Traditional Italian meats

Traditional Italian meats include a variety of cured and cooked products that showcase regional craftsmanship. Notable examples are salami, cured sausages with rich flavors; prosciutto, delicate dry-cured ham often served thinly sliced; and pancetta, pork belly cured with spices. Other staples include mortadella, a smooth, embedded pistachio sausage, and bresaola, air-dried, salted lean beef. These meats are often enjoyed as part of antipasto platters, paired with cheeses, bread, or wines, and reflect Italy’s regional traditions of curing and smoking meats to preserve and accentuate their natural flavors.