No regional designations here—but these diminutives indicate that you’ve got a smaller salami on your hands. 1 Day @ 62F with 75% relative humidity (Custom fermentation chamber was having some issues getting temperature down to 55F, meat was moved to mini fridge after this to get temperatures down to 55F) But it is the most famous type of salumi we have; it’s even a name that has passed into our vocabulary, even when we’re not talking about Italian products. It’s also technically illegal to import Italian cured meats into the US, so outside of Prosciutto di Parma (which is allowed) finding good Italian cured meats can be a challenge outside of large, ethnic, cities like New York, Boston, Chicago, etc. THE SALAMI FAMILY This style is among my least favorite in the U.S., because the flavors are usually bland and commercial. A Salumi Glossary, https://secure.gravatar.com/avatar/5f04a0c9072de4e985d4a8e473b44053?s=96&d=mm&r=g. In Italy, there are two major types of prosciutto: prosciutto crudo and prosciutto cotto. It usually refers to a fat, round, dried sausage that is somewhere between 7″ and 10″ long, somewhere between 1½” and 3″ in diameter; slices of it are usually wider than slices of dry sausage, but not as wide as the widest slices of salami. Piece #2 is in a ziplock bag in the fridge and some of the hard outer layer has softened up, but still firmer than the center. Culatello is a prized cured meat and extremely flavorful. The most famous prosciutto comes from Parma, but there is also excellent prosciutto from Friuli—called San Daniele. Our family has been making Calabria for decades, for example. Soppressata (salami or dried sausage made from ground pork). This can involve covering the meat in salt and letting it sit for up to a month or placing the meat in a salty brine to achieve the same results. What we normally think of as prosciutto is the former—raw (crudo) legs of pigs, salted and cured, hung for over a year until they turn velvety and flavorful. They are based out of St. Louis, MO. It was summer and they needed to cure for a week at 65 degrees, but the only AC I had was in my bedroom. Best and keep reading! Abruzzo Salami/Calabrese Salami Piece #1 is down to 36oz or 33% weight loss. Or for us folks in the U.S., you’ll find it buried in a pork shoulder/butt. Specifically, my addiction is centered on the mighty pig and it’s cured off-spring, Salami! Lunch included the typical pasta starter, green, roasted meat, and tons of figs, peaches, wild berries, and cactus pears, but it was the cured meats that we ate before lunch that I enjoyed most. After reading this, I think I may just treat myself with a basket on my upcoming birthday (June 6th) by myself & enjoy the fresh air, the sun & some of the Old Country delicacies that were meant to be relished. I was just just wondering. Learn how your comment data is processed. Because yes, believe it or not, there is such a thing as high-quality fat. The preparation, which follows very specific rules passed down through the centuries, calls for cooking the spalla in hot but not boiling water (160-175° F), seasoned with wine and bay leaves.”. Fennel is one of the most commonly used flavorings for salami; there’s even a type of salami called “finocchiona.” For some reason, fennel salamis usually taste a little more like curry powder than they do like fennel. Prosciutto di Parma or San Daniele (from Friuli and Emilia) are examples of prosciutto crudo. The raw meat is first seasoned lightly with red wine, different types of spices and herbs as well as garlic. Sometimes they’re even bite-size!