adminBricco Salumeria serves a variety of Italian-style sandwiches and offers prosciutto, salami, and sopressata as options for every single one of them. For many customers, however, there seems to be a lot of confusion regarding the three types of cured meats and, therefore, difficulty making a decision when ordering their sandwich. While both salami and sopressata are Italian cured meats and similar to prosciutto in terms of how they appear on sandwiches in Italy, the way each of these three cured meats is created provides different taste profiles. We have provided an Italian cured meat guide below to help you decide on the best choice for your next sandwich.
What Is the Primary Difference Between Prosciutto and Salami?
The main difference between prosciutto and salami is how they were created and what parts of the pig were used to create them. Prosciutto is created using the hind leg of a pig, and although prosciutto is salt-cured, it is never cooked. Prosciutto is placed in salt for weeks, and then hung to dry for months or even years. It is during the drying period that the salt causes the moisture to leave the meat, and the enzymes break down the proteins, which creates the tender texture and mild flavor of prosciutto. When prosciutto is sliced, it is almost like it is melting in your mouth.
On the other hand, salami is created by mixing together ground meat (usually pork, but sometimes beef or a combination), along with fat, salt, and spices. The mixture is placed inside casings and allowed to ferment for some amount of time, and then dried in the air. The fermentation process produces the sourness associated with salami and the firm texture. Unlike prosciutto, which is sliced extremely thin, salami is cut into larger pieces, which allows it to maintain its form on a sandwich.
What Is Sopressata?
While sopressata is a type of salami, it is unique enough to warrant its own description. Sopressata utilizes a coarser grind of pork than standard salami, which results in larger visible chunks of meat and fat when sliced. In addition, the meat mixture for sopressata has more spices than regular salami; usually black peppercorns and possibly red pepper flakes. Another key distinction is that sopressata is pressed during the curing process (its name literally translates to “to press” in Italian), which shapes the sopressata into an oblong or flat shape rather than the perfect circular shape of most salamis. As such, the texture of sopressata is drier, and the flavor is bolder than regular salamis. At Bricco Salumeria, sopressata is served on our Classic Italian Sandwich with Genova salami and mortadella.
How Do Italian Cured Meats Get Created?
Although Italian cured meats utilize a curing process, the exact techniques differ. Prosciutto is cured with salt and aged for extended periods of time; true Prosciutto di Parma is aged for at least 12 months, and often up to 36 months. This extended aging process occurs within controlled environments with optimal air circulation and humidity levels.
After fermentation, salami and sopressata are dried for various amounts of time based on the size of the casings. The beneficial bacteria present in the meats consume sugars and produce lactic acid, contributing to the tangy taste of salami and sopressata, while simultaneously preserving them.
Which Italian Cured Meat Is the Healthiest?
Based upon nutritional values, prosciutto is generally lower in fat content than most salamis. Additionally, prosciutto is made from a leaner portion of the pig leg, and therefore typically has fewer calories and less saturated fat than either salami or sopressata. Although all cured meats contain high levels of sodium as a result of salt used in the curing process, the healthiest choice will depend on your dietary restrictions. If you are concerned about fat intake, select prosciutto. If you are trying to limit sodium consumption, eat all three of these meats in moderation.
Which Italian Cured Meat Tastes the Best?
Ultimately, the answer to this question will depend on your individual tastes. Prosciutto has a light, slightly sweet flavor that combines nicely with fresh mozzarella and basil, which is why we feature prosciutto on our Panino sandwich. Salami has a bolder, more savory flavor with undertones of garlic and spices. Sopressata has bold, peppery flavors that complement other strong flavors on our Italian sub. There is no right or wrong answer here, simply a matter of choosing the right cured meat to match your desired flavor combinations on your sandwich.
Ready to taste the difference of authentic Italian cured meats? Stop by Bricco Salumeria in Boston’s North End today and allow us to assist you in selecting the perfect sandwich utilizing prosciutto, salami, or sopressata. Looking for more Italian culinary insights? Discover what makes authentic Italian pasta special at our sister restaurant Trattoria Il Panino.
