Beef Salumi: Bresaola
Bresaola is the one major exception to the all-pork world of salumi. It is made from beef in the Valtellina area but shares a similar production method to pork salumi. Beef fillets are mixed with salt, pepper, laurel and cloves before being allowed to age. The meat is then encased and allowed to mature for about three months. Bresaola is dark red and should have almost no fat at all, it is sliced very thin and served as an antipasto with olive oil and lemon. "/> Ham
Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion. "/> Prosciutto
Imported from Parma, Friuli-Venezia Giulia, and San Daniele Italy this is the finest grade of the Italian dry cured ham you can get. Prosciutto comes from either pigs leg or from a wild horses thigh. The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. "/> Salami Cotto
Cooked Salami or Salami Cotto is an old favorite makes a great sandwich, or try it sliced thick and pan fried with eggs. "/>