Salumi is the Italian word for cured meats, the whole category: prosciutto, coppa, soppressata, guanciale, the lot. It’s used in English by anyone who takes the subject seriously, and it’s the word on the menu at every restaurant that does.
The craft has a genuine following. Home curers, small producers, protected designations, regional traditions with centuries behind them, and a retail market that has grown steadily as people moved from supermarket ham to things with provenance.
The name fits a producer, an importer, a specialty retailer, a curing education resource, a producers’ consortium, or a publication. The .org is well matched to the consortium and education readings, which is where the most authoritative content in Italian food usually sits.
Six letters, three syllables, phonetic in both Italian and English, and it names a category rather than a single product. Category words are the ones worth owning.
The name is listed for sale. Enquiries welcome.