Category cured meat

Pillow
cured meat

Pillow

What is the Pillow Definition: the pillow is a food of animal origin that can be placed in the whole of the cured meats. It is a seasoned product with a very fat composition, derived - as can be deduced from its name - from the fresh pork cheek (trinomial nomenclature: Sus scrofa domesticus ); being considered a valuable fat, that of the pillow is rarely used for the formulation of lard and greaves, or sausages

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cured meat

Ciauscolo

What is the ciauscolo? The ciauscolo ( ciavuscolo or ciaiuscolo ) is an Italian sausage, typical of the Marche and Umbria regions, which enjoys the recognition of Protected Geographical Indication (IGP, since 2006 in Italy and since 2009 in Europe). Large quantities are produced (600 tons / year) near the Monti Sibillini mountain range, more generally in the provinces of: Terni, Ascoli Piceno, Fermo, Ancona and Macerata
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cured meat

sausage

What is that Cotechino is a sausage to be cooked typical of northern Italy, based on meat and pork rind (trinomial nomenclature: Sus scrofa domesticus ). From the aesthetic point of view, cotechino looks very much like pot salami, while as far as filling is concerned it is totally similar to that of the zampone
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cured meat

Culatello di Zibello

Generality What is the culatello of Zibello? Culatello di Zibello is an Italian salami, typical of the province of Parma. It is produced from a part of the pork leg ( Sus scrofa domesticus ), raw, finely processed, salted, stuffed and seasoned. Note : the Culatello di Zibello is different from the breech or culaccia, consisting of the same cut but also including rind and suitably sprinkled with lard on the remaining surface
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cured meat

Pillow

What is the Pillow Definition: the pillow is a food of animal origin that can be placed in the whole of the cured meats. It is a seasoned product with a very fat composition, derived - as can be deduced from its name - from the fresh pork cheek (trinomial nomenclature: Sus scrofa domesticus ); being considered a valuable fat, that of the pillow is rarely used for the formulation of lard and greaves, or sausages
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cured meat

Sausages

Generality The sausages are foods of animal origin. Traditionally, these are preserved meats that fall within the set of cured meats and of the first fundamental food group. The dietary function of the sausages is to increase the shelf life of the product, while the nutritional goal would be to provide very important chemical elements, such as high biological value proteins, fats, fat-soluble vitamins (especially A), water-soluble vitamins (from group B ) and mineral salts (in particular iron)
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cured meat

Lard

What is Lardo Lard is a product of norcineria obtained exclusively from the processing of heavy pork ( Sus scrofa domesticus fattened); this derivative of pork is therefore the result of the processes of handling and maturing fresh meat, which is why it is part of the group of preserved salted meats (cured meats)
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cured meat

Mortadella of Bologna

What is that What is Bologna mortadella? Mortadella from Bologna is an Italian salami, typical of the capital of Emilia, which enjoys IGP recognition (Protected Geographical Indication). Whole looks like a kind of huge pork sausage. Inside it is pink, dotted with white (fat), black (pepper) and sometimes green (pistachios)
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cured meat

Mortadella

Generality Mortadella is a "cooked" sausage made with pork, fat (lard) and, in its various types, including beef and liver; mortadella can contain various aromas, spices and achenes (like pistachios). It is a typical product of many areas of Italy but, among all, only Bologna mortadella has been recognized as a Protected Geographical Indication (Igp)
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cured meat

Pancetta

In gastronomy, the term pancetta contains more than one meaning, although all refer to a fleshy preparation derived from the belly of the pig (pork). The noun "pancetta" can therefore refer to: Preserved bacon: Rolled bacon, with or without rind, bagged or not bagged, smoked or not smoked (it is a salami) Tender bacon, smoked or not smoked, sliced ​​or diced (salted, flavored and possibly smoked meat - it is also an ingredient in sauces for pasta dishes, savory pies, etc.) B
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cured meat

Ham

What is Prosciutto The term ham refers to the thigh (hind limb or fresh ham) of the domestic pig (Genus Sus , Sow species, Subspecies domesticus - binomial nomenclature: S. scrofa domesticus ); from the gastronomic point of view, "prosciutto" is also synonymous with two types of salami: prosciutto and cooked ham
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