It was posted five minutes after this one, be patient. However the description under the link Charcuterie reads-
"Capicola, Corned Beef, Pastrami, Panchetta, Prosciutto to Salumi - here's where to post the recipes and methods! All of these are better smoked!
I disagree with the suggestion that if you smoke them they are better. If Smoked they no longer those items they are a new product of your creation and that's OK but not necessarily better.
The most obvious would be Panchetta. Panchetta is a savory dry cure Italian Pork Belly If you add smoke to a panchetta recipe you have savory garlic & herb bacon but you will never have panchetta. If I were making Carbonara with fresh pasta. egg yokes and panchetta I don't want any smoke, just the subtle peppery herb notes of panchetta.
Personally I love good food and enjoy being skilled in preparing Salted, Cured, Pickled, AND smoked meat. While sometimes those techniques overlap, the most obvious being bacon and pastrami, more frequently they stand alone. Being able to put out a charcuterie platter for your friends that looks and tastes better than anything they have ever eaten is awesome.
Featured in the pictures Corned Bison Brisket, Dry cured Pork Lanza (loin) with Garlic and thyme , Dry Cured Venison Loin with Juniper and Black Pepper, Classic Duck Prosciutto.