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In Italy there are many types of cured meats linked to different cultures and traditions and which are created using very different cuts of meat and following centuries-old recipes.
There are sausage and non-cured meats, raw and cooked cured meats, smoked and non-smoked. Among such a variety of products it is almost difficult to choose, given the enormous quantity of excellent cured meats of which our beautiful country is the homeland and producer.