Roma salumi porn

@Di per Di supermercato, Via IV Novembre, Roma: not a glamorous display of salumi like in Bologna or Parma, but a great selection nonetheless.

@Enoteca Cul de Sac: the menu w/all the salumi and cheese selections, with a glass of Mionetto Rosato frizzante (Raboso Piave/Lagrein).

@Enoteca Cul de Sac, clockwise from lower left: Finocchiana Toscana- sweet, peppery, fennel; Salsiccia di Cinghiale (wild boar); Caciocavallo Ragusano from Sicilia; Pecorino Pepato from Toscana; Tomino w/Paprika...soft, almost gelatinous, very sharp; 'nduja from Spilinga in Calabria, an unctuous spreadable pork sausage with a kick in the mouth from hot chili peppers and a vinegar-y finish.

@Enoteca Cul de Sac, clockwise from lower left: Salame del Cinghiale from Toscana;Pecorino di Fossa; a sharp crumbly cow's milk cheese w/black truffles...a-mazing but forgot name; Gorgonzola Piccante; 'nduja; Lonza Calabrese

@Enoteca Cul de Sac: Prosciutto San Daniele .

@Enoteca Cul de Sac, clockwise from lower left: Ciausculo from Le Marche, a garlicky savory and spreadable salumi; 'nduja; Prosciutto San Daniele from Friuli; then Pugliese burrata, Conciato Romano- a mixed sheep/cow's milk cheese and quite sharp, from Lazio, ricotta infornata- a baked and smoked ricotta.