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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 Martina Fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soppressata Di Gioi (Cilento)
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 Martina Fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. * * * * * * * * * * * * * * Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking * Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973 * White pudding * Winter salami By co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sobrassada
Sobrassada in Balearic or Sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika and salt and other spices. Sobrassada, along with , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a in Minorca, Majorca and Ibiza. The chemical principle that makes is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn. History After centuries of Muslim rule of the Iberian Peninsula, pork consumption returned to the region in the Middle Ages. Paprika was added after the spice was brought back from the Americas in the 15th century. Sobrassada is thought to have originated and expanded, as a culinary concept, in the Crown of Aragon-controlled Western Mediterranean (Sicily, Balearic Islands, Sardinia) after the 14th century, as similar sausages are still made in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12,000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B 
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'Nduja
'Nduja () is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. It is Calabria's contribution to the many types of Italian salumi, and originates from the area around the small Calabrian town of Spilinga. 'Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed. 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces. It is sold in jars or as thick slices from the soft 'nduja saus ... [...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 of ... ** ** ** See also * * * * References External links Lunch meat Italian cuisine Pork Dried meat Sausages {{it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liguria
Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is roughly coextensive with the former territory of the Republic of Genoa. Liguria is bordered by France (Provence-Alpes-Côte d'Azur) to the west, Piedmont to the north, and Emilia-Romagna and Tuscany to the east. It rests on the Ligurian Sea, and has a population of 1,557,533. The region is part of the Alps–Mediterranean Euroregion. Etymology The name ''Liguria'' predates Latin and is of obscure origin. The Latin adjectives (as in ) and ''Liguscus'' reveal the original root of the name, ''ligusc-'': in the Latin name -sc- was shortened to -s-, and later turned into the -r- of , according to rhotacism (sound change), rhotacism. Compare grc, λίγυς, translit=Lígus, translation=a Ligurian, a person from Liguria whence . The name de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salceson
Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients. Varieties * Black 'Salceson' which contains blood * White 'Salceson' made with a mixture of seasoned meats, without blood * Ozorkowy (Tongue) 'Salceson' where the major meat component is tongue * Włoski (Italian) 'Salceson' (brawn, skins, spices - garlic, pepper and caraway) * Norweski (Norwegian) 'Salceson' (brawn, skins, broth, salmon, spices) * Saksoński (Saxon) 'Salceson' (brawn, skins, broth, blood, offal, garlic, caraway, spices) * Veal 'Salceson' (veal brawn and skins, broth, spices) * Czosnkowy (Garlic) 'Salceson' (brawn, skins, broth, garlic) * Północny (Northern) 'Salceson' (brawn, pork skin, blood, broth, garlic, liver, spices) * Podlaski 'Salceson' (pork brawn, broth, chives, caraway, spices) Typical ingredients: pork or veal tongues (cured), pork jowl, skins, pork liver. The most popular typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite."Historical Origins of Food Preservation." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basilicata
it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-77 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €12.6 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €22,200 (2018) , blank2_name_sec1 = HDI (2018) , blank2_info_sec1 = 0.853 · 17th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITF , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto
''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- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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