Best Italian Cured Meat Types
Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and Duroc breed used in the production of this ham must also meet high quality standards, be bred in one of 10 northern and central Italian regions and fed a diet of grains, cereals and whey of Parmigiano Reggiano cheese, which contributes to the complex taste of the meat.
Apart from the characteristic microclimate of the Parma region, which is ideal for the drying of prosciutto, a vital part of the curing process is salting. The expert Maestro Salatore (salt master) measures the minimum amount of sea salt required to preserve the meat.
THE BEST Prosciutto di Parma Dry-cured Hams
Produced in the hilly area around the town of San Daniele in the province of Udine, Prosciutto di San Daniele is even sweeter and darker in color with a more delicate flavor than in other varieties. In the Friuli-Venezia Giulia region, where the winds from the Carnic Alps meet the breezes coming in from the Adriatic, Prosciutto di San Daniele is made using only local sea salt.
The curing process here differs a little from other regions since San Daniele hams are stacked on top of each other and left to mature for at least 13 months. Up until recently, only large pig breeds such as Landrace, Large White and Duroc were used for ham production, however due to an increase in demand, San Daniele hams can now be made with other local breeds.
Known as crème de la crème of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Parma nowadays made only with pigs raised in the regions of Emilia-Romagna and Lombardia.
Culatello is tender, rich in flavor and has a refined, winey taste. It is one of the leaner forms of cured pork, cut from the best part of the whole fresh ham, and cured with a mixture of salt, pepper, garlic and dry white wine. Since it is stuffed in a natural casing, most often a pig's bladder, and tied with twine, Culatello is sometimes classified as a type of salami.
This traditional Italian delicacy is made from salt-cured pork belly, which is occasionally spiced with fennel, pepper, or nutmeg. Unlike other similar cured meats, pancetta is not usually smoked, but merely cured and left to dry, usually for months at a time.
Smoked varieties do exist, but they are nowhere near as common as the simple, clean-tasting cured type. It comes in two forms – rolled, typical of northern Italy, and in its original flat form, which is favored in central and southern Italy.
Pancetta is a staple ingredient in Italian cuisine, but it is also popular in numerous other European countries, and it holds a special place in traditional Italian-American cuisine.
THE BEST Pancetta Cured Pork
The salt-cured pork jowl is considered to be one of the fundamental ingredients in Italian cuisine for which there are no proper substitutes. When pressed, guanciale (lit. pillow) has a deep, much richer sweet-savory pork flavor than both Italian pancetta or bacon, and due to its high fat-to-meat ratio, it has a meltingly tender texture.
Guanciale is used in a number of traditional Italian recipes, particularly in classic Roman pasta dishes like bucatini all’Amatriciana and spaghetti alla carbonara.
THE BEST Guanciale Cured Pork
Produced under the same strict laws and traditions since the 15th century, Prosciutto Toscano is made exclusively with pigs born, bred, fattened and slaughtered in Tuscany. All pig legs must be provided with the breeder’s certificate to prove their provenance.
The Tuscan hams are then salted and air cured for about 12 to 16 months whereas other Italian hams can only be salt-cured, Prosciutto Toscano can be cured and flavored with a blend of natural spices that are common in traditional Tuscan cuisine, including pepper, garlic, rosemary, and juniper.
The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender beef cut comes in five different varieties: Punta d’Anca (loin), Sottofesa (top beef), Magatello (round roll), Sottosso (silverside), and Fesa (rump).
The meat needs to age for about two to three months, until it completely dries out, becomes hard and turns dark red. Bresaola has a particularly sweet and musky aroma, and it is best enjoyed in traditional Lombardian starter dishes such as Bresaola della Valtellina Santa, where the meat is thinly sliced and served on rye bread with curls of juniper butter.
THE BEST Bresaola della Valtellina Cured Beef
Lighter in flavor than its heavily smoked Alpine counterparts, but more robust than the delicate Mediterranean prosciuttos, Speck is the most prized food product of the autonomous Trentino-Alto Adige, Italy's northernmost region also known as Südtirol or South Tyrol.
With the region sharing not only a border but also strong cultural connections with the neighboring Austria, this distinctly flavored, smoked and cured ham represents the character of Alto Adige’s cuisine, which is an interesting blend of Northern European and Mediterranean traditions.
Depending on the exact area of production and its features, this deli meat is often given other names such as Capocollo, Lonza or Lonzino. Many historical sources indicate that Coppa di Parma has been in production since the late 1600s, when it was called Bondiola, after the pork bowels (Ita. bondeana) in which the meat was wrapped.
Today, Coppa di Parma is made from the precisely trimmed muscular portion of the pig's neck, also stuffed into natural casings, and produced within the regions of Emilia-Romagna, Piedmont and Lombardy. Apart from the high quality of lean meat, what makes Coppa and other typical Po Valley products so special is in fact the humid microclimate of the region.
According to earliest historical evidence, the origins of Modena ham date back to the time of Celts and later the Romans whose legions used to stock up on salted pork meat before setting off on military expeditions. Traditionally, this ham is produced on the hills and plains along the Panaro river, up to an altitude of 900 metres, namely in the provinces of Modena, Bologna and Reggio Emilia.
Only the Large White, Landrance and Duroc pig breeds are used for Modena ham, and all involved production techniques are extremely detailed with precise regulations on slaughter, tracking marks, trimming, salting and greasing. The curing period lasts for a minimum of 14 months. Prosciutto di Modena is famous for its intense aroma and a delicate, less salty taste.
Best Italian Cured Meat Producers
Salumi Antica Corte Pallavicina is a renowned Italian producer of salami, with a deep tradition that dates back over 150 years. The production of salami is based on the use of traditional methods from the Bassa Parmense region – an area known for its rich culinary heritage.
The production of salami began with the Spigaroli family in the 19th century, who started making meat products in the Parma region. Antica Corte Pallavicina is part of this rich tradition, and its name comes from an old estate that has been in the Spigaroli family since 1937.
Prosciuttificio Bagatto is a family-owned artisanal company based in San Daniele del Friuli, founded in 1954. Since then, the Bagatto family has been producing prosciutto using high-quality raw materials and traditional processing methods, working at a natural pace without haste.
Their San Daniele DOP prosciutto is characterized by its softness, aroma, and sweetness, making it an exceptional gastronomic experience. The company takes great pride in its roots in San Daniele del Friuli and its long-standing tradition of prosciutto production.
BEST Prosciuttificio Bagatto Meat Products
Pio Tosini is a renowned Italian company specializing in the production of high-quality Prosciutto di Parma. Founded in the early 20th century by Ferrante Tosini, the company is based in Langhirano, near Parma, a region celebrated for its rich tradition in ham curing.
After Ferrante's untimely passing in the late 1920s, his son Pio Tosini took over the business, expanding its operations and focusing exclusively on prosciutto production. Under Pio's leadership, the company became a pioneer in ham curing in Langhirano and was among the first to export prosciutto to neighboring countries like Switzerland and France.
BEST Pio Tosini Meat Products
S. Ilario Prosciutti is a family-owned company based in Lesignano de' Bagni, in the province of Parma, Italy. Founded over 60 years ago by Piero Montaldi, the company is dedicated to producing high-quality prosciutto using traditional methods that combine artisanal craftsmanship and meticulous selection of raw materials.
With an annual production of around 65,000 hams, S. Ilario consistently maintains exceptional quality in its products. S. Ilario is committed to sustainability, utilizing renewable energy sources and implementing measures to reduce environmental impact.
BEST S. Ilario Prosciutti Meat Products
BEST Devodier Prosciutti Meat Products
Salumificio La Perla is a renowned producer of high-quality traditional meat products from Italy, based in the Emilia-Romagna region, celebrated for its gastronomic specialties. They specialize in crafting traditional Italian cured meats, including prosciutto, salami, pancetta, and other delicacies.
Their philosophy is rooted in preserving authenticity and tradition in production, using carefully selected raw materials and artisanal techniques passed down through generations. Salumificio La Perla places great emphasis on the aging process, ensuring superior quality and a distinctive taste in their products.
BEST Salumificio La Perla Meat Products
Fratelli Galloni is a family-owned company based in Langhirano, in the province of Parma, dedicated to producing premium Prosciutto di Parma DOP since 1960. Their philosophy combines respect for tradition with a constant pursuit of excellence, relying on knowledge passed down through generations.
Galloni carefully selects pork legs from trusted Italian farms, employing traditional processing methods to maintain the high quality of authentic Prosciutto di Parma. The production process involves hand salting by skilled artisans, minimal use of salt, and a long aging period in cellars with natural ventilation, resulting in a mild and balanced flavor recognized worldwide.
BEST Fratelli Galloni Meat Products
Bedogni Egidio S. P. A. is a family-owned company established in 1956 in Langhirano, in the heart of Italy's Parma region. It specializes in producing high-quality cured meats, particularly Prosciutto di Parma DOP, using traditional methods that combine craftsmanship and careful selection of raw materials.
Their products mature in wooden cellars, which enhances their unique flavor and aroma. The company has earned recognition for its quality, including the "Gambero Rosso" award for the best Parma ham. In 2024, Bedogni Egidio S. P. A. became part of the Fratelli Beretta group, further strengthening its position in the market.
BEST Bedogni Egidio Meat Products
Salumificio Conti is a family-owned company based in Langhirano, in the heart of Italy's Parma region, renowned for its production of premium prosciutto. Founded in 1968, the company builds upon a rich family tradition in agriculture and livestock farming that dates back to 1814.
They specialize in the production of Prosciutto di Parma DOP, using traditional methods that include the careful selection of raw materials from the best farms in the Po Valley. The pigs are fed a diet of grains and whey derived from Parmigiano Reggiano production, which contributes to the exceptional quality of the meat.
BEST Salumificio Conti Meat Products
Casa Graziano is a family-owned company located in Tizzano Val Parma, within the Parma region of Italy, renowned for producing high-quality artisanal Prosciutto di Parma. Established in 1976, the company combines traditional craftsmanship with the unique microclimate of the Val Parma Valley, where sea breezes mingle with mountain air, creating ideal conditions for curing their hams.
The Casa family is deeply involved in every stage of production, ensuring meticulous attention to detail and a commitment to quality. Their product range includes various selections of Prosciutto di Parma, such as "Cuor di Casa" aged over 30 months, "30 e Lode," "Gran Riserva," and "Selezione Oro." Additionally, they offer specialties like "Il Ghinaldo," "Gran Culatta," and "Spalla Cruda." Casa Graziano also provides guided tours of their facilities, offering visitors an insight into the artisanal production process and the opportunity to taste their products.
BEST Casa Graziano Meat Products
Best Italian Cured Meats
Pio Tosini's Boneless Prosciutto di Parma is a premium Italian cured ham, meticulously crafted in Langhirano, Italy. The process begins with hand-salting selected pork legs, followed by a resting period of six months. The hams are then aged for at least 500 days, allowing them to develop a sweet and delicate flavor.
This boneless prosciutto is ideal for thin slicing and can be enjoyed on its own, paired with cheeses, or incorporated into various dishes. Ingredients include pork leg and salt, with no additives or preservatives. Proper storage in refrigeration ensures a shelf life of 6 to 9 months after opening.
Prosciutto di Parma DOP S. Ilario Intero con osso, aged for a minimum of 30 months, is a premium Italian cured ham crafted in the Parma region. This prosciutto is the result of meticulous selection of pork legs, hand-salting with sea salt, and an extensive aging process in ideal microclimatic conditions.
Over the 30-month maturation period, the ham develops its signature sweet and harmonious flavor, accompanied by a rich aroma that sets it apart. It is presented as a whole piece with the bone, weighing approximately 11 kg, making it perfect for traditional slicing and serving.
Devodier's Prosciutto Crudo is a high-quality Italian cured ham crafted in the Parma region, celebrated for its sweet, delicate flavor and fragrant aroma. The ham features a rosy interior marbled with succulent white fat, offering a perfect balance of texture and taste.
Devodier's production adheres to traditional methods refined over more than 50 years, ensuring every piece meets the highest standards. They offer several distinct lines of prosciutto to cater to various tastes, including the Collezione Classica, which highlights traditional flavors; the Collezione Antiche Cantine, representing the most awarded prosciuttos achieved through ancient aging rituals; and the Collezione Eccellenze, a limited series aged up to 36 months for gourmets and refined dining.
Prosciutto di Parma from Salumificio La Perla is a premium Italian delicacy known for its mild, sweet flavor and delicate texture. This prosciutto is made exclusively from high-quality pork legs, strictly controlled according to the standards of the Consorzio del Prosciutto di Parma.
The production process is entirely natural, without any additives or preservatives, relying on traditional drying and aging methods that last at least 12 months. The aging takes place in the specific climatic conditions of the Parma region, contributing to its distinctive taste and aroma.
The Barrique Prosciutto di Parma by Fratelli Galloni is a premium specialty product known for its distinctive flavor, created through a combination of traditional aging methods and unique techniques. This prosciutto undergoes an additional maturation phase in wooden barrels, which enhances its flavor profile with rich, woody aromas and sophisticated notes.
The barrel-aging process allows the meat to develop subtle nuances that elevate its organoleptic qualities, making it a standout among cured meats. Ideal for gourmet experiences, the Barrique Prosciutto di Parma is often served on special occasions or as part of luxurious tastings.
Ritagli di Prosciutto Crudo are pieces of prosciutto that remain after slicing larger cuts. These pieces are carefully vacuum-packed to preserve their freshness and quality. They are ideal for enhancing the flavor of sauces, and they are original and delicious when used in fillings and salads.
Additionally, they make an excellent choice as an appetizer, especially when paired with melon or figs. Each package weighs approximately 400 grams.
The Trancio di Prosciutto Crudo San Daniele Bagatto 'Punta' DOP is the initial section of the prosciutto, also known as the 'tip' or 'knuckle'. This portion is aged for 16-17 months, resulting in a more flavorful and firmer texture. To ensure optimal freshness, the 'punta' is sliced and vacuum-sealed upon order.
Customers can specify their preference for a leaner or fattier cut according to personal taste. Each piece weighs approximately 1.5 kg.
The Trancio di Prosciutto Crudo San Daniele 'Stinco' DOP is the final section of the prosciutto, known as the "shin." Aged for 16 to 17 months, this cut is prepared upon order to preserve the meat's inherent sweetness and tenderness. Customers can specify their preferred fat content to suit individual tastes.
Each piece weighs approximately 1.5 kg.
Prosciutto di Parma DOP disossato diviso in tre, stagionato 24 mesi is a high-quality Italian ham produced in Langhirano, where the unique microclimate and centuries-old tradition come together to create the perfect conditions for the production and aging of Prosciutto di Parma.
This ham has been carefully aged for 24 months, giving it a rich and balanced flavor. After deboning, the ham is divided into three parts for easier handling and use. Each portion is vacuum-sealed to preserve the freshness and quality of the product.
Prosciutto di Parma Rosa Antico DOP 24 mesi metà is a carefully selected and naturally aged ham, matured for a minimum of 24 months. This product offers a rich and balanced flavor characteristic of traditional Prosciutto di Parma. Consumption Recommendations: It can be enjoyed thinly sliced as an appetizer or snack.
It pairs exceptionally well with fruits such as melon, figs, or pears, offering a perfect balance of sweet and savory flavors. Additionally, it is an excellent companion to aged cheeses like Parmigiano Reggiano for an authentic Italian culinary experience.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 35 Italian Cured Meats” list until March 24, 2025, 1,486 ratings were recorded, of which 1,092 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.