Cured-meat animals

The animal sources of serious cured pork. Iberian black pig, Berkshire, Large White, Mangalitsa — the named-heritage breeds that anchor DOP/IGP production globally and American craft charcuterie.

Industrial-scale commodity pork. The honest editorial category: most cured meat consumed globally comes from this source, including some DOP-approved products. Understanding what you're actually eating starts here.

Italian heritage cattle. Chianina for the lean massive frame; Piedmontese for the genetic double-muscling that produces tender lean meat. Source for the regional Italian air-dried beef tradition.

European mountain lamb traditions. Smaller chapter in global cured-meat — most lamb is eaten fresh — but regional traditions exist in the Aubrac, Pyrenees, and Italian Alps.

Wild boar and other true game. The Tuscan cinghiale tradition is the reference for cured-game charcuterie globally.

The cured-poultry universe, dominated by the French southwest tradition of Moulard duck.