All about salumi – 9 finest cured meats to try in Italy

Prosciutto di Parma with olives and breadstick. Image by chandlervid85 on freepik.com

Crafted on the hills above its namesake city, this renowned cured ham, also known as prosciutto di Parma, takes center stage in the world of culinary delights. Its creation benefits from the perfect setting, where breezes from the Apennine Mountains provide an optimal environment for air-drying whole pork legs. The result is a ham with a refined taste and a texture akin to a silk scarf. Its delightful combination of sweetness and saltiness makes it a perfect companion for homemade Italian breadsticks and an exquisite addition when paired with slices of ripe cantaloupe melon.

The Alberti family has been in business since 1700, moving around until 1906 when one of their descendants relocated the company to San Daniele del Friuli, about 80 kilometers from Trieste, and it's still running here today. Situated high up on a hill, the Alberti factory has special natural and weather conditions that are really important for making cured ham. Nearby, there's an authentic tavern La Casa del Prosciutto "Alberti 1906" where you can try all their homemade goodies, or sign up for a tasting and tour, and even buy delicious products, including online.

They've got some special items, like a whole bone-in ham that's been aging for 18-20 months, slices of Stinco, Noce, and Fiocco prosciutto, salami, and Montasio cheese. And if you're feeling adventurous, try other things they make, like slivovitz – a kind of distilled drink from the Natisone valleys, crafted from the tasty flesh of wild plums. It goes great with struky, a super important treat in Friuli – yummy little cookies with dried fruit filling and a splash of rum and grappa.

A tray of prosciutto affettato – €8
Entire prosciutto con osso (with bone) – €249

Nduja, a spreadable pork sausage from the region of Calabria. Image by Cirimbillo, licensed under CC BY-SA 3.0

Hailing from the sunny region of Calabria in southern Italy, 'nduja (pronounced en-doo-ya) brings the heat with its spicy kick, courtesy of local chilies mixed into ground pork. It's a bold and dynamic flavor experience, with a peppery, garlicky, and citrusy twist. This unique spread is a finely processed mix of various pork parts, like shoulder, belly, cheek, and more. 'Nduja has a smooth and almost juicy texture, similar to pâté, and it's best enjoyed at room temperature. One can slather it on bread, use it as a zesty pasta sauce, or even indulge in a spoonful when in the mood for something rich and intensely seasoned.

Opened in 2007, Mi'Ndujo stands out as the first regional fast-food joint that combines the American burger concept with top-quality Italian cured meats. The restaurant actively partners with local farmers and small producers, aiming to showcase the flavors of the Calabria region and make its goods known globally. The owners playfully refer to their project as "our little show food" because they have no secrets from guests – everything, from the special dough to the final dish, is prepared right in front of you.

Their original sandwich, Panino Genuino, remains a favorite on the menu and is a must-try. Other standout options include Mi Sbunno, Mi ‘Ndujo, Bisignano Top, and Ton Pippo, each offering unique fillings and spices. After a satisfying meal, don't forget to pick up a jar of 'Nduja and other tasty treats as a souvenir to take home with you.

'Nduja di Spilinga jar – €6.00
A hamburger with 'Nduja spread – €9.90

One of the biggest logs of mortadella ever found in Italy. Image by Dion Dion Hinchcliffe, licensed under CC BY-SA 3.0

From the heart of Bologna comes mortadella, the big and bold cousin of the classic baloney sausage. It's made with cured pork, mixed with whole or chopped pistachios, and seasoned with black pepper and myrtle berries. The extra fat gives it a unique look, like little white "polka dots." Mortadella truly shines when thinly sliced, making it the superstar of sandwiches and a key player in the world of antipasti. It's also a fantastic addition to cheesy pasta dishes or as a filling for ravioli or tortellini.

Right in the heart of Bologna's lively market area, Salumeria Simoni has been serving up delights since 1960. This family-owned spot is a go-to for their signature items like Bologna and Emilian cold cuts (think mortadella, ciccioli, culatello, prosciutto, and more), as well as Parmigiano-Reggiano and tasty cured sheep's milk treats. Inside, you'll find a display of tempting delicacies and hanging hams, with a few seats available to order their must-try taglierini with Parmesan, platters with cheese and four types of salumi, paninis and sandwiches with mortadella, and plenty of other local delights.

When the weather warms up, they set up tables on the narrow street. So, if you manage to weave through the tourists crowding the shop, enjoy a fantastic lunch right there. And even if there's no room to sit, which is common due to the place's popularity, make sure to step inside and grab some ready-made goodies to share with your close ones.

Mortadella starting from – €9.90

A culatello and goat cheese plate with chips. Image by Peachyeung316, licensed under CC BY-SA 4.0

Giuseppe Verdi, the famous composer, was a big fan of culatello from Parma, often hailed as the king of Italian cured meats. This special and small salumi is made from the best part of the thigh muscle, stretching from the back to the inner part of the leg (hence the name, which means "little buttock"). The way it's made hasn't really changed since medieval times – they rub the meat with black pepper, garlic, and a lot of salt. Then, it sits for 10 months in a cold and damp climate, letting mold grow on the culatello's casing, giving the meat a rich and intricate flavor.

In the lower Parma area, just a short distance from the castle Rocca Meli Lupi in Soragna, you'll find Locanda del Culatello – the spot which reflects the richness of the region in its cuisine. The setting is neat and clean, blending traditions with a touch of modernity, seen in the red-and-white checkered tablecloths and antique items adorning the walls.

Before your meal, be sure to order antipasti – including culatello di Zibello DOP, one of the finest cured meats, alongside prosciutto di Parma, mortadella Favola Gran Riserva, and other local delicacies. Their two standout dishes are tortelli di erbette (herb-filled tortelli) and punta di vitello (veal tip), as well as suckling pig belly slow-cooked for 22 hours and finished on the rind side for crunchiness, served with roast potatoes. A glass of white Balter Brut Trento DOC from the extensive wine list will be an excellent companion to your feast.

Culatello di Zibello DOP – €15

Coppa, ham, and muenster on a fresh baked sourdough roll. Image by jeffreyw, licensed under CC BY-SA 2.0

Straight from the southern regions, coppa is the bold and spicy rebel among Italian cured meats. This pork neck with a fiery attitude boasts a vivid red hue and hefty marbling. When thinly sliced, coppa brings a zesty kick to salads, sandwiches, or any dish in need of some piquant excitement.

Across Italy, different regions prepare coppa with varied spice blends – nutmeg, cinnamon, and cloves in Piacenza; a touch more salt in Parma; a zesty chili rub in Calabria, and so forth. Many recipes include wine, garlic, herbs, and spices in different quantities before sealing the meat in a natural casing for about six months of aging. With a smooth, tender texture similar to prosciutto but a richer consistency and bold flavor, coppa provides a delightful contrast to the more delicately seasoned components on your typical salumi platter.

In the trendy Brera district of Milan, just a short walk from the Navigli canal, you'll find La Prosciutteria – a stylish spot where fancy chandeliers share space with dried meats, and a well-dressed crowd comfortably settles in every corner inside.

This place is renowned for its impressive charcuterie boards, reaching up to a meter long – real champions among similar places. The basic option is the standard platter, loaded with various types of cured meats, crostini, along with mustards, fruits, and grilled vegetables – perfect for a group of 3-4 people. Every cutting board always includes their standout items: tasty homemade raw ham, sbriciolona, and local cheese. The rest depends on the creativity of the ham maker assembling it. They also have a wide selection of wines by the glass and cocktails, along with hot dishes, carpaccio, salads, and sandwiches. La Prosciutteria has about 20 branches across Italy, so check their website for information when looking for them in other cities.

Charcuterie board – from €10 to €15

Antipasto with bresaola. Image by franzconde, licensed under CC BY-SA 2.0

Crafted from lean beef, bresaola is a prime example of the diverse world of Italian cured meats that go beyond the usual pork varieties. Its appearance showcases a deep ruby-red color with delicate lines of marbled fat scattered throughout. Typically served in thin slices atop a bed of arugula, many liken bresaola to being the beef equivalent of prosciutto. However, they still differ from each other – prosciutto boasts a smoother texture and higher fat content, while bresaola presents a sweet, aromatic taste that accentuates the aroma of lean beef it's crafted from, along with the spices used to enhance its flavorful profile.

Since 1897, Antica Bohéme has been a culinary gem perched on The Esquiline, one of Rome's historic seven hills. Named after Puccini's opera and as a nod to the nearby theater, this charming spot enjoys proximity to iconic landmarks like the Fontana di Trevi and the grand Colosseum. Bagging a table at Antica Bohéme is no easy feat, thanks to its fantastic location and a menu that holds true to ancient recipes.

Step inside the enchanting red brick arches to savor timeless dishes like carbonara, mushroom risotto, gnocchi, ravioli, lasagne, cannelloni, and egg pasta. The culinary wizards here prepare everything with a touch that lingers in your memory. Don't overlook the antipasto plate, a symphony of flavors featuring thin slices of bresaola accompanied by arugula, burrata, and grilled veggies. It's a gastronomic voyage in the heart of ancient Rome, a dreamy destination for food enthusiasts worldwide.

Antipasti from €10

Soppressata, an Italian dry salume. Image by freepik on freepik.com

Soppressata is a culinary gem originating from the sunny region of Calabria in the southwest. It's crafted all across Italy, with the northern variety featuring aromatic spices like garlic, cinnamon, cloves, and black pepper. On the flip side, the southern version keeps it simple on spices but adds a generous kick of dried chili, a characteristic touch of local cuisine. If you've had the pleasure of savoring soppressata, you know it shines best in a panini, snug between slices of creamy provolone and topped with warm tomatoes fresh from the garden.

Situated between the Botanical Garden of Rome and the Tiber River, Otello is a true Italian tavern that captures the essence of timeless charm. Picture classic checkered tablecloths, whitewashed walls, brick arches, and outdoor tables on cobblestone streets – a perfect setting for a romantic evening. Inside, the place feels like a museum, adorned with antique utensils and decor.

The dining experience here follows a well-established rhythm, a tradition that even newcomers wouldn't dream of breaking. Start with an antipasto plate featuring six types of salumi, cheeses, and walnuts. Then, savor Bona Bona carbonara and tonnarelli cacio e pepe – a classic Roman pasta dish with cheese and pepper. Don't miss the diverse selection of over 20 authentic pizzas – give the signature Otello a try, featuring creamy stracchino cheese, sautéed chicory, and prosciutto cotto for its incredible juiciness and tenderness. Wrap up your evening in the heart of Rome with their homemade tiramisu and a cappuccino crowned with cloud-like foam.

Margherita – €10,50
Antipasti plate with salumi and cheeses – €20

Pancetta and puff pastry. Image by Markus Spiske on unsplash.com

Pancetta, often dubbed as Italian bacon, is carefully seasoned and air-dried, available in both rolled and flat variations. Prepared to elevate your pasta, soups, and any dish in need of a Mediterranean twist, pancetta brings its unique flavor to the forefront, adding a touch of sophistication and imparting a spicy depth to your meal. Whether thinly sliced for a subtle smokiness or diced and pan-fried to perfection, pancetta is not just a part of antipasto – it's often regarded as a culinary gem.

Exploring the Friuli Venezia Giulia region, home to the majestic Dolomite Mountains and vineyards, take a side trip to the town of Attimis. Steeped in the history of millennia-old castle ruins, it's a haven for enthusiasts of history and archaeology. Once you've satisfied your curiosity about the past, turn your attention to Osteria Alla Pancetta, a restaurant that embraces the hearty traditions of mountainous Friulian cuisine, offering a unique flavor distinct from the typical dishes found in the heart of the country.

Indulge in exceptional dishes such as radicchio (Italian chicory) paired with ciccioli (pork rind), salami with caramelized onions, and pasta adorned with pancetta. These culinary delights define the menu of this tavern, a charming spot nestled amidst the scenic hills for nearly seven decades. Don't miss out on frico, a hearty combination of cheese, onion, and potato, served with grilled polenta – a quintessential homemade dish that encapsulates the essence of local gastronomy. Conclude your dining experience with panna cotta topped with wild berries and timeless tiramisu – indulgent dessert choices that harmonize seamlessly with their homemade wines.

Average bill – €30

Guanciale – lard from pork cheek. Image by Popo le Chien, licensed under CC BY-SA 4.0

Guanciale, a common ingredient in cooking, like pancetta, is a cured pork product made from the cheek of a pig, often seasoned with pepper, bay leaves, and juniper. Due to its high fat content, guanciale adds an excellent but not overpowering flavor to many dishes. It's a crucial element in sauces like carbonara and amatriciana. Sometimes, it's used on wood-fired pizzas for a salty, meaty taste. You might also find it on charcuterie boards, wrapped around vegetables, or in sandwiches. Guanciale's rich taste infuses every bite, giving sauces a rich umami and a slightly salty, velvety base.

In the heart of Rome's cultural and historic Trastevere district stands Tonnarello, a restaurant that has earned the title of the city's most beloved eatery for an incredible 143 years. With over 63,000 reviews and lines stretching outside, it's not a tourist trap with overpriced dishes, but an authentic spot that locals cherish as well. Doubters should step inside and taste the heavenly delicacies for themselves. Thankfully, there's ample seating inside to accommodate the growing crowds each year.

While you wait, enjoy a bottle of Citto Toscana and relish their famous bruschetta with anchovies and a tasting plate featuring an array of ham and cheese. Next up, dive into a plate of pasta with mussels and renowned meatballs, especially those smothered in oxtail sauce, a dish that has become legendary. Vegetarians have a fantastic option with an eggplant and potato alternative that rivals their meaty counterparts. Don't leave without trying their legendary desserts – homemade chocolate salami with whipped cream or incredibly soft tiramisu.

Funghi pizza – €11
A tasting plate of assorted ham – €19,50

We hope reading our guide to Italian cured meats has sparked your appetite. Now that you've got the scoop on the best places to enjoy these savory treats across the country, there are still plenty of undiscovered spots waiting for you. Feel free to share your favorite must-visit venues with us in the comments – we'd love to hear about them.