Cured Meats

prosciutto vs capicola

Prosciutto vs. Capicola (Similarities and Differences Explained)

The selection of delicious, cured meats on a standard charcuterie board will often include two Italian classics: prosciutto and capicola. Both are types of dry salumi, but they differ significantly in cut, curing method, texture, and so on. Their similar dried-pork appearance sometimes confuses people, and this sometimes causes them to be mistaken for one …

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prosciutto vs bacon

Prosciutto vs. Bacon (Similarities and Differences Explained)

Prosciutto and bacon are two exceptionally popular types of cured meat. They can even look and taste somewhat similar. However, they’re each unique in their flavor, texture, curing process, and how they’re eaten. If you’re wondering what those differences are, read on as these meats go head-to-head in this prosciutto vs. bacon article. Here, I’ve …

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prosciutto vs speck

Prosciutto vs. Speck (Similarities and Differences Explained)

Many people have a weak spot for cured meats. Their unique flavor and texture make them a guilty pleasure for most meat lovers. When talking about “fancier” cured meats, it’s impossible to leave out prosciutto. However, many aren’t familiar with prosciutto’s cousin, speck, and aren’t sure what makes them different. When comparing prosciutto vs. speck, …

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serrano ham vs prosciutto

Serrano Ham vs. Prosciutto: Similarities and Differences Explained

The Serrano ham vs. prosciutto debate may confuse people living outside of Spain and Italy. After all, both types of meat are dry-cured pork leg. However, the differences between these two types of meat aren’t limited to their place of origin. They’re made using different curing techniques and, consequently, each has a unique taste. In …

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