Lazio has historically been a region with a huge gulf between rich and poor – whilst the former could afford to eat handsomely, the peasantry were forced to scrimp for their meals. As a result, this region has a reputation for simple, thrifty cooking – nothing goes to waste here, even now.
The Italian curing tradition was born out of this sort of efficiency, and in Lazio, curing meat became a vital way of preserving food for the winter. Whilst the upper classes would take the prime cuts of meat, the poor would be left with unwanted offal and tougher cuts, and would cure them to make them palatable. Lazio doesn’t suffer from the same extreme poverty gap these days, but the locals still love their salumi and their offal – lots of the traditional dishes of the region use salumi in some form, and you’ll often see them served as a simple snack if you stop somewhere for a drink.
You’ll find all your common Italian cured meats as you travel across the region, but there are a few special, traditional Lazian salumi you should keep an eye out for. Read on for five of our favourites and be sure to stock up on them whenever you pass a deli.
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5 of Lazio's most famous cured meats
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