# The best Italian cured meats

Prosciutto, culatello, mortadella and 'nduja: Italy's most famous cured meats, many with PDO or PGI.

- 43 votes · 17 items
- May 31, 2020 · Federico Costa
- https://even.best/en/l/2787/the-best-italian-cured-meats

## Top 17

1. **Prosciutto** (5 · ▲5 ▼0) — Cured ham, from Parma to San Daniele.
2. **Mortadella** (4 · ▲4 ▼0) — Cooked sausage from Bologna.
3. **Capocollo** (4 · ▲4 ▼0) — Cured neck of the centre and south.
4. **Culatello di Zibello** (3 · ▲3 ▼0) — The prized heart of the ham.
5. **Bresaola** (3 · ▲3 ▼0) — Salted, air-dried beef.
6. **Guanciale** (3 · ▲3 ▼0) — Pork cheek for carbonara and amatriciana.
7. **Coppa piacentina** (2 · ▲3 ▼1) — Cured pork neck.
8. **Ciauscolo** (2 · ▲3 ▼1) — Spreadable salami from the Marche.
9. **'Nduja** (2 · ▲2 ▼0) — Spicy spreadable Calabrian salami.
10. **Felino salami** (2 · ▲2 ▼0) — Salami from Emilia.
11. **Lardo** (1 · ▲2 ▼1) — Herb-cured back fat.
12. **Cooked ham** (1 · ▲1 ▼0) — Cooked ham.
13. **Slinzega** (1 · ▲1 ▼0) — Smaller Valtellina cured beef.
14. **Porchetta** (0 · ▲0 ▼0) — Boneless herb-roasted pork.
15. **Pancetta** (0 · ▲0 ▼0) — Salted pork belly.
16. **Cotechino** (-1 · ▲1 ▼2) — Sausage cooked for New Year.
17. **Zampone** (-1 · ▲0 ▼1) — Stuffed pig's trotter from Modena.

How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.