Italian cured meats are traditional products made from various cuts of pork, beef, or other meats that are preserved through salting, drying, or smoking. Popular varieties include prosciutto, salami, and bresaola, each with unique flavors and textures. These meats are often enjoyed as appetizers, in sandwiches, or as part of a charcuterie board. The process of curing enhances the meat's flavor and extends its shelf life. Different regions in Italy have their own specialties, influenced by local ingredients and traditions. For example, San Daniele prosciutto is known for its sweet taste, while Naples is famous for its spicy salami.