When it comes to cured Italian meats, we have a thing or two to say about which ones we enjoy the best. After all, you can’t come into Bricco Salumeria and leave without at least eyeing some of our meat offerings. Let’s take a look at some of our favorites…


Meaning “hunter” in Italian, stories indicate that hunters carried around this salami in their packs to fend off hunger while on a hunt. Cacciatore is typically cured with spices, wine, and herbs, and typically measures about 6 inches in length. While the small pieces cacciatore is comprised of do not make it the best option for sandwiches, it does pair well with some provolone and good bread. Keep in mind that cacciatore tends to be tougher to chew than prosciutto and capicola.


The all-time favorite of many folks, capicola has a tender texture and is prepared with plenty of herbs and spices, and occasionally wine. This meat is typically smoked and is made from either the neck or shoulder of a pig. You can enjoy it alone on some fresh baguette bread, or throw on some cheese and condiments if you want to add extra flavors. Some would argue, however, that adding condiments can mess with the delicious flavor of the meat.


Similar to cacciatore, this meat is made from pressed pork belly, stomach, tongue, and other parts of the pig. Soppressata is cured with herbs and spices and can be spicy. It has the consistency of sausage and is a perfect meat option for sandwiches. You’ll note that soppressata is less chewy than cacciatore as well.

These are just a few of our favorite cured meats here at Bricco Salumeria. Don’t limit yourself to these three, though, because there are so much more to explore. If you don’t know where to start next, come by our shop. We’ll help you choose the best!