Italian salami and cold cuts

Salting is another very ancient art — in the 2nd century BC, pork was already preserved through dry-curing similarly to the method used today, and the writings of Cato mention the great appreciation of the Romans for uncooked, dry-cured ham. Widespread in Italy, France and Spain, prosciutto is famous worldwide.

Salamitoo has very ancient origins, indeed traces of this product can even be found in the Egypt of the Pharaohs and in the tomb of Ramses III dating back to 1166 BC. In later periods, it would seem that it was the ancient inhabitants of Gaul who were the most skilled in the art of preserving pork and making salami.

Today, the most famous products, the best Prosciutto, tasty and not too salty, are proposed by Smeralda either on the bone or boned, as well as savoury Boiled Ham and delicious Frankfurters.