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Common Italian Sausages
Everyone loves sausage, and Italian sausages are some of the best varieties around. In the United States, Italian sausage is a style of pork sausage which is known for its seasoning with fennel and/or anise. It is made in sweet and hot styles, and is generally not cured. It is delicious grilled and eaten with vegetables and in pasta dishes. There are so many easy meals you can prepare with Italian sausages whether grilled, sautéed or sprinkled on top of pizza.
A salami is a cured (fermented and air-dried) sausage of Italian tradition. The name comes from the Italian verb salare, meaning 'to salt'. In the United States, traditional salami are either imported or referred to as an "Italian Salame", the protected term for salami made in the United States with authentic traditions. Many varieties are excellent sliced for sandwiches. Italy has produced a variety of styles of flavorful sausages and salamis, many make the most delicious sandwiches around.
Italian sausages and salamisOne of my favorite homemade fast foods is to toast a sandwich with Italian sausages, ham and provolone cheese in my toaster oven. Throw on fresh lettuce, onion, tomato and drizzle with an Italian vinaigrette, and you have a fabulous quick meal. Here are a few of the more common varieties of Italian sausages and salamis. Not all common in America but you may find some in a specialty shop:
Genoa salami is a variety of dry-cured Italian sausage commonly believed to have originated in the area of Genoa. It is normally made from pork but may also contain beef, and is seasoned with garlic, salt, black and white peppercorns and red wine. Like many Italian sausages, it has a characteristic fermented flavor.
Ciauscolo is a variety of Italian salami, typical of the Marche region and is also widely used in nearby Umbria. It has a creamy texture and is basically a spreading salami similar to a pate. Mortadella, a type of salami that is made from finely ground heat-cured pork sausage which incorporates at least 15% small cubes of fat (principally the hard fat from the neck of the pig). It is delicately flavored with spices (including black pepper, whole corns or ground, myrtle berries, nutmeg and coriander) and typically pieces of pistachio nuts. Mortadella originated in Bologna, the capital of Emilia-Romagna.
Nduja is a creamy, and extremely spicy sausage mainly produced in Calabria. The name derives from the French andouille. Nduja is mainly served over bread slices or coupled with ripe cheese, but is also included in a variety of dishes and added to tomato sauce when preparing pasta. Coppa - Very famous delicatessen specialty typical of the Italian tradition, characterized by its tenderness and special flavor. Beretta Coppa is made from first choice shoulder butt, carefully salted and flavored and slowly dry- 
cured, under strict Quality Control and USDA standards. Traditional recipes and constant production controls ensure the quality and the characteristics of the original Italian Coppa.
Sopressata is an Italian dry-cured salami, traditionally pressed with a weight while drying, giving it a characteristic flattened shape. It can be made of either fresh hams or pork butts, although sometimes it is made using beef. The meat is typically ground more coarsely than for other types of salami, which gives it an uneven, "rustic" appearance when sliced. Sopressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary).
Cured Meats
Along with sausages, Italy has given us some other cured meats which are delicious in a variety of pasta dishes, antipasti and side dishes. Prosciutto, Italian for "ham", is a very popular meat 
outside of Italy as well. In America, the term is used more narrowly for a dry-cured ham from central and northern Italy. The two most common kinds are Prosciutto di Parma and Prosciutto di San Daniele. The process of making prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. Prosciutto is often not smoked, however, in some places the ham is smoked by burning different types of wood to give the prosciutto a special flavor. Prosciutto is never cured with nitrates (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavor. Only sea salt is used.
Pancetta is an Italian form of bacon.
Bresaola is a cured raw beef spcialty of the Lambardy region, but enjoyed all over Italy. It can be made from any cut of beef but prime fillet is used to make the best bresaola. It is salt cured, then air-dried and eventually pressed to make an dark red, flavorful meat. It is served wafer-thin for antipasto.
Meatballs
Italian do eat meatballs, but not generally the large ones common to most Americans. Smaller meatballs are used in some baked pastas and soups. Spaghetti with meatballs has become a popular American dish and can be fun to make.
Learn to Make Meatballs
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Prosciutto is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a dish with pasta sauce or with vegetables. Prosciutto is also used to add flavor as stuffing for other meats, breads, sandwiches or as a pizza topping.
It is pork belly that has been salt cured and spiced, and dried for about three months (but usually not smoked). There are many varieties with each part of Italy producing its own. Pancetta can be rolled, the most common type, or straight (with all the fat on one side). When served on its own, the rolled pancetta is presented in very thin slices. More often it is used to flavor other dishes, especially pasta sauces.
