Salumi (a word covering a wide range of salt-cured, air-dried and smoked preparations) is the most common way meat is included in an Italian meal. Most salumi is made from pork in two generic types. The first covers minced meats known as insaccati (encased in protective coverings or sausages), such as salame, cotechino, soppressata, and mortadella. The second covers whole cuts, such as prosciutto (ham), spalla (shoulder), capocollo (neck), pancetta (belly, sometimes smoked as bacon), culatello (an aged filet of rump) and speck (smoked flank). Sources of salumi range beyond pork to beef (for bresaola), goose, goat, boar, chamois, turkey and more.