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In 1991 Billy and Akaisha Kaderli retired at the age of 38. Now, into their 4th decade of this financially independent lifestyle, they invite you to take advantage of their wisdom and experience.

The Salumerias in Anzio, Italy

Billy and Akaisha Kaderli

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Salumerias in Italy are specialty food shops that focus on selling a variety of cured meats, cheeses, and other delicacies.

Typically they are family-run businesses or small local establishments that have been passed down through generations. Each Salumeria has its own unique selection and ambiance, creating a personalized and authentic experience.

These establishments are an integral part of Italian culinary style and offer a wide selection of high-quality hand-made products.

Overall, Salumerias made eating in Italy very affordable and flavor-full. We enjoyed many interesting meals from Salumerias during our stay in this food-loving country.

Enjoy our pictorial below.

Various salamis, other cured meats and cheeses

The world of salami is vast and diverse, with many unique variations found in different countries and regions.

Finding a Salumeria in Anzio was a snap. They are everywhere!

Some salamis are tangy and peppery, others are downright spicy and some are earthy.

Each type has its unique blend of herbs, spices, and meats, reflecting local traditions.

Soft cheeses, fresh cheeses, aged cheeses and more salamis

We didn't know all the different names of these salamis and cheeses as so many of them were new to us. We happily pointed to what looked good and made hand signs as to "how much" of a piece we wanted, or we recited an Italian number for the amount of slices.

We figured we couldn't really make a mistake, as they were all so good. But of course, we did find our particular favorites.

Marinated artichoke hearts, olives, garlic, beans and other salamis

Often in countries that we have visited, olives can be mixed together making a nice medley to purchase. But here in Italy, the Italians were reluctant to mix any of the olives. Each sort was separated even if there were several styles of green or black. You were not allowed to mix your flavors when you purchased them.

Each of these meats are often sourced from specific regions in Italy known for their traditional curing techniques and unique flavors.

Italy's food is regional, and in a very loose comparison it would be like offering the choices of New York City Pizza, Texas BBQ, or Cajun Gumbo.

More cheeses

Every one of these cheeses have a history and are often carefully selected for their quality and authenticity.

You will notice that some have a black waxy skin or a brine-dried skin or an herbed coating.

Flavors were distinctive and delicious.

Parmigiano-Reggiano is known as the "King of Cheeses,"  and is an iconic Italian cheese. Hard and aged for at least 24 months, it is cut in wedges and has a distinct nutty and savory flavor.

You can grate it over pasta, salads, or enjoy thin slices of it on its own.

A Prosciutto sale

Italy is also renowned for its Prosciutto, a dry-cured ham that is thinly sliced and melt-in-your-mouth tender.

We hadn't realized that there were so many kinds of Prosciutto - varieties like Prosciutto di Parma or Prosciutto di San Daniele are highly regarded and have protected designation of origin (PDO) status.

This style of cured ham can only be made in particular regions of the world depending on the climate. To make Prosciutto, it needs certain temperatures in both summer and winter and a defined range of humidity.

If it's too hot, too dry or too cold then it's a "no-go" for making Prosciutto!

The sign above advertizes 7kilos of Prosciutto plus a box with its own knife for about 60Euros or $67USD.

That is an amazingly good price!! Less than $4USD a POUND for Prosciutto!

More hams and salamis

You can tell by looking at this photo the wide variety of meats that are offered. Unfortunately, I don't know the names of all of these various types, but as an example, there is Genoa salami, Milano salami, Felino salami, Napoli salami, and Calabrese salami.

Calabrese originates from the southern region of Calabria, is known for its spicy kick. It is made from coarsely ground pork and seasoned with hot chili peppers, paprika, and other spices. 

Various cheeses already in prepared sizes

On the left you will see Mozzarella di Bufala which is a luscious cheese made from the milk of water buffaloes.

It has a soft and creamy texture, combined with a slightly tangy taste. Most commonly, it is enjoyed fresh, in dishes like Caprese salad or on top of wood-fired pizza. The authentic Mozzarella di Bufala is a true indulgence.

Then you'll find Parmigiano-Reggiano, Pecorino Romano, Gorgonzola, and many others.

Add some olives, fresh bread (so many styles to choose from!) spicy mustard, a glass of wine and a cold apple and you are in heaven!

Look at these choices!

The man in this shop is dishing out fresh Mozzarella di Bufala from a water bath for a customer.

Beyond meats and cheeses, Salumerias may offer other gourmet items such as olives, marinated vegetables, artisan bread, pasta, olive oil, balsamic vinegar, and various condiments. Some Salumerias also provide ready-made sandwiches, panini, or charcuterie boards, allowing customers to enjoy their products on-site or for takeout.

We were never bored with the choices.

We made sandwiches, or spread soft cheeses on crusty, hearty bread. Sometimes we'd have fruit preserves for contrast of flavors or purchase one of the many styles of pesto (red bell pepper pesto is lovely).

More meats!

Prosciutto hams are on top, Mortadella on the left - 2nd shelf, with various more salamis. I believe that's bacon on the bottom shelf and a hard crusted salami in the very front of the photo.

Mortadella is a type of Italian cured meat that originated in the region of Emilia-Romagna.

It is a large, cylindrical sausage made from finely ground pork, typically seasoned with various spices, including whole or ground black pepper, myrtle berries, and pistachios. This sausage has a distinctive flavor and a smooth, even texture.

It is characterized by its pink color with specks of fat (called lardons) throughout, giving it a marbled appearance. The sausage is traditionally encased in a natural pork casing.

Then it is slow-cooked or gently smoked.

Italian Mortadella remains highly regarded for its quality and artisanal production methods.

Well, you can see from the photos in this pictorial that if you visit a Salumeria in Italy, you have hit the jackpot of food flavor and choices!

Retire Early Lifestyle appeals to a different kind of person – the person who prizes their independence, values their time, and who doesn’t want to mindlessly follow the crowd.

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