Panino con Salume - One Sandwich - The Joy of Sandwiches (Page 2)

Horse meat sausage on bread.

Calabrian sausage (often spicy) on bread.

Salame Sant'Angelo di Brolo (pork salami cured with wild fennel and black pepper); aromatic Sicilian salami.

Mantuan salami; coarse-ground, garlicky.

Salame Felino (delicate, wine-aged salami from Felino); soft, mild, aromatic.

Salame di Varzi DOP (soft, wine-aged salami); one of Italy's finest.

Salame di turgia (pork and beef, fennel-spiced); Piedmontese salami.

Cooked salami; Piedmontese specialty.

Salami preserved in pork fat in a terracotta pot (duja); very soft, spreadable, protected from air.

Tuscan DOP prosciutto, saltier and more assertive than Parma, on unsalted Tuscan bread.

Prosciutto di Sauris IGP (lightly smoked); unique among Italian prosciutti.

San Daniele DOP prosciutto (sweeter, softer than Parma, guitar-shaped); aged in Alpine air.

DOP Parma ham; aged minimum 12 months, sweet and nutty, on bread or in piadina.

Prosciutto di Norcia IGP (slightly smokier, aged in mountain air) on bread.

Wild boar prosciutto; gamey, intense cured meat.

Spit-roasted suckling pig (porceddu) on bread; Sardinia's famous roast.

Pezzente (poor man's salami from organ meats); rustic, strong-flavored.

Piacenza pancetta DOP; rolled, cured pork belly.

'Nduja (spicy, spreadable pork salami with Calabrian chili); fiery, melts when warm.

'Nduja from Spilinga (spreadable salami with Calabrian chili); fiery, melts on warm bread.

Mortadella with visible pistachio nuts; premium version.

The original mortadella from Bologna; huge, pink, studded with fat cubes and sometimes pistachios, on soft white bread.

Mocetta (dried, cured beef or chamois/ibex); Alpine cured meat.

Luganega sausage (thin, coiled fresh pork sausage) grilled and on bread.