Types of Meat Used in Italian Pizza: A Comprehensive Guide

When it comes to pizza in Italy, the meat options are not as extensive as in some other cuisines, but they are certainly varied and flavorful. From spicy salamis to ham and everything in between, Italian pizza makers have a rich tradition of using meats that complement the flavors of Italian cuisine.

Meats Used in Italian Pizza

Almost all possible meats that you can have can make an appearance on an Italian pizza. Let's explore the different types of meat that Italian pizza chefs opt for, and how they are used:

Cured Meats and Sausages

Prosciutto Crudo: Raw, air-cured ham that has a uniquely intense flavor. Prosciutto Cotto: Cooked ham, which has a sweeter and milder taste than its raw counterpart. Bresaola: Lean, cold-cured beef that is incredibly tender. Mortadella: A flavorful sausage from Bologna, made with pork and other ingredients. Salsiccia Secca: Dry sausage, packed with flavor and often found on Italian pizza. Salsiccia Fresca: A fresh sausage that can be used in various pizza combinations. Salame: A general term for a cured or smoked sausage. Salame Piccante: A spicy salami, similar to pepperoni but with an added kick. Bacon (Pancetta): A type of cured pork belly that is used in many traditional Italian dishes. Würstel (Frankfurters): While not traditional, it can sometimes be found on pizza. Speck: A cured, fatty ham that is a specialty from the Austrian Tirol region, commonly used in pizza.

Other Meats

Cooked Ham: Often used in pizza for its tender, rich flavor. Mortadella: Can be included in various pizza combinations for a unique texture and taste. Game Meat: Including boar, deer, and wild boar sausages, which are occasionally used, adding a gamey flavor to the pizza. Pancetta: Some chefs might use it for its smoky and savory profile. Carne di Cavallo: In some regional specialty pizzas, horse meat can be found, although it remains a niche ingredient.

Some Common Italian Pizzas with Meat

While meat pizza lovers might find more variety in other cuisines, there are still some classic and unique pizza options that feature meat:

Margherita Pizza: The most famous Italian pizza, which traditionally does not contain any meat. Ham and Mushrooms Pizza: A simple yet delicious combination that often features prosciutto and wild mushrooms. Calabrese Hot Sausage Pizza: Known as the devil's pizza, it includes some spicy Calabrese sausage. Pizza with Anchovies: A pizza that transforms a traditional margherita pizza by adding several fillets of anchovies. Pizza with Prosciutto and Eggs: A unique twist on the classic, combining the savory flavors of prosciutto and the creaminess of eggs.

Cultural Insights

In Italian culture, pizza without meat is the norm, and the "meat lovers" pizza concept is not as prominent. Meat is often a secondary ingredient, used to complement the primary flavors of the pizza. For example, prosciutto and salsiccia are frequently used to enhance the overall flavor profile of certain pizzas.

Conclusion

Italian pizza has a rich tradition of using meats, but the selection is quite diverse and often used to add layers of flavor. From the rich, sweet bresaola to the spicy salame piccante, each type of meat brings something unique to the pizza. Even though meat is not the primary ingredient in Italian pizza, it still plays a significant role in shaping the taste and culinary experience.

Image Credits

All pictures are from a recent trip to Sardinia, taken last summer. The pizzas featured are:

Bianca with Sardinian Dry Sausage and Spicy Salami. Bianca with Fresh Sausage. Bianca with Speck and Pecorino Cheese. Bianca with Dry Sausage and Onions. Bianca with Dry Sausage and Gorgonzola Blue Cheese.

These beautiful images show the artistry and variety in pizza toppings used in Sardinia.