Whether they are made of pork, as is most often the case, or of beef, veal, buck, goat, chamois, venison, sheep, wild boar, or horse, cured meats (salumi in Italian) were born of a need to conserve meat for months after the slaughter of the animal. Salting, smoking, and air-drying are the three processes by which fresh meat is transformed into a long-keeping staple.

While all meats are salted, some are smoked, and others are simply air-dried.Italians have been making an amazing array of cured meats for thousands of years using both noble and humble parts of the animals they raise. The ancient Romans prized the spicy pork sausages crafted in the southern region of Basilicata (called Lucania then, and giving rise to sausages named Lucaniche still eaten today). And, fond of intensely tasty foods, they smoked or salted whole pig thighs, yielding savory Prosciutti not unlike those still made in mountain villages across Italy.

Two thousand years later, pork remains Italy's favorite meat for curing. Pigs are especially prevalent in areas where there is a notable cheesemaking tradition: after all, wherever there is cheese, there is excess whey, which, combined with bran and corn, becomes perfect feed for pigs.

Italian salumi fall under two categories: those obtained from a whole cut of meat, such as a boneless thigh or shoulder (Prosciutto, Pancetta, Coppa, Culatello, and more); and those obtained from minced, ground, or chopped meat that is stuffed into casings, known as insaccati in Italian (salami, sausages, and more). Salumi can range in size from tiny to imposing; they can be delicate or fiercely hot; they can be spreadable or hard; they may be best eaten raw, with a slab of bread, or be meant for cooking. Some are so particular that they are only made in one town or village, virtually unknown elsewhere in the country; others have become famous not only within Italy, but across the ocean.

The best place to discover this incredible range of cured meats is the salumeria, Italy's take on the delicatessen. Salumerie across Italy stock the country's most renowned salumi (Prosciutto di Parma, Prosciutto Cotto, Mortadella, Pancetta, Soppressata, and more) and a good number of local specialties; if you head to a salumeria in Trieste (Friuli-Venezia Giulia), you will have a chance to savor different cured meats than if you head to a salumeria in Cagliari (Sardinia). Because many Italian salumi are still cured on an artisanal level, relying on the meat of free-ranging animals or animals raised on specific feed such as chestnuts or corn, they are very flavorful and unique in character.

Salumi form an integral part of the Italian regional kitchen. They show up as appetizers in homes and trattorie: served with bread, they make a perfect opener to an informal meal. And while most cured meats arrive at the table unadorned, some (like Bresaola, air-dried beef from Lombardy) are marinated with olive oil, pepper, and perhaps a drizzle of lemon juice. Numerous recipes also call for bits of ham, salami, or other cured meats for added flavor and depth; this is especially true for savory pies, pasta sauces, and long-simmered meat stews.

When cooking with cured meats, keep in mind their inherent saltiness, spiciness, and aromatic qualities. Salt, a conserving agent, is used abundantly to ensure that the meat will keep for several months. Similarly, spices play a key role in conserving meat: black pepper, chili flakes, and ground red pepper are predominant, used more or less generously in different places and for different meats; in general, southern Italian salumi are spicier than northern Italian salumi. Fragrant herbs like wild fennel and rosemary also lend flavor to many cured meats, providing an aromatic accent to dishes that incorporate them.

Italian salumi can be rather expensive, and you may be wondering whether the domestic versions, which are often cheaper, can be substituted. I heartily recommend using Italian cured meats whenever possible: imported and domestic cured meats cannot be compared, since the animals are raised in different environments on different feed and then cured in different climates. The breed of animal used (hairy black pigs, mountain-roaming wild boar, and so on), the diet of the animal (corn, hay, chestnuts, bran, and more), and the peculiarities of place (salty air from the sea, heavy rainfall, mountain breezes) create cured meats with vastly different characters. Just as Prosciutto di Parma (Emilia-Romagna) tastes different from Prosciutto di Carpegna (the Marches), a ham from Baltimore cannot taste like one from Rome (Latium).

The list below includes both widespread and little-known Italian cured meats. Many of the more obscure cured meats are available only within their zone of production; others have become staples across Italy and the world. Unfortunately, FDA regulations do not allow most of these cured meats to enter North America: only a handful of imported salumi are sold here (Prosciutto di Parma, Prosciutto di San Daniele, Prosciutto di Carpegna, Prosciutto Cotto, Mortadella, and Bresaola). The others are either produced domestically (and therefore taste quite different from the original) or can only be sampled on their native soil. I offer you the exhaustive list below so that, on future trips to Italy, you will know what to sample in each region in the salumerie, in the trattorie, and, should you be so lucky, in people's homes.

Useful link: To purchase a variety of salumi in the United States, visit Citterio.

Torta Salata con Pancetta

Savory Pancetta Pie

Individual tarlets make a lovely finger food for formal dinner parties with a glass of Prosecco. Use 1 pound of puff pastry (thaw first) instead of the homemade dough below if you are pressed for time.

For the dough:

• 1 cup unbleached all-purpose flour, plus extra for the work counter
• ½ teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, room temperature
• 1 large egg, lightly beaten
• Cool water as needed

For the filling:

• ½ pound Pancetta, defatted and cubed
• 4 large eggs
• 2/3 cup whole milk
• 1/3 cup heavy cream
• ¼ cup chopped basil leaves
• 1/3 cup plus 2 tablespoons freshly grated Parmigiano Reggiano
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg

For the greens:

• 4 cups mixed baby greens
• Juice of ½ lemon
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon salt

Make the dough: Using your hands, mix the flour and salt with the butter until the mixture is very granular and resembles coarse peas. Add the egg and mix with your hands until incorporated. Add enough ice water to make a soft dough which is not sticky on your hands (about 3 tablespoons). Gather the dough into a ball without kneading; the dough will be tough if overworked. Shape into a disk and wrap in plastic; refrigerate 30 minutes before rolling out (or up to 24 hours).

Meanwhile, make the filling: Sauté the Pancetta in a 6-inch skillet until it renders its own fat and becomes golden and crisp. Cool and drain off the fat.

In a bowl, mix the eggs, milk, cream, basil, and 1/3 cup of the Parmigiano. Season with the salt, pepper, and nutmeg.

Shape and fill the pie: Preheat the oven to 375 degrees (preferably set on convection bake).

Lightly flour your work surface and turn the dough onto it. Pat the dough into a flat circle. Sprinkle with a little flour, and using a rolling pin, shape it into a 14-inch circle. (It may be easier to roll out the dough while it is between sheets of plastic wrap.) Carefully lift the dough and put it in a 10-inch tart pan, press it down, and cut the extra dough which hangs over the sides of the pan using the rolling pin.

Cover with parchment paper and place dried rice or beans on top of the paper. Bake in the preheated oven 20 minutes, or until set.

Remove the rice or beans and parchment, scatter the Pancetta over the dough, and pour in the filling. Sprinkle with the remaining 2 tablespoons of Parmigiano.

Return to the oven. Bake 30 minutes, or until the filling is set and the crust is golden and crisp.

Meanwhile, make the greens: toss the greens with the lemon juice, olive oil, and salt. Arrange on 8 plates.

Top the greens with a wedge of Pancetta tart and serve immediately. Serves 8

Involtini di Asparagi e Pancetta

Asparagus Spears Wrapped in Pancetta

White or green, it doesn’t really matter: whichever asparagus you prefer will be fine in this easy antipasto. Just be sure to select asparagus with tightly closed tips and firm, unblemished stems—the signs of freshness. Avoid very thick asparagus, which wouldn’t have the time to cook all the way through on the grill before the Pancetta burns. Remember to soak the toothpicks in water to cover for 30 minutes before using them to spear the asparagus bundles, or they will catch on fire on the grill.

• 20 medium asparagus spears, bottoms trimmed
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 20 thin slices Pancetta

Heat a grill (or a grill pan) to a medium-high flame. Place the asparagus spears on a cutting board with the tips lined up at the top. Cut the asparagus from the bottom so the spears are 4 inches long.

On a plate, combine the salt, pepper, and olive oil. Roll the asparagus in the olive oil mixture to coat evenly. Wrap 1 asparagus spear in 1 slice of Pancetta, holding the seam side of the Pancetta closed with one finger. Spear each with a toothpick to prevent unfurling.

Proceed in the same manner with the remaining asparagus and Pancetta.

Grill the asparagus until the fat on the Pancetta has melted and the Pancetta is cooked, about 5 minutes, turning often to cook evenly; the asparagus should still be crunchy and just tinged with brown. Serve hot, removing the toothpicks first. Makes 20

Mortadella alla Griglia con Mostarda di Frutta

Smoky Mortadella Wedges with Fruit Mustard

I remember family road trips across Italy when I was little, munching on panini stuffed with Mortadella in the back seat as the landscape whizzed by. Even now, whenever I eat Mortadella, I feel as though I'm headed somewhere special, on the road to discovery. Mortadella (a light pink, delicate, cooked sausage that gave rise to America's beloved bologna, for it hails from Bologna in Emilia-Romagna) is typically enjoyed thinly sliced in sandwiches or added to stuffings for pasta. But when thick wedges of it are slow-smoked on the grill, the result is magical. Since Mortadella is so wide, it is impossible to obtain thick slices that weigh any less than ½ pound or so. Yo serve these thick, meaty slices as an antipasto, I suggest you grill them whole, then cut them in eighths before serving. If you grill the Mortadella in wedges, it will dry out. I like to serve grilled Mortadella with a bracing accompaniment like Mostarda di Cremona, a spicy, mustard-laced fruit concoction that is usually paired with rich sausages or boiled meats and is a staple on northern Italian tables for New Year’s celebrations. You will find it in Italian markets and specialty shops.

• Two ½-inch-thick medallions Mortadella (about 1/2 pound to 3/4 pound each)
• 1 jar (1 and ½ cups) Mostarda di Cremona

Heat your grill to a medium flame.

Place the Mortadella medallions as far from the hottest part of the grill as possible; the aim is to slow-cook the Mortadella until it acquires a delicious, smoky scent. Cover the grill in order to smoke the Mortadella; if your grill doesn’t have a cover, drape a sturdy piece of aluminum foil over the Mortadella instead.

Cook 10 minutes, or until the Mortadella is lightly browned on the bottom. Uncover and turn. Cover again. Cook until the other side is also lightly browned and the Mortadella has acquired a smoky scent.

Remove to a cutting board and cut each medallion into eighths. Arrange the resulting wedges on a platter and serve hot, accompanied by the Mostarda di Cremona. Serves 4

Bresaola con Rucola e Parmigiano

Bresaola Topped with Arugula and Shaved Parmigiano

Bresaola is an air-dried, unsmoked beef specialty from the Valtellina area of Lombardy. It is typically served as an appetizer, drizzled with lemon juice, extra-virgin olive oil, and shavings of Parmigiano. Some julienned arugula will only add to the visual appeal, as well as the flavor, of the dish.

• 1/2 pound very thinly sliced Bresaola
• juice of 1 lemon
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1 bunch arugula, washed and dried, stems removed, cut into long, thin strips
• 2 ounces Parmigiano Reggiano, shaved into long, thin shards with a vegetable peeler

Arrange the Bresaola in a single layer on each of 4 plates.

Drizzle with the lemon juice and olive oil, sprinkle with the pepper, and top with the arugula. Garnish with the shaved Parmigiano. Serve immediately. Serves 4

Involtini di Prosciutto Cotto e Sedano di Verona Legati con Erba Cipollina

Mustard-Laced Celery Root and Ham Bundles Tied with Chives

Opt for an Italian Prosciutto Cotto (literally, "cooked ham"), rather than Prosciutto di Parma (an uncooked ham aged a minimum of 12 months), for this elegant appetizer. Serve with drinks at a holiday gathering or place on the buffet table and let guests help themselves.

• 1 medium celery root, peeled, trimmed, and julienned
• 2 tablespoons Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 thin slices Prosciutto Cotto, halved width-wise
• 24 chives

Toss the celery root, mustard, olive oil, salt, and pepper in a bowl; adjust the seasoning if needed. This can be done up to 12 hours ahead (refrigerate until needed).

Spread the slices of Prosciutto Cotto out in a single layer on a counter. Divide the celery root mixture evenly over the slices of Prosciutto Cotto and shape into a log along the bottom of each slice.

Roll the Prosciutto Cotto into tight scrolls, enclosing the celery root filling; tie each bundle with a chive for a prettier presentation. Arrange the bundles seam side down on a serving platter and refrigerate up to 1 hour. Makes 24 pieces

Barchette di Peperoni con Pancetta e Pecorino

Roasted Pepper Boats with Pancetta and Pecorino

You can use peppers of a single color if you prefer, but the presentation will be prettier with a variety. Avoid green peppers, which are less subtle than red, yellow, or orange ones. If Pancetta (unsmoked bacon) is not available, use bacon instead.

• 1 tablespoon extra-virgin olive oil, plus extra for greasing the baking sheet
• 1 red pepper, halved, seeded, and cut into 8 long strips
• 1 yellow pepper, halved, seeded, and cut into 8 long strips
• 1 orange pepper, halved, seeded, and cut into 8 long strips
• 3/4 cup freshly grated Pecorino Romano
• 12 thin slices Pancetta, halved
• 1/2 teaspoon freshly ground black pepper

Preheat the oven to 450°.

Lightly oil an 11-inch x 17-inch baking sheet. Arrange the pepper strips on it with the skin side facing down. Drizzle with the olive oil, sprinkle with the Pecorino, and top with the Pancetta. Season with the pepper.

Roast in the preheated oven for 20 minutes, or until the peppers soften and the Pancetta becomes lightly brown; do not allow the Pancetta to burn or the dish will taste acrid. Serve hot. Serves 4