What Is Soppressata? A Complete Regional Guide to Italy’s Salami
Soppressata explained: a traditional Italian salami with regional variations, bold flavor, and a rich curing process rooted in Southern Italian cuisine.
What Is Nduja? Calabria’s Spreadable Salami Explained
A complete guide to what is nduja — types, regions, how to buy, how to eat, and what José Villalobos recommends from years of testing.
What Is Guanciale? And Why It’s Not Pancetta
A complete guide to what is guanciale — types, regions, how to buy, how to eat, and what José Villalobos recommends from years of testing.
What Is Pancetta? Italy’s Cured Pork Belly Explained
A complete guide to what is pancetta — types, regions, how to buy, how to eat, and what José Villalobos recommends from years of testing.
What Is Mortadella? Italy’s Most Misunderstood Cold Cut
A complete guide to what is mortadella — types, regions, how to buy, how to eat, and what José Villalobos recommends from years of testing.
What Is Prosciutto? Types, Regions, and How to Eat It
A complete guide to what is prosciutto — types, regions, how to buy, how to eat, and what José Villalobos recommends from years of testing.