Selecting the Finest Italian Meats

How to Pick the Best Italian Cured Meats

Walk into any real Italian market or deli and you'll see a full case of cured meats, each one different from the next. There's the delicate sweetness of prosciutto, the spicy kick of soppressata, and everything in between, all built on traditions that go back generations.

With that many options, though, it's easy to feel a little lost at the counter. Here's how to make sure you're picking good quality every time.

Know Your Cuts

Get familiar with the different types of Italian cured meats out there, from thin-sliced prosciutto and coppa to heartier options like salami and pancetta. Each one has its own flavor, so don't be shy about asking the deli counter for a recommendation or a taste before you buy.

Check the Quality

Pay attention to color, texture, and smell. Good cuts are evenly marbled with fat, which is where a lot of the flavor and tenderness comes from. If a meat looks overly dry or discolored, that's usually a sign it's not fresh or wasn't stored properly.

Ask the Staff

Your local deli staff or butcher can tell you more than any label. They know the flavor profiles, where the meats come from, and often have good ideas for pairings or ways to use them in a dish.

Think About Pairings

Italian cured meats work well on their own, on a charcuterie board, or mixed into sandwiches, salads, pasta, and pizza. Try a few different combinations and see what you like best.

A little knowledge goes a long way at the deli counter. Once you know what to look for, picking great Italian cured meats gets a lot easier, and so does everything you make with them.