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.

Wiltshire ham is a traditional pork ham originating from Wiltshire. The ham is cured in a process called a Wiltshire cure, in which brine is pumped into the pork with a single or multi-needle injector before the ham is placed in brine for up to a week.

Once taken out of the brine, the ham is usually left to mature for one more week. Wiltshire ham has a mild flavor, and it’s moist but never wet. It can be enjoyed hot or cold. This succulent ham tastes more salty and meaty than non-cured ham, while the bacteria from the brine impart a buttery and malty flavor with hints of yogurt to the ham. 

This classic Danish meat roll is traditionally prepared with flat pork belly that is filled with a combination of herbs and spices before it is rolled, cooked, and left to cure in a seasoned brine. When placed in brine, the roll is pressed to attain its characteristic rectangular shape.

It is usually sliced and enjoyed as a cold cut on the popular smørrebrød sandwiches, or as a part of a buffet meal.

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. 

Traditionally produced in the Alpine Gailtal region since the 15th century, the delicious Gailtaler Speck is an Austrian variety of bacon. The meat used for its production must come from pigs reared either in the Gailtal Valley or the wider Carinthian area.

It is first dry-salted, pressed, and marinated in brine; then seasoned with pepper, garlic, and juniper; and lastly air-cured and cold-smoked over beech and elder wood. Characterized by a rich, salty flavor and a well-pronounced aroma of smoked meat, this Carinthian delicacy is typically enjoyed as an appetizer but it can also be used in cooking, as it imparts a smoky flavor to various dishes. 

Jambon de la borne is a smoked ham prepared in the Swiss canton of Fribourg. Made with well-chilled, fresh pork leg that is carefully rubbed with salt, sugar, saltpeter, and spices such as pepper, cloves, juniper, and bay leaves, jambon de la borne must be left to rest in a mixture of salt and spices for at least 6 weeks before being smoked - strictly with wood-fired smoke.

This cured delicacy is best enjoyed as a starter paired with slices of bread, or as a flavor enhancer in various savory dishes. Jambon de la borne is also an inevitable part of a traditional meal prepared for Bénichon, Fribourg’s thanksgiving festival.

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.

Originating from Zeeland, Zeeuws spek is a traditional bacon seasoned with salt, pepper, and bay leaves. It is usually marinated in a combination of spices, oil, and mustard, and is then either broiled, grilled, or smoked, developing an intense barbecue-like flavor in the process.

If consumed in the most traditional way, the bacon is paired with bread and mustard, although it can also be consumed with baked potatoes or used in various salads.

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.