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Parma Ham
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are Prosciutto di Parma DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from Italy or made in the Italian style) in English-sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto Di Parma - Affettato2
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian cuisine, Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of Geographical indications and traditional specialities in the European Union, protected status, but the most prized are Prosciutto di Parma Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO), DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck Alto Adige PGI, Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''Ham#Prosciutto cotto, prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prefix
A prefix is an affix which is placed before the stem of a word. Adding it to the beginning of one word changes it into another word. For example, when the prefix ''un-'' is added to the word ''happy'', it creates the word ''unhappy''. Particularly in the study of languages, a prefix is also called a preformative, because it alters the form of the words to which it is affixed. Prefixes, like other affixes, can be either inflectional, creating a new form of the word with the same basic meaning and same lexical category (but playing a different role in the sentence), or derivational, creating a new word with a new semantic meaning and sometimes also a different lexical category. Prefixes, like all other affixes, are usually bound morphemes. In English, there are no inflectional prefixes; English uses suffixes instead for that purpose. The word ''prefix'' is itself made up of the stem ''fix'' (meaning "attach", in this case), and the prefix ''pre-'' (meaning "before"), both o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Nitrite
Sodium nitrite is an inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite salt. It is a precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive used in processed meats and (in some countries) in fish products. Uses Industrial chemistry The main use of sodium nitrite is for the industrial production of organonitrogen compounds. It is a reagent for conversion of amines into diazo compounds, which are key precursors to many dyes, such as diazo dyes. Nitroso compounds are produced from nitrites. These are used in the rubber industry. It is used in a variety of metallurgical applications, for phosphatizing and detinning. Sodium nitrite is an effective corrosion inhibitor and is used as an additive in industrial greases, as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nitrite
The nitrite ion has the chemical formula . Nitrite (mostly sodium nitrite) is widely used throughout chemical and pharmaceutical industries. The nitrite anion is a pervasive intermediate in the nitrogen cycle in nature. The name nitrite also refers to organic compounds having the –ONO group, which are esters of nitrous acid. Production Sodium nitrite is made industrially by passing a mixture of nitrogen oxides into aqueous sodium hydroxide or sodium carbonate solution: : The product is purified by recrystallization. Alkali metal nitrites are thermally stable up to and beyond their melting point (441 °C for KNO2). Ammonium nitrite can be made from dinitrogen trioxide, N2O3, which is formally the anhydride of nitrous acid: :2 NH3 + H2O + N2O3 → 2 NH4NO2 Structure The nitrite ion has a symmetrical structure (C2v symmetry), with both N–O bonds having equal length and a bond angle of about 115°. In valence bond theory, it is described as a resonance hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, By ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salting (food)
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soppressata
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. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats including soppressata. Soppressata is sometimes prepared using ham. Preparation File:Soppresata3.JPG, Grinding the meat File:Soppresata2.JPG, Preparing the meat for seasoning File:Soppresata1.JPG, Seasoning the meat before casing Varieties ''Soppressata di Basilicata'' is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. ''Soppressata di Calabria'' enjoys Protected designation of origin status; the one produced in Acri and Decollatura is especially renowned. ''Soppressata di Puglia'' from Marti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salumi
Salumi (singular salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto cotto. The word ''salumi'', "salted meat," derives from Latin ''sal'', "salt". OED sv. salumeria, ''n.'' Examples of salumi include: * (Italian: ''Prosciutto crudo'') ** ** ** ** ** / * * * * * * * * * * * * ** ** , traditionally produced in Felino and other cities in the Parma province, qualifies for Prodotto agroalimentare tradizionale ''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry ... ** ** ** See also * * * * References External links Lunch meat Italian cuisine Pork Dried meat Sausages {{ita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bill Buford
Bill Buford (born 1954) is an American author and journalist. Buford is the author of the books ''Among the Thugs'' and ''Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany''. He was born in Baton Rouge, Louisiana, and raised in Southern California, attending the University of California, Berkeley from 1973 to 1977, before moving to King's College, Cambridge, where he studied as a Marshall Scholar until 1979. He remained in England for most of the 1980s. Buford was previously the fiction editor for ''The New Yorker'', where he is still on staff. For sixteen years, he was the editor of ''Granta'', which he relaunched in 1979. Buford is credited with coining the term "dirty realism". Work As an author ''Among the Thugs'' (1991) is presented as an insider's account of the world of (primarily) English football hooliganism. His chief thesis is that the traditional sociological account of crowd theory fails ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Latin Dictionary
''A Latin Dictionary'' (or ''Harpers' Latin Dictionary'', often referred to as Lewis and Short or L&S) is a popular English-language lexicographical work of the Latin language, published by Harper and Brothers of New York in 1879 and printed simultaneously in the United Kingdom by Oxford University Press. History The work is usually referred to as Lewis and Short after the names of its editors, Charlton T. Lewis and Charles Short. It was derived from the 1850 English translation by Ethan Allen Andrews of an earlier Latin-German dictionary, ''Wörterbuch der Lateinischen Sprache'', by the German philologist Wilhelm Freund, in turn based on I.J.G. Scheller’s Latin–German dictionary of 1783. The Andrews translation was partially revised by Freund himself, then by Henry Drisler, and was finally edited by Short and Lewis. The division of labour between the two editors was remarkably unequal. Short, a very thorough but slow worker, produced material for the letters A throug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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