also be cured to make back bacon, which is particularly popular in the United Kingdom and Canada. Lonzino is a type of salume produced in Italy with cured...

Salumi (sg.: salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is...

[panˈtʃetta]) is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. For cooking...

Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan frazione...

Crauti – sauerkraut Minestrone di orzetto – barley soup Speck – a type of salume from the historical-geographical region of Tyrol and generally obtained...

meat Soppressata – Italian dry salami (sausage) Sopressa – Italian aged salume Strolghino – Italian cured pork Arabiki Fish sausage (ja:魚肉ソーセージ) Kurobuta...

lightly seasoned and then smoked. Capicola – a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. Two particular varieties...

eggs and cheese, baked in a thin pastry shell Pizza scima Salumi (sg.: salume) is an Italian term describing the preparation of cured meat products made...

these cheeses can be found all over Abruzzo and Molise. Salumi (singular: salume) is an Italian term describing the preparation of cured meat products made...

is braised in Chianti wine and often paired with Tuscan kale. Lardo is a salume of cured fatback, served as thin slices or as a paste; a famous variety...