What are salumi? And what is a salumeria?

In Italy, life revolves around the table. Italians take special care, and pride, in the food they produce and how it is eaten. This holds true, especially when it comes to salumi - an umbrella of a word, encompassing a wide variety of Italian meats and sausages.

 

Generally speaking, Italian salumi can be divided into two broad categories: whole cuts, which include prosciutto,coppa and pancetta and insaccati, or ground meat stuffed in a casing, which include all types of cured and cooked sausages, likecotechino andmortadella.

 

The process of curing meat with salt and spices, and leaving it to age, is nothing new in Italy. The salumi-making tradition can be traced back to the Etruscans, who salted and smoked ham to be exported to Greece. In ancient Rome, prosciutto appeared prominently on dinner tables during special events and celebrations. Over the course of the past century, local production and consumption of salumi has grown steadily. The tradition has stood the test of time and is now considered an integral part of Italian culture.

 

Nowadays, in order to find high-quality, hand-crafted salumi, Italians flock to their local salumeria - a small grocery store selling, you guessed it - salumi. The focal point of any salumeria is the meat counter. Here you will find a selection of meats in every size, shape, color and flavor imaginable. Behind the counter, you will find someone ready to cut, slice, package and even explain all of the glorious products spread out before you. In addition, most salumerie sell a wide variety of prepared foods, cheeses, wine and other kitchen staples. If you are lucky, you may find a table or two, where you can sit down for a quick meal prepared in a small kitchen out back.

 

A visit to the salumeria is considered an integral part of daily life for many Italians. They come to pick up their kitchen staples, but often linger over a plate of prosciutto or a glass of prosecco. We invite you to do the same!