Pressed, cooked, boneless pork neck. Also named capocollo in Southern Italy.
Large fresh pork sausage from Modena, traditionally containing rind or cotica, hence the name. Commonly served with lentils, it is a favorite winter dish.
Cured pork rump, sliced and eaten as an antipasto.
Tuscan salami seasoned with fennel seeds, salt, pepper, and garlic. Finnocchiona is typically aged 7 months to a year.
Calabrian sausage made from the meat, liver, lungs, and lard of pork.
General term for salami and sausages.
Smoked pork sausage native to Trentino-Alto Adige.
Calabrian pork sausage.
Calabrian pork sausage containing the lungs and liver.
Fresh blood sausage.