Enter the Halloween Charcuterie Coffin – FEATURED IN PARADE MAGAZINE

Volpi wanted to put a fun spin on the traditional charcuterie board by recreating a Halloween scene with some of our favorite snacks. The products in this display are made to look like a hand reaching out of the breadstick ‘coffin’ assembled with strips of prosciutto and creamy goat cheese, along with other tasty morsels to make your charcuterie board.

THE BEST HALLOWEEN CHARCUTERIE BOARD

“[This] creative charcuterie spread is a delicious mix of salty and sweet flavors with ingredients like Volpi’s Spicy & Mild Trio, Volpi Genoa Nuggets, spicy cheddar, crackers, gummy worms, jelly beans and the October staple: of candy corn.”

INGREDIENTS

The charcuterie coffin is easy to do at home since it mostly calls for products you already have on hand such as Halloween candy, breadsticks, Oreo cookies and other pantry items.

• Breadsticks
• Volpi Spicy & Mild Trio
• Volpi Traditional Prosciutto
• Volpi Genoa Nuggets
• Spicy Cheddar
• Crackers
• Mixed Nuts
• Dried Cranberries
• Crushed Oreos
• Gummy Worms
• Jelly Beans (a fall flavor like S’mores is preferred)
• Candy Corn
• Royal Icing or Peanut Butter (to build breadstick coffin)
• Goat Cheese (to shape the prosciutto-covered hand)

making your own Halloween Charcuterie Board

Follow these tips to create your own Halloween charcuterie board:

• Use royal icing to build the coffin with breadsticks. You can also use peanut butter, melted chocolate or butterscotch morsels.
• The prosciutto hand starts with using your favorite soft cheese like a goat cheese or mozzarella, shaping it into a hand and wrapping it with the slices of prosciutto.
• Don’t be afraid to mix sweet and savory flavors.
• Kelsey recommends being as creative as you want to when assembling this spread. “Start with your foundation pieces like breadsticks and making the hand with prosciutto and goat cheese. Then add anything that inspires you! The Halloween section at your local supermarket is a great place to get started.”

As the city began to slowly open back up after a long, challenging year, we wanted to celebrate the St. Louis community, traditions, and good food while raising money for an important cause, Operation Food Search. 

“After the tough year we have all had, this is our way of giving back and reconnecting with the city for the most anticipated summer to date.” – Deanna Depke, Marketing Manager

From traditional Italian food to specialty hot dogs, we partnered with the best local restaurants throughout the city to showcase a unique variety of delicious dishes that use Volpi products. Anthonino’s Taverna, Urban Chestnut Brewing Company, Steve’s Hot Dogs, and Bridge Tap House & Wine Bar each featured one specialty Volpi dish.

The Italian Volpi Vespa scooter made its debut, taking us restaurant-to-restaurant for each week-long collaboration. For every specialty dish purchased, Volpi donated $1 to Operation Food Search. 

Volpi Foods chose to partner with Operation Food Search for the Summer of Volpi campaign to spread awareness and help fight food insecurity.

Operation Food Search is a hunger relief organization that focuses on ending childhood hunger by providing education and resources, free food, and multiple innovative programs. Through a network of 330 community partners, they are able to increase healthy and affordable food access to families. Every dollar donated to the program provides $10 in services to fight against hunger. 

Anthonino’s Taverna

Volpi’s first stop for the Summer of Volpi tour was Anthonino’s Taverna, located right in the heart of The Hill. Opened in 2003 by brothers Anthony and Rosario Scarato, the restaurant offers a unique variety of both Italian and Greek specialty foods influenced by their parents. 

Featured for the Summer of Volpi was their house made lasagna crafted with their signature marinara sauce, ricotta cheese, hand-ground aged parmesan, and classic Volpi Salsiccia. 

It was a successful campaign kick-off week, with 167 lasagnas purchased and $167 donated to Operation Food Search. 

Urban Chestnut Brewing Company

Week two kicked off with a cheesy summer classic – pizza. The Grove neighborhood location of Urban Chestnut Brewing Company is a large, industrial brewery and bierhall offering a wide selection of beers on tap and European-inspired cuisine. 

Home of the 18-inch Volpi Pepperoni Pizza made with natural leavened hand-tossed dough, homemade tomato sauce, and fresh mozzarella, UCBC was a must-have on the Summer of Volpi lineup.

 “Urban Chestnut prides itself in buying local products and using local products, and Volpi is located only five minutes away on The Hill,” says Head Chef Steven Kelly.

The classic pepperoni pizza pie sold 89 in the six days and with the help of Urban Chestnut, Volpi was able to donate $89 to fight hunger.

Steve’s Hot Dogs 

It was only fitting for Steve’s Hot Dogs to be the restaurant featured during the Fourth of July weekend. Located in Tower Grove East, the iconic spot is known for its creative collaborations and innovative flavor combinations piled high on a fresh bun. 

A smoked and grilled Volpi sweet garlic Salsiccia topped with pasta salad, Volpi Prosciutto, parmesan cheese, and Steve’s house made garlic aioli sauce made up what Steve’s named the “Taste of Volpi Dog”. 

During the week-long collaboration, 135 of these specialty dogs were sold! Steve’s Hot Dogs generously matched Volpi’s’ $1 donation to Operation Food Search for a combined contribution of $270. 

Bridge Tap House & Wine Bar 

Bridge Tap House is one of seven restaurants in the Bailey’s Restaurant family, located downtown at North Tenth and Locust Street. Opened in 2008, they now offer delicate bar-food items and house over 55 beers on tap in addition to over 100 wines, with a variety of both local and regional options. 

The “Summer of Volpi” charcuterie board featured Volpi prosciutto, Riesling apricot, Flory’s truckle cheese, brie cheese, pickled carrots, cornichons, IPA whole grain mustard, and Bridge’s house made focaccia. A total of 23 boards were sold during the collaboration to conclude the last week of our campaign. 

When asked why Bridge uses Volpi products, owner David Bailey says, “The prosciutto is amazing, and it just totally makes sense to have as part of our charcuterie and cheese boards which are a giant part of our menu”.

Conclusion

The 2021 Summer of Volpi was certainly one to celebrate, with $549 total raised for Operation Food Search through Volpi and the four restaurants. This summer, the St. Louis community shined brightly through our Italian celebration with an abundance of flavorful bites and unforgettable memories.

Now of course, unless you’ve gone that far on your journey, this begs a rather obvious question: What is Bresaola?

One of the hidden gems of your supermarket, Bresaola takes Italian cured meats to a whole new arena as it swaps the typical pork meat for lean beef. Let’s take a look at some of the most common questions about Bresaola and how you can properly add it to your regular charcuterie rotation.

The Basics

First, we’ll get you up to speed with some base-level knowledge about Bresaola. We’ll review its makeup, origins, techniques used in making it, and how it compares to your other favorite cured meats.

What is Bresaola?

At first glance, Bresaola appears to be just like any other Italian cured meat variety. However, it bears some key differences that set it apart from many other offerings. Primarily, Bresaola is made from beef instead of pork. More specifically, it typically is made with meat from the eye of the round cut of the cow, a very lean and tender cut. 

Visually, it carries a deep ruby red shading and has very thin lines of marbled fat scattered through it. You’ll frequently see it served as thin slices over a bed of arugula. This often draws the description that Bresaola is essentially Beef Prosciutto.

From a flavor perspective, Bresaola differs greatly from cuts like prosciutto. Whereas prosciutto is distinctly smooth and rich with its fat content, Bresaola prioritizes a sweet, aromatic flavor that accentuates the taste of the lean beef it’s made from and the spices used to impart flavor notes. 

How is Bresaola Made?

Like many of its salumi counterparts, the beauty of Bresaola comes from the simplicity in its creation. First, the eye of a round cut of beef is trimmed and prepped by butchers to ensure an intact, lean piece. Once prepped, a blend of salt, white pepper, nutmeg, and warm spices is massaged into the muscle. These spices provide Bresaola with its unique flavor profile and also begin the curing process. 

By the end of the curing and aging period, which typically lasts at least 85 days, the meat will be pulled, prepped, and sliced to serve. The end product t is identifiable by its deep ruby-red coloration and its one-of-a-kind flavor profile.

Where Did it Originate?

Bresaola originated in the northern region of Lombardy, Italy. In ancient times, the fields of Lombardy were extremely fertile, supporting farming and herds of grazing animals in the warmer months. However, these warm-weather crops and meat had to be preserved for the families to eat during colder times.

Like many places across Italy, the primary meat preservation practice was dry-curing. The process lengthens the shelf life of proteins which was vital to survival. Families and farmers would use their cellars (and a copious amount of salt) to preserve their necessities for the long haul.

Bresaola vs Carpaccio

It can be very difficult to identify and sort all the different types of Italian meats and the dishes that use them. As such, items like Bresaola often find themselves confused or compared to foods that may look similar to them, but have little in common at their core.

A perfect example of this is the dish Carpaccio. The recipe is quite simple. Carpaccio takes thin slices of meat, most often beef or fish seasons them, and serves them raw alongside accouterments of herbs, oils, vinaigrettes, and vegetables. It is based on a style of meat in Italy originally called Carne Cruda but has only been popularized since the 1950s.

There are some key differences between the two foods. First, Carpaccio can be made from a variety of proteins. Even though you’ll most often find it served with beef, Carpaccio refers more to the style of serving than the meat itself. 

Secondly, Carpaccio is raw whereas Bresaola is cured. When preparing Carpaccio, you’ll season the raw meat and then allow it to chill for several hours. This allows for the meat to essentially marinate and develop flavor from the seasoning, but it does not remove or transform any of the meat chemically. As such, you’ll want to use very high-quality meat. 

Conversely, Bresaola is raw in the sense that it is never cooked via direct heat, but that doesn’t mean it carries quite the same risks. The process of curing alters the meat at a chemical level. As the meat is cured and aged, water molecules are slowly removed through a process called osmosis, creating an inhabitable environment for pathogens and removing any risky or harmful elements. You can enjoy plain slices of Bresaola like you would any other salumi.

Bresaola Tips, Tricks, and Pairings

Now that we’ve covered the essentials on beef prosciutto knowledge, let’s address some of the questions that require more nuance. 

How Do I Serve Bresaola? 

Bresaola is a fine dry-cured meat, created over months in small batches by expert artisans. As such the simple answer to serving it is to remain as simple as possible. It’s common to enjoy paper-thin slices of this salumi on its own. However, it also functions wonderfully in special presentations and pairings. 

In terms of ideal pairings, Bresaola’s iconic sweet and aromatic flavors perform well with flavors that cut into it. Consider serving Bresaola with a classic cheese like aged Parmigiano or something peppery and textured like an Arugala Salad.

Bresaola Recipes

Start simple with something that pairs Bresaola with basic ingredients to elevate all the elements like our Bresaola Tartine. Once you’ve got a handle on how Bresaola’s flavor profile plays with others, level up to a more complex recipe like this elevated take on the Tuna sandwich.

Like with any ingredient. Use your comfort to experiment and find new combinations that wow your palate.

Conclusion

For a product with such humble and simple beginnings, Bresoala brings a wealth of attributes and interesting factors to the kitchen. While you’ve probably found yourself with a wonderful slice of prosciutto or flavorful pancetta, you’ve likely been letting this sleeper hit go unnoticed.

Take this as a sign to rectify that mistake. Use your newfound status as a Bresaola savant to take your charcuterie journey to an all-new height.

Take this as a sign to rectify that mistake. Use your newfound status as a Bresaola savant to take your charcuterie journey to an all-new height.

Whether you are planning a virtual celebration or a small in-person gathering, Small Bites are the perfect way to celebrate this holiday season. At 1.5 ounces per package, they provide the ideal amount for a small gathering without waste. Mix and match the classics with new discoveries to create deliciously memorable Friendsgiving recipes.

Small Bites Charcuterie Board

Start your pre-feast warmup with a charcuterie board perfectly built for your Friendsgiving table. Our Small Bites provide fan favorites and introduce new flavors to help you show off your creativity.

To begin building your board, protein is the essential first step. Each Small Bite has its own flavor profile and texture to build a base from. Two classics that are always crowd-pleasers are Prosciutto, hand-rubbed with sea salt and slowly aged for an earthy, melt-in-your-mouth texture, and Sopressata, a salame known for its rich, savory flavor.

Continue the charcuterie journey with more adventurous options like Coppa, an air-dried meat seasoned with a warm spice blend, or Spicy Sopressata for a kick of red pepper. Remember to make your selections using a variety of flavors to create an exciting and delicious tasting experience for your guests.

Charcuterie Board Pairings

When pairing cheese with charcuterie, it’s important to remember that the cheese you choose is influenced by the meat on your board. Soft cheeses such as goat cheese perfectly complement the robust spices in a Coppa or Sopressata. An aged gouda can stand up to the bold flavors of Spicy Sopressata and nutty parmesan brings out the earthy notes in Prosciutto.

To round out your board pair multigrain or herb crackers, crusty bread, or mixed nuts to provide a textural component and platform for guests to build their bites on. Fresh or dried fruit offers a subtly sweet, acidity that cuts through the rich charcuterie.

Small Bites Entrees

Turkey is a staple on all Friendsgiving tables, but there are a variety of options for non-turkey lovers. Deep dive into porky goodness by wrapping pork tenderloin in Coppa to enhance the warm, fall flavors or fill an herb-roasted chicken with a Sopressata stuffing to bring a subtle taste of garlic. Or put your inner Italian on display with lasagna layered with oozy cheese, Crispy Prosciutto, and homemade marinara sauce.

Small Bites Sides

Classic side dishes like mashed potatoes and stuffing are the perfect mediums to get creative with. Use crispy Coppa as a savory topping to cut through decadent mashed potatoes or the sweetness of a Sweet Potato casserole. Create stuffing with an unexpected spicy kick by mixing in strips of Spicy Sopressata. Don’t forget about the vegetables! Complete your festive fall salad or roasted brussels sprouts by topping them with thinly sliced Prosciutto.

Conclusion

Remember, Friendsgiving doesn’t have rules. It is about spending time with people you deeply care about and are thankful for. Whether you’re celebrating on the couch over Zoom or at your kitchen table with a few close friends, this is your holiday. Start your own traditions and recipes to create memories that will last a lifetime.

The Meats 

When building any quality board, it helps to start with your protein. This will function as a solid flavor and texture base to build from. There are a variety of quality options to choose from, but some mainstays that are sure to make a splash on their own are Prosciutto, a slow aged, ham that melts in your mouth, Mortadella, a traditional, slow-roasted Italian sausage that carries a distinct pork flavor, and Sopressata, a salame known for its savory and rich taste. But don’t stop there. Give your guests a unique experience with offerings of Coppa, dry-cured meat seasoned with a warm spice blend, or even Bresaola, sweet and aromatic cured beef slices originating from northern Italy. If you want to make sure all kids present aren’t getting left out, include some quality Pepperoni Slices. Your charcuterie choices make up the base of your board, so create your selection with the overall tasting experience in mind for the greatest effect.

The Cheese

Keep in mind that your choice of cheeses will likely be influenced by the meats you included. Adding a creamy or rich cheese can help cut the saltiness of some cured meats and vice versa. If you include Prosciutto, pair it with classic fresh mozzarella slices. For a more savory charcuterie like Sopressata or various salame, try serving aged cheddar to compliment it. Meats like Coppa carry a stronger spice profile and are well-balanced with soft cheeses like a triple creme brie. Finally, tender salumi like Bresaola pair excellently with thin shavings of Parmigiano Reggiano. Try different pairings of charcuterie and cheeses to establish your ideal flavor profiles.

Pairings

The rest of your board’s scope is limitless. After all, it’s difficult to find items that don’t pair well with handcrafted cured meats and cheeses. Multigrain crackers, crusty bread, or nuts can help provide a distinctive texture and signature crunch. You can even brighten the board with freshly sliced fruit. Don’t forget that briny gherkin pickles or black and green olives bring a wealth of flavor to the equation. 

Make it Fall

A Thanksgiving charcuterie board is the perfect opportunity to offer up seasonal favorites and incorporate them into your creative presentation. Instead of cashews, try piling on some candied pecans and walnuts. Include some fresh produce with thinly sliced apples, pears, or persimmons from your local farmers’ market. You can also iterate on some of your staples from earlier. Combine soft, spreadable cheese with a drizzle of honey and toasted pumpkin seeds for an infusion of fall flavor.

Assembly

Remember that Thanksgiving is time to get hands-on with your work. Slice salame the traditional way – on a bias with a thicker cut so guests get the fullest flavor in each bite. Leave those whole muscle varieties like Prosciutto, Bresaola, and Coppa in paper-thin slices to add just the right amount of salt to that build-your-own crostini bar.  When choosing the platform for your meat and cheese board, always opt for rustic wood boards that will add warmth to the table. Traveling with your board? Choose one with a lip on the edge to keep everything in place! 

Thanksgiving under COVID

A holiday focused on bringing people from all over together is sure to create some anxiety. However, a Thanksgiving charcuterie board creates opportunities to think about how to help keep the feasting safe. Dishes that come in predetermined portions help prevent one serving utensil from being passed around and employing toothpicks on your boards is an easy way for guests to serve themselves.  

Conclusion

Thanksgiving is a holiday about memories. The ones that made us laugh and smile, but most of all it’s about the ones we’re grateful for. Take the chance to make a new memory for everyone in attendance by bringing a special Thanksgiving charcuterie board that truly celebrates the season.

If you’ve ever asked yourself any of these questions, then you’ve come to the right place. We’re going to dispel some of the mystery around everyone’s favorite paper-thin Italian cured ham. Then, at your next cocktail party, you’ll finally be able to speak confidently when someone inevitably asks; What is prosciutto?

The Basics

First, it’s important to define what prosciutto actually is and where it comes from. We’ll start by breaking down some of the attributes of how prosciutto is made and what characteristics make it the superior cured ham.

What is Prosciutto?

Prosciutto, quite simply, is a style of ham. It comes exclusively from the hind pork leg, a cut that is quite lean and benefits from wet and dry curing as well as smoking methods. Roasting can often cause the leg meat to dry out. The inherent fat marbling throughout the leg is key to maintaining even flavor development throughout the aging process and creating that signature melt-in-your-mouth sensation.  

How is Prosciutto Made?

Prosciutto and similar products are created using a curing method that involves thoroughly salting, washing, and slow aging the meat over many months in a temperature and moisture controlled environment. This process makes factors like animal diet, and regionality imparts a variety of distinct flavor notes into the meat. The result is the signature soft but rich flavor of prosciutto we all know and love. 

Where Does Prosciutto Come From?

Many theories exist about how prosciutto first came to be, but most people agree that the process emerged in Pre-Roman Italy. The curing process was originally created to preserve pork meat for long periods of time. This allowed the meat to age and for new robust flavors and textures to form. Over time, local people began honing this practice. Now, hundreds of years later, prosciutto is a premium artisan-crafted product enjoyed around the world.

Can I Eat Prosciutto Raw?

Yes. Although Prosciutto is not exactly “raw” in the typical sense due to the curing process. The salt mixture and aging time are designed to keep bacteria out of the meat, allowing it to be safely eaten without cooking. 

Some varieties of Italian ham are cooked. This is called Prosciutto Cotto, which is an entirely different product that has a different flavor profile. The classic style of cured prosciutto is called Prosciutto Crudo.

What’s Prosciutto di Parma? Toscano?

Producers across Italy have developed their own unique (and often secret) practices to impart their meat with a specific flavor, texture, and appearance. These variations are usually defined and certified by the local province they are produced in. 

Official Prosciutto di Parma is exclusively made in the Parma region of Italy. There are numerous regional varieties of prosciutto including Prosciutto Toscano, Prosciutto di Modena, Prosciutto di Carpegna and Prosciutto di San Daniele. They all have unique tastes so you’ll have to try them all to find your favorite!

How Long Does Prosciutto Last?

Most people purchase pre-sliced Prosciutto packed in 3 or 4oz containers at the grocery store. Unopened, the meat should stay fresh for several months in your refrigerator. Once you open the package, it’s best to make use of it within the next 3-5 days (that’s assuming, of course, that you have leftovers!)

Prosciutto Tips, Tricks, and Pairings

When used correctly, prosciutto can provide a savory flavor boost to a dish, impress guests on a grazing board, or simply function as a decadent snack. Here are some of our takes on various ways to get the most out of your prosciutto.

Does Prosciutto Pair With Wine?

Prosciutto, like most Italian classics, was born to be paired with a glass of quality wine. To create an ideal pairing, it all depends on what type of wine you prefer and how you choose to prepare and serve your prosciutto. If you’re serving plain prosciutto slices, remember that the richness imparted to the meat from the fat would pair well with a highly acidic wine with strong tannins. Consider something like a Chianti or Sangiovese, but don’t be afraid to get creative and try out different pairings

How Do I Serve Prosciutto? 

There are many ways that you could serve up prosciutto, but you can’t go wrong with this complex and rich cured meat product. Traditionally, prosciutto is served by slicing it into incredibly thin, nearly translucent slices. The longer the prosciutto is aged, the deeper and more unique the flavor is, so make sure to savor every slice.

Obviously, prosciutto is bound to make a splash on any charcuterie board throughout the year. Its flavor profile makes it stand out and it can be draped, bunched, stacked, or folded into any presentation. Check out one of our favorite charcuterie boards using prosciutto here.

If there’s going to be meat, chances are you’ll want to pair a nice cheese option to go along with it. For prosciutto, sharp cheeses deliciously complement its richness. Layer shreds of aged parmesan over your prosciutto slices, or offer a nutty Gruyere to enhance its rich, meaty flavor. Try adding a multi-grain cracker or tart green olives to offer a balance to the saltiness of these pairings. 

Prosciutto isn’t exclusively a charcuterie board accompaniment. Consider swapping in prosciutto where you normally might have used sliced deli ham as a treat in lunches. You can also wrap pieces of prosciutto around melon slices for a quick pre-dinner appetizer to satiate hungry masses If you’re interested in a convenient prosciutto snack check out our line of Roltini Singles, ready for a quick bite at home or on the go.

Prosciutto Recipes

The supreme versatility of prosciutto cannot be overstated enough. It works as a delicious addition to sandwiches, pasta, salads, and so much more. When using a product with as much heritage and tradition as prosciutto, don’t be afraid to experiment. Try it out as a substitute for mainstays, everything from salads to pasta, and more. Even consider getting a package of prosciutto to carve your own slices and try new inventive ideas.

Conclusion

If you weren’t a knowledgeable prosciutto connoisseur before, you’re certainly on your way there now. The next step is putting your skills to the test by providing a thoughtful answer every time someone asks “what is prosciutto?” and experimenting with different prosciutto variations, recipes, and pairings. The world of cured meat is at your fingertips… or at least a few slices of delicious prosciutto.

What Is Cured Meat?

Cured meat is made via processes that remove moisture from the meat through osmosis which in turn draws out potentially harmful bacteria. Most processes call for a mixture of salt and natural or synthetically derived nitrates that work to regulate moisture loss and preserve qualities such as color, flavor, and longevity.

When Was Cured Meat Invented?

Curing meats is an ancient art that dates all the way back to 3000 B.C. Historians have found evidence of ancient people living in Mesopotamia preserving meat and fish in sesame oil and salt. This technique provided them with a source of protein during colder months when food was scarce and proved vital to their survival.

By 200 BC, meat curing was widely practiced in European countries and had transitioned from a means of survival to a refined culinary process. Once well established in France, it did not take long for the invention of the charcuterie board to emerge. Cured meat became a popular delicacy enjoyed by kings and other nobles of high stature and still remains one of the most popular premium snacking options centuries later.

Methods For Curing Meats

When it comes to the process of curing meat, each method falls into two categories: wet or dry. The main difference between the two is that wet curing involves a liquid brine while dry curing does not. No matter the method, all processes for curing meat require the salt-based solution to penetrate through the entire piece of meat to ensure it is safe to eat. The other variables like time, humidity, temperature, and spices all aid in the flavor development of the specific delicacy being made.

Natural vs. Synthetic Nitrates

Nitrates (NO3) and nitrites (NO2) are compounds that occur naturally in the human body and in certain foods. In meat, nitrites turn into nitric oxide which reacts with proteins in the meat, changing its color and helping to preserve it for safe consumption.

There are two different types of nitrates that can be used during the meat curing process which are natural or synthetic nitrates. The difference is that “natural” or “organic” products derive the nitrates from food sources rather than synthetic ones. Nitrates are naturally present in many foods, most notably in vegetables. In fact, celery juice is one of the most common non-synthetic nitrate used for curing.

Types of Cured Meat

If you’ve ever been to an Italian restaurant, tapas bar, or local deli, then you’ve most likely encountered a few different types of cured meats. The most popular varieties are salami and prosciutto but it is important to note that every culture in the world has its own signature cured meats – meaning there are thousands of varieties to get to know.

The main factors that set different types of cured meats apart are the type of meat, cut of meat, curing method, and spices used for flavoring. Prosciutto, for example, is a slow-cured ham that is salted and aged for several months. Similar to prosciutto, bresaola is also dry-cured, but beef eye of round is used instead of pork and, due to its smaller size, it is aged only about three months to maintain its delicate texture.

Here’s a list of our favorite types of cured meats:

Bresaola – Dry-cured salted lean beef eye of round, aged about three months.

Chorizo – Coarsely ground fatty pork sausage seasoned with pimentón (hot paprika), garlic and salt.

Coppa – Spice-rubbed dry-cured pork neck.

Culatello – Dry-cured, slow aged select boneless cut of ham.

Genoa – A popular salami known for its firm texture and strong notes of garlic and black pepper

Finocchiona – Pork shoulder and cheek dry-cured salami spiced with fennel, black pepper and garlic.

Guanciale – Cured, dried spice-rubbed fatty pork cheeks.

Jamón Serrano – Dry-cured ham, salted, aged for several months, and then lightly heated for 4 weeks. 

Mortadella -A slow-roasted, mildly flavored pork sausage lightly seasoned with garlic and black pepper, and sometimes studded with pistachios. 

‘Nduja – Spreadable fermented pork sausage heavily spiced with chili peppers.

Pancetta – Italian-style bacon made from pork belly that is massaged with spices, rolled and slow cured. 

Pepperoni – A classic dry or semi-dry cured salami spiced with smoked paprika and toasted fennel seed. 

Prosciutto – Slow-cured ham, salted, and aged for several months.

Sopressata – Coarsely ground salami with a mild flavor of fresh garlic and cracked black pepper.

Speck – Dry-cured boneless ham that is slowly smoked.

Is Cured Meat Safe to Eat?

We understand how the idea of curing meat by leaving it out at room temperature for long periods of time may not sound the most appealing, let alone safe. Unlike that chicken breast that you took out of the fridge a few days ago, cured meat is safe to eat as long as proper safety guidelines are followed.

The main component that sets rancid and cured meats apart is moisture. A steak that sits out in the sun all day will grow harmful bacteria which can make you sick. When a curing mixture of salt, sugar, and other spices are introduced to a piece of meat by either coating or injecting, the moisture is drawn out and eventually evaporates through a process called osmosis. The absence of water creates an environment that prevents bacteria from growing and therefore makes cured meats perfectly safe and delicious to consume.

How Long Will Cured Meat Stay Fresh?

The amount of salt used in the preparation of cured meat helps it to stay fresh for long periods of time. According to The National Center for Home Food Preservation (NCHFP), most whole cured meats can be sealed and kept fresh for many months. If you have opened the package, it is recommended to consume within one week.

Different Ways to Enjoy Cured Meats

There are many different ways to enjoy cured meats. You can use them as ingredients in a recipe, spread them across a charcuterie board, create delicious pairings, or enjoy them right out of the package. We’ve compiled a plethora of different recipes, pairing suggestions, and charcuterie board ideas to ease you into the vast world of cured meats. Feel free to browse our collection for some inspiration!

Conclusion

Curing meat can be a complicated and often lengthy process, but the result makes it all worthwhile. This time-honored process has provided a variety of creative new ways to enjoy different types of meat. Once you’ve tried a bite, it’s hard to resist the craving that is sure to follow. We hope this information will get you excited to try cured meats in new ways and to share the experience with some of your close friends and family. After all, one of the best pairings is cured meat and good company.