The curing of meats started out as a necessity. It offered a method of preserving, so that the meats could be consumed during colder, less bountiful months. But in Italy, the curing of meats evolved into an art form, with a variety of different techniques and flavours that make each type of cured meat distinctly delicious. You might know what to expect when you buy Italian prosciutto, one of the most popular cured meats, but do you know the difference between salame Milano and salame piccante? To put together an impeccably balanced platter of Italian cured meats, you need to understand the flavours and qualities that make each one special. Here, the experts at Diforti fill you in on the distinguishing characteristics of Italian cured meats, so you can serve the perfect selection.
Let’s begin with the basics. A good selection of cured meats will most likely include prosciutto crudo, a dry-cured, uncooked ham that’s thinly sliced or shaved. Its light, salty-sweet flavour makes it an ideal complement to heavier meats, and it’s great with a variety of jams and an Italian cheese selection. Diforti’s prosciutto crudo is from the Emilia-Romagna, where it is aged on the bone for a minimum of 10 months until its flavours are mature and complex.
Next, add some contrast to your selection by adding mortadella, a fatty Italian pork sausage. While prosciutto is relatively mild, mortadella brings a rich, round flavour. At Diforti, we season our mortadella with garlic, cinnamon and white pepper and slice it thin.
Don’t forget to include the quintessential pure pork sausage salame on your platter. If you prefer a simpler, less intense sausage, go for salame Milano. Diforti’s salame Milano is seasoned with white wine, black peppercorns, white pepper and garlic for a flavour that’s distinct without being overwhelming. However, if you’re up for a bit of heat, get salame piccante, which is flavoured with a blend of chilies for the perfect level of spice.
To round out your cured meat selection, be sure to buy some bresaola, a dry-cured beef that is both rich and light. With its deep red colour and thinly shaved slices, bresaola makes a striking, moreish addition to a meat platter—and its aromatic nature contributes complexity to the mix.
If you’re still unsure of what to get, why not let Diforti do the discerning work for you? Our Italian food hampers are perfect if you’re putting together platters. With coppa (traditional cured, thinly sliced pork shoulder), prosciutto crudo, mortadella, garlic and rosemary mixed pitted olives and cri-cri baked cheese chips, our Italian Meat Selection offers everything you need to nibble authentically.
The key to an impressive selection of Italian cured meats is variety. The best platters offer a mix of everything, so you can compare flavour profiles and textures. Ultimately, this variety will help you understand and appreciate each meat’s distinctive qualities like a true Italian. And even if you’re not an expert in cured meats after you’ve tried them all, at least you’ll have eaten some delicious foods!