Types of Charcuterie
Types Of Charcuterie is a structured food & drink dataset with 15 entries. Its fields include Name, Country of Origin, Meat. The source values are preserved as a structured reference table.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 15 rows
- Fields
- 6 columns
- Source
- Community curated
- Data updated
- Apr 9, 2026
Included fields: Name, Country of Origin, Meat, Curing Method, Typical Aging, and 1 more.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Country of Origin groups
- 10 distinct values
- Across 15 preview rows
- Meat groups
- 7 distinct values
- Across 15 preview rows
Useful for
- Comparing Name, Country of Origin, and Meat across food & drink entries
- Building reference tables, charts, or analyses from 15 downloadable records
Name↕ | Country of Origin↕ | Meat↕ | Curing Method↕ | Typical Aging↕ | Known For↕ |
|---|---|---|---|---|---|
Prosciutto di Parma | Italy | Pork leg | Salt cured, air dried | 12-36 months | PDO protected, Parma region only, sweet and delicate, eaten paper-thin with melon or figs, five-pointed crown brand |
Jamon Iberico de Bellota | Spain | Black Iberian pig leg | Salt cured, air dried | 36-48 months | Most expensive ham in the world, pigs free-range on acorns, marbled like wagyu, can cost over 200 dollars per pound |
Speck Alto Adige | Italy (Tyrol) | Pork leg | Lightly smoked then air-dried | 22 weeks minimum | Alpine cold-smoking tradition, halfway between prosciutto and German smoked ham, juniper and bay seasoning |
Bresaola | Italy (Lombardy) | Beef eye round | Salt cured, air dried | 1-3 months | The only major air-dried beef charcuterie, lean and ruby red, Valtellina is the PGI region, served with lemon and olive oil |
Jamon Serrano | Spain | White pig leg | Salt cured, air dried | 12-18 months | Everyday Spanish ham, more affordable than Iberico, 90 percent of Spanish ham production, hanging legs in every tapas bar |
Soppressata | Italy (Southern) | Pork | Pressed dry salami | 3-12 weeks | Rustic pressed salami, hot (piccante) or sweet (dolce), Calabrian version is chili-red, chunkier texture than regular salami |
Finocchiona | Italy (Tuscany) | Pork | Fennel-seasoned salami | 2-5 months | Tuscan fennel salami, legend says a thief used fennel to disguise stolen salami, aromatic and soft, PGI protected |
Nduja | Italy (Calabria) | Pork | Spreadable fermented sausage | 3+ months | Spicy spreadable salami, bright red from Calabrian chilies, melts on hot pizza, the viral Italian charcuterie of the 2010s |
Chorizo Iberico | Spain | Pork | Paprika cured, air dried | 2-6 months | Smoky paprika gives the brick-red color, sweet or picante, the Iberian cousin of Mexican chorizo (which is fresh, not cured) |
Lardo di Colonnata | Italy (Tuscany) | Pork back fat | Salt cured in marble basins | 6-10 months | Pure cured pork fat aged in Carrara marble, melts on warm bread, centuries-old Colonnata tradition, PGI protected |
Coppa / Capicola | Italy | Pork neck/shoulder | Salt cured, stuffed in casing | 3-6 months | The gabagool of Sopranos fame, marbled fat ribbons, milder than prosciutto, Piacentina and Calabrese are the famous varieties |
Saucisson Sec | France | Pork | Dry-cured salami | 4-6 weeks | The French answer to salami, white mold bloom on the casing, Lyonnais tradition, aperitif staple across France |
Rosette de Lyon | France (Lyon) | Pork | Natural casing salami | 2-3 months | Named for the rose-shaped end of pig intestine used as casing, rustic coarse grind, the king of Lyonnais charcuterie |
Jambon de Bayonne | France | Pork leg | Dry cured with salt from Salies-de-Bearn | 7-10 months | French Basque country specialty, the French prosciutto, PGI protected, lighter and less sweet than Italian versions |
Mortadella | Italy (Bologna) | Pork | Cooked sausage with fat cubes | Sold fresh | The original bologna, studded with pistachios and fat cubes, huge diameter slices, dates to Roman times, sometimes with truffle |
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Frequently asked questions
How is Types of Charcuterie organized?
The table starts in the source data's default order. You can sort and filter the loaded rows by the displayed fields.
How much data is available on this page?
This dataset contains 15 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 15 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
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