Italian sausages are always highly valued worldwide for their unique taste.

However, there is a perception that excessive consumption of meat delicacies is a real “attack” on your own health and proper diet? Is it so?

Absolutely not! It is enough to know the most “healthy” varieties and not to abuse quantities.

Who does not like a delicious sandwich or, as they say in Italy, paninas with salami or mortadella! Italian sausages and deli meats have long been highly valued for their unique and unforgettable taste. Bresaola and Koppa, culatello and pancetta, mortadella and all sorts of salami, prosciutto and spec - Over the centuries, Italians have developed a special technology for the production of gourmet meat delicacies that are recognized leaders throughout the world.

One of the most famous and popular meat products is Italian dry-cured sausage or “salame”. According to archaeological finds, the first masters in the production of homemade sausages were the ancient Romans (the ancient Greeks compete with them: the researchers found a similar recipe during excavations on the island of Salamina, however, the Italians claim that their recipe is more ancient). The method of preparation was honed for centuries. Especially succeeded in the sausage mastery in Milan and Bologna, and already from Italy the recipe was spread to almost all countries of the world. Definitely copy authentic Italian no one has done the sausage yet, despite the simplicity of the ingredients: good pork, lard, salt and spices (sometimes some other types of salam are added meat - beef, turkey and even meat of wild animals, like deer meat). Italians love to eat sausages and other deli meats, not only as Panini fillings; they are served as antipasti appetizers, put in a pizza, added to salads and pasta.

Talk about Italian meat delicacies and their taste can be infinite. However, in this article we will focus only on those varieties that according to Italian nutritionists, they will not harm a healthy lifestyle and will not adversely affect their consumers. So let’s get acquainted with 5 kinds of the most healthy meat delicacies “Bel Paeze”


(energy value - 175 kcal)

Bresaola is made from a whole bovine muscle, which has practically no fatty inclusions. The process of cooking this meat delicacy is carried out in the following way: the muscle is salted, seasoned with aromatic spices, and after the salting process is completed, it is dried for 1-3 months.

Bresaola is a low-calorie delicacy suitable for those who want to keep fit. In combination with granulated hard grana cheese “Grana Padano” and a few drops of balsamic vinegar bresaol, it becomes a delicious and very useful snack.

Low-fat jerked ham

(prosciutto crudo magro; energy value - 159 kcal)

Prosciutto crudo is the famous dried ham that is produced in many areas of the country, but every gourmet knows that the reference prosciutto is made in Parma and the province. In order to produce an exquisite delicacy, they select excellent pork hams made from pigs raised exclusively on the green hills of the Emilia-Romagna region. Selected hams are salted and dried in a special way over a long time - from 14 to 24 months.

For those who care for health, low-fat, raw ham, which ranks second among the lowest-calorie meat products, is suitable. Accompanied with a slice of whole grain bread, lettuce and tomatoes, prosciutto is perfect for a quick and healthy snack.

Photo source - Marky’s Gourmet


(energy value - 198 kcal)

Kulatello, located on the third place in the ranking, is a meat delicacy very similar to prosciutto crudo. However, the similarity here is only external. Kulatello is a top-quality dried ham, usually made on private farms according to old recipes. Kulatello produce two types: black and white, depending on the type of pork. And if white kulatello can be purchased almost everywhere, the black variety will have to be well searched, and it is released in limited quantities, and the ripening process lasts as much as 36 months.

Boiled ham

(prosciutto cotto; energy value - 215 kcal)

A versatile, easily digestible, with a delicate flavor, boiled ham is a dietary delicacy obtained from the femur of pork carcass. The whole process of making prosciutto cotto lasts only about a week: the meat is first prepared and then cooked in special forms at a temperature of 70 ° C.

Cotto prosciutto is an excellent substitute for lean cooked meat, used in many Italian dishes, suitable for children as well as for pregnant women. In a sandwich or in combination with vegetables, prosciutto cotto is a healthy and nutritious meal.


(energy value - 234 kcal)

Lonzino - a unique Italian specialty result of processing the most noble parts of pork carcass. The meat is very tender, light in color, with a delicate taste and aroma.

Lonzino is ideal as a light and healthy dish along with raw or baked vegetables.