Italian cured meats fall under two categories: those obtained from a whole cut of meat, such as 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, mortadellas 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 in Italy, but in the other side of the ocean.