Salumi - Cured Meats

Cured Meats, Classification, and Characteristics of Various Sliced and Sausage Meats

Cured meats hold a significant and special place in the Italian culinary tradition. This term refers to a range of products made from meat that is properly processed to enhance its sensory properties and improve its shelf life. Various treatments employed in the production of cured meats can include smoking, curing, spicing, and cooking.

 

Nutritional Characteristics of Cured Meats

Given the diverse and extensive array of cured meats, making a generalized statement about their nutritional characteristics would be improper. Over time, their nutritional composition has evolved, and today, enjoying a good platter or sandwich with cured meats no longer means indulging in excessive amounts of fats, salt, and nitrates.

Choosing quality cured meats means opting for tasty, healthy, and nutrient-rich food – traits that have always been found in the finest Made in Italy cured meats or, even better, in products that result from artisanal farming and breeding, where small-scale local production is a strong point. Ancient techniques passed down from generation to generation, combined with the desire to preserve flavors and aromas for future generations, form the basis of the work of many small local producers who continue to produce with the utmost respect for nature and people.

This heritage needs to be safeguarded, and it requires reference points that can promote and value the typical products of the territory. At DOL, we have decided to support small local producers and disseminate a culture that rewards the best locally sourced cured meats. On our website, you can find Prosciutto di Guarcino, which originates from the woods surrounding the ancient village and has always been the homeland of the pig. Among the typical Lazio cured meats, there is also Salame Falisco, prepared following the secrets of the expert butchers of Alta Tuscia Viterbese, and Capocollo di Montefiascone, an excellent cured meat listed in the official P.A.T. (Traditional Agri-Food Products) of the Lazio Region.
 

Methods of Cured Meat Production

Just as with cheeses, which start from a raw material (milk) and undergo different processes, cured meats share the common raw material of meat. Starting from this single raw material, a wide variety of cured meats can be obtained, depending on the processing and aging methods employed.

The production of a cased cured meat, such as salami, salciccia di Monte San Biagio, or schiacciata romana, involves preparing the mixture, which is then seasoned with the addition of salt and spices. Salt enhances the flavor and acts as a preservative, while the aromas give the cured meat a distinct fragrance and unique characteristics. In some types of cured meats, fats are also added (consider the characteristic marbling in salami and spicy schiacciata).

The mixture is then blended and stuffed into natural or synthetic casings before being dried, cooked, and, if desired, smoked to achieve the desired characteristics. Once this process is complete, the cased cured meat is placed in specific controlled temperature and humidity chambers to age.

The production of a non-cased cured meat, such as prosciutto or pancetta, involves the preparation of the meat, which is then subjected to salting. The time required for this process varies depending on the size of the meat cut. In the case of prosciutto, which is certainly the largest non-cased cured meat, the pork leg is rubbed with coarse salt on the surface every 4/5 days for about a month to allow the salt to penetrate the inner layers. For some types of cured meats, the specifications may include marinating, with or without the addition of wine, hot and aromatic herbs (chili pepper, fennel seeds, or others) to be carried out before salting the product.

The next step is drying, during which the cured meat uniformly loses its internal fluids. This process takes an average of 7/8 days and involves reducing temperatures and humidity percentages each day. Improper drying of cured meats could lead to excessive dehydration, resulting in a tough and unappetizing product. If required, during this phase, the cured meat can also be cooked. For instance, this happens with cooked guanciale.

The production of non-cased cured meats is nearly complete, and before reaching our tables, they must undergo the final phase: aging. This can vary and may take anywhere from 10 to 14 months.
 

How to Consume Cured Meats

Cured meats are protein-rich food sources that can be consumed as a substitute for a regular main course. The classic way to enjoy cured meats is in a sandwich, where they make the perfect filling, either alone or combined with cheeses and vegetables. Think of the most traditional sandwich with mortadella, but also those filled with salami and tomatoes or prosciutto and pecorino cheese.

They pair perfectly with pasta, as well as with vegetables and fruits. Besides the well-known and timeless dish of prosciutto and melon, there are also combinations like salami and figs, or bresaola combined with apples, or mortadella paired with kiwi. Another classic way to enjoy cured meats is on a platter, where they are paired with cheeses from four types of milk: cow, goat, sheep, and buffalo.