Emilia Romagna Salumi Charcuterie

Ciccioli Emiliani

Ciccioli (also called grasselli or sfrizzoli in different Emilian dialects) are the crispy, compress…

Coppa Piacentina

Coppa Piacentina is a dry-cured pork neck (coppa/capocollo) from the province of Piacenza, holding D…

Cotechino di Modena

Cotechino di Modena is a large, fresh boiling sausage — one of the two great insaccati da cottura (s…

Culatello di Zibello

Culatello di Zibello is the king of Italian salumi — a cured pork muscle (the lean, noble rear secti…

Mortadella di Bologna

Mortadella di Bologna is the world's oldest emulsified sausage — a finely ground pork preparation st…

Prosciutto di Parma

Prosciutto di Parma is the most celebrated dry-cured ham in Italy and one of the defining food produ…

Salame Felino

Salame Felino — named after the small town of Felino near Parma — is considered by many to be the fi…

Spalla Cotta di San Secondo

Spalla cotta (cooked shoulder) is a lesser-known but magnificent Emilian cured-then-cooked pork prod…

Zampone di Modena

Zampone — a pig's front trotter, boned, and stuffed with the same mixture of ground pork, fat, and r…