Panino con Salume - One Sandwich - The Joy of Sandwiches (Page 3)

Lucanica (ancient pork sausage from Lucania, flavored with fennel, coriander, chili); Italy's oldest named sausage.

Cured pork loin (lonza) on bread; lean, delicate.

Lardo d'Arnad DOP (cured in chestnut, herbs, spices); melt-in-mouth fat from the Aosta Valley.

Cured pork jowl (guanciale); fattier and more flavorful than pancetta.

Culatello (cured pork loin heart, the 'king of salumi') from Zibello; aged in humid Po River cellars, complex and expensive.

Corallina (Roman salami with visible fat cubes); similar to mortadella but leaner.

Coppiette (dried, spiced pork strips, originally horse meat); chewy, intensely flavored snack.

Coppa from Piacenza DOP; cured pork neck, marbled and flavorful.

Head cheese Marche-style on bread.

Salumi from Cinta Senese heritage pigs (black with white belt); prized, intensely flavored pork.

Ciauscolo IGP (soft, spreadable salami from Marche); smeared on bread like pâté, heavily spiced with garlic, black pepper.

Tuscan capocollo (cured pork neck/shoulder) on bread.

Norcia capocollo; cured pork neck.

Capocollo di Martina Franca (smoked over fragrant wood) on bread; local specialty.

Capocollo from Calabria DOP; often spiced with chili.

Calabrian capocollo DOP; often with chili.

Air-dried, salt-cured beef from Valtellina IGP; lean, deep red, served thin with olive oil, lemon, arugula.

Salami sandwich; varies hugely by region (Milano, Felino, Napoli, Calabrese, etc.).

Prosciutto crudo on bread; type varies by region (Parma, San Daniele, Toscano, etc.).

Cooked ham on bread; milder than crudo.

Michetta with Milanese salami (fine-grained, mild, garlicky).

Michetta with cooked ham; common Milanese lunch.

Michetta with mortadella.