No one knows how to turn a plain ol’ pig into a feast like the Italians. Their dry-cured meats can elevate the flavor profile of any pizza or pasta, but it pays to know a little bit about each one. For newcomers to the pizza-making world, here’s a quick rundown of some of the classics:
1. Capicola and Coppa: These very similar dry-cured meats, taken from the neck muscle of the pig, hail from different regions of Italy. Sometimes sweet and sometimes spicy, they’re versatile and great with anything from pizzas and salads to cheese plates and sandwiches. (As fans of The Sopranos may recall, capicola is sometimes pronounced “gabagool.”)
2. Lardo: Taken from the fatback of a pig and cured with herbs and spices, lardo, which originated in Tuscany, has a rich, creamy, fatty flavor with a melt-in-your-mouth quality. Scattered in thin slices right before serving, it pairs well with other bold flavors on pizza or bruschetta. For pizza, you can also try balancing it with sweet toppings like figs or sliced pears.
Related: Who invented pepperoni pizza? The answer is complicated.
3. Mortadella: For mortadella, ground pork is mixed with lardon, pepper and often pistachios to make this popular Italian sandwich meat, which often finds its way onto pizza as well. It originated in Bologna, Italy, and is sometimes called Italy’s version of, well bologna. (Or baloney, if you prefer.) For a pizza application, mortadella is best added after baking—it can lose its subtle flavors and smooth texture when exposed to high heat.
4. Pancetta: Like bacon, but cured and not smoked, pancetta is taken from pork belly, seasoned with salt and pepper, then rolled and hung to cure within a casing. Unlike prosciutto, which is often served uncooked, pancetta requires cooking, which will render out the fat and crisp it up nicely for a bit of crunch. In addition to pizza, it’s great cubed and served over salads and pastas and in soups.
5. Prosciutto: Taken from the hind leg of a pig (sometimes boar), prosciutto is dry-cured and can be served cooked (cotto) or uncooked (crudo). Due to its traditional Italian flavor, many restaurateurs recommend prosciutto di Parma for use as a pizza topping and on meat and cheese plates. Prosciutto di San Daniele is another favorite that’s a little sweeter and darker in color.
6. Soppressata: Made from pork that’s ground into sausage, the flavor of this dry-cured meat—hot or not—depends on where it originated in Italy. Take a cue from the legendary Brooklyn pizzeria, Roberta’s (home of the famous Bee Sting pizza), and pair it with hot honey and fresh mozz for a punch of bold flavor!
