Salumi (singular salume) are cured meat products made predominantly from pork. Salumi include bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto.

The word salumi comes from the Italian word 'salume', pl. 'salumi' "salted meat", derived from Latin sal "salt".

Salumi is actually a broad term used to describe a collection of meats that can be enjoyed on salads, sandwiches, appetizer dishes and anywhere in between.

Not all type of salumi are the same. In fact, there are so many different meats that fall under the salumi name, that telling them apart can sometimes be a challenge.

Here is a basic rundown of some types of salumi:

Bresaola- This is one of the few types of salumi that is made with beef. It is dark, almost purple in color and has a tough texture from being aged, salted and air dried for months.

Capacollo- This cured meat is made from a hog and is covered with hot paprika for a real kick.

Mocetta- This cured meat is made with wild game like deer, goat or boar, giving it a distinct flavor.

Pancetta- Often called Italy’s Bacon, this cured meat is a made of pork belly.

Sopressata- A dry-cured pork that is typically made into sausage.

Speck- Made from dry-salted hog legs, speck is known for its smoky, rich flavor.

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