Cured Meats/Salumeria refer to a whole category of pork products.  Prosciutto (called “io re”—the King—in Italy), is the salted, rear quarter of a young pig.  Sliced paper thin, it is usually eaten alone as an appetizer or wrapped around a piece of cantaloupe.  Pancetta is similarly cured; however, it’s made from the belly of the pig and generally used in cooking.  The Italian equivalent of “bacon”, although it’s never fried, is typically purchased rolled with the rind left intact.  Mortadella  originates in the area of Bologna and is a mélange of ground pork, with pieces of fat, olives and pistachios, stuffed into a pig bladder and boiled.  Mortadella should be sliced as thinly as possible, and, like prociutto is never refrigerated.  It is the “grandfather” of America’s baloney.

Salame (or, “insaccata”) comes in a truly endless variety—hard or soft, fat or lean, cooked or merely hung to age—their individual tastes are as varied as the villages where they are made, with one thing in common:  “Tutti Buoni!”  The best known in America is probably Genoa Salami. 

Lovera's chooses both domestic and imported salumi and no matter which you order, it won’t be a disappointment!