When you're in Italy, it's important to eat as much salumi/charcuterie as possible in order to truly appreciate the fine tradition and excellent products that are available! In the US, many companies and chefs attempt to mimic the charcuterie of Europe with varying degrees of success. Curing pork is an art,  and like any art it takes time and practice to understand the process and develop the creativity that renders the pork so tender, luscious and flavorful. A combination of herbs, spices and whole sea salt, along with time, humidity and temperature, can turn a pig haunch into a symphony of flavors. The original reason for curing pork, to keep it from turning and provide a source of protein whatever the season, is no longer necessary. But the art of curing meats endures and flourishes with pride.

There are mainly two different cuts of Italian charcuterie: an entire muscle or piece of the pig such as the leg for prosciutto, the neck for capocollo, or the belly for pancetta; and cut or ground meat and fat, mixed together in varying proportions and sizes for different salumi such as soppressata, finocchiona, genoa or salami.

Accompanying the affettatimisti are generally vegetables "sott'olio", brined and kept under oil, such as dried tomatoes, artichoke hearts, olives, zucchini and peppers. Cheese is a welcome addition and in Tuscany pecorino Toscano is the main cheese to be found on the board, while in Emilia Romagna Parmigiano Reggiano is king. Add in a little toasted bruschetta and you have the perfect start to a summer meal. You can continue with a light pasta or just a simple salad. Along with a bright rosato of sangiovese wine, close your eyes and you're in Italy!