made: a
cured dry
sausage typical of Basilicata, Apulia...
- (Italian: [mortaˈdɛlla]) is a
large Italian sausage or
luncheon meat (
salume, Italian: [
saˈluːme]) made of
finely hashed or
ground cured pork,
which incorporates...
- red or
white wine.[citation needed]
Salame genovese di Sant'Olcese – a
salume from the
Italian city of
Genoa made of pork and beef Division,
United States...
-
Salame Felino is a
variety of
Italian salume historically produced in the
comune (muni****lity) of
Felino and in some
neighboring comuni, such as Sala...
-
Cappello del
prete (sometimes
called tricorno) is a
variety of
Italian salume typical of
Parma and Piacenza. It is
recognized as a
prodotto agroalimentare...
-
Lardo is a type of
salume made by
curing strips of
fatback with
rosemary and
other herbs and ****es. The most
famous lardo is from the
Tuscan frazione...
