[…] If you walk into a Salumeria in any of Italy’s twenty regions, you will be greeted by a vast array of cooked meats, salami and hams, and this will just be the salumi of that region as only a handfull of cured meat products have achieved national popularity. It is believed that there are probably some 8000 plus salumi items in Italy today, however many of these products are simply different regional names for the same product, each of which will have a simple variation in its flavourings or maturing process. But once you live into the world of salumi a little further, you discover that these 8000 plus variations can be simply divided into 8 basic types -
Guanciale (Jowl, Jaw, Cheek)Coppa (Neck, Shoulder, Loin)Spalla (Shoulder)Lardo (Back Fat)Lonza (Loin, Tenderloin)Pancetta (Belly)Prosciutto (Ham, Back Leg)Salami (Ground or cut pieces of pork and fat)
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