Italy is known for its varied and prized "salumi" or cured meats. This booklet focuses on the Italian salumi available on the American market: Prosciutto di Parma, Prosciutto di San Daniele, Speck Alto Adige and Mortadella Bologna. The excellence of Italian salumi reflects the care and the attention paid to all steps of production from breeding through the final steps of the curing process. Even though the tools and techniques of making salumi have changed throughout the centuries, the process remains artisanal and relies on the original recipes and ancient traditions that have made salumi a treasure of Italian cuisine. Enjoy salumi by trying the suggested recipes.
|
