The best Italian cured meats
The top 3 according to 43 votes from people: Prosciutto · Mortadella · Capocollo. (Updated May 31, 2020.)
Prosciutto, culatello, mortadella and 'nduja: Italy's most famous cured meats, many with PDO or PGI.
Automatically translated (original in Italiano). See the original
Top 17
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1
Prosciutto
Cured ham, from Parma to San Daniele.
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2
Mortadella
Cooked sausage from Bologna.
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3
Capocollo
Cured neck of the centre and south.
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4
Culatello di Zibello
The prized heart of the ham.
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5
Bresaola
Salted, air-dried beef.
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6
Guanciale
Pork cheek for carbonara and amatriciana.
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7
Coppa piacentina
Cured pork neck.
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8
Ciauscolo
Spreadable salami from the Marche.
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9
'Nduja
Spicy spreadable Calabrian salami.
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10
Felino salami
Salami from Emilia.
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11
Lardo
Herb-cured back fat.
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12
Cooked ham
Cooked ham.
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13
Slinzega
Smaller Valtellina cured beef.
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14
Porchetta
Boneless herb-roasted pork.
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15
Pancetta
Salted pork belly.
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16
Cotechino
Sausage cooked for New Year.
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17
Zampone
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.
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