Panino con Salume - One Sandwich - The Joy of Sandwiches

Pretzel (brezel) with speck; Germanic influence.

Bresaola with arugula and Grana Padano shavings; the classic presentation.

Bresaola dressed with lemon juice and olive oil.

Speck on Schüttelbrot (crispy, flat rye bread with cumin/fennel seeds); traditional Tyrolean pairing.

Rosetta with prosciutto crudo.

Hollow rosetta roll filled with mortadella; simple, classic.

Panuozzo with grilled sausage and friarielli (bitter broccoli rabe/rapini); classic Neapolitan combination.

Cured goat leg shaped like a violin; held and sliced like playing a violin, intense gamey flavor.

Ventricina (spreadable or sliceable salami with sweet and hot peppers); varies by area—soft in Abruzzo, firmer in Molise.

Ventricina from Vasto; sliceable, with large pork pieces visible.

Soft, spreadable ventricina from Teramo province.

Head cheese (coppa di testa) Ligurian style on bread.

Smoked speck from Sauris; local specialty.

Speck Alto Adige IGP (smoked, dry-cured ham); juniper-scented, smoky, distinct from prosciutto.

Soppressata (dry-cured salami, often spicy in Calabria); coarse-ground, flattened shape.

Molisan soppressata on bread.

Soppressata from Basilicata; often spicy.

Calabrian soppressata (often spicy with peperoncino) on bread.

Soppressa Vicentina DOP (soft, garlicky salami); slow-aged, melt-in-mouth.

Slinzega (smaller bresaola made from various meats—beef, horse, venison, goat); more intense than bresaola.

Sandwich with sbriciolona (crumbly, coarse-ground Tuscan salami); breaks apart when sliced.

Various Norcia salumi; the town is Italy's cured meat capital.

Sardinian sausage (coarse-ground pork, often with wild fennel) on bread.

Grilled sausage with friarielli; the iconic Naples combination.