A proper plate of Italian cured meats (Salumi) from The Roads to Rome (page 32) by Jarrett Wrisley and Paolo Vitaletti

  • headcheese
  • salami
  • Show all ingredients...

  • EYB Comments

    Can substitute boar sausages for hot salami; guanciale, pancetta, or coppa for lardo; and prosciutto di Parma or Toscana ham for prosciutto di Norcia.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boar sausages for hot salami; guanciale, pancetta, or coppa for lardo; and prosciutto di Parma or Toscana ham for prosciutto di Norcia.

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