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Salumi
(: , ) are Italian cuisine, Italian meat products typical of an antipasto, predominantly made from pork and Curing (food preservation), cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word , 'salted meat', derives from the Latin , 'salt'. include: * Prosciutto – dry-cured ham, thinly sliced and served uncooked () ** ** ** Speck Alto Adige – dry-cured ham from South Tyrol, Italy ** * , also known as or – Italian and French pork cold cut * Bresaola – air-dried and salted beef * – slow cooked pork sausage ** – fresh pork sausage from Modena * Guanciale – prepared with pork jowl or cheek * – Italian cured and seasoned strips of pig fat * and – made from cured pork loin * Mortadella – sausage made from finely ground cured pork * 'Nduja – Calabrian spicy, spreadable pork sausage * Pancetta – made from pork belly meat * Salami – cured sausage, fermented and air-dried meat ** – t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salumi E Vino Lucchese
(: , ) are Italian meat products typical of an antipasto, predominantly made from pork and cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word , 'salted meat', derives from the Latin , 'salt'. include: * Prosciutto – dry-cured ham, thinly sliced and served uncooked () ** ** ** Speck Alto Adige – dry-cured ham from South Tyrol, Italy ** * , also known as or – Italian and French pork cold cut * Bresaola – air-dried and salted beef * – slow cooked pork sausage ** – fresh pork sausage from Modena * Guanciale – prepared with pork jowl or cheek * – Italian cured and seasoned strips of pig fat * and – made from cured pork loin * Mortadella – sausage made from finely ground cured pork * 'Nduja – Calabrian spicy, spreadable pork sausage * Pancetta – made from pork belly meat * Salami – cured sausage, fermented and air-dried meat ** – traditionally produced in Felino and other t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ; : ''salame'') is a ''salume'' 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. Small-sized salami are also referred to as ''salametti'' or ''salamini''. 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 Macedonian and Serbo-Croatian it is ''salama''; in Hungarian it is ''szalámi''; in Czech it is ''salám''; in Slovak it is ''saláma''; in Russian, Ukrainian, and Belarusian it is ''salyami''; and Polish, French, German, Greek, and Dutc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
'Nduja
'Nduja () is a spicy, spreadable pork sausage from the Calabria Calabria is a Regions of Italy, region in Southern Italy. It is a peninsula bordered by the region Basilicata to the north, the Ionian Sea to the east, the Strait of Messina to the southwest, which separates it from Sicily, and the Tyrrhenian S ... region of Italy. It is a that comes from the area around of Spilinga. 'Nduja is made with meat from the trimmings from various Primal cut, meat cuts and fatback, and sun-dried Calabrian Chili pepper, chilli peppers, which give 'nduja its characteristic fiery taste. These are minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, which is then aged for 3–6 months. The spicy mixture 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. In the United States and the United Kingdom, 'nduja's popularity boomed around 2015–2016 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancetta
Pancetta () is a Salting (food)#Meat, salt-cured pork belly meat product in a category known as ''Salumi, salume''. In Italy, it is often used to add depth to soups and pasta. (in Italian). Uses For cooking, pancetta is often cut into cubes (''cubetti di pancetta''). In Italy, it is commonly served as a Lunch meat, sliced meat, sliced thin and eaten raw. It can also be used in carbonara (although guanciale is generally regarded as more traditional). republication of ''La Buona Vera Cucina Italiana'', 1966. Types The two basic types of pancetta are ''arrotolata'' ('rolled') and ''stesa'' ('flat'). The ''arrotolata'', salted, is mainly cut in thin slices and eaten raw as part of Antipasto, antipasti or simply as a component of a sandwich; the ''stesa'' is used chopped as an ingredient in many recipes or cut in thick strips that are usually eaten grilled. There is also a version of ''arrotolata'' to which ''Capocollo, coppa'' is added in the center of the roll (''pancetta coppa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortadella
Mortadella () is a large made of finely hashed or ground 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, peppercorns, but modern versions can also contain pistachios or, less commonly, Myrtus communis, myrtle berries. The sausage is then cooked. The best-known version of mortadella is Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI), PGI. Etymology The origin of the name is debated. One theory derives the name from the Latin word ('Mortar and pestle, mortar'), traditionally used in pounding 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 Civic Museum of Bologna, believed to pertain to the same monument, one showing a herd of piglets and the other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardo
''Lardo'' is a type of ''salume'' made by curing strips of fatback with rosemary and other herbs and spices. The most famous ''lardo'' is from the Tuscan ''frazione'' (hamlet) of Colonnata, where ''lardo'' has been made since Roman times. Colonnata is a ''frazione'' of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, ''lardo'' is cured for months in basins made of this marble. ''Lardo di Colonnata'' is included in the Ark of Taste catalog of heritage foods as well as enjoying protected geographical indication (PGI) status since 2004. It is composed of over 90% lipids. See also * ''Vallée d'Aoste Lard d'Arnad ''Vallée d’Aoste Lard d'Arnad'' is a variety of ''lardo'' (a curing (food preservation), cured pork product) produced exclusively within the municipal boundaries of the ''comune'' (municipality) of Arnad, in lower Aosta Valley, Italy. In 1996 ...'' References Externa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guanciale
Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes. Production Guanciale is usually rubbed with just salt and ground black pepper by cooks in Rome, but some producers use other spices, herbs, or red pepper, and sometimes garlic. It is cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than that of other pork products, such as pancetta, and its texture is more delicate. When cooked, the fat typically melts away. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as and sauces such as . republication of ''La Buona Vera Cucina Italiana'', 1966. It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon that is normally not smoked, is sometimes used as a substi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capocollo
''Capocollo'' () (in Italian). or ''coppa'' () (in Italian). is an Italian and French pork '' salume'' made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle ''salume'', dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is. Etymology This cut is typically called or in much of Italy, Corsica, and southern Switzerland (Ticino and the Grisons). This name is a compound of the words ('head') and ('neck'). Regional terms include (Campania and Calabria) and (Corsica). Outside of Europe, terms include ''bondiola'' or in Argentina, Paraguay, and Uruguay, and ''capicola'' or ''capicolla'' in North America. The pronunciation ''gabagool'' has been used by some Italian Americans in the New York City area and elsewhere in the Northeast US, based ... [...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, a typical food of the area. Twin towns * Cumières, France [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salame Felino
is a variety of Italian historically produced in the (municipality) of Felino and in some neighboring , such as Sala Baganza and Langhirano, all in the province of Parma. It is recognized as a protected geographical indication (PGI). Preparation is produced from pure pork. 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. It is minced to medium-coarse grained. Salt, peppercorns, and potassium nitrate are usually added and sometimes ascorbates (antioxidants and acidity regulators) and sugars as well. Crushed garlic and pepper are also added and dissolved in dry white wine. The mixture is stuffed into natural pork casing of Danish origin. Traditionally, from the rectum is used. It is a smooth and thick gut, which allows the meat mixture which it contains to remain soft even after long curing. The ideal curing period for is at least 60 days, favored by the particular microclimate of the Parma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
