Prosciutto: Originating from Italy, this dry-cured ham is a concoction of age-old traditions and the simple purity of ingredients – primarily pork and salt. Its delicate, sweet flavor and soft, buttery texture make it a stellar companion to cheeses, fruits, and a toast of fine wine.

Prosciutto Di Parma: Hailing from the Parma region in Italy, this variant is a step up in exclusivity and taste. The strict regulations in Parma ensure that this deli meat retains its tender and sweet taste, making it a sought-after choice for gourmet charcuteries.

San Daniele Prosciutto: San Daniele’s tender, velvety texture and slightly sweeter taste set it apart. This prosciutto from the San Daniele del Friuli region has a rich history and is often draped over bread or paired with cheese and wine.

Prosciutto Cotto: Italy’s cherished cooked ham, Prosciutto Cotto, offers a mild, yet flavorful taste. It’s a versatile companion in sandwiches, pizzas, or enjoyed as is.

Pepperoni: An American favorite with Italian roots, Pepperoni is a blend of beef, pork, and kicky spices. It’s the spicy, slightly smoky flavor that makes it the hero topping on pizzas and a tasty addition to sandwiches.

Mortadella: This smooth, pink-hued sausage from Bologna, Italy, is a blend of finely ground pork and a medley of spices. With or without pistachios, its rich, fatty flavor is a deli counter staple.

Genoa Salame: This salami, hailing from the Genoa region in Italy, is known for its finely ground texture and bright, aromatic flavor due to a rich blend of garlic and wine. It’s a savory delight in sandwiches or on a charcuterie board.

Fennel (Finocchiona) Salame: From Tuscany, this salame is infused with fennel seeds, giving it a sweet, anise flavor that balances the rich, savory taste of the pork. It’s a delightful addition to any antipasto platter.

Soppressata: This robust Italian salami is a medley of coarse-cut pork and zesty spices. The bold, spicy flavor of Soppressata makes it a favorite in Italian sandwiches and antipasti.

Capicola: A traditional Italian cold cut, Capicola is made from dry-cured pork shoulder or neck. Its tender texture and spicy-sweet flavor profile make it a beloved choice for sandwiches and charcuterie boards.

Coppa: Also known as Capocollo, Coppa is a cherished Italian charcuterie with a rich, savory flavor. The fine marbling of fat renders it tender and delicious, perfect on its own or in a hearty sub.

Head Cheese: Despite its name, Head Cheese is not a cheese but a terrine or meat jelly, often made with flesh from the head of a calf or pig. This European delicacy is a testament to nose-to-tail eating, offering a unique, slightly tangy flavor.

Serrano Ham: This Spanish treasure is known for its rich, nutty flavor, a result of a meticulous curing process. Sliced thin, it’s a luxurious addition to tapas or paired with melon.

Speck Ham: A smoked or dry-cured ham from Italy’s northern region, Speck has a distinctive, juniper flavor. It’s excellent in pastas, on pizzas, or enjoyed with a robust cheese.

Summer Sausage: A staple in American picnics, this sausage has a mildly tangy, slightly sweet flavor, owing to the fermentation process it undergoes before being smoked.

Liver Sausage: This blend of pork liver and meat with spices is smooth and spreadable, offering a rich, bold flavor that’s great on crackers or bread.

Pancetta: Italy’s answer to bacon, Pancetta is a savory, salt-cured meat with a soft texture and a delicate, porky flavor, perfect for adding richness to pasta dishes.

Guanciale: This Italian cured meat comes from pork jowl or cheeks, boasting a rich, fatty flavor that’s unparalleled in pasta carbonara and amatriciana.

Pastrami: Originating from Romania, this highly seasoned, smoked and steamed beef delight is a staple in classic deli sandwiches, offering a spicy, smoky flavor.

Corned Beef: A salt-cured beef product, Corned Beef is tender, flavorful, and a cornerstone of many traditional dishes like Corned Beef and Cabbage.