When it comes to charcuterie, a selection of cured meats and cheeses along with some chutney and nuts can make a simple but perfect board. But no charcuterie would be complete without meats like capicola and prosciutto. These Italian cold cuts are known as salumi.
The practice of curing meat dates back to Paleolithic times, when meats were sun-dried to preserve them, according to Campaniaga. Salumi's first originated in 500 B.C. when the Romans and Etruscans began curing ham, which they ate at banquets or as street food with bread.
