Pork Shop’s list of 21 deli cuts to enjoy

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Pork Shop’s list of 21 deli cuts to enjoy

By Fred Daoust, cured-meat specialist and co-owner of Les Charcutiers Pork Shop

By Fred Daoust, cured-meat specialist and co-owner of Les Charcutiers Pork Shop


Biltong: Originating from South Africa and similar to jerky, bitlong is mainly prepared from marinated and dried beef (as opposed to jerky, which is dehydrated). Meat is marinated in vinegar, brown sugar, and spices such as cilantro, salt and pepper.


Bresaola: Comes from Lombardy in South Italia. Bresaola is made from eye of round steak, which is then salted and dried for about 3 months. Best enjoyed in thin slices.


Chorizo: Slightly tangy dry sausage with dual origins – it comes from Spain and Portugal. It is made from ground pork and pimentón (smoked paprika), which gives it it’s characteristic color, salt and pepper. You can also find raw chorizo, which has to be cooked before consumption.


Coppa: Originating from Italia, coppa is made from salted pork shoulder that is then dried for about 3 months.


Culatello: This kind of ham originate from Italia. The pork leg is deboned, then salted and aged for at least 9 month, depending of the size. Origiginally, Culatello used to be placed in a pork bladder before the drying period to give it it’s typical shape. This original recipe is rarely used in Quebec.


Guanciale: This Italian fried meat consists of pork cheek that is salted and dried. It is mostly made of fat, which gives it a distinctive white-ish colour. You can eat it as is or add it to a bowl of pasta, for example, pasta all’amatriciana.

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Iberian ham: This is the Spanish version of prosciutto. It’s a dried ham made from Iberian pork leg, hence its name. It is salted then put to dry for at least two years.

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Serrano ham: Spanish ham made using the same mathod as the Iberian ham – the difference is that the meat doesn’t come from a specific breed of pork. The word serrano comes from "sierra" – mountain, where the pork used for this ham is raised.


Jerky: Beef meat that is salted and seasoned, then cut into fine strips before being dehydrated.


Lachsschinken: Originating from Germany and made from salted pork loin that is dried and cold smoked. In Germany, it is known for it’s similarity to smoked salmon. It’s served in the same way: with cream cheese, onions and capers.


Lardo: This Italian deli meat is made from pork back fat seasoned with salt rosemary and garlic. It is then dried for 6 to 10 months.


Lonza — lonzino — lomo: Lonza comes from italy and is made from pork loin that is salted and dried during 3 months.


Nduja: From the Calabria region in Italy. Nduja is like a dry sausage made from ground pork meat, ground pork fat and different spices like chilli and paprika, which explains its red colour. It is then put into casing before being cold smoked and dried. It's main characteristic is that it’s spreadable because of its higher fat content and shorter drying time. Italian nicknamed it red Nutella.


Pancetta: This is the Italian bacon. Pancetta is made from salted pork belly, seasoned and dried for about 3 months. It rolled or flat and can also be smoked.


Pepperoni: Originating from the US, pepperoni a salami made from pork and/or beef meat. You can find both dried and cooked pepperoni. It’s the emblematic pizza topping of North America.


Prosciutto: Prosciutto means ham in Italian. It is made from pork leg. Here, this term generally refers raw ham (prosciutto crudo), which is a raw salted ham dried for 12 to 36 months. Real prosciutto doesn’t contain any nitrites, colouring or preservatives other than salt. To ensure that you're buying the best quality prosciutto, check the list of ingredients.

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Rosette de Lyon: Originating from France, it is simply a dry sausage made from ground pork, salt and aromatics put in a gut casing and dried. Their diameter is usually bigger than a regular dry sausage.

Salami: Salami comes from Italy and it is made from finely minced pork meat and aromatics then put in a gut casing and dried.

Dry Sausage: As opposed to salami, dry sausage is made from roughly minced pork meat – that’s why it’s possible to distinguish meat from fat. Various aromatics can be added to change the flavour. The mix of meat and aromatics is put into either natural or artificial casing and the sausage is then dried for a specific period. Like all dry meat, the length of the drying period will affect the final texture of the product. For more information on our dry sausage, read What’s inside a dry sausage?


Speck: Prosciutto crudo smoked and peppered.

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Bündnerfleisch: Dry meat from Switzerland made from beef to which salt and aromatics are added. The meat is then dried before being eaten in thin slices.