Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. – Wikipedia

Tuscan Salami

A salami made with premium lean cuts, flavored with cubes of lard. slightly salted to boost seasonings and scents. Well aged to allow the development of aromas and flavors. of the meat at a complete maturation. – Piacenti

Pork Belly

A boneless fatty meat from the belly of the pig.

Pork Banh Mi

A sandwich consisting of a baguette  filled with a variety of ingredients, typically including meat, pickled vegetables, and chili peppers.