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December 2, 2008 8:02:03 PM CST

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Cured for What Ails You

Posted Sep 10, 08 4:05 PM CDT in Glossies,  Arts & Living 

(Newser) – Move over, fancy cheese, there's a new kid in town. Cured meat—salumi is the catchall term—is the latest foodie obsession, JJ Goode writes in Details. Salumi ranges from the familiar—think salami and prosciutto—to the more obscure like bresaola, cured beef made by artisans who "rub the lean hind legs of cows with salt and spices and age them in the Alpine breezes."

So where can you get this stuff, in all its fatty, salty, meaty glory? More restaurants are making their own, or at least tracking down the best meats they can find. Goode singles out a few, including Boqueria in New York and Mario Batali's Osteria Mozza in LA. Another source: "American masters" like Batali's dad, Armandino, who sell online.

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The best Italian salamis can't be imported to the US because they're not aged for 400 days.   (Getty Images)
Two types of prosciutto come to the US from Italy: prosciutto di Parma and the slightly sweeter prosciutto di San Daniele.   (KRT Photos)
A man slices Iberian ham in Alburquerque, southwest Spain, Aug. 6, 2007. At $160 per pound, the ham is believed to be the most expensive in the world.   (AP Photo)
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