Top 85 Italian Meat Products

Produced in the hilly area around the town of San Daniele in the province of Udine, Prosciutto di San Daniele is even sweeter and darker in color with a more delicate flavor than in other varieties. In the Friuli-Venezia Giulia region, where the winds from the Carnic Alps meet the breezes coming in from the Adriatic, Prosciutto di San Daniele is made using only local sea salt. The curing process here differs a little from other regions since San Daniele hams are stacked on top of each other and left to mature for at least 13 months. Up until recently, only large pig breeds such as Landrace, Large White and Duroc were used for ham production, however due to an increase in demand, San Daniele hams can now be made with other local breeds. Prosciutto di San Daniele has a rich, sweet flavor and is traditionally served as an appetizer with homebaked breads, melons, and figs.Expand

Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and Duroc breed used in the production of this ham must also meet high quality standards, be bred in one of 10 northern and central Italian regions and fed a diet of grains, cereals and whey of Parmigiano Reggiano cheese, which contributes to the complex taste of the meat. Apart from the characteristic microclimate of the Parma region, which is ideal for the drying of prosciutto, a vital part of the curing process is salting. The expert Maestro Salatore (salt master) measures the minimum amount of sea salt required to preserve the meat. This respects the tradition of 'Cultura del Dolce' (the Culture of the Sweet), with the signature taste of Prosciutto perfectly balancing between salty and sweet. Parma ham spends three months hanging during the riposo or resting phase. To stop it from drying too quickly, around 7 months after the salting process the ham is smeared with sugna, a mixture of rice flour, salt, and pork fat. By strict regulations, Prosciutto di Parma must be matured for at least one year before it is given the Ducal Crown firebrand, and some are even cured for up to 3 years. The meat gradually becomes darker and harder, attaining its unique full-bodied flavor. For maximum enjoyment, Parma ham is sliced thin and served as an appetizer with focaccia or a warm piadina, some cheese and porcini mushrooms preserved in oil or wrapped around grissini and paired with a local sparkling wine like Lambrusco or Malvasia.Expand

Produced under the same strict laws and traditions since the 15th century, Prosciutto Toscano is made exclusively with pigs born, bred, fattened and slaughtered in Tuscany. All pig legs must be provided with the breeder’s certificate to prove their provenance. The Tuscan hams are then salted and air cured for about 12 to 16 months whereas other Italian hams can only be salt-cured, Prosciutto Toscano can be cured and flavored with a blend of natural spices that are common in traditional Tuscan cuisine, including pepper, garlic, rosemary, and juniper. As a result, Prosciutto Toscano is distinctly different in both appearance and taste from other prosciutto varieties. It is much darker in color with a layer of almost pink fat, has an intensely spicier taste and it's quite famous for its herbal aroma - the fragrant signature of Tuscany. Enjoy it with some freshly baked Pane Toscano and a glass of white wine!Expand

The salt-cured pork jowl is considered to be one of the fundamental ingredients in Italian cuisine for which there are no proper substitutes. When pressed, guanciale (lit. pillow) has a deep, much richer sweet-savory pork flavor than both Italian pancetta or bacon, and due to its high fat-to-meat ratio, it has a meltingly tender texture. Guanciale is used in a number of traditional Italian recipes, particularly in classic Roman pasta dishes like bucatini all’Amatriciana and spaghetti alla carbonara.Expand

The Italian soppressata is a traditional sausage that comes in many different regional varieties. Soppressata sausages are mainly prepared with roughly cut pork meat and fat, while the Tuscan version also incorporates offal and closely resembles brawn or head cheese. Unlike the typical pressed and dry varieties found in Basilicata, Apulia, and Calabria, the most common versions in Tuscany and Liguria are sold fresh and come in large, round shapes. The basic seasonings are salt and pepper, but depending on the region and tradition many other spices such as pepperoncinos or citrus zest can be used. The tradition of preparing soppressata is mainly associated with southern Italy, but due to large immigration, they are well-known in other parts of the world. All the varieties are served sliced and are mainly enjoyed as a part of traditional Italian antipasto.Expand

Known as crème de la crème of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Parma nowadays made only with pigs raised in the regions of Emilia-Romagna and Lombardia. Culatello is tender, rich in flavor and has a refined, winey taste. It is one of the leaner forms of cured pork, cut from the best part of the whole fresh ham, and cured with a mixture of salt, pepper, garlic and dry white wine. Since it is stuffed in a natural casing, most often a pig's bladder, and tied with twine, Culatello is sometimes classified as a type of salami. However, this doesn't do it justice because as outstanding as most prosciutto hams can be, real Culatello di Zibello tastes even better and can cost up to three times as much! These delicious hams must age for at least 11 months, but they are best enjoyed between 14 and 18 months. To bring out the best of its flavor, Culatello needs to be soaked in dry white wine for a couple of days, after which the skin is removed and fat trimmed off. Once it has been sliced, the best way to conserve it is to coat it with olive oil or butter, wrap it in a linen towel and store it in a cold place.Expand

Salame Napoli is an Italian salami produced throughout the Campania region in various sizes. It's made with pork shoulder, leg, neck, loin, and ham, black pepper, and spices. The combination is placed into a natural pig intestine casing, and it's then dried and aged according to the size of the salami, but the aging and drying period never takes less than 30 days. The salami has a firm and dense texture, while the flavors are piquant and full-bodied. It can be eaten on its own, paired with other cold cuts and cheese, or used on pizzas.Expand

'Nduja is a traditional spicy, spreadable pork sausage from Calabria, believed to originate in a small town of Spilinga. Known for its fiery flavor, creamy texture, and versatility in cooking, 'nduja originated in rural Calabria as a way for farmers to utilize less desirable cuts of pork by mixing them with a high concentration of chili peppers for preservation and flavor. It is typically made from pork fat, meat (especially shoulder or belly), and an abundance of Calabrian chili peppers, which give it its distinctive red color and intense spiciness. The high fat content results in a soft, spreadable texture, setting it apart from traditional cured sausages. After the ingredients are mixed, 'nduja is stuffed into natural casings and cured for weeks or months, allowing the flavors to develop while maintaining its creamy, paste-like consistency. Its bold, smoky, spicy, and slightly tangy flavor makes it a unique ingredient in Italian cuisine. 'Nduja is incredibly versatile; it can be spread on crusty bread as an appetizer, melted into pasta sauces, used as a pizza topping, or incorporated into soups and stews for a spicy kick. It pairs well with cheese, seafood, and eggs, adding depth and heat to a variety of dishes.Expand

Lighter in flavor than its heavily smoked Alpine counterparts, but more robust than the delicate Mediterranean prosciuttos, Speck is the most prized food product of the autonomous Trentino-Alto Adige, Italy's northernmost region also known as Südtirol or South Tyrol. With the region sharing not only a border but also strong cultural connections with the neighboring Austria, this distinctly flavored, smoked and cured ham represents the character of Alto Adige’s cuisine, which is an interesting blend of Northern European and Mediterranean traditions. Produced in the province of Bolzano, gently smoked over low-resin wood and finally cured in the crisp Alpine air, Speck Alto Adige takes on a mildly smoky flavor yet remains sweet, which brings its tender saltiness to the fore. Even though Speck is featured in countless traditional recipes of Alto Adige, it is most often sliced as thinly as possible and enjoyed in the most simple way: eaten by hand together with some bread, cheese, and washed down with a glass of hearty red wine.Expand

Depending on the exact area of production and its features, this deli meat is often given other names such as Capocollo, Lonza or Lonzino. Many historical sources indicate that Coppa di Parma has been in production since the late 1600s, when it was called Bondiola, after the pork bowels (Ita. bondeana) in which the meat was wrapped. Today, Coppa di Parma is made from the precisely trimmed muscular portion of the pig's neck, also stuffed into natural casings, and produced within the regions of Emilia-Romagna, Piedmont and Lombardy. Apart from the high quality of lean meat, what makes Coppa and other typical Po Valley products so special is in fact the humid microclimate of the region. During cold winters and warm summers, cold cuts of Parma can age slowly, attaining its delicate aromas and a sweet taste. Coppa di Parma is excellent as an appetizer served with focaccia or sourdough bread and accompanied with a glass of wine.Expand

Salumi Antica Corte Pallavicina is a renowned Italian producer of salami, with a deep tradition that dates back over 150 years. The production of salami is based on the use of traditional methods from the Bassa Parmense region – an area known for its rich culinary heritage. The production of salami began with the Spigaroli family in the 19th century, who started making meat products in the Parma region.

Antica Corte Pallavicina is part of this rich tradition, and its name comes from an old estate that has been in the Spigaroli family since 1937. The Spigaroli family has dedicated itself to preserving traditional methods used to produce Culatello, one of the most prestigious salamis in Italy, along with other products like Fiocchi and Coppe. These salamis are recognized for their distinctive flavor, achieved through the use of special pigs such as Cinta Senese and Nero di Parma.Expand

Salumificio Palmieri is a renowned Italian producer of cured meat specialties, driven by a long-standing tradition and a passion for exceptional quality. Located in the heart of Emilia-Romagna, a region famous for its rich culinary heritage, the company stands out for its carefully selected ingredients and traditional production methods that ensure authentic flavor and outstanding texture in every product.

Best known for its mortadella, it represents a perfect blend of craftsmanship, innovation, and respect for tradition. Each product is the result of strictly controlled processes, from meat selection to precise processing and maturation, achieving a unique aroma and superior quality.

With years of experience and continuous development, Salumificio Palmieri has become synonymous with excellence in the production of cured meat delicacies, combining tradition and modern techniques to offer lovers of authentic Italian gastronomy products of exceptional taste and unmatched freshness. Expand

Macelleria Zivieri is a renowned Italian butcher shop and delicatessen that seamlessly blends tradition and innovation in crafting premium meat products. Located in the heart of Emilia-Romagna, it is celebrated for its dedication to quality, sustainable production, and respect for local gastronomic heritage. Their selection features carefully sourced meats, including Piemontese beef, pork, game, and poultry, along with delicacies prepared using time-honored techniques.

Macelleria Zivieri holds prestigious certifications, such as the Slow Food recognition for biodiversity preservation, and has won multiple awards for producing some of Italy’s finest cured meats. Their philosophy is rooted in close collaboration with local farmers, meticulous meat selection, and artisanal preparation methods. This approach ensures products of exceptional taste and texture, highly valued by both professional chefs and lovers of authentic culinary experiences.Expand

Salumificio Pedrazzoli is an Italian company specialized in the production of high-quality cured meats, with a particular focus on organic production. Located in the heart of Italy, the company boasts a tradition that spans over 50 years, combining family values with a modern approach to meat processing.

Their range includes products such as Salame Milano Bio and Salamino Finocchio Bio, made from carefully selected cuts of pork, spices, and wild fennel seeds. These products are entirely organic, without the addition of dairy derivatives or preservatives, ensuring high quality and a natural taste.

Salumificio Pedrazzoli stands out for its dedication to preserving Italian gastronomic tradition while also responding to contemporary market demands for healthy and natural products. Their offerings are available in specialized stores and online, allowing fans of high-quality cured meats to enjoy exceptional taste and authenticity.Expand

Macelleria Pucci is a prestigious butcher shop and restaurant located in Terni, Umbria, Italy, known for its commitment to quality, tradition, and innovation in the preparation of meat products. Established in 1964 by the Pucci family, this establishment has evolved into a center of local gastronomy, offering a wide range of products and services that celebrate the richness of Umbrian culinary heritage. Their offerings include a broad selection of fresh meats, as well as specialties such as game, which is often used in the preparation of traditional dishes in the Umbria region.

In addition, Macelleria Pucci is renowned for its authentic Umbrian cured meat products, including delicious salamis, mortadella, and porchetta. Beyond traditional meat products, Macelleria Pucci also features a restaurant where visitors can enjoy dishes prepared with their top-quality products. The restaurant takes pride in using fresh meat from its selection to create exquisite meals every day.Expand

Salumificio Fratelli Riva is a renowned Italian company located in Lecco, in the heart of Lombardy, specializing in the production of high-quality cured meats. It was founded in 1969 by brothers Umberto and Luciano Riva, who turned their passion for the meat industry into a successful family business.

Over time, they became one of the leading producers of Italian delicacies, with a strong focus on tradition and product quality. Today, under the leadership of the second generation of the Riva family, the company continues to expand its range, including products that meet the growing demands of the market for healthier and more sustainable options.

Salumificio Fratelli Riva now not only supplies the Italian market but also exports its products to many countries, becoming a recognizable name in the world of delicatessen.Expand

Salumificio La Rocca is a prestigious Italian producer of cured meats, located in the Emilia-Romagna region, specifically in the small medieval town of Castell'Arquato, near Piacenza. Founded in 1963, the company began its production in the heart of the Piacenza Apennines, where it remains today, in a traditional area renowned for livestock farming and the meat industry. The founder, Angelo Rocca, laid the foundation of this successful business by creating high-quality products from fresh pork raised in the Po Valley.

With a deep respect for the traditions of meat processing, Salumificio La Rocca started as a family-run operation, which over time evolved into a recognizable brand both in Italy and worldwide. Over the decades, Salumificio La Rocca has undergone significant modernization, without compromising its core principles of quality, tradition, and natural production methods. Today, in addition to supplying the Italian market, Salumificio La Rocca’s products are also available internationally, while the company remains firmly rooted in its origins in Piacenza, ensuring that every product carries the authentic taste of this rich gastronomic region.Expand

This family-run shop, with a tradition spanning over 150 years, nurtures the true art of crafting and selling authentic Italian gastronomic specialties. Volpetti is a symbol of authenticity, dedication, and an unwavering commitment to natural methods, local ingredients, and the seasonal rhythm of production. Within Volpetti, you'll also find Pizzic'Osteria - a charming bistro where guests can savor dishes prepared according to traditional recipes, accompanied by carefully selected wines from their own collection.

Pizzic'Osteria offers not just a meal, but an experience - a moment where aromas, flavors, and the welcoming Roman atmosphere come together. A special highlight is Il Grottino, a hidden gem located in restored historic cellars, where salami and cheeses mature under perfect conditions, far from the hustle and bustle of the city. There, time works its magic, slowly shaping the aroma and texture of each product to perfection.Expand

Artigianquality is a family-owned Italian company dedicated to preserving tradition and delivering the finest quality mortadella. Based in Bologna, the birthplace of this iconic delicacy, Artigianquality combines generations of expertise, artisanal craftsmanship, and carefully selected ingredients to create products of unparalleled flavor and texture. Their range includes classic mortadella, crafted following traditional recipes, as well as organic mortadella "Sette Chiese", designed for those who appreciate natural and wholesome delicacies.

Every product is handmade and naturally matured, ensuring a rich, full-bodied taste that embodies the essence of Italian gastronomy. At Artigianquality, tradition and innovation go hand in hand – while they remain committed to age-old preparation methods, they also respond to modern demands for healthier and more natural food choices. Their products are free from artificial additives and made exclusively from the highest quality ingredients. Whether you're indulging in classic Italian flavors, crafting gourmet sandwiches, or impressing guests with a premium charcuterie selection, Artigianquality mortadella delivers an authentic taste of Italy – naturally, artisanally, and uncompromisingly high in quality.Expand

Veroni Salumi is an Italian company specialized in the production of high-quality cured meats, known for its tradition, innovation, and global presence. Veroni was founded in 1925 in Correggio, in the heart of the Emilia-Romagna region, by five brothers: Fiorentino, Francesco, Paolo, Adolfo, and Ugo Veroni.

They started with a small shop, and soon expanded their business to produce sausages, becoming a recognizable name in the Italian market. Over the decades, the company has invested in technology and research, while maintaining its commitment to traditional production methods. Veroni offers a wide range of cured meat products, including various types of salami, cooked and roasted hams, and many other delicacies.

Through its long-standing operations, Veroni has become synonymous with quality, using only the finest ingredients and strict production processes that ensure premium products. Given its global presence, Veroni now supplies many countries worldwide, with a particular focus on the United States, where it has become one of the leading brands in the meat product sector.Expand