What is Italian Salumeria?

Posted by Irene on 19/11/2018

Today, as in the past, Italian parties and banquets cannot be the same without ‘Salumi’ and no trip in Italy is complete without trying some salumi.
It’s very easy to find slices of Prosciutto on tables during an Italian lunch or dinner. Today, Italian production of Salumi is mainly made of cured products, prepared through salting and drying. 
So what exactly are “salumi”? Think of them as Italian deli meats or Italian cold cuts. The word salume (the plural is salumi) literally means “salted meat”. So, salumi  is the all term for Italian cured meats. 
Actually, there are hundreds of different kinds of salumi in Italy. Italian cured meats vary based on region, fat content, casing, seasoning and methods of curing.
Prosciutto is by far the most famous type of salumi. Made from the leg of the pig, it is a dry-cured ham that comes either uncooked (prosciutto crudo) or cooked (prosciutto cotto, similar to what Americans simply call “ham”).
For Prosciutto Crudo, the long period of aging ranges from 8 to 16 months, or as long as 24 months. 

Some good news for you and your health...
In a recent report of the World Health Organisation the researchers say that a natural meat product is always the best choice for you.
Less fat and salt, more proteins and vitamins: today Salumi are lighter and contain important nutrients for our diet balance. Thanks to the continuous progress of the breeding techniques, to the choice of raw materials and of technology of production. 
Except in particular cases, Italian Salumi are for everyone, children and kids too. A small ham sandwich, at home or at school, hasn’t got more than 140 kcal and can represent a good snack made with noble proteins, mineral salts and vitamins, especially the B12 vitamin which is necessary for the growth and cognitive development. 
Salumi can be a good alternative to a main meal or to a snack. Easy to chew and digest, with a low salt, fat and cholesterol content.