Category cured meat

What is Prague Ham? General information on Prague ham Prague ham (in Czech: Pražská šunka ) is a type of preserved meat that belongs to the 1st fundamental food group. Nutritional source of high biological value proteins, water-soluble B vitamins and minerals such as iron, Prague ham has a considerable energy supply; also contains cholesterol and saturated fats in medium quantities. P

Generality What is parma ham? Prosciutto di Parma is the name of a typical Italian raw salami, specific to the Emilia province of Parma. This food product has DOP recognition (Protected Designation of Origin), based on a specification that regulates its production and limits its area of ​​origin (area located 5 km below the Via Emilia, no more than 900 m above sea level, which begins to the west with the river Stirone and ends in the east with the river Enza). No

Generality Cooked ham is a preserved meat, more precisely a cooked sausage NOT stuffed and partially covered with rind. The cooked ham is composed of the boneless thigh "real" of the pig ( S. scrofa domesticus ), therefore, in its production other parts of the animal are not used. NB . Often cooked ham is replaced by a very similar product, but significantly less valuable: the cooked pork shoulder

What's this ? Spanish ham means a group of meat products produced by processing pork legs ( Sus scrofa hind limbs), suitably preserved by salting, drying and maturing. Spanish ham is therefore a particular type of ham; the adjective "Spanish" is however very generic since it is limited to indicating the geographical origin of the food

Generality The ham is a preserved meat, or better, a raw cured meat, NOT cured and almost completely coated. Raw ham is made from the pork leg (S. scrofa domesticus) with bone and external rind (necessary for storage); furthermore, at the cutting points, the cured ham is covered with "lard" (perirenal fat of the pig also called lard) as an effective preservative

What is Felino salami? The Felino salami is a typical Italian product, characteristic of the homonymous municipality of Emilia, located in the hills in the south west of the province of Parma. This food has the recognition of PAT (Traditional Agri-food Product) and PGI (Protected Geographical Indication)

Generality The salamis are preserved-bagged meats; more precisely, they are raw meat products based on muscle and fat minced (or cut with a knife), salted and seasoned, stuffed into a natural or synthetic casing, dried and finally cured. As with other cured meats, salamis are born from the attempt to maintain the edibility of pork (pork - S

Nutritional composition of Salami - Reference values ​​of the INRAN Food Composition Tables Salami Hunter Nutritional composition per 100 grams of edible portion Salame, Cacciatore: Edible part 100.0% water 30, 6g Protein 28, 5g Lipids TOT 34, 0g Saturated fatty acids 10, 80g Monounsaturated fatty acids 16, 33g Polyunsaturated fatty acids 4, 90g Cholesterol 99, 0mg TOT Carbohydrates 1.2g

What's this What is black pudding? With the term sanguinaccio various recipes of the Italian gastronomic tradition can be indicated. These are very distinct gastronomic preparations, belonging to two different categories: Creamy desserts based on cocoa or chocolate and pork blood; Meat sausages and pork blood ( Sus scrofa domesticus )

What's this What is the soppressata? The soppressata - soprassata or sopprata - is a typical Italian preserved product - of various regions - based on meat and pork fat - ground or cut with a knife. It is a salami or, more precisely, a raw sausage - except for the suppressed Tuscan cooked meat. Derived from the first fundamental group of foods, soppressata is a nutritional source of high biological value proteins, vitamins - especially of the B group - and specific minerals - mainly iron