Originating from Lazio’s Castelli Romani, coppiette, meaning little couples, is a variety of traditional Italian salami consisting of long, thin strips of salt-cured and dehydrated meat flavored with fennel seeds and flakes of Italian hot chili pepper known as pepperoncino.

In the past, this cured meat product was a staple of poor farmers who didn’t waste any part of their precious animals. Coppiette is traditionally dried in pairs - hence its name - and it used to be prepared with the sinewy hind limb muscle tissue of sheeps, goats, donkeys, and horses. 

The Italian word pancetta or pancia literally translates to 'belly' which means Pancetta di Calabria is actually a dry cured pork belly, a variety of unsmoked bacon. Fresh meat cuts come from pigs born and raised exclusively in this Italian region, and pancetta is made by processing 3 to 5 centimeters thick rectangular slabs of bacon with skin, weighing between 3 to 6 kilos.

After being salted for about 4 to 14 days, it is washed and soaked in red wine vinegar, coated with pepperoncino Calabrese chili powder and lastly left to mature for at least 30 days. Pancetta di Calabria is traditionally eaten with warm sourdough breads, accompanied by full-bodied red wines.

Jamón de Trevélez is a cured ham produced in the southeast of the province of Granada. This famous ham has been manufactured in the region of Granada for more than two hundred years and has been recognized for its exceptional quality and characteristics.

The meat that is used for this ham comes from pigs of the Landrace, Large White and Duroc–Jersey breeds. The climate and environment in which this ham is produced make it different from hams produced elsewhere. Because this region has very cold winters and cool summers, it is possible to cure and dry the meat for extended periods of time without using any preservatives and additives. 

Produced exclusively from locally bred pigs and made by following ancient traditions, the Ligurian variety of pancetta is made with salt-cured pork belly flavored with lemon, pepper, cinnamon, nutmeg, and cloves. Covered with spices, pancetta is bound in asiunca, a special sort of skin found in pig’s intestines, and it is then left to mature for at least three months.

Thinly sliced, it can be enjoyed raw or served as a cold cut alongside other types of cured meat and cheese, but it is also great when fried until crispy or wrapped around various grilled or baked vegetables, giving them a tasty, crunchy coating.

Prosciutto cotto triestino or Cotto Trieste is a traditional cooked ham originating from Trieste in the Friuli-Venezia Giulia region. This ham is made from pork legs and its main characteristic is that it's left on the bone, which is considered a rarity.

The ham is salted (water, salt, sugar, and flavorings are injected into the femoral artery), massaged by machines so that the brine distributes throughout the meat, smoked over wood and aromatic herbs, and cooked slowly in steam ovens, usually for 12 hours. 

Lomo de cebo ibérico is a traditional pork loin produced from Iberian pigs that feed on high-quality fodder such as barley. Visually, it can be seen that the loin presents more infiltrated fat than the loins produced from white-coated pigs.

It's also said that lomo de cebo ibérico is much tastier than those loins made from white-coated pigs. When served, lomo is traditionally sliced thin and accompanied by breads, drizzled with olive oil, or wrapped around other foods such as cheese or fruit.

Lomo embuchado de capa blanca is a traditional pork loin. This pork loin is made from white-coated non-Iberian pigs that have a much lower fat infiltration. It's also bigger in size than those loins obtained from Iberian pigs. The flavor is described as good, but not as good or flavorful as the one of the Iberian varieties of pork loin.

It's better known as lomo embuchado (stuffed loin). When served, lomo is traditionally sliced thin and accompanied by breads, drizzled with olive oil, or wrapped around other foods such as cheese or fruit.

Mortandela is a traditional cured meat product originating from the Trentino and val di Non area. This smoked pork product was usually made from shoulder, jowls and leg, belly, and sometimes heart, lungs, tongue, and liver, but nowadays it's often made using pork cuts such as shoulder, belly, neck, and leg trimmings.

The mixture is shaped into flattened meatballs, flavored with spices such as pepper, garlic, cinnamon, and coriander, wrapped in caul fat, and left to dry on wooden boards that have been sprinkled with buckwheat or cornflour. It is then smoked over juniper berries and beech wood and shortly aged, usually between a week and one or two months. 

Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production.

Carefully selected high-quality pork thighs (obtained exclusively from pigs that are born and raised in Italy) are first dry-cured with salt and various aromatic mountain herbs before they are air-dried in the pure mountain air and allowed to mature for about 18 to 24 months.