Salumi are Italian

Italy

Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...

 cured

Curing (food preservation)

Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...

 meat products and predominantly made from pork. It comes from the italian word salume, pl. salumi, coming from the latin word salumen, that means salty

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

 meat. The term salumi also encompasses bresaola

Bresaola

Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...

, which is made from beef, and also cooked products such as mortadella

Mortadella

Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...

 and prosciutto cotto

Ham

Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...

. The word salumi is not a misspelling or variant of salami

Salami

Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...

 (from the italian word: salume, pl. salumi). Salami is a specific type of salumi.
Examples of salumi include:

• Prosciutto
  Prosciutto
  Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
  
   (Italian: Prosciutto crudo)
  • Prosciutto di Parma
  • Prosciutto di San Daniele
  • Speck
    Speck
    Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy...
    
    
  • Culatello
    • Culaccia / Culatta
• Prosciutto cotto (ham)
• Coppa or Capicola
  Capicola
  Capocollo , or coppa, is a traditional Calabrian Italian cold cut made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum"...
  
  
• Bresaola
  Bresaola
  Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
  
  
• Cotechino
  Cotechino
  The cotechino is an Italian charcuterie product, similar to salami, but that has to be cooked - usually it is boiled at low heat for about four hours...
  
   / Zampone
• Guanciale
  Guanciale
  Guanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States....
  
  
• Lardo
  Lardo
  Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times...
  
  
• Mortadella
  Mortadella
  Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...
  
  
• Pancetta
  Pancetta
  Pancetta is Italian bacon, typically salt cured and seasoned with such spices as nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Associated with Italy, pancetta varies by region. It is also produced broadly in Spain.-Styles:Pancetta can be...
  
  
• Salame
  • Salame genovese di Sant'Olcese
    Genoa salami
    The original Genoese sausage is the salame genovese di Sant'Olcese, which is a "prodotto agroalimentare tradizionale" , and originates in the hilly interior of its province where pigs could be easily maintained on acorns, chestnuts, and hazelnuts of the local Mediterranean woodlands.Genoa salami is...
    
    
  • Salame di Felino
  • 'Nduja
    Nduja
    'Nduja is a spicy spreadable sausage made with pork. It is typically made with parts of the pig such as the shoulder, belly and jowl as well as tripe, roasted peppers and a mixture of spices...
    
    
  • Soppressata
  • Ciauscolo
    Ciauscolo
    Ciauscolo is a variety of Italian salame, typical of the Marche region , although it is also widely used in nearby Umbria .Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder...