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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] |
Salumi E Vino Lucchese
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 Parma (; egl, Pärma, ) is a city in the northern Italian region of Emilia-Romagna known for its architecture, music, art, prosciutto (ham), cheese and surrounding countryside. With a population of 198,292 inhabitants, Parma is the second mos ... province, qualifies for Prodotto agroalimentare tradizionale ** ** ** See also * * * * References External links Lunch meat Italian cuisine Pork Dried meat Sausages {{ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, an ... [...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] |
Mortadella
Mortadella () is a large Italian sausage or luncheon meat ('' salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries. The best-known version of mortadella is Mortadella Bologna PGI, but other varieties are found across Italy, including some made of other meats. Etymology The origin of the name is debated. One theory derives the name from the Latin word ( mortar), traditionally used to pound the meat to produce the sausage. This theory, proposed by Giancarlo Susini, professor of ancient history in the University of Bologna, relies on two funerary steles kept in the Archaeological Museum of Bologna, believed to pertain to the same monument, one showing a herd of piglets and the other a mortar and pestle. Another theory, int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto Cotto
''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] |
Bresaola
Bresaola ( , , , ) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The word comes from the diminutive of Lombard ("braised"). Production A strict trimming process is essential to give the unique flavour. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging. In Valtellina, a similar process is applied to smaller pieces of meat. This produces a more strongly flavoured produc ... [...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] |
Aging Meat2
Ageing ( BE) or aging ( AE) is the process of becoming older. The term refers mainly to humans, many other animals, and fungi, whereas for example, bacteria, perennial plants and some simple animals are potentially biologically immortal. In a broader sense, ageing can refer to single cells within an organism which have ceased dividing, or to the population of a species. In humans, ageing represents the accumulation of changes in a human being over time and can encompass physical, psychological, and social changes. Reaction time, for example, may slow with age, while memories and general knowledge typically increase. Ageing increases the risk of human diseases such as cancer, Alzheimer's disease, diabetes, cardiovascular disease, stroke and many more. Of the roughly 150,000 people who die each day across the globe, about two-thirds die from age-related causes. Current ageing theories are assigned to the damage concept, whereby the accumulation of damage (such as DNA ox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salame Di Felino
''Salame Felino'' is a variety of Italian ''salame'' historically produced in the municipality of Felino (hence the name) and in some neighboring municipalities, such as Sala Baganza and Langhirano, all in the province of Parma. Having obtained the European certification of " Protected Geographical Indication", this salami is protected from counterfeiting. Preparation ''Salame Felino'' is traditionally produced with pure pork meat. The mixture is made up of pork called "bench mince" (shoulder of the animal), roughly made up of 70% lean and 30% selected fat parts. The grinding takes place with medium dies, obtaining a medium-coarse-grained mixture that is added with salt, whole-grain pepper. Small amounts of potassium nitrate are usually added and sometimes ascorbates (antioxidants and acidity regulators) and sugars as well. After grinding, crushed garlic and pepper are also added and dissolved in dry white wine, then the mixture is stuffed into natural pork casing of Danish orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Felino
Felino ( Parmigiano: ) is a ''comune'' (municipality) in the Province of Parma in the Italian region Emilia-Romagna, located about west of Bologna and about southwest of Parma. As of 2011 it had a population of 8,621. History The town developed around the castle, built in 9th century, and the municipality was established in 1806. The town is the traditional home of Salame di Felino, along with other cities in Parma. Geography Felino is in the western area of the Province of Parma, and its territory is part of the Boschi di Carrega Nature Park. The municipality borders with Calestano, Langhirano, Parma and Sala Baganza. It counts 13 hamlets ('' frazioni''): Main sights The main attractions are a castle, Castello di Felino (dating to the 9th century AD and destroyed by Ludovico Sforza in 1483, but now restored) and the museum of salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular amo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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