A family of Italian-style cured or preserved meats (typically pork). Included in the hundreds of salumi are capocollo, coppa, culatello, guanciale, pancetta, prosciutto and speck. The word may refer to meat that has been salt-cured, smoked or preserved in fat, as well as to pâtés and cooked sausages. Some salumi have casings, while others don't.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.