Definition of "salumi"

City Winery, at 155 Varick Street, is also […] a restaurant with gleaming displays of cheese and salumi, and an event space for classes and tastings.

2009 January 28, Eric Asimov, “D.I.Y. by the Barrel (Please Keep Your Shoes On)”, in New York Times‎

The American Salumi Calendar 2011 celebrates a new generation of cured meat artisans […] Some salumi are made from whole muscles — these include coppa, prosciutto, and guinciale."

2010 December 15, “New Calendar Celebrates American-Crafted Salami And Cured Meats: American Salumi Calendar 2011”, in Perishable News‎, retrieved 2023-12-08

As they are tasted and become better known, these salumi are increasingly in demand. However, we cannot produce too many of them, because we use only the best pork raised in Italy, and the whole process of seasoning and refining takes two or more years.

2015, Elisabetta Tosi, quoting Walter Ceradini, “Best of 2015: The Salami Vineyard and the Ham Reborn in Wine”, in Palate Press: Fine Wine and Noble Spirits‎, retrieved 2023-12-09

Knowing when the salumi is ready is also critical, if not downright nerve-racking. While some salumi is sliced as young as three weeks, their best-selling prosciutto is aged for as long as two years.

2010 October 14, Janny Hu, “Smulewitz 'living the dream' at Oakland's Dopo and Adesso (Jon Smulewitz finesses salumi at Dopo, Adesso)”, in San Francisco Chronicle‎, retrieved 2023-12-08

[…] cheeses are fresh, clean and with great depth. They are a wonderful accompaniment to our wines. We also selected Gentile, Soprassata and Tartuffo salumis from […] to pair with individual wines from […] These hand made and cured salumis are so flavorful and fun to savor with our Pinot gris, Pinot blanc and Pinot noirs.

2013, “Wine and Food Tasting”, in Oregon Wine Press‎, retrieved 2023-12-08

High on one wall are glass cases where home-cured salumis are hung to age, like a cross between an Italian salumeria and a museum of natural history.

2015 May 5, Corby Kummer, “The Cockentrice: can Kevin Ouzts's first restaurant bring home the bacon?”, in Atlanta‎, retrieved 2023-12-08

Some salumi is made from whole muscles — things like prosciutto and bresaola. The French word charcuterie includes many of the same items as salumi along with tasty cooked treats like fresh sausages, confit, pâté and rillettes.

2017 February 9, John Lehndorff, “Salumi boom: local artisans are creating great cured meats, from culatello to lardo”, in Boulder Weekly‎, retrieved 2023-12-08