Emilia – Romagna Salami

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

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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

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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

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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

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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

Zampone con lenticchie

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

Bondiola

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.

Lardo

For production using pig fat and rind of national and salt.

Pancetta canusina

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

Horse meat.

Porchetta

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.

Salame all’aglio

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.

Salame fiorettino

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.

Tasto, tast

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.

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.