Cured Pork

Storage depends heavily on the specific curing method and whether the product is vacuum-sealed. Many dry-cured pork products (like prosciutto or certain salamis) can be stored at cool room temperature before opening, while others require refrigeration. Always follow package instructions.

Many cured pork products are quite salty, so taste before adding additional salt to your recipes.

Cured pork can be enjoyed on its own, added to sandwiches, pizzas, pasta dishes, or used to build layers of flavor in soups and stews.

Different types of cured pork offer unique textures and flavors – experiment with pancetta, prosciutto, bacon, and salami to find your favorites.

Eggs (especially bacon and prosciutto)

Pasta dishes (carbonara, amatriciana)

Cheeses (Parmesan, Pecorino Romano)

Bread and crusty rolls

Melons (prosciutto)