The Basics

Before we dive in, lets lay down a few fundamentals. We will first get you familiar with what Jamón Serrano is made of, its process and techniques, and how it differs from a similar cured meat product.

What is Jamón Serrano?

Jamón Serrano is a Spanish-style slow aged ham made from a hind pork leg cut. The secret to Jamón Serrano’s flavor development lies within its delicate aging process and the addition of one simple ingredient – sea salt.

Like many other cured meats, it is slow aged over time with emphasized control of temperature, humidity, and airflow. After 11 months of aging in cool, ambient temperatures, hams are moved to an elevated temperature chamber to rest for an additional 4 weeks prior to being hand inspected and packed. This critical step imparts Jamón Serrano’s signature bold, woody flavor.

How is Jamón Serrano made?

Volpi sources all our pork from family farmers we trust with hogs always Raised Responsibly.  The hog leg is trimmed and prepped to be salted. First, a wet salt is applied which penetrates through the meat to ensure proper preservation for safe consumption. The leg is then washed and hung to air dry for over 11 months, slowly concentrating the natural earthy flavors of the pork. At this point, the product is removed from the drying room and placed into a room with an elevated temperature where the outer layer of fat rancidifies. During this key process, the meat develops the distinctive, woody flavor of Jamón Serrano. Through the full aging process, it is cured with the bone in, which contributes to the intense depth of flavor found in the final product. After our Master Salumiere performs an inspection using all five senses, it is deboned and sliced paper-thin.

Where does Jamón Serrano come from?

As Prosciutto is to Italy, Jamón Serrano is to Spain. The Spanish ham’s history dates all the way back to the Roman Empire and is now largely ingrained in the traditions and customs of the Spanish regions. The name “Jamón” is Spanish for ham, where “Serrano” refers explicitly to the cut of pork.

Can I eat Jamón Serrano raw?

It can be eaten right out of the package and enjoyed in its purest form.  The combination of the sea salt with the aging time keeps bacteria out, allowing for it to be consumed without the need for cooking.

How long does Jamón Serrano last?

Due to the aging process, a full bone-in leg of Jamón Serrano would last forever without perishing, though, the majority of those who enjoy this savory pork product buy it sliced and packaged. In this form, we recommend consuming it within four months of purchase for maximum taste and freshness. Once the sliced product is opened, it’s best to consume within one week as the meat will begin to oxidize, altering the overall taste and color.

What’s the difference between Jamón Serrano and Prosciutto?

Both Jamón Serrano and Prosciutto are aged for twelve months, using Raised Responsibly pork and sea salt, though the technique is what sets these two artisan meats apart. Placing it in an elevated temperature environment for 4 weeks provides the woody, nutty flavors, deep aroma, and firm texture of the final product compared to the earthy, slightly salty taste of Prosciutto.  

Tips, Tricks, and Pairings

Wine pairings

When serving a specialty meat, it is not complete without a wine that complements its rich flavors. Jamón Serrano’s complex flavors pair best with a bold, red Rioja to bring out warm flavors. Cava, a Spanish sparkling wine, is another great option if you prefer white or rosé over reds. After discovering your favorite Jamón Serrano and wine combination, get creative and experiment with other cured meat and wine pairings.

How do I serve Jamón Serrano?

The good news is, there are no rules, and you can serve this delicate meat however you fancy. Traditionally, it is served as thin slices and enjoyed on its own or with crusty bread. It can also be placed on a charcuterie board, layered onto a bocadillo – a Spanish style sandwich snack – or chopped & tossed into croquetas.

Like Prosciutto, Jamón Serrano makes a standout addition to any charcuterie board.

Use the thin slices to let your creativity shine with shapes and folds to create a stunning charcuterie display. The sweet and buttery flavor of Marcona almonds make a great addition to a board. Then, pair with a handful of classic Manzanilla olives to provide a briny bite and bright pop of color. Don’t forget Manchego cheese, a raw sheep’s milk cheese with a velvety texture and roasted nutty flavor.

Due to its flavor & simple ingredients, Jamón Serrano is easily combined with a wide variety of other charcuterie items that complement its bold taste and texture. New to charcuterie? Here’s a step-by-step guide to help you get started. You won’t regret incorporating it into your next charcuterie board occasion!

Elevating recipes with Jamón Serrano

This unique artisan meat can transform any average meal into a superior, flavorful dish. It works as a delicious addition to sandwiches, pastas, salads, soups, and even brunch dishes. The deep flavor offerings of Jamón Serrano make it an easy way to add a robust, meaty element to almost any traditional recipe.

Conclusion

While you’ve likely found yourself with a melt-in-your-mouth slice of Prosciutto before, there’s a good chance you had yet to be made aware of, the unique experience of Jamón Serrano. Now, you’re on your way to elevating your everyday food routines and recipes with Jamón Serrano’s delicious, remarkable flavors and versatility.

Now of course, unless you’ve gone that far on your journey, this begs a rather obvious question: What is Bresaola?

One of the hidden gems of your supermarket, Bresaola takes Italian cured meats to a whole new arena as it swaps the typical pork meat for lean beef. Let’s take a look at some of the most common questions about Bresaola and how you can properly add it to your regular charcuterie rotation.

The Basics

First, we’ll get you up to speed with some base-level knowledge about Bresaola. We’ll review its makeup, origins, techniques used in making it, and how it compares to your other favorite cured meats.

What is Bresaola?

At first glance, Bresaola appears to be just like any other Italian cured meat variety. However, it bears some key differences that set it apart from many other offerings. Primarily, Bresaola is made from beef instead of pork. More specifically, it typically is made with meat from the eye of the round cut of the cow, a very lean and tender cut. 

Visually, it carries a deep ruby red shading and has very thin lines of marbled fat scattered through it. You’ll frequently see it served as thin slices over a bed of arugula. This often draws the description that Bresaola is essentially Beef Prosciutto.

From a flavor perspective, Bresaola differs greatly from cuts like prosciutto. Whereas prosciutto is distinctly smooth and rich with its fat content, Bresaola prioritizes a sweet, aromatic flavor that accentuates the taste of the lean beef it’s made from and the spices used to impart flavor notes. 

How is Bresaola Made?

Like many of its salumi counterparts, the beauty of Bresaola comes from the simplicity in its creation. First, the eye of a round cut of beef is trimmed and prepped by butchers to ensure an intact, lean piece. Once prepped, a blend of salt, white pepper, nutmeg, and warm spices is massaged into the muscle. These spices provide Bresaola with its unique flavor profile and also begin the curing process. 

By the end of the curing and aging period, which typically lasts at least 85 days, the meat will be pulled, prepped, and sliced to serve. The end product t is identifiable by its deep ruby-red coloration and its one-of-a-kind flavor profile.

Where Did it Originate?

Bresaola originated in the northern region of Lombardy, Italy. In ancient times, the fields of Lombardy were extremely fertile, supporting farming and herds of grazing animals in the warmer months. However, these warm-weather crops and meat had to be preserved for the families to eat during colder times.

Like many places across Italy, the primary meat preservation practice was dry-curing. The process lengthens the shelf life of proteins which was vital to survival. Families and farmers would use their cellars (and a copious amount of salt) to preserve their necessities for the long haul.

Bresaola vs Carpaccio

It can be very difficult to identify and sort all the different types of Italian meats and the dishes that use them. As such, items like Bresaola often find themselves confused or compared to foods that may look similar to them, but have little in common at their core.

A perfect example of this is the dish Carpaccio. The recipe is quite simple. Carpaccio takes thin slices of meat, most often beef or fish seasons them, and serves them raw alongside accouterments of herbs, oils, vinaigrettes, and vegetables. It is based on a style of meat in Italy originally called Carne Cruda but has only been popularized since the 1950s.

There are some key differences between the two foods. First, Carpaccio can be made from a variety of proteins. Even though you’ll most often find it served with beef, Carpaccio refers more to the style of serving than the meat itself. 

Secondly, Carpaccio is raw whereas Bresaola is cured. When preparing Carpaccio, you’ll season the raw meat and then allow it to chill for several hours. This allows for the meat to essentially marinate and develop flavor from the seasoning, but it does not remove or transform any of the meat chemically. As such, you’ll want to use very high-quality meat. 

Conversely, Bresaola is raw in the sense that it is never cooked via direct heat, but that doesn’t mean it carries quite the same risks. The process of curing alters the meat at a chemical level. As the meat is cured and aged, water molecules are slowly removed through a process called osmosis, creating an inhabitable environment for pathogens and removing any risky or harmful elements. You can enjoy plain slices of Bresaola like you would any other salumi.

Bresaola Tips, Tricks, and Pairings

Now that we’ve covered the essentials on beef prosciutto knowledge, let’s address some of the questions that require more nuance. 

How Do I Serve Bresaola? 

Bresaola is a fine dry-cured meat, created over months in small batches by expert artisans. As such the simple answer to serving it is to remain as simple as possible. It’s common to enjoy paper-thin slices of this salumi on its own. However, it also functions wonderfully in special presentations and pairings. 

In terms of ideal pairings, Bresaola’s iconic sweet and aromatic flavors perform well with flavors that cut into it. Consider serving Bresaola with a classic cheese like aged Parmigiano or something peppery and textured like an Arugala Salad.

Bresaola Recipes

Start simple with something that pairs Bresaola with basic ingredients to elevate all the elements like our Bresaola Tartine. Once you’ve got a handle on how Bresaola’s flavor profile plays with others, level up to a more complex recipe like this elevated take on the Tuna sandwich.

Like with any ingredient. Use your comfort to experiment and find new combinations that wow your palate.

Conclusion

For a product with such humble and simple beginnings, Bresoala brings a wealth of attributes and interesting factors to the kitchen. While you’ve probably found yourself with a wonderful slice of prosciutto or flavorful pancetta, you’ve likely been letting this sleeper hit go unnoticed.

Take this as a sign to rectify that mistake. Use your newfound status as a Bresaola savant to take your charcuterie journey to an all-new height.

Take this as a sign to rectify that mistake. Use your newfound status as a Bresaola savant to take your charcuterie journey to an all-new height.

What is Salami?

Before you decide to set off on a stomach-searching adventure, it’s important to know the true definition of salami.The word salami has been around for centuries and is derived from the singular Italian word “salume”, which refers to all types of salted meat. If you ever find yourself in a “salami” vs. “salume” debate, just know that you’re actually both right! 

The three main components that set different types of salami apart are the ingredients, how the meat is cut and the way it is prepared. Some salamis use a blend of spices to create complex flavors, while others are a bit simpler. Although, what they lack in ingredients, they make up for in preparation.

Different Types of Salami

Now that you know what salami is, it’s time to get acquainted with some of the most popular and well-loved types of salami out there.

Genoa Salami

Genoa salami is a specific type of salami that originates in the Genoa region of Italy. It is a medium grind, garlic-heavy salami with a smooth rich flavor and clean finish. The simple nature of this salami is what makes it such a popular option. It’s perfect for integrating into everyday recipes or adding to charcuterie boards.

Ingredients: Pork, Sea Salt, Sugar, Spices, Natural Flavoring, Garlic, Starter Culture.

Pairs Well With:

Volpi Genoa: Genoa Nuggets, Genoa Salame 4 oz., Genoa Salame 8 oz., Genoa Salame (Half Cut), Genoa Salame 5 lbs.

Felino Salami

Felino salami, also known as “the king of salami”, originates from a small town in Italy called… you guessed it, Felino! This salami is known for its smooth consistency and dazzling flavor, rich with peppercorns and wine. This delicate salami is minimally spiced and slow-aged to bring out a sweet flavor. It often appears bright red when you cut into it with coarse ground lean pork and fat pieces speckled throughout the salami. When serving, we recommend cutting each slice on a bias at about 1/8-inch thick. This ensures that you get the perfect balance of zesty peppercorn and smooth fat.

Ingredients: Pork, Sea Salt, Cane Sugar, Spices, Natural Flavorings, Garlic, Chianti Red Wine, Starter Culture.

Pairs Well With:

Volpi Felino: Felino Salame

Sopressata

Sopressata was created in Italy and now beloved in the United States. Sopressata is a simple salami that comes in both a mild and spicy version, using cracked black peppercorns for a mild taste and crushed Calabrian red pepper flakes for a spicy take. The pork is ground with certain spices dependent on local traditions and is then encased and hung up to dry. The end result is a wonderfully smooth texture and extraordinary bold flavor.

Ingredients: Pork, Sea Salt, Sugar, Spices, Natural Flavoring, Garlic, Starter Culture.

Pairs Well With:

Volpi Sopressata: Traditional Sopressata 4 oz., Sopressata Salame, Spicy Sopressata, Sopressata Salame 8 oz., Spicy Sopressata 8 oz., Small Bites Sopressata, Small Bites Spicy Sopressata

Pepperoni

Pepperoni is one of the only Italian cured meats that’s actually an American-borne phenomenon. Thought to have grown to popularity in Italian-American butcher shops in the early 1900s, pepperoni is the most prominent pizza topping in the US, making an appearance on at least 35% of all pizza orders. As a salami, pepperoni stands out for its signature smoky and sweet flavor.

Ingredients: Pork, Sea Salt, Sugar, Spices, Paprika, Sugar, Natural Flavoring, Sunflower Oil, Starter Culture.

Pairs Well With:

Volpi Pepperoni: Gourmet Uncured Pepperoni, Gourmet Uncured Pepperoni 4 oz., Uncured Pepperoni Nuggets

Chorizo

Chorizo is a dried, Spanish-style salami rich with smoked paprika, fresh garlic, herbs, and spices. It’s important to note that there are two main kinds of chorizo—Mexican and Spanish. Mexican chorizo is made with ground pork and usually sold fresh and uncooked. Spanish chorizo is also ground pork mixed with spices, but instead of being sold raw, it undergoes a curing process. By performing this process, Spanish chorizo is the only chorizo that is classified as a type of salami. It is a great alternative to pepperoni if you’re looking for something with a bit more of a kick to it. It’s a spice lover’s dream with a bold flavor and a deep smoky undertone.

Ingredients: Pork, Sea Salt, Sugar, Paprika, Spices, Natural Flavorings, Garlic, Starter Culture.

Pairs Well With:

Volpi Chorizo: Traditional Chorizo, Traditional Chorizo 4 oz., Traditional Chorizo 6 oz.

Peppered Salame

Peppered Salami is a finely ground salami that is encased in black pepper to create a bold, pepper-rich finish. The pepper lends a spicy flavor to the salami and it is best enjoyed sliced on a charcuterie board or an Italian sandwich. Pair them with your favorite cheeses and Chianti wine for a perfectly delicious meal.

Ingredients: Pork, Sea Salt, Sugar, Spices, Natural Flavoring, Starter Culture.

Pairs Well With:

Volpi Peppered Salami: Traditional Peppered Salami 4 oz., Traditional Peppered Salami 8 oz.

Cacciatore Salami

Cacciatore Salami, a “hunter’s style” salami, received its name from the hunters of Italy, who preferred its size and flavor because it provided a hearty, nutritious snack.  A beautifully simple recipe, Cacciatore salume lets the natural meat flavor shine, and minimal spices enhance the flavor notes like fresh garlic and coarse ground black pepper.

Ingredients: Pork, Sea Salt, Cane Sugar, Natural Flavorings, Garlic, Starter Culture

Pairs Well With:

Volpi Cacciatore: Cacciatore Salame

Finocchiona Salami

Finocchiona Salami is a variety that originated in the Tuscany region hundreds of years ago. Folklore suggests that pepper, a core ingredient in salami, was too expensive, instead, the locals substituted a spice that grew abundantly around the region, fennel. “Finocchio” is the Italian word for fennel, and finocchiona salami has a rich spice blend that incorporates toasted fennel seeds to create a product that is fragrant and mouthwatering.

Ingredients: Pork, Pork Fat, Sea Salt, Fennel, Sugar, Pepper, Natural Flavoring, Garlic, Starter Culture

Pairs Well With:

Volpi Finocchiona: Finocchiona Salame

Wine Salami

Wine salami is exactly what it sounds like—salami that is made with wine. All salami-lovers know that wine pairs beautifully with cured meat, so deciding to actually craft salami using wine made perfect sense. The practice of infusing wine into salami dates back many generations to when cured meat was just starting to take off. Master Salumieri saw the opportunity of using homemade wines to enhance flavor and it’s been a cherished practice ever since. When it comes to flavor, wine perfectly complements the spices typically found in a good salami and can help bring out additional aroma, flavor, and texture from the meat.

Ingredients: Pork, Salt, Wine Concentrate, Sugar, Spices, Natural Flavoring, Garlic, Acid Starter Culture.

*The ingredients will differ depending on the type of salami and wine used.

Pairs Well With:

Volpi Wine Salami: Rosé Salame, Pinot Grigio Salame, Chianti Salame

Among all these sights and smells, one stands out above the rest: the ever-present Salami chubs hanging from beams and pillars around the shop. Yet as you’re browsing you’ve no doubt had numerous questions about how Salami is made.

We hope to answer those questions and help fill in the gaps in your fermented food knowledge. Salami is a product with a long history and refined craft — one we’ve spent over 100 years studying. We’ll cover all the steps necessary to create a quality batch of Salami from selecting and preparing the meat to the in-depth fermentation process.

Step 0: the language

Before we get into the actual details of the Salami making, let’s brush up on some key terms that you’re bound to see.

First, Salume is the Italian term for a category of specialty meats that are salted, cured, and aged over an extended period of time. Most Salume is made from pork, only a small portion of Italian salume is made with beef.

Next, Salumi. This refers to the vast majority of cured pork products originating from Italy including items like Prosciutto, Pancetta, Guanciale, and even cooked pork products like Mortadella. Salami is a specific type of Salumi that is made up of pork that is ground, seasoned, and packed into a casing to cure.

Curing is the process used to preserve meat. We’ll cover that in greater detail later in this article. Now that we’re on the same page, let’s begin.

Step 1: Preparing the meat

Typically when discussing types of charcuterie, we focus first on the cut of meat specific to the product. However, Salami isn’t always made of one specific cut of meat. It is almost always made of ground pork, a mixture of lean muscle and high-quality bright back fat, the combination of which imparts a unique flavor profile to the end product.

Once the meat is selected, it’s chilled and then put through a grinder until it reaches the desired grain. At the end of this step, we’re left with a mix of meat ready for fragrant spices.

Step 2: Salt, Seasoning, and packing

So far, we’ve created the ideal pork mixture. Now, we start to introduce more ingredients that will start to define how Salami is made.

First, salt is added to the mixture. This is a critical step as salt helps to inhibit the growth of bacteria. Without the proper salt ratio, the Salami will become rancid and inedible. Afterward, we start adding a variety of seasonings.

The types of seasonings that get used are extremely wide and limited only by the imagination of the Master Salumiere at hand. There are dozens of different Salami varieties — all created by combining different seasonings in various proportions.

The most common ingredients include garlic, black pepper, fennel, and warm spices. However, chances are that your favorite spices are used in one of the many varieties of Salami.

Sometimes liquid ingredients like wine are added. These can introduce additional sugar content to the mixture which affects the fermentation process. They also make for some tasty pairings.

One thing to consider when purchasing cured meat products is whether they have added nitrates or nitrites. These are compounds that are meant to protect the meat from bad bacteria but have potential negative health implications. At Volpi, we never add synthetic nitrates or nitrites to our products, instead, we allow the natural process of fermentation to protect the meat.

Step 3: Fermentation

Now we delve into the step where the true magic happens. Each salame undergoes 2 critical steps to make it safe for consumption and to develop that signature umami flavor.

The first step is fermentation – a process that inhibits the growth of bad bacteria within the meat. This step is critical in salami making, without a proper ferment, the meat can spoil and be rendered inedible. Cure Masters are able to control a slow, cold fermentation over several days by making slight adjustments to temperature and humidity in order to slowly drop the pH of the salami without leaving a sour aftertaste.

Once fermentation is complete, each salami enters a drying phase. This step in the process draws out water molecules from the center of the log to the outside air through a process called osmosis. Again, this is a very delicate process best managed by expert Cure Masters – Master Salumieri – to assure the molecular chain is not broken. A significant amount of water must be removed from the salami before it is considered safe for consumption.

After that standard water activity is met, elongated drying time is used to assist in flavor and texture development of the product. In the United States, salami eaters prefer a drier, harder salame which may require additional drying time or slight changes to temperature, humidity, and airflow.

Step 4: Enjoy!

No Salami is complete until it’s been properly served and enjoyed by friends and family. The easiest way is to cut off thick slices and enjoy them on their own or as part of a charcuterie board.

However, we’d also like to suggest a few different ideas to use this delicious Salami now that you have a greater understanding and appreciation for it.

Consider this Volpi take on an American party classic when entertaining guests at your next party.

Spice up some vegetables with Salami in this healthy Okra dish.

Bring more depth to your after-dinner drink by introducing some quality Salami to the mix.

Conclusion

Salami is part of a long heritage of culinary traditions. Remember that the next time you stride into your Italian grocer and see it hanging from any available surface, chances are many skilled and proud hands have taken part in delivering this spectacular treasure to you. Now you get to be part of the tradition of fermented foods.