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cured meats in general

Italy has a great tradition and centuries of experience in curing and salting meats (pork especially, but also beef, wild boar, venison, horse and donkey), which may well be the most complex in the world. It includes all the salumi, or cured sausages, and the prosciutti, the cured hams, as well as soft spreadable salumi like the cotechino and the Calabrian 'nduja.

Text © Dana Facaros and Michael Pauls

Images by: Rowena