Salume

Salume is a term used in Italian cuisine to refer to any variety of salt-cured meat. Although the word 'salume' is often mistakenly used as a synonym for salami, it actually encompasses a much broader range of cured meats.

History

The tradition of preserving meats in salt dates back to ancient times. The process of curing was developed as a means of preserving meat in a time before refrigeration. The word 'salume' itself comes from the Italian 'sale', meaning salt, and 'me', meaning meat.

Types of Salume

There are many different types of salume, each with its own unique flavor and texture. Some of the most popular types include:

• Prosciutto: A dry-cured ham that is usually thinly sliced and served uncooked.
• Salami: A type of cured sausage made from fermented and air-dried meat.
• Mortadella: A large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork.
• Pancetta: An Italian type of bacon, consisting of pork belly that is salt cured and spiced, and dried for about three months but usually not smoked.

Production

The production of salume involves a process of salt curing the meat and then allowing it to air-dry. The specific process can vary depending on the type of salume being made. For example, salami is fermented in addition to being cured, which gives it its distinctive flavor.

Consumption

Salume is a staple of many Italian meals. It is often served as part of an antipasto platter, along with cheese, olives, and other appetizers. It can also be used in sandwiches, pasta dishes, and a variety of other recipes.

See Also

• Charcuterie
• List of dried foods
• List of smoked foods