Chicago, a city renowned for its deep-dish pizza and hot dogs, also boasts a surprisingly vibrant cured meat scene. From classic Italian salamis to innovative charcuterie creations, the Windy City offers a diverse range of cured meats to tantalize any palate. This comprehensive guide explores 20 of the best cured meats you can find in Chicago, highlighting the unique qualities and where to find them. We'll explore different types of cured meats, from prosciutto to capicola, and delve into what makes each one special.
Discovering Chicago's Cured Meat Delights: A Culinary Journey
Chicago's cured meat landscape is as diverse as the city itself. You'll find everything from traditional European styles to modern American interpretations. Many butchers and delis pride themselves on sourcing high-quality ingredients and employing traditional curing techniques, resulting in exceptional flavor profiles. This dedication to quality is what sets Chicago's cured meat apart. This article will guide you through some of the city's best offerings, allowing you to plan your own culinary adventure.
Top 20 Cured Meats to Try in Chicago
This list is not exhaustive but represents a carefully curated selection of exceptional cured meats available in Chicago. Remember, availability may vary, so it's always a good idea to call ahead before visiting.
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Sopressata: This spicy, dry-cured salami is a classic Italian favorite. Look for versions with a robust pepper kick.
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Prosciutto: A thinly sliced, dry-cured ham, prosciutto's delicate flavor is best enjoyed on its own or with melon.
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Capicola: Also known as coppa, this cured pork shoulder is known for its firm texture and rich flavor.
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Bresaola: A thinly sliced, air-dried cured beef, bresaola offers a unique, slightly sweet flavor.
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Mortadella: This large, coarsely ground Italian sausage is studded with pistachios and often features a creamy texture.
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Salami Milano: A classic Italian salami known for its smooth texture and mild flavor, great for sandwiches.
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Finocchiona: This Tuscan salami is flavored with fennel seeds, lending a distinct licorice-like note.
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Pancetta: An unsmoked, cured pork belly, pancetta is often used in pasta dishes and as a pizza topping.
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Guanciale: This cured pork jowl is intensely flavorful and often used in carbonara.
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Lardo: Cured pork fat, lardo is incredibly rich and decadent, often served thinly sliced.
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Speck: Similar to prosciutto, Speck is a smoked and dry-cured ham with a slightly smoky flavor.
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Chorizo: A spicy, fermented sausage that can range in color from reddish-brown to nearly black.
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Saucisson Sec: A dry-cured French sausage, Saucisson Sec is known for its firm texture and complex flavor.
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Coppa di Testa: This cured pork head cheese offers a unique, bold flavor and texture.
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Capocollo: Similar to capicola, capocollo is a cured pork shoulder but often boasts a slightly different curing process and flavor profile.
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Andouille: A spicy, smoked sausage, andouille offers a bold, Cajun-inspired flavor.
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Boudin Blanc: A creamy, white sausage, often made with pork, chicken, or veal.
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Salami Genoa: A mildly flavored Italian salami, generally paler in color than other salamis.
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Soppressata Calabrese: A spicy, dry-cured salami from Calabria, known for its intense pepper flavor.
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Berkshire Cured Ham: A premium ham made from Berkshire pork, known for its intense marbling and rich flavor.
Where to Find the Best Cured Meats in Chicago
Many excellent butcher shops, delis, and restaurants in Chicago offer high-quality cured meats. Here are a few recommendations to get you started:
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Local Butcher Shops: Numerous independent butcher shops across the city offer a wide selection of cured meats. Ask the butchers for recommendations based on your preferences.
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Italian Delis: Chicago has a rich Italian heritage, and many delis showcase traditional cured meats.
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Specialty Food Stores: Stores like Pastoral Artisan Cheese, Bread & Wine offer curated selections of high-quality cured meats.
Beyond the List: Exploring Chicago's Cured Meat Culture
This list represents just a starting point for your cured meat exploration in Chicago. The city's culinary scene is constantly evolving, so be sure to explore different establishments and discover new favorites. Don't be afraid to ask questions and engage with the butchers and shop owners; they're a wealth of knowledge and can often recommend pairings and preparation methods.
Conclusion: A Culinary Adventure Awaits
Chicago's cured meat offerings are a testament to the city's vibrant culinary scene. From classic Italian salamis to innovative charcuterie boards, the possibilities are endless. This guide provides a starting point for your exploration. So grab a sampling platter, a good bottle of wine, and embark on a delicious cured meat journey through the heart of Chicago.
