Italian Cold Cuts are often made from Pork: Salami, Prosciutto, Salsiccia, Finocchiona, Pancetta and so on, which are collectively referred to as Salumi .

Salami

It’s a large sausage made with ground pork and cubes of fat, seasoned with garlic. Salt and spices and stuffed in to the pigs large intestines. Or artificial covers. The town of Felino, in emilia Romagna, is famed for its salamino. Salamino picante, spicy salamino is made with enough red pepper to give it that familiar orange cast.

Prosciutto

Traditional prosciutto is one of Italy’s most famous cured meats and is made from ham, its air dried at least for 210 days, thinly sliced and served as an antipasto or on sandwiches as a snack or for lunch. The different regions of Italy that produce prosciutto account for the distinctive flavor of each, steaming from the way farmers raise the pigs, the type of diet the pigs have and the nutrients in the air while the meat cures.

Pancetta

This traditional Italian delicacy is made from salt-cured pork belly, which is occasionally spiced with fennel, pepper, or nutmeg. Unlike other similar cured meats, pancetta is not usually smoked, but merely cured and left to dry, usually for months at a time.

Prosciutto Di San Daniele 

Prosciutto Di San Daniele is even sweeter and darker in color with a more delicate flavor than in other varieties. It has a rich, sweet flavor and is traditionally served as an appetizer.

Coppa

Coppa this deli meat is often given other names such as capocollo, lonza or lonzino. Coppa di parma is made from the precisely trimmed muscular portion of the pig’s neck. Also stuffed in to natural casings.