It is one of the most great pleasures on the table of the holidays and from the Alps to Pantelleria – except for entirely vegetarian tables – hams, salamis and surroundings invariably open lunch or dinner. And for once, i nutritionists they utter no anathemas. Among other things, after a long period, where there seemed to be no reference points and big brands dominated, today there are more and more virtuous producers and in every region of Italy remarkable excellences emerge expressed by artisans who focus everything on the selected raw material, on the quality of feeding of animals, on the appropriate curing times, without any intervention of any kind, much less additives. And this changes everything, in the palate and in the stomach.

They come everywhere

Modernity has also brought another advantage: being able to taste practically all the samples of Italian excellence wherever he resides. Until a few years ago, for those who did not live in major cities – and therefore did not have well-stocked delicatessens – it was impossible to find something outside the great classics or local specialties, which are absent in most of the large-scale distribution. Only gourmet travelers were able to retrieve something around or had it shipped that salami before the holidays. Today, with the spread ofe-commerce there are no problems getting the desired delicacy home, perhaps discovered on a summer tour, to integrate the traditional proposal. Or, badly, the best craftsmen ship on the basis of specific requests, with the obvious expense of transport.

Top in Europe

So you can eat the real thing Culatello in Palermo as the best Cinta Senese cured meats in Milan or theauthentic Calabrese Capocollo in Rome. Call them whims, but you have fun like in a candy shop – and if you have fans as guests you are surprised as well – considering that Italy has the largest number of cured meats classified in Europe: 21 PDO and 22 PGI. And there are also excellent ones without brand, as you can see in our selection. Salami on the table also means bread. Beyond personal tastes, there are preferable combinations between the two elements. The lard and, if desired, also the pancetta express the maximum on slices of warm bread, not excessively thick, the Altamura bread lends itself to fatty and highly flavored cured meats while, on the contrary, the unsalted one – first of all Tuscan – is perfect for the most salty or smoked raw hams, therefore not to be used for sweet ones such as Parma or San Daniele which are enjoyed with the rosette or michetta provided you still find good ones.

The varieties of the casareccio

THE oil bread they are perfect for salami, especially the Po Valley ones – which also like fried dumplings – while wholemeal is created for speck and smoked cured meats. Ultimately, there are two less specialized types and therefore ready to combine well with almost all cured meats: the baguette and homemade bread. A misnomer that we use to group together all the breads made from durum wheat flour and natural yeast, cooked in a wood oven, which exist around Italy – they are all the rage – and often have a specific name. And there are many. The crust is dark – thick and crunchy – the crumb is compact and light brown in color, the flavor is rustic and strong. Now our selection of products.

If San Daniele is the pride of Friulian ham, Prosciutto di Sauris – produced in the small town of Carnia – is one of the best smoked products in Europe, thanks to the use of only beech wood that gives the extra touch without taking anything away from the soft and refined taste. https://www.wolfsauris.com/

Rigatino

In the movie My friends it indicated the system for not charging a bill, in reality it is the most famous Tuscan pancetta – also called ventresca – and characteristic of the province of Grosseto. Slightly oily and thickly streaked with lean, it has a spicy flavor because it is covered with black pepper and chilli. https://www.saporedivaldorcia.com/

Corallina di Norcia

From the capital of Umbrian butchery comes one of the most famous salamis under the Po, with an intense flavor. To make it, three precious parts of pork and a part of hard fat trimmed into cubes are used, which give it the characteristic "holes". Another peculiarity: the long stick shape. https://www.saporitipiciumbri.it/

Lonzino

In the north it is the coppa, in the south it is the capocollo: they are obtained from the part of the pig that goes from the loin to the loin and tail. In central Italy it is called lonzino and the one from the Marche region has something extra: the sweetness of the lard veins mixes with the impact of black pepper and the savory flavor of the meat. http://www.spesamarche.it/index.php

Breech

It makes sense to discuss the best etymology: Culatta or Culaccia? This is the version of Culatello wrapped in rind, made between Parma and Piacenza. It is extraordinary for its softness, similar to that of a raw ham, and a delicate taste, perfect even after a year's aging. https://www.magnaparma.com/

Cinta Senese cured meats

Italians know them well, foreigners are crazy about them. They are made from the prized pig breed of the hills and followed directly by Slow Food. Bacon, salami, loin, finocchiona and above all the ham which ages for 18 and 24 months, until it takes on a unique taste. https://www.biamiata.it/

Mocetta

It is characteristic of the Aosta Valley and some Piedmontese valleys: it is no longer made with the boneless leg of ibex, but with other spiced meats. The top one is in suede, to be combined if soft with slices of rye bread and honey. There are also very seasoned versions. https://www.tascapan.com/

Lardo d'Arnad

Lardo di Colonnata is more widespread, but the DOP one from the Aosta Valley town is absolutely no less and conquers for the scent and taste given by the mix of herbs used in the preparation. The version aged for more than three months is "wet" with white wine from the valley. https://www.yndella.com/it/

Bow

For those who love Emilian cured meats it is pure enjoyment: it is prepared with the part of the pork leg that remains after the separation of the Culatello: a top quality cut, very lean – the fat does not exceed 10% – and with a refined taste. Short seasoning, maximum six months. https://www.caseificiosansalvatore.it/

Mortara goose salami

The Mortara tradition on the goose dates back to the times of Lodovico il Moro and is carried on by skilled craftsmen. The PGI cooked salami is the protagonist, but the raw version – called “ecumenical” because it has a kosher processing – remains at the top. The ham is also not bad. https://www.cortedelloca.com/

Goat violin

Excellence of Valchiavenna is a particularly tasty goat ham, so named for its shape, which recalls that of a musical instrument. To be cut it is held exactly like a violin and the knife used as a bow. But it is also sold in blocks. https://maofficinagastronomica.com/

Bra sausage

It goes into the preparation of various dishes and is also good grilled, but the best is to eat it raw. It is a mix – with a characteristic light pink color – of 70-80% of finely minced lean veal and 20-30% of pork fat. It should be eaten very fresh. Da Masino, tel. 0172.412577

Capocollo of Calabria

Italy is full of capocollo, you can easily find them even in large-scale distribution. But the PDO is only from Calabria, made from pigs born or reared in the region, with a layer of fat that keeps it soft during aging. The flavor is reminiscent of Piacenza coppa. https://ndujaonline.it/

Culatello di Zibello

Soft and velvety texture, sweet flavor that recalls dried fruit and candied fruit, undergrowth aroma. A masterpiece, starting from an adult pork leg. The most refined (and expensive) Italian salami is produced by a few companies in an area between the Via Emilia and the Grande River Po. https://www.salumianticacortepallavicina.it/shop/