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Alastair Little, Richard Whittington

Italian Cured Meats and Sausages

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Italy is the source of a huge range of delicious cured meats (salumi), eaten traditionally as antipasti, a cold appetiser before the obligatory pasta course. There are dozens of different salami, including Felino, Napoli, Milano, Toscani and Coppa, the latter made exclusively from the fore-shank of the pig.

Different areas produce different kinds of cured sausages. Bologna, for example, is the home of mortadella, a large, delicately flavoured sausage, its smooth pink cut surface studded with milk-white fat. Pancetta is a national pleasure, a superior unsmoked bacon, essential for so many cooked dishes, that can also be eaten raw like Parma ham.

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