Lard d’Arnad (DOP)

Arnad, Valle d’Aosta

Lard d’Arnad (DOP)

Historical documents referring to this product go back to 1763, so for more than two centuries a highly developed culture of lard-making with specific production and preservation methods has existed in the Valle d’Aosta. After ageing, the finished product, which may be one of several shapes, will be white with streaks of meat in the upper layer. The inside is pinkish and free of any veining.

The local production of Valle d’Aosta Lard d’Arnad is based on artisan methods that have been tested by time and are deeply rooted in the tradition of the local people. The special qualities of Valle d’Aosta Lard d’Arnad are directly related to all the stages of its production, from the feeding of the pigs, to the transformation, cutting and cleaning of the meat and the subsequent treatment.

Valle d’Aosta Lard d’Arnad is made exclusively within the town district of Arnad in the region of Aosta.

Comitè pour la valorisation des produits typiques d’Arnad

c/o Municipio
Via Clos, 3 – Frazione Closè
11020 Arnad (AO)
ITALY

phone: (+39) 0125/966300
fax: (+39) 0125/966351

Salame Boudin

Valle d’Aosta

Salame Boudin

Boudin (black pudding or potato salami) is among the most popular classic sausages of Valle d’Aosta cuisine. Prepared according to the old recipes of our grandparents and passed from one generation to another.

Preparation technology.
Pig’s blood, beaten to prevent clotting, is mixed with bacon, boiled potatoes, seasoned and stuffed into natural casings. It can be eaten either fresh, cooked and cured, raw.

Composition.
a) Raw material: pig blood, fat, boiled potatoes.
b) Technological: salt, pepper, garlic, cinnamon, nutmeg, sage, rosemary and juniper.
c) Additives: add some milk powder.

Aging period.
From two or three months to over six.

Production area.
Valle d’Aosta. There are several versions, according to the taste, the availability of resources and traditions.

Source: Atlas of typical Italian products, Insor, 1989-1995

The Boudin Salami is for sale at: www.yndella.com

Bon Bocon di Arnad

Arnad, Valle d’Aosta

Bon Bocon di Arnad

Bon Bocon from Arnad

This is a pure pork salami, prepared only with the best parts of pork meat: shoulder, leg and loin. The cuts of meat are finely minced and then mixed with salt, spices, natural flavors and red wine.

The bon bocon from Arnad salami is for sale at: www.yndella.com .

Sella di San Venanzo

Umbria

Sella di San Venanzo – Photo & text © parks.it

What it is
It was born from the refined pork butchering art of the grocers from San Venanzo, a town situated in the middle of the very green area on the slopes of Mt. Peglia.

 

It is a particular kind of lard preserving some lean meat grafted into the scented fat part.

How to prepare it
It is prepared with a whole pork loin with all its lard (better if it comes from a precious breed like Cinta Senese). After deboning and carefully trimming it, the grocer puts it to cool for the whole day at a temperature of 0°C. Then it is salted – at less than 3°C – and “massaged” with a mixture of Orvieto white wine vinegar, garlic, and scented chili pepper. The most “personal” and important stage is represented by flavoring, taking place in special vats where the cold cut is flavored with rosemary small branches, salt, pepper, and a mixture of spices (coriander, wild fennel, cinnamon, star anise, cloves, nutmeg, Jamaica pigment, mace, and ginger). The process lasts about twenty days, during which the Sella is turned upside down every five days. After taking off the salt, washing, and brushing it, it is left hanging in a premise with 70% humidity and 3/5°C temperature. After being washed and massaged again, it is left settling for one week in a premise at 22°C (the oven), and then it is ready for the last maturation stage, taking place in the cellar. After 45 days, it is “dressed” with pork fat and pepper to maintain its tenderness. From this moment, the five-month maturation process begins: after this period, it is ready for consumption.

Uses
In the area of Orvieto, it is traditionally eaten with “torta al testo”. Wines matching very well with it go from Orvietano red wine, consisting of various grapes, to pure Ciliegiolo.

Salame di Daino

Nocera Umbra, Umbria

Salame di Daino – Photo © Chef Joe B’s Cucina Italia

Production area: Province of Perugia: the town of Nocera Umbra

Ingredients: venison reared in the area, fat pig

Spices: Salt, pepper, juniper berries

Making: the lean meat of deer they are mixed with 30% fat pork is seasoned with salt, pepper, juniper berries, is stuffed into natural casings and tie in drums of about two hundred grams.

Arise in warm and ventilated for several days before maturation. Aging: 5 to 6 days in a ventilated environment and warm

Seasoning: 2 months in wet and cool rooms.

Salame di Cinghiale

Umbria

Salame di Cinghiale – Photo © bonuccifood

Authentic deliciousness typical of the locality where nature is still respected and protected so as to have developed a form and a wide variety of species.

As the boar used for these meats; absolutely wild and settled the Sibillini mountains. Its taste and ‘incomparable, rich in taste and satisfaction for any palate.

Prosciutto di Norcia IGP

Norcia, Umbria

Prosciutto di Norcia IGP

To make a tasty and high quality prosciutto one needs a pig of 150 to 190 kg (330 to 420 lb), if it is smaller it absorbs too much salt, if it is larger it is too fat and tends to remain moist inside. The pig should eat whole weat flour, cornmeal, mixed together (100kg or corn and 20kg of flour). Adding acorns to this diet would work well too, but definitely not industrial-style feed.

HOW TO MAKE PROSCIUTTO

Cut the pig’s leg, leave the skin on, on the inside part there is a very thin veil that should be taken out otherwise the meat will not absorb the salt. Take 250 g (1 cup) of garlic, peeled and crushed, better if ground in a meat grinder, then spread it all over the prosciutto, also on the side of the skin. Then put it on a table, in a fresh room, near a window so that air can enter, while one should lay some nylon cloths and sawdust under the table otherwise the floor will be damaged. Then one takes 200g (almost a cup) of black pepper, 2.5kg (5lb) of coarse salt, and spreads the mixture on all sides of the prosciutto. If the weather is too dry close the window and wet with a glass of white wine once in a while on top of the salt.

For every 10kg of pig, it should correspond 1 kg of prosciutto, so if the pig is 150kg, the prosciutto will be 15kg, on the table a 15 kg prosciutto will stay for 15 days, while a 19kg prosciutto for 19 days. The salt and pepper amounts are the same for both weights. If the weather is very wet, between the table and the prosciutto one should put some sticks, to let air circulate and move a little the prosciutto. After the time indicated above the salt should be eliminated with a brush, the prosciutto is hung then in a fresh and ventilated room for about 40 days.

After this, it should be washed in water to eliminate the remaining salt, let it dry for a day, then with a knife one should scrape the fat areas, then spread this fat on top of the prosciutto, closing the little veins that formed in the drying process, then take 100g of pepper and spread it on top of the meat (it should attach easily to the fat). Hang it again in a fresh ventilated place, possibly protected from bugs using some mesh bags. It is ready after 150 days from the first salting, the same goes for the shoulder.

Prosciutto di Daino

Umbria

Prosciutto di Daino – Photo © bonuccifood

The deer ham is made from deer leg deboned and without fat, put in salt, pepper and juniper berries for about two weeks. The pre-maturing takes place in rooms aerated with smoke, while the maturation requires temperature and humidity controlled rooms.

Fillet of deer, however, is prepared with the loin of fallow deer, after removing the bone and fat, without seasoning with salt, pepper and juniper berries for 8-9 days. Removed from the salt, the thread is in hot preseason, but ventilated, while maturing in cool areas with controlled humidity, for about 60 days.

Mortadella Umbra

Umbria

Mortadella Umbra

PAIRING

best be served with bread, vegetables, beans or mashed potatoes, goes well with white wine, fresh, young, medium body.

Mortadella Umbra is a salami, characterized by a particularly fine dough. For its production, it takes pork, lean and first choice, and hard fat that are broken thoroughly. The compound obtained is tanned with salt and pepper, a lard hard is added and finally stuffed into natural casing, properly drilled. At the end of processing, Mortadella Umbra is pressed to acquire the compact form and assume the characteristic shape of the box. A period of drying, which occurs in warm and ventilated and lasts for several days, and then curing in a wet and cool for a period of about five months.

When cut the Mortadella Umbrian is recognized for its distinctive white lard, placed at the center of the sausage, which stands on a red-pink dough, the slices are compact and elastic consistency, the flavor is delicately aromatic with flavors of fresh meat; The flavor is pleasantly tangy and sweet, with hints of spice due to the presence of the pepper.

Fiocco di Daino

Umbria

Photo © sissynene

The production of deer sausage, is focused in the town of Nocera Umbra, Foligno and a few kilometers above the Regional Natural Park, which is one of two areas where there are herds of deer in Italy (reserves are also present in Sardinia). From here comes the raw material with which they are made specialties: bow or deer filet (sirloin, boneless and defatted), morsels of deer (small sausage mixture to the end), cacciatorini deer (cured sausage) and ham deer (leg bone).

According to Bartolomeo Platina Sacchi said – in 1474 author of “De Honesta voluptati et valetudine” (like honest and health), synthesis of knowledge Gourmet in the second half of the fifteenth century – the deer, “animal of the species of goats’ and difficult to” tame “” has properties that resemble those of deer, its flesh is good food. “