Cured Meat

Madeline's Cured Meat collection focuses on charcuterie-style cured meats: dry salami, summer sausage, prosciutto, and other aged and cured specialties from independent makers like Vermont Salumi and Barron Sausage Co. It spans classic styles like finocchiona and rosette de Lyon, spiced and infused salamis, duck.

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Madeline's Cured Meat collection focuses on charcuterie-style cured meats: dry salami, summer sausage, prosciutto, and other aged and cured specialties from independent makers like Vermont Salumi and Barron Sausage Co. It spans classic styles like finocchiona and rosette de Lyon, spiced and infused salamis, duck prosciutto, and ready-to-slice sausages, most priced around $11 to $16 per piece. Whether you are building a charcuterie board or stocking ready-to-eat protein, this is where to find cured meats by style.

How to choose

  • Pick a style. Dry salami and summer sausage are firm and sliceable, while prosciutto-style cured meats are thin and delicate; the product page describes texture and cut.
  • Follow the seasoning. Classic salami leans on garlic and pepper, while specialty versions add fennel, truffle, juniper, or chile for a distinct flavor.
  • Consider the animal. Most cured meats here are pork-based, with options like duck prosciutto for something different; the source is listed on each product page.
  • Think about the board. A mix of mild and bold cured meats gives a charcuterie board range; pair with the cheese, crackers, and dips collections.
  • Check storage and shipping. Many dry-cured meats are shelf-stable until opened, while others need refrigeration; the product page notes handling.
  • Buying as a gift? Salami samplers that combine several styles make an easy gift for charcuterie fans.

Frequently asked questions

What is cured meat? Cured meat is meat preserved through salting, drying, or fermenting, which develops flavor and extends shelf life. Examples in this collection include dry salami, summer sausage, and prosciutto.

Does cured meat need to be refrigerated? Many whole dry-cured salamis are shelf-stable until sliced, while sliced and some softer cured meats need refrigeration. Once opened, refrigerate and follow the storage guidance on the label.

What is the difference between salami and prosciutto? Salami is made from ground, seasoned meat that is fermented and dried into a firm sausage, while prosciutto is a whole muscle that is salt-cured and aged, then sliced very thin.

How do I build a charcuterie board with these? Choose two or three cured meats with different flavors and textures, then add cheese, crackers, and a spread or pickle. The cheese, crackers, and dips and spreads collections pair well for a complete board.

How long does cured meat last once opened? Once opened, wrap cured meat well and refrigerate, using it within the timeframe on the label, usually a few weeks for whole dry salami and sooner for sliced or softer products.

Related guides

Read our guides to The Best Cured Meats for a Charcuterie Board and How to Build a Charcuterie and Cheese Board.