Spreadable cold cuts

Spreadable Cured Meats: The History

One of the earliest examples of this type of product recognized in Italian gastronomic tradition is 'nduja, one of the oldest spreadable cured meats, which originated in Spilinga, a small town in Calabria, and later spread throughout the region, Italy, and the world, becoming a symbol of Calabrian cuisine.
Its combination of pork, fat, and chili pepper, along with the smoking and curing process, has made it a unique product, loved for its intense and versatile flavor.
Its creation is linked to the need to use all parts of the pig, including the less valuable ones. The tradition of 'nduja developed in a rural context, where nothing was wasted, and the need to preserve meat for a long time required effective methods such as salting, smoking, and the use of chili pepper, which has preservative properties.
Chili pepper, abundant in Calabria, is a key ingredient in 'nduja, not only giving it its characteristic red color but also making it spicy. This cured meat was traditionally prepared at home and stored in natural casings, ready to be spread on bread or used in cooking to flavor other dishes.
History also tells us that it was not the only spreadable cured meat, for example, liver pâté has aristocratic origins, dating back to noble kitchens where, once again, less valuable cuts were transformed into refined dishes.
In summary, spreadable cured meats represent a creative and flavorful form of meat processing, with strong roots in local culinary traditions and growing popularity even beyond their areas of origin.

Spreadable Cured Meats: How They Differ from Classic Ones

The differences between classic cured meats and spreadable cured meats are numerous and involve various aspects: from preparation to texture, to culinary uses.

Texture
In classic cured meats, the texture is solid, varying from compact to softer. They are meant to be sliced and consumed in thin slices.
Spreadable cured meats, as the name suggests, have a soft and creamy texture, achieved through specific grinding and mixing techniques of the ingredients.

Preparation
For classic cured meats, the curing stage is essential, lasting from a few months to several years. During this process, the cured meats lose moisture, gain flavor, and acquire a drier and more compact texture.
Spreadable cured meats, on the other hand, undergo a different process, with particular attention to fine grinding of the ingredients and the balance between lean and fatty parts. This gives the final product the necessary softness to be spread. Some of them may undergo brief curing, but many are ready for consumption right after preparation.

Ingredients
The ingredients in classic cured meats mainly include meat (such as pork, beef, or other animals), salt, spices, and sometimes preservatives. The quality of the meat and the choice of spices are crucial for the final flavor of the product.
Spreadable cured meats may include, in addition to meat and spices, a higher amount of fat, which contributes to their creamy texture. Some, like pâté, also include liver or other organs, while others may have a higher chili pepper content or other ingredients that affect texture and flavor.

Flavor
Classic cured meats often have a more intense and concentrated flavor, due to curing and moisture loss. The taste can range from delicate to very pronounced, depending on the type of meat and the length of curing.
Spreadable cured meats tend to have a more homogeneous flavor and, in some cases, spicier (like 'nduja). The presence of fats and spices creates a full and rounded taste, but less complex compared to a long-cured meat.

In summary, classic cured meats and spreadable ones represent two distinct categories that, while starting from the same base, namely meat, differ in texture, preparation, flavor, and use, offering a wide range of gastronomic possibilities.

Spreadable Cured Meats: The Most Renowned by Region

These spreadable cured meats represent some of Italy's culinary excellences, each with its own history and tradition, capable of enhancing any dish with their unique and unmistakable flavor.

Nduja from Spilinga (Calabria)
The most famous Italian spreadable cured meat, characterized by an intense and spicy flavor thanks to the abundant use of chili pepper. It is perfect on toasted bread but also as a condiment for pasta or pizza.
Characteristics: High chili content, soft texture, bright red color.

Spreadable Soppressata (Basilicata)
The spreadable version of Lucanian soppressata is a real delicacy. It is made with selected pork and has a delicate yet rich flavor, with notes of pepper and spices.
Characteristics: Creamy texture, less spicy than 'nduja, ideal for appetizers and aperitifs.

Ciauscolo (Marche)
A typical cured meat from the Marche and Umbria regions, ciauscolo is a soft and spreadable sausage made from pork, pancetta, and lard, with the addition of garlic, pepper, and white wine. It has a sweet and delicate flavor, very versatile in the kitchen.
Characteristics: Soft and spreadable texture, sweet flavor, ideal on bread or as a filling for ravioli.

Tuscan Liver Pâté
A classic of Tuscan cuisine, made from pork or chicken liver, with the addition of spices, garlic, and sometimes anchovies. It is often served on crostini as an appetizer.
Characteristics: Intense flavor, slightly metallic, with a creamy and velvety texture.

Spreadable Lardo di Colonnata (Tuscany)
Although Lardo di Colonnata is usually known in solid form, there are spreadable versions that are processed to achieve a creamy texture. It is spread on slices of warm bread to enhance its rich and buttery flavor.
Characteristics: Buttery texture, rich and delicate flavor, slightly aromatic thanks to the herbs used in curing.

Olive and Cured Meat Pâté (Apulia)
A pâté that combines the richness of Apulian cured meats with the flavor of olives, offering a unique tasting experience. Spreadable and ideal for appetizers or as a condiment.
Characteristics: Robust and complex flavors, perfect for enhancing the flavors of an aperitif.

Spreadable Cured Meats: 6 Most Appreciated Pairings in Cooking

These products are often consumed as appetizers or as part of aperitifs. They are appreciated for their intense flavor and versatility, as they can be used in various recipes, such as pasta condiments or fillings for other preparations, thus representing a creative and flavorful form of meat processing, with strong roots in local culinary traditions and growing popularity even beyond their areas of origin. Below, you will find some ways to use them in cooking.

1. Bread and Crostini
Rustic Bread: Homemade bread, with its crunchy crust and soft interior, is ideal for enhancing the intense flavors of spreadable cured meats like 'nduja or ciauscolo.
Crostini: Toasted bread or crostini are perfect for creating quick and tasty appetizers. The contrast between the crunchiness of the bread and the creaminess of the spreadable cured meat is particularly pleasant.

2. Cheese
Fresh Cheeses: The delicacy of fresh cheeses, such as ricotta or goat cheese, balances the spiciness and intensity of spreadable cured meats. 'Nduja, for example, pairs well with ricotta to create a harmonious contrast.
Aged Cheeses: For a bolder pairing, aged cheeses like pecorino or Parmigiano Reggiano can be combined with spreadable cured meats to create a rich and flavorful appetizer.

3. Vegetables
Grilled Vegetables: Grilled eggplants, zucchinis, or peppers pair well with spreadable cured meats,