Great cured meat is one of the simplest, most rewarding food upgrades you can make. A package of genuine Prosciutto di Parma or properly made Genoa salami costs little more than supermarket deli meat but delivers flavors developed over weeks or months of careful curing and aging. These five European-style cured meats are the classics that belong in every well-stocked kitchen.
| Product | Best For | Key Feature |
|---|---|---|
| Citterio Prosciutto di Parma | Snacking, wrapping, antipasto | PDO-certified, dry-cured whole leg |
| Boar’s Head Genoa Salami | Sandwiches, boards, everyday use | Classic slow-cured pork salami |
| La Española Spanish Chorizo | Cooking and snacking | Smoked pimentón; firm, sliceable |
| Olli Salumeria Soppressata | Bold Italian salumi experience | Artisan whole-muscle pork, coarse grind |
| Pio Tosini Bresaola | Lean beef option; elegant boards | Air-dried Italian beef, very lean |
Citterio Prosciutto di Parma
Citterio’s Prosciutto di Parma carries the PDO (Protected Designation of Origin) certification, meaning it is produced in the Parma region of Italy under strict traditional standards - salt-cured whole pork legs, aged for a minimum of 400 days. The result is a melt-on-the-tongue texture with a balanced sweet-salty depth that no domestic ham can replicate. Pre-sliced packages make it immediately usable for boards, wraps, or bruschetta.
Pros:
- PDO-certified authenticity - genuinely Parma-produced
- Minimum 400-day aging delivers complex flavor and silky texture
- Pre-sliced packages are convenient for immediate use
Cons:
- Premium price vs. domestic prosciutto alternatives
- Delicate slices can tear easily if not handled carefully at room temperature
Boar’s Head Genoa Salami
Boar’s Head has long been the gold standard for American deli quality, and their Genoa Salami holds up to that reputation. Made with coarsely ground pork and pork fat, seasoned with garlic and wine, and slow-cured, it delivers the characteristic tangy fermentation note and firm, sliceable texture of a proper Genoa. It is the most versatile product on this list - equally at home on a sandwich, a charcuterie board, or diced into pasta.
Pros:
- Consistent quality from a well-established producer
- Classic Genoa flavor: tangy, garlicky, firmly textured
- Extremely versatile for cooking, sandwiches, and boards
Cons:
- Not as artisanal as small-producer Italian imports
- Vacuum packaging can compress and slightly affect texture
La Española Spanish Chorizo
La Española’s Spanish chorizo is a fundamentally different product from Mexican chorizo - it is a firm, dry-cured pork sausage heavily seasoned with smoked pimentón (paprika) and garlic, then aged until sliceable. A few slices added to eggs, paella, or a simple pasta transforms the entire dish with the chorizo’s rendered paprika-infused fat. On a board, its vivid red color and bold flavor provide contrast against milder meats.
Pros:
- Authentic Spanish-style firm chorizo, not fresh Mexican-style
- Smoked pimentón gives every dish it’s cooked in a distinctive, complex flavor
- Long shelf life; versatile for cooking and snacking
Cons:
- Bold, assertive flavor is not universally loved - buy a small portion first if unsure
- Firmer texture can be chewy if not sliced thin enough
Olli Salumeria Soppressata
Olli Salumeria is one of America’s best artisan salumi producers, making Italian-style cured meats in Mechanicsville, Virginia using heritage-breed pork and traditional methods. Their Soppressata - a coarsely ground, pressed pork salami with Italian spicing - has a bolder, more rustic character than Genoa salami, with a satisfying chew and pronounced pork and spice flavor. It is particularly excellent on pizza or as the anchor product on an Italian-style antipasto spread.
Pros:
- Artisan American producer; heritage-breed pork; traditional Italian method
- Bold, rustic flavor profile with satisfying coarse texture
- Excellent on pizza, antipasto boards, and paired with sharp provolone
Cons:
- More intense and spicy than mild salami options; may not suit all palates
- Premium price vs. mass-produced salami
Pio Tosini Bresaola
Bresaola is the essential lean option in European charcuterie - air-dried beef (typically eye of round) that is salt-cured and aged until sliceable, with a deep ruby color and a flavor that is savory, faintly sweet, and entirely different from any pork product. Pio Tosini is a respected Italian producer whose bresaola carries the Valtellina IGP designation, meaning it comes from the traditional alpine production region. Serve it thin-sliced with arugula, olive oil, lemon, and shaved Parmigiano.
Pros:
- Lean beef alternative for those who prefer or require non-pork options
- IGP-certified from Valtellina - authentic alpine Italian production
- Elegant appearance and flavor; elevates simple presentations
Cons:
- More expensive per ounce than most pork-based cured meats
- Delicate flavor can be overwhelmed by strong accompaniments
What to Look For
- Origin certification: PDO and IGP labels (Prosciutto di Parma, Bresaola della Valtellina) guarantee authentic production standards - worth seeking out for the best quality.
- Whole muscle vs. sausage: Prosciutto and bresaola are whole muscle cuts; salami and soppressata are sausage-style. Both styles have their place, but whole muscle products are generally more delicate and expensive.
- Thickness of slice: Pre-sliced packages offer convenience; for premium meats like prosciutto, buying from a deli counter and having it sliced fresh on order yields the best texture.
- Intended use: Cooking (chorizo, salami) vs. cold service (bresaola, prosciutto) should guide your selection.
Final Thoughts
These five cured meats cover every classic European style - from the silky refinement of Prosciutto di Parma to the bold punch of Spanish chorizo - and all are available for ordering online. Keep a rotating selection of two or three on hand and you’ll always have the components for an impressive impromptu board, a fast pasta, or a genuinely excellent sandwich.
Frequently asked questions
What is the difference between prosciutto, bresaola, and salami?+
Prosciutto is a dry-cured whole pork leg, sliced paper-thin, with a buttery fat cap and delicate sweet-salt flavor. Bresaola is air-dried beef (not pork), very lean and deeply savory with a purplish-red color. Salami is a fermented and cured pork sausage with a firmer texture and more assertive spiced flavor. All three are staples of European charcuterie but serve different taste and texture roles on a board.
How should I store cured meats after opening the package?+
Wrap opened cured meats tightly in parchment or butcher paper - not plastic wrap, which traps moisture and can create off-flavors. Then place the wrapped meat in a zip-lock bag or airtight container and refrigerate. Most cured meats will keep for 5-7 days after opening. For longer storage, slice only what you need and freeze the remainder, wrapped well, for up to two months.
Can I cook with cured meats or are they best eaten cold?+
Both - cured meats are extremely versatile. Prosciutto wraps beautifully around figs, melon, or asparagus and crisps in the oven or pan as a garnish. Chorizo slices into paella, pasta, or eggs and releases its paprika-infused fat to flavor the whole dish. Soppressata adds richness to pizza. Bresaola is best served cold with arugula and lemon. Each has a distinct best-use context.