Salumi – Meat

Cured meats have long been a staple in La Cucina Italiana including the ones from Italissima Meats.

Historically, there was a need to develop methods of preserving the meat of freshly slaughtered animals. First and foremost, all meats, including pork, beef, goat, venison, goose, sheep, veal, or wild boar, must be salted. After salting, there are two options: the meat may be smoked, or simply air-dried. Salting, smoking, and air-drying comprise the three processes of preserving fresh meat. The result is a delicacy with distinct saltiness, spiciness, and aromatics, making them perfect as an Antipasto or in a panino.

Pork (specifically prosciutto) is a staple of Italian cuisine, important in many regions of Italy for the various traditions and customs which accompany the production of prosciutto hams. Only the finest pigs are hand-picked for prosciutto production, and the legs must be dry-cured and aged for a minimum of ten months for the distinct flavor of the prosciutto to develop. The longer the prosciutto hams age, the sweeter and more intense the flavor of the ham becomes.

Here are just a few types we carry:

Pancetta – This salt-cured pork belly is seasoned with nutmeg, pepper, fennel, dried ground hot peppers, and garlic. It is served thinly sliced or chopped after a three month drying process.

Prosciutto – A master Salumiere hand-trims and inspects each Prosciutto ham. An intensive curing process includes rubbing and salting by hand, followed by long periods of air-drying. This sweet meat is served sliced or diced.

Rotola – Mozzarella, prosciutto, fresh basil, sun-dried tomato and hot salami are spun into a small wheel to create this uniquely Italian delicacy.

Salami – An Italian tradition of many variations. Salami is commonly flavored with garlic, peppercorns, paprika, fennel and wine. Salami variations include Finocchiona, Pepperoni, Fegatelli, Felino, Genoese, and Milanese. Each is uniquely flavorful.