Guide to the cured meats of Emilia Romagna: delights not to be missed
Emilia Romagna is the beating heart of Italy’s Food Valley, a land rich in culinary traditions and home to some of the world’s most prized and appreciated cured meats. From mortadella di Bologna to culatello di Zibello, via prosciutto di Parma, each product tells a story of passion, craftsmanship and respect for the raw material. In this guide we explore the delicacies that make cured meats from Emilia and Romagna a symbol of Italian gastronomy.
Parma di Parma: sweet excellence
When talking about cured meats from Emilia, the first name that comes to mind is Prosciutto di Parma DOP, a product that embodies the tradition and quality of this land. Characterised by its unique sweetness and the branding of the ducal crown, Prosciutto di Parma is made from the thighs of selected Italian pigs and processed using a natural process that involves only the use of salt.
The long curing process, which can exceed 24 months, gives the ham a delicate flavour and a soft, fragrant texture. Perfect to enjoy au naturel, with fresh bread or in combination with Cantalupo melon, Prosciutto di Parma is a must for every lover of good food.
Culatello di Zibello: the king of cured meats
Considered the most prized cured meat in Italy, Culatello di Zibello DOP is produced exclusively in the wetlands of the Parma lowlands, where winter fogs create the ideal conditions for its maturation. It is obtained from the most prized part of the pig’s thigh and is matured for at least 12 months in traditional cellars.
The result is a product with an intense flavour, with sweet and slightly spicy notes, and a velvety texture that melts in the mouth. Culatello is often served with homemade bread and a glass of Lambrusco or Malvasia, in a combination that enhances the typical flavours of the Food Valley.
Mortadella di Bologna: a timeless classic
The undisputed symbol of Bologna, Mortadella di Bologna IGP is one of Italy’s most iconic cured meats. Made from selected pork, natural flavourings and grains of lard, mortadella is characterised by its spicy aroma and delicate taste. It is slowly cooked in dry air ovens, which give it its unmistakable softness.
Versatile and tasty, mortadella is perfect served in thin slices on a chopping board or used to fill gourmet sandwiches. Try it with a warm piadina or accompanied by fresh cheese for an authentic gastronomic experience.
Salame di Felino: the spicy sweetness
Known as the ‘prince of salami’, Salame di Felino IGP takes its name from the village of Felino, in the province of Parma. Made with high quality pork, black peppercorns and a slow maturing process, this salami is distinguished by its sweetness and soft texture.
Ideal to be enjoyed on its own or paired with homemade bread, Salame di Felino is an essential ingredient of any cured meat platter in Emilia.
Coppa di Parma: softness and intensity
Coppa di Parma IGP is another gem of Emilian charcuterie. Obtained from the neck of the pig, it is processed with salt, pepper and spices, then wrapped in natural gut and left to mature for at least 60 days. The result is a cured meat with a full, aromatic flavour and a texture that melts on the palate.
Excellent to be enjoyed on its own or as an ingredient to enrich sandwiches and focaccia, Coppa di Parma pairs perfectly with a glass of Gutturnio, a typical wine from the Colli Piacentini.
Pancetta Piacentina: an explosion of flavours
One of the most representative products of the province of Piacenza is Pancetta Piacentina DOP. Made from the ventral part of the pig, this pancetta is salted, spiced and left to mature for at least 120 days. Its flavour is strong, with aromatic notes that combine with a natural sweetness.
Serve it on warm bread croutons or use the bacon to enrich traditional recipes such as pisarei e fasö, a typical Piacenza dish.
Ciccioli and traditional products from Romagna
Moving on to Romagna, we find rustic and genuine specialities such as ciccioli, obtained by pressing and cooking pork fat. These ancient cured meats, often served as snacks, are perfect to accompany a hot piadina or a slice of whole-wheat bread.
Another delicacy from Romagna is lardo di Colonnata, characterised by its buttery texture and aromatic flavour, often served in thin slices on toasted bread.
Emilia-Romagna cured meats in the kitchen
The cured meats of Emilia Romagna are not only protagonists of gourmet chopping boards, but also key ingredients in many traditional recipes. Here are some ideas for using them in the kitchen:
• Pumpkin tortelli with butter and sage: completed with flakes of crispy Parma ham.
• Risotto with Culatello: a refined first course full of flavour.
• Gnocco fritto and mixed cold cuts: the convivial dish par excellence.
• Piadina romagnola: stuffed with mortadella, squacquerone and rocket.
Conclusion: a journey through the flavours of the Food Valley
The cured meats of Emilia Romagna represent the essence of the Italian gastronomic tradition, bringing authentic and unique flavours to the table. Whether you prefer the sweetness of Prosciutto di Parma, the intensity of Culatello or the softness of Mortadella, each product will offer you an unforgettable taste experience. All you have to do is organise a trip to the Food Valley to discover these delights directly from the producers and immerse yourself in an unparalleled culinary tradition.