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Prosciutto di Parma
- Cured ham from Parma
- Rubbed with Sea Salt
- Hung dry min. 18 months
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Coppa
- Pork
- Front part of pork shoulder
- Alias - Capocollo
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Mortadella
- Cooked sausage
- Flavoring - Cinnamon, clove, mace, pepper
- Contains diced fat and pistachios
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Speck
- Smoked prociutto
- Usually smoked over juniper
- Sliced paper thin ( ex. Prociutto di Parma )
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Sopresatta
- Coarsely ground dried sausage
- Flavoring - Hot pepperocino, paprika
- Known as spicey sausage
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