Salumi

Historically, every region in Italy developed methods to preserve fresh meat before access to refrigeration. Archeological evidence suggests that such preservation practices have been followed for thousands of years. Most often the meat was pork, but beef, goose, wild boar, and turkey were also used. Technology, refrigeration, and freezing, as well as other methods of preserving, have reduced the importance of curing, since these foods no longer need to serve the same function. However, Italians still make these cured products—though perhaps not in their original regions or with the same local ingredients—by incorporating new technologies into traditional recipes.