Thanks to the continuous progress of breeding techniques and production technologies, nutritional data show the renewed value of Italian deli meats. Data showed a change from 1993 to 2011, in terms of micronutrients, macronutrients and other substances there were not revealed before, such as vitamins.
The nutritional improvement of the raw materials, especially of the lipids, vitamins and minerals content has been accompanied by the continuous progress of the processing industry. In particular, the evolution of the production process, the constant control of the seasoning periods and the greater attention to the quantity and quality of the spices used, have also led to a significant reduction in the salt content
