Some commonly eaten Italian deli meats are referred to in Tuscany as salami, prosciutto, pancetta and soppressata. These types of meats are referred to by different names in different parts of Italy and are collectively known as salumi.
Italian cold cuts are primarily made from pork and traditionally aged using salt for at least 40 days. Some can be aged for up to a year. The process of aging and curing the meat prevents spoiling, which is especially important in Italy's warmer months. The basic ingredients used to prepare salumi are top quality pork, top quality pig fat, garlic and salt. Meat is ground and combined with the cook's preferred spices before being stuffed inside casings and aged.