Prosciutto di Parma is a DOP product – Denominazione di Origine Protetta = Protected Origin Denomination.
In the USA, prosciutto di Parma is sold in many grocery stores and supermarkets. It’s also available online for delivery everywhere in North America.
The branding guarantees that the prosciutto is the real one. It’s illegal worldwide to make and sell a product with the same name if not the original one.
Parma is a town in the heart of Emilia-Romagna. There they make prosciutto using an age-old tradition passed on from generation to generation. Prosciutto di Parma dates back thousands of years to Roman times. In 100 BCE, Cato, the “Censor,” first mentioned the extraordinary taste of the air-cured ham made around the town of Parma. To make their prized meat last longer, villagers would hang it up to dry, covering it in salt and oil to prevent spoilage.
Producers must follow strict legal guidelines to make this variety of prosciutto. They are closely monitored by the Consorzio di Prosciutto di Parma. The time-honored methods are 100% natural: no additives, just sea salt, air, and time.
Prosciutto di Parma
How to make Prosciutto di Parma e fichi – Prosciutto di Parma and figs in the USA
Cut the figs in two halves.
Put the prosciutto and the figs on a serving plate.
1 sliced eggplant, salted and drained for one hour
2 sliced zucchini
6 zucchini blossoms
6 oz. sweet semolina
6 eggs, beaten
How to make the Fritto Misto:
Clean the meats, vegetables, and bone frog’s legs. Cut the meats into thin slices, then flour the meats and frog’s legs. Next, cut zucchini and eggplant into thick strips. Keep the zucchini blossoms and mushroom caps whole. Dip each piece into the beaten eggs, coat with breadcrumbs, pat the food to get rid of excess crumbs, and set aside.
For chicken dumplings, mix 6 oz. already cooked chicken with 1 tsp. parsley, four tbs. breadcrumbs and one egg. Combine well to get a smooth mixture.
Then shape into small, slightly elongated, and flat dumplings. Flour them in eggs and set them aside.
To make semolina: bring a pint of milk to a boil with 1 tsp. sugar and two tbs. butter, sprinkle in 6 oz. semolina flour and cook while stirring for 20 mins. Add more milk if necessary until the semolina is cooked. Roll out the semolina into a 1-in. thick rectangle on a greased plate, then cool and cut into triangles. Dip in flour, egg, and breadcrumbs and set aside.
Fry each of the food separately, as they require different cooking times when golden brown on both sides, remove from frying pan and place on paper towels.
When all the frying is finished, arrange the various pieces of food on a serving platter. Salt to taste. Serve very hot.
Speed is of utmost importance in a fritto misto, and the amount will vary according to the number of people to be served. A good rule of thumb is always to use one piece of each kind of food for each person. Remember, for speed’s sake; you can also limit the types of food to include in fritto misto. The recipe can also vary according to seasonal food availability.
150g (6oz) fine asparagus or fine green beans, sliced
1 litre (1 3/4 pints) hot vegetable stock
6 tbsp finely grated Parmesan cheese
8 slices Parma Ham, torn in half
Salt and freshly ground black pepper
How to make Risotto alle erbe con prosciutto di Parma
Put the saffron strands into a measuring jug and add 150ml (1/4 pint) of boiling water. Leave to infuse for 10 minutes Heat the olive oil in a large deep frying pan or saucepan. Add the rice and cook over low heat for 2-3 minutes, stirring all the time until it looks translucent, but not brown. Add the spring onions and garlic. Cook gently for another minute, stirring frequently Pour in the white wine and let it bubble up for a few moments. Add the saffron and its soaking liquid, the asparagus or green beans, and a couple of ladlefuls of hot stock. Stir well, then cook over medium heat for 20-25 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender Add the grated Parmesan and Parma Ham, stirring them through. Season to taste with salt and pepper, then serve
Cook’s tip: For best results, use Italian arborio or carnaroli rice for a deliciously creamy result.
Sauerkraut (German: Sauerkraut, literally “sour grass” or “sour vegetable”) is a side dish typical of German cuisine, made from cabbage, finely chopped, and subjected to lactic fermentation.
They are also called salcrauti or sarcrauti (as an adaptation of the German origin), sour cabbage, or even, in Venezia Giulia, sour cabbage; in Trieste, they are called capuzi. Features Sauerkraut is one of the most frequent products in the Germanic diet, to the point of forming abroad, together with potatoes and sausages, the nutritional cliché generally attributed to Germans.
How to make Crauti, capuzi, sacrao, salcrauti, sarcrauti, verdòle
The preparation is based on cabbage, whose leaves are cut in small strips and subjected to a controlled natural lactic fermentation, for about two months, with cooking salt, pepper, and aroma. The process, mainly used as a preservation method, changes the organoleptic profile of the vegetable and gives sauerkraut its typical strong and slightly sour taste. The result is a food rich in vitamins and mineral salts. Sauerkraut promotes digestion because it strengthens the intestinal flora, therefore keeping away pathogenic bacteria and viruses. This result can only be obtained if they are eaten raw. In fact, in the cooking process, all the live ferments and thermolabile vitamins are crucial for our intestinal flora and are compromised.
Sauerkraut belongs to the gastronomic tradition not only of German-speaking areas such as Austria, Germany, some Swiss cantons, and South Tyrol but also of countries such as Slovenia (“kislo zelje”), Hungary, Croatia, Poland (kapusta kiszona), Russia (Квашеная капуста, kvašenaja kapusta), Ukraine, Belarus, Czech Republic (kysané zelí), Bosnia and Herzegovina and Serbia (kiseli kupus). Sauerkraut is also used in traditional dishes in Romania, called varză murată in the Romanian language. In Italy, they are common in ex-Habsburg territories such as Lombardy-Veneto (in some variants of cassoeula) and Friuli-Venezia Giulia (with the name of “capuzi”), as well as in western Emilia (with the name of “sacrao”). In Trentino, and in particular in the area of Tesino, and in the part of Veneto which borders Tesino, besides sauerkraut, it is possible to find Verde (or verdòle), an almost identical preparation, except for the cut of the leaves (cut in small squares) and for the duration of fermentation (40-50 days).
Regional Recipe from Region Trentino-South Tyrol, Lombardy, Veneto, Friuli-Venezia Giulia, Emilia
boiled chickpeas250 g maltagliati (or a short pasta)
200 g of boiled chickpeas (for us Delikatesse - Bio delì)
25 g of speck (or even better guanciale)
500 ml water
Mr. Mix granulated vegetable stock without glutamate added two teaspoons of soluble vegetable stock cube
one teaspoon of spices
tomato puree to taste
a drizzle of E.V.O. oil
How to make Pasta e ceci con maltagliati di pasta all’uovo:
In a small saucepan, bring the water to a boil and dissolve the vegetable stock cube. In the meantime, in a low saucepan, brown the chopped shallot with a bit of oil. Add the diced speck and cook for a few minutes. Add the chickpeas after rinsing them under running water. Add the tomato puree, the previously prepared vegetable stock, and the Costa Ligure spice mixture. Cover with a lid and cook over low heat for about 15 minutes. Cook the frozen maltagliati in boiling salted water with a bit of oil for a few minutes, drain and add to the chickpea sauce. Mix for a few minutes over high heat. Serve and sprinkle with a bit of pepper and fresh parsley.
From Wikipedia, the free encyclopedia. When they make tagliatelle, the pasta is rolled and then cut into thin strips to obtain the “tagliatelle.” The left, usually the edges, is cut irregularly to get pieces of pasta completely variable, hence the name. It is primarily the perimeter areas of the sheet; the thickness is also inconsistent. Therefore, they are pieces of egg pasta that differ in shape (rectangle, lozenge, triangle), size, and consistency. Traditionally it is recommended to use the spronella to cut. In Romagna, they are often called puntarine. The most classic use of maltagliati is with bean soup; however, there are many other recipes.
It is a tradition in Europe and especially in Italy to prepare particular cakes in the days close to November 2, which often remind in the name of this recurrence or the shape and consistency of a bone. Another frequent reference is to fingers, whereas the horse-shaped cake is probably connected to the legend of Proserpina. Still today, in some Italian countries, people place these sweets on laid tables on the night between November 1 and November 2, sure they will be visited by their dead.
finely chopped almonds
Cakes of the dead contain simple ingredients such as flour, eggs, sugar, and aromatizers; often, there are finely chopped almonds or sometimes chocolate, jam, and candied fruit.
These sweets are present, with few variations, as homemade, artisanal, or pastry preparations almost everywhere in the Italian peninsula. The names given are similar from North to South, leaving out the dialectal forms.
Cookies “Fave da morto,” “fave dei morti,” or “fave dolci”: almond pastries, ovoidal and flattened in shape; they look like a macaroon but have a greater consistency (Emilia-Romagna, Lazio, Lombardy, Marche, and Umbria). Favette dei Morti” are different, even though they are always made with almonds. They are present all over the North-East of Italy, but in Veneto, in Trieste, and Friuli, they have three colors (cream, brown, and pink) and vary from crunchy to soft (Favette Triestine). In the Bergamo variant, the cookies are flavored with anise and grappa. “Ossa di morto,” sometimes “ossa da mordere,” Italianizing the Piedmontese “òss ëd mòrt” or “òss da mòrde”: cookies with a hard texture, with almonds and egg white (Marche, Piedmont, and Lombardy). “Ossi dei morti,” typical of Parma, made of short pastry, covered with sugar or chocolate icing. “Ossa di morto”: oblong-shaped cookies (Veneto) are sometimes covered with chocolate (Sicily). According to the original version, Sicily, “Ossa di morto” or “Scardellini” are very dry in consistency and white and light brown. With sugar, flour, egg white, and clove water, they are called “Paste di Garofano.” Very often confused with “Mostacciole,” which, instead, are made with a mixture of honey and spices, such as cloves. Ossa di morto” are also present in the area of Siena, with origins in Montepulciano. Of crumbly consistency and round shape, they are kneaded with chopped almonds.
“I Cavalli”: large, horse-shaped bread (Trentino-Alto Adige). “Le mani”: circular-shaped bread with two hands joining (Sicily). “Pan dei morti”: small sweet rolls made of crumbled cookies, dried fruit, and packed on wafers or dusted with powdered sugar (Lombardy). Pan co’ Santi” are sweet rolls with pepper, raisins, and walnuts, prepared on All Saints’ Day in Siena and Maremma.
Martorana fruit “Apostle’s Fingers”: hand-shaped sweet, made of egg pasta and filled with ricotta cream and cream, typical of Sicilian pastry. Frutta di Martorana is a reproduction of fruits made of almond flour and sugar, also typical of Sicilian tradition. Nougat variants “Torrone dei morti” (Nougat of the dead): present in the Neapolitan culinary tradition, they are soft nougats with a size of 50-70 cm, sold in pieces. Unlike classic nougat, they are not made of honey, but cocoa and are prepared in many flavors, hazelnuts or dried and candied fruit, coffee, or other flavors.
Fanfullicchie is sweets from Lecce that are sold exclusively on November 1st and 2nd. These are mint-flavored candy canes, usually in a twisted shape. Sugar puppets (or, in Sicilian: pupaccena, pupi ri Zuccaro): present in the Sicilian tradition, they are colored sugar figurines, reproducing paladins or generic male and female figures (the dead, the ancestors of the family). Rame di Napoli: in Catania, in the days before and after the commemoration of the dead, it is traditional to eat a soft cocoa cookie covered with chocolate icing. Catalan Biscuits: they are cookies covered with light sugar or cocoa icing, typical of Palermo and present in other areas of Sicily. “La Colva,” a sweet from Apulia prepared on November 2 in Foggia, Barletta, Bitonto, and Bisceglie, made with cooked wheat, raisins, chopped walnuts, and almonds, chopped dried figs, dark chocolate chips, pomegranate seeds, sugar, and vincotto. It originates from the cities of Magna Grecia.
Regional Recipe from Emilia-Romagna, Lazio, Lombardy, Marche, Sicily, and Umbria
From Wikipedia, the free encyclopedia. The pampepato, or panpepato, or pampapato is a sweet round shape (or nugget). The ingredients vary depending on the area of production. Usually, there may appear almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, candied orange and citron, raisins mixed with or without cocoa, chocolate, coffee, liqueur, honey, flour, cooked grape must. The cake is then baked in the oven (better if in a wood oven). It is usually consumed as a sweet of the Christmas festivities. However, it remains essentially an artisan product; in some areas, the home preparation and the traditional custom of exchanging the cake are accompanied by a sprig of mistletoe.
Terni Pampepato The “pampepato ternano” is prepared since the sixteenth century. The origin is probably the Far East, brought by caravans carrying spices around the middle of the sixteenth century. Then, the Italic tradition has added local flavors such as walnuts, citrus fruits, and the “secret” ingredient, the cooked must (“sapa” or “saba” in Roman times), which is difficult to find, but that in Terni is bottled specifically for the preparation of pampepato. The first traces of a written recipe go up again around 1800. It is a traditional sweet peasant, typical of the holidays because ingredients, especially spices, were costly. The pampepato ternano comes prepared from the ternani rigorously the 8 December, day of the Immaculate Conception, to the beginning of the festivities, but the period, sometimes, is prolonged until 14 February, the festival of San Valentino, patron of the city and the enchanted ones. Tradition has it that at least one example of it remains wrapped until Easter, or even the Assumption (August 15); this testifies to the qualities of preservability of the product, able to keep for a long time (at least three months) without preservatives. There are no exact doses of some ingredients in the original recipe because there are no precise indications; they are added “just enough” until it has the right taste.
Sienese Gingerbread Panpepato in Siena dates back to the medieval period. In the 1800s, in honor of Queen Margherita, a new type of panforte, or pampepato, was made, covered with powdered sugar, given Panforte Margherita’s name.
Pampepato of Ferrara The origins of Ferrara’s pampepato are connected to the tradition of preparing the so-called “enriched bread” during Christmas festivities. The recipe was probably born in Ferrara’s cloistered convents, around the fifteenth century, when the State of the Church had a strong influence on the territory. According to some sources, the exact etymology has this origin, derived from the phrase “Pan del Papa.” But soon, it also became a sweet consumed by the ducal court of the Estensi, who had a solid oriental influence[unclear]. The shape of the cake undoubtedly recalls the form of the papalina. Ferrara’s pampepato is typically made of dark chocolate, both in the dough and in the external glaze, about 4 mm thick. Hazelnuts, almonds, cinnamon, a hint of pepper, the predominance of the aroma of dark chocolate are the flavors of this cake, which, let’s remember, must be eaten fresh and soft, avoiding it if hard and dry (old).
Gingerbread of Anagni Panpepato di Anagni is traced back to the twelfth and thirteenth centuries when the city hosted the papal curia, an origin also highlighted by the cake’s name, often called Panpapato (Bread of the Pope). Panpepato from Anagni is a cake made of dried fruits (walnuts, almonds, and hazelnuts), candied orange peel, raisins, dark chocolate, honey, and cooked wine. It is distinguished from Ferrara’s one by a lesser use of chocolate, totally absent in the glaze, the absence of cinnamon, and the use of cooked wine must and raisins[source].
Regional Recipe from Umbria, Tuscany, Emilia-Romagna, Lazio Production area Terni, Siena, Ferrara, Anagni
From Wikipedia, the free encyclopedia. Strozzapreti is a family of different types of short pasta that can be in the form of the twisted cordon, macaroni, or gnocco, widespread in different Italian regions.
The name strozzapreti derives from the fact that this type of pasta, given its shape, is not always easy to eat and alludes maliciously to priests’ proverbial gluttony. Mentioned several times in Roman literature, for example, in the Sonnets of Giuseppe Gioachino Belli, strozzapreti was born as a pasta to be cooked then typical of holidays or bourgeois use. The poet describes them as “cannelletti of dried pasta, one inch long” to be seasoned or cooked with sughillo [stew sauce].”
How to make Strozzapreti
Strozzapreti Romagnoli The pasta sheet must be rolled out with a rolling pin fairly thick; then, it must be cut into strips about 1.5 cm wide. In turn, the strips are cut at 5 cm or more in length and manually twisted one by one as for cavatelli (which are much smaller).
Typology and territorial diffusion
In Trentino and Milanese cuisine, strangolapreti is gnocchi made with stale bread, spinach, eggs, and Trentino Parmesan cheese, served with melted butter and sage. In Milanese and Larian cooking, soft cheese is also added. In the cuisine of Romagna, strozzapreti is short twisted strands of pasta made by hand from water and flour. In the countryside between Faenza and Lugo is widespread strozzapreti with the knot, obtained by knotting each piece of pasta after twisting it on itself. In the kitchen of Imola and Lugo, between the end of ‘800 and the middle of ‘900, strozzapreti was called “priests suffocated,” terminology then disappeared and was slightly larger.
Umbrian cooking with the term strozzapreti or strangozzi is meant a long square section of pasta made of water and flour. In Latium, cooking strozzapreti is spaghettoni pulled by hand. In Viterbo’s cooking, stratto is a hand made pasta, typical of Blera, seasoned with truffles. In L’Aquila, strangolapreti is a big string of durum wheat pasta about 20 cm long. Neapolitan cooking, with the term strangulapriévete, is designated simple gnocchi, homemade with water and flour. In Salento, cooking with the term strangulaprevati are meant potato gnocchi. In Calabrian cuisine, strangugliapreviti are gnocchi made of flour and eggs; in the tradition of Nicastro, they are the dish of Shrove Tuesday. In Corsican cooking, the name “sturzapréti” refers to small gnocchi made with brocciu cheese and spinach or cardoons.
dome-shaped sweet short pastry stuffed with macaroni,
How to make Pasticcio di maccheroni alla ferrarese
From Wikipedia, the free encyclopedia. Pasticcio di maccheroni alla Ferrarese, more commonly called pasticcio di maccheroni (or pastiz in Ferrarese dialect), is a first course typical of the city Ferrara. It is made of a dome-shaped sweet short pastry stuffed with macaroni, meat sauce, béchamel, and truffle, all cooked in the oven in a particular copper container. Its peculiarity lies in the sweetness of the shortcrust pastry with the filling’s saltiness. Its complexity of execution is considered a very refined dish, and it requires an excellent manual ability in the preparation phases. Origins The history of pasticcio Ferrarese dates back to the Renaissance. In the ducal courts, preparing dishes made with different ingredients to preserve them in timecomes the dome shape used to “enclose” the components. The first evidence of pasticcio comes from the ancient recipe of pastelle, belonging to the cook of the Este court, Cristoforo di Messisbugo. The term “pasticcio” was prevalent in Italy to indicate this type of dish. Ferrara underwent some changes due to the political and cultural events between the Este court and Naples’ court. Eleonora of Aragon, Ferdinand I of Naples’s daughter, married Ercole I d’Este in 1473, thus giving life to cultural exchanges between the two seigniories. This fact would explain the inclusion in the recipe of pasticcio of macaroni, a type of pasta widespread in the south, and its origins in Neapolitan or Sicilian cuisine. Therefore, pasticcio’s recipe underwent many modifications until 1700, when the first documented recipes circulated. Pasticcio di maccheroni is a dish having a very laborious preparation and combining sweet and salty foods.
From the coppa of Piacenza to the Felino salami, to the entire large family of products derived from the processing of pork, Emilia-Romagna offers a vibrant panorama. The regional vocation of this is perfectly complementary to that which concerns the dairy.
Wherever there are dairies, as is known, there is the availability of serum, mixed with corn and bran, is the main power of pigs reared on the correct criteria.
Cooked Prosciutto Ham– Prosciutto Cotto
Cured ham is made exclusively with the best pork legs. It is prepared by a qualified slaughter and produced in compliance with precise standards. An excellent Prosciutto Cotto with a sweet and delicate taste is a highly digestible food, rich in proteins and low in fats, recommended for low-calorie diets. The thighs of locally bred pigs, deboned, salted, and steam cooked, without the addition of polyphosphates or milk and dairy by-products, give a pink and a delicate flavor; it is excellent for snacks, sandwiches, and tasty pizza. Traditionally cooked meat produced in the entire regional territory, made with hog legs (rear haunches). The shape is pressed with a mold to form a compact conical log, similar to the original anatomical part. The weight is variable, generally between 6 and 10 Kilograms or 10 and 12 Kilograms. The external surface appears light hazel in color and consistent with the pigskin. The sliced meat appears rigid and compact, white-pink in color and evidence of anatomical architectures, consisting of more or less dark pink muscular masses, connective tissue, and white-colored fat infiltrations.
Ciccioli, grassei, sbrislon
The product comes from domestic pig meat and fat, with added salt, flavors, and preservatives. Territory concerned to the production The production area includes a bit ‘all the provinces of the Region, especially the whole territory of the provinces of Piacenza and Reggio Emilia. The preparation is made by baking dough in the boiler at about 120 ° C for about 4 hours. Subsequently, the pressing is done to separate the product from the lard, then covered in salt, using salt, spices. Next, grind and mix the dough thoroughly. The dough cooling, made into forms, has a duration ranging from 48 to 72 hours at a temperature of 4-5 ° C. After cooling, the greaves can be packed into pieces of different sizes. Greaves sbricioloni accompanies the appetizers or are used in preparing the polenta cake and greaves too. History Piacenza gastronomy is rich in pork production, which for centuries enliven the local boards. Greaves accompanying snacks in simple country inns and most ancient traditions call this specialty.
Culatello di Zibello
Numerous illustrious writers make frequent reference to Culatello di Zibello. The product is mentioned by the chronicler Bonaventura Angeli in his History of Parma and by Angelo Pezzana. Culatello di Zibello comes from an adult hog’s leg and belongs to the category of naturally-aged foods. After salting, the ham is aged for at least 11 months, during which time the climatic features of the zone of production play an essential part in determining the characteristics of the final product. Fiocco Culatello, the thigh of the swine worked and seasoned, in that magic band of the earth on the Po’s shores in the province of Parma. Here they produce what is considered the ” King of the meats.” Among the true ones “jewels” of the Italian handicraft production, the Culatello is gotten only by the thigh of the boned adult swine, the best part, the more appreciated, that after a careful “rifilatura” (trimming), it is carefully salty massaged to make the salt penetrate in depth. The magisterial hand-made binding gives it the characteristic pear form, making every piece different from the other. With the particular damp and misty winter, it will be natural to do that as a precious jewel to maintain it soft and mature to the best, absorbing those fantastic aromas that make it unmistakable. This is the first phase of the seasoning in winter.
Cotechino from Modena IGP
Cotechino and Zampone are two-second course dishes of Modena cuisine, which are widely consumed during the Christmas holidays and not only. A traditional Italian pork-sausage and lentil dish called ‘Cotechino con Lenticchie’ brings you luck and fortune all year. With a European recognition of local gastronomy and authentic tradition, cotechino Modena has received no EC regulation. 509/1999, the appellation P.G.I. (Protected Geographical Indication), the prestigious European recognition to protect food specialties: a valid guarantee for consumers purchasing P.G.I. products, are sure to buy traditional and quality food produced following strict production disciplines.
Coppa of Parma
Coppa is a type of salami made from pork, salted, naturally aged, and stored raw. The finished product is cylindrical and, when sliced open, displays a homogenous interior of red meat flecked with pinkish-white spots. Traditional Coppa Salami is a high-quality Coppa with a delicate and inviting aroma. It is made from the neck muscles of a pig to provide an irresistible scent and excellent bite. Traditional Coppa Salami is a masterpiece of toasty pig muscle salted with salt, pepper, and spices, including cloves, cinnamon, and nutmeg.
Mortadella Bologna IGP
The “mortadella” is one of the most famous sausages originating from Bologna town and dating back to 1651. Cylindrical in shape, the mortadella is smooth and uniformly pink in color with small white squares of pork fat. The sausage has a distinctive taste and aromatic scent.
Cacciatorini DOP – Small Seasoned Sausages
Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since gulped one at a time. Moreover, the name of this sausage derives exactly from widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks
Coppa Piacentina DOP
The coppa is usually eaten as an appetizer, usually combined with the Colli Piacentini DOC wines, which typically enhance the flavor.
Prosciutto di Parma DOP – Parma Ham
Prosciutto di Parma represents one of the most significant products of the Italian cuisine tradition. Famous and highly valued worldwide, the Prosciutto di Parma DOP has a long history and tradition of more than 2000 years.
Salame di Felino
The Salami from Felino is a product having old production traditions, the same as Parma ham. It is prepared from pure pork meat coarsely minced and blended with salt and grain pepper.
Zampone from Modena IGP
The ‘Zampone’ and ‘Cotechino’ are two second courses of Modena cuisine which are widely consumed during the Christmas holidays and not only. The Zampone is a pork paw stuffed with finely minced pork meat. Accompanied by lentils, it is supposed to bring you luck and riches all year round.
Bel e cot (Belcot)
Muscular flesh of pork, whole Golela, without ears and head bone, rind. The meat is seasoned with salt, pepper, cloves, cinnamon, nutmeg, and sugar
Fresh minced pork (cup fresh rind, schooner), natural flavors, spices and dry white wine.
Cappello da Prete – cappel da pret
Pork Salami forcemeat enclosed in pork rind, boiled before serving.
Castrato di Romagna
Fresh meat obtained from male sheep undergone the process of castration and weights and age appropriate.
Fiocchetto di Parma
Fresh meat obtained from male sheep has undergone the process of castration, and weights, and age-appropriate.
For production using pig fat and rind of national and salt.
The composition of bacon Canusina is: fresh pork belly butchered by no more than two days. Other permitted ingredients: salt and tanning.
Pancetta Piacentina DOP
The characteristic taste, sweet and soft, is closely linked to the production area’s environmental conditions, characterized by woodlands and valleys of the temperate climate that allows a slow and gradual maturation.
Piccola di cavallo
Pork 90-100 kg, boneless, seasoned with salt, pepper, garlic, fennel, and other herbs specific to each manufacturer.
Prosciutto di Modena DOP
Aged near Modena, this pear-shaped ham is salted twice, allowed to rest with its salt rub for two months, then rinsed, dried, and aged for one year; it has a subtle, barely salty flavor.
Salama da Sugo
Ferrara’s specialty is made with pork meat, tongue, head, liver, cloves, cinnamon, red wine, and brandy, Marsala, or rum; it becomes almost creamy and releases a rich ragu’-like sauce when pierced as it cooks.
Salama da Sugo di Madonna Boschi
A specialty of Madonna Boschi (Ferrara) The Salamis is the result of a creative mixture of pork, seasoned with spices and red wine, sometimes reinforced with marsala or brandy.
Pork: bacon, shoulder, and other lean. The meat is cut, chopped, mixed with salt, herbs, and additives permitted, then stuffed into natural casings.
Salame di Canossa
The meat used comes from pigs reared on natural foods, the races are positively selected, and through decades of trials intended to create a local ecotype, addressed to the food industry.
The meat used comes from pigs reared on natural foods, the races are positively selected, and through decades of trials intended to create a local ecotype, addressed to the food industry.
Salame gentile, salam gentil
The raw material consists of a mixture of boneless pork shoulder, chopped ham, thin throat, resulting from domestic pigs, with added salt, flavorings, and preservatives.
Salame Piacentino DOP
The Salame Piacentino DOP is made with lean pork with 15% to 20% of pig fat.
Salsiccia gialla fine
Pork shredded, salted, seasoned, and stuffed into casings thin small diameter that is linked and divided to form a string of little rock, with its characteristic yellow appearance.
Spalla Cotta – spala cota
Cured meat product with the fleshy part of the foreleg of pork (shoulder and cup), tanned, stuffed into the stomach or bladder or porcine skin, aged from several months to a year, and cooked.
Spalla Cotta di San Secondo
The cured pork shoulder Giuseppe Verdi loved; aged from 2 to 3 months, smoked or unsmoked.
Spalla Cruda di Palasone Sissa
The shoulder has as its basic skeleton, the scapula and the related muscle groups attached.
The raw material is the bacon, and stuffed veal worked to produce a product cooked for consumption.
Zuccotto di Bismantova
Traditional sausage preparation, made of pork (muscle, fat throat, and part of the prevailing rind), start tanning for at least 48 hours.