Salumi - The Art of Cured Meats

Stuart Stein — Tue, 11 Nov 2008 21:18:54 +0000

“The pig is an encyclopedic animal, a meal on legs.”
“Dans le cochon, tout est bon (Everything in a pig is good).”

Grimod de La Reynière (1758-1837)

It’s not a misprint. Salumi is Italian for the whole family of salted, cured cuts of meat or sausages made primarily (but not exclusively) from pork. It is a category of cured meats that includes salami but also includes other products such as coppa (spicy cured pork shoulder), soppressata (spicy dried pork sausage) and bresaola (air dried beef). In Italian, cured meat products are generally referred to as affettati, the Italian equivalent of the French charcuterie.

Salumi Artisan Cured Meats, Seattle, Washington

Clockwise from top: Lardo, Oregano Salami, Lamb Prosciutto, Culatello, Salumi Salami, Hot Sopressata Salami, Mole Salami, Lomo, Guanciale, Finocchiona Salami, Smoked Paprika Salami. Center from top: Cotecchino, Cotto, Coppa, Pancetta.

Green Options » charcuterie

Salumi - The Art of Cured Meats

Salumi Artisan Cured Meats, Seattle, Washington

Clockwise from top: Lardo, Oregano Salami, Lamb Prosciutto, Culatello, Salumi Salami, Hot Sopressata Salami, Mole Salami, Lomo, Guanciale, Finocchiona Salami, Smoked Paprika Salami. Center from top: Cotecchino, Cotto, Coppa, Pancetta.