Types of Charcuterie
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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