CURED MEAT DECODED
meaning ‘salted meat’, this is the name for italian cold cuts usually made from pork, such as lardo and salami.
the term (plural of the italian salame) for a family of powerfully seasoned coarse, dry sausages – uncooked, but left to ferment naturally for months, or sometimes years.
in spain, this can mean a fresh sausage, a semidried chorizo intended for cooking, or a fully dried version that can be eaten as is. in any case, pork and sweet smoked paprika are the unifying elements.
A highly spiced, spreadable, though still fully cured salumi, nduja is mostly made from fatty trimmings taken from the back, shoulder and belly. depending on the maker, fresh red chillies or chilli powder and paprika provide the kick.
the english term for
coppa, or capocollo, a type of dry-cured cold cut made using the muscle from the base of a pig’s neck.