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Deli-zioso Cured Meats You Need To Know

Deli-zioso Cured Meats You Need To Know

More than just a smorgasbord of deliciousness, the Farro Deli is a glimpse into cured Italian fare. Salumi is the Italian term for cured meats – not to be confused with salami which refers to the famous air-dried and marbled roll. A salumeria is the specialist shop in which you’ll find an array of things meaty and cured – if you’re in Italy. If not, then the Deli counter at Farro is the next best thing, and where you’ll find all of the following items.

Prosciutto - Prosciutto de Parma, is a leg of pork aged for a minimum of 14 months before being deboned. This high grade Parma ham is beautiful when arranged in delicate folds on an antipasti platter, or spread atop pizza after it comes out of the oven. Use it to wrap melon for the classic starter, or to wrap morsels before baking – chicken thighs, pork sausages, blue cheese-stuffed dates.

Prosciutto di San Daniele is another origin-protected ham air-cured on the bone. Made in Italy’s northeast in Friuli from a particular local breed of pig, it’s matured for at least 14 months. Translucently-thin slices help emphasise its exceptionally sweet and delicate flavour.

Prosciutto pieces offer great value and maximum flavour. Taken from the end part of a whole leg, you can dice them to go into soups, risotto, pasta dishes and casseroles, or to add flavour to stock.

Coppa - Made from air-cured meat from a pig's neck or shoulder, coppa is also known as capicola or capocollo. As well as salt, spices like black or white pepper, cinnamon, fennel or cloves are often used to add flavour. It has an attractive deep pink colour with swirls of fat. A Lady Butcher Coppa, made here in New Zealand, comes from free-range pigs – crossbreeds of Berkshire, Devon Large Black and Duroc, known for particular flavour characteristics and fat marbling that works well for charcuterie. Having lived a relaxed life, foraging and making nests, they offer meat that’s tender and melts in the mouth. To this A Lady Butcher simply adds local oak-smoked paprika, and Marlborough sea salt. The result is a delicious and beautiful addition to any platter, or as A Lady Butcher Hannah Miller-Childs suggests, gently drape pieces over steamed broccoli or green beans – the fat will melt slightly into the greens, coating them with unctuous sweet and savour flavour. 

Salami - There’s a whole world of salami (the plural for salame). A thin, pure pork creation from the Felino region in Italy, Salame Felino sees coarsely ground pork, salt, whole peppercorns and white wine enveloped in a natural casing and allowed to naturally ferment. This delicately flavoured salame is at home on a pizza as it is with a glass of wine and a bowl of olives. The large-sized Salame Milano is made of finely ground pork seasoned simply with salt, pepper and garlic. It is excellent as a pizza topping or as a filling for sandwiches.

‘nduja - A Calabrian classic that’s a bit more novel on the scene here, ‘nduja can be described as a kind of loose salame. Made from the belly and shoulder of a pig, it features the addition of bold Calabrian chilli. It has a spreadable consistency – it can be smeared onto bread or across pizza dough, or fried off at the start of dishes, as it will melt down to blend in with other ingredients, say in a pasta sauce.

Pancetta - Italy’s answer to bacon, pancetta is pork belly salt-cured and spiced with juniper and black pepper. It’s often sold sliced very thinly and is best used as a flavour-booster and to give a fatty richness to pasta dishes, stews, and vegetable side dishes.