Today, I had the pleasure of attending a class on Italian Deli meats something I buy every week for school lunches but have always taken for granted. The extensively detailed manufacturing process and mouthwatering results explain why Italians are so passionate about their meats.
Salumi not to be confused with salami, is a regulated process of preparing European preserved meats.
Salumi not to be confused with salami, is a regulated process of preparing European preserved meats.
In Italy, there are 41 recognized varieties of salumi and the ingredients used are strictly governed and all producers must follow strict rules.
Generally made of pork seasoned with salt, pepper and spices; hand crafted and artisanlly made, these products are easy to recognize.
From the northern to southern regions the flavor profile changes dramatically, as the climate differs the salt content and drying process must be adjusted.
Chef Cristian Broglia firstly presents his prosciutto di Parma crudo, a personal favorite, as he hails from Parma in Northern Italy. Italy has a total of 8 recognized varieties of prosciutto from various regions. Parma is a very small village where the authentic prosciutto di Parma crudo is prepared.
Authentic prosciutto de Parma is treated in a strict method and is stamped with a crown. The pigs are grown in one specific area, being fed a special diet of whey left over from local cheese production and cereal. Each leg is also stamped with the date when first dried, the one he served was almost two years old. His prosciutto has a most delicate flavor, it's soft and lightly salted and would pair beautifully with olives.
Bresaola from closer to Switzerland at the northern Italian border is made with beef and cured in a micro-climate. Bresaola should be served sliced thin so as to achieve the best flavor from the marbling process. Bresaola could possibly be the perfect companion to hard cheeses, like parmesan and wine. Suited for a more mature palate, Bresaola is salty, savoury and dry.
Coppa a delicious meat from a village close to Parma. Coppa is made from the neck of the pork and has to be cured for a minimum of 6 months in the preservation cellar. This meat features a soft, silky texture and pleasant mild spices. Coppa would be the perfect introduction to Salumi and an excellent family friendly meat for even the pickiest eaters.
Pancetta di Argentina also comes from Parma but is made from pork belly cured with salt, pepper, herbs and sometimes wine. This pancetta can be found in round or flat rolls, it's very well cured and so it's quite oily with heavy marbling. The salty, mild flavor would balance well with crusty bread and ripe tomatoes.
Salame production is also a heavily regulated process, made from ground meat following ancient recipes.
This salame comes from a tiny village close to Labia and Lombardi, made from a mixture of shoulder, leg and back meat sliced into large chunks which gives this salami a firm and hearty texture with a mild flavor.
Mortadella di Brazil, a play on the original 17th century mortadella di Bologna, is made from carefully selected cuts of meat and fat that doesn't melt when cooking. This mortadella can be served sliced thin or cubed, it's well seasoned with a firm texture and would be amazing fried up with some peas in butter and then tossed with pasta and parmesan cheese. Or it's definitely lunch box friendly for your little ones.
Store your salumi in your fridge on a tray in a single layer, covered with cloth or wax paper before serving allow to come to rest and warm up for at least 10 minutes.
When slicing Salumi a sharp blade is your best friend, good salumi should melt in your mouth and is best served sliced very thin.
Chef Cristian recommends eating salumi with your hands to help activate your senses. Roll the Salumi into a mouth sized roll and pop it to your mouth to fully appreciate the experience.
Italians generally serve a plate featuring a variety of Salumi along with fresh bread and antipasto as an appetizer with meals, followed by pastas and salads.
Salumi is also considered a complete meal and is used a palate cleanser for ending off dinners and of course for sandwiches at lunch. But I mean why not throw some in your omelet? Swap the bacon and sausage for an amazing Italian experience, and you will be walking into the office singing Buongiorno!
