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The country has obviously encouraged the raising of pigs and then working with his flesh. So there are hams, sausages (those are must-eat liver sausage and so-called mad) that are often preserved in oil or lard in the Coppa and made the pig's head. Very special and hard to find now is lAnnoje, tripe sausage with chili. Cured pork is very good also, a kind of loin spread throughout the region. Typical is the mortadella Campotosto although in Abruzzo is better known as "coglioni di mulo". Tasty hams are smoked Introdacqua (Aq) and LAG (Aq). Among the salami, are those that are valuable in Guilmi (Ch) and Torano (Te). Finally we must remember the Ventricina, which is typical of the provinces of Teramo and Chieti. Ventricina (pork belly meat) is good spread on bruschetta.
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| Cacciatorini DOP |
Pork Salami |
Cacciatorini sausages are popular for their characteristic taste and small size, which
is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time.
Moreover, the name of this sausage derives exactly from a 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. |
| Fegato Dolce |
Pork Salami |
Pork Salami liver in casings; flavored with honey. |
| Fegato Pazzo |
Pork Salami |
Pork Salami liver in casings; flavored with chili. |
| Fiaschetta Aquilana |
Pork Salami |
the “fiaschetta aquilana” is made from lean meat from
the thigh of the pig, finely chopped and flavored with salt and spices,
then stuffed into a natural intestine casing and placed under pressure
for a period of time. The shape of the salami is similar to that of an
ancient “fiaschetta portapolvere” or powder flask used to hold gunpowder
in the age of muzzle loading firearms. |
| Guanciale Amatriciano |
Pork Salami |
The cheek of the pig with special care is detached from the head starting from the throat, trim until you get a classic triangular shape.
It is at this point put in salt for 4 or 5 days, depending on weather conditions. |
| Lonza |
Pork Salami |
Sausage from the shoulder and neck of the
pig; spiced, salted, and hung to dry, aged for a minimum of 2 months.
Called Capocollo elsewhere. |
| Mortadella di Campotosto |
Pork Salami |
These small mortadellas are commonly called Coglioni di Mulo ("Mule's Balls").
They are, of course, made of pork, the mule only being part of the
image. It is a fine-grained salami of choice meat with a square column
of lard in the center. According to some of its admirers, the tri-color
composition (the white lard, the red meat and the black pepper) has
greatly contributed to the commercial success of the product, whose fame
has long spread past the borders of the region. |
| Pancetta |
Pork Salami |
Fatty meat from the pig's belly, shaped in rectangles or coiled. Essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes. |
| Prosciutto di Basciano |
Pork Salami |
Basciano boasts a very special prosciutto. Basciano is a town near
the Val Vomano. The area is caressed by cool breezes from the mountains,
making for ideal conditions for the ageing of highly esteemed prosciutto.
The method used is the classic one which distinguishes all country style
prosciutto. The thigh, cleaned and trimmed, is placed in a press for a
couple of days so that it loses its internal humours. It is then salted
by dry massage with a mixture of salt, garlic and hot peppers. The
prosciutto is then hung to age and is ready to be eaten after one year. |
| Salame di Pecora |
Sheep |
Rare salami from Anversa degli Abruzzi;
sweet and delicate. |
| Soppressata |
Pork Salami |
“La soppressata” has this name because it is pressed under weights, it is
made with lean meat and is born of an antique and laborious procedure, it requires
attention and care during the drying and conservation. It is destined to special
circumstances and people. |
| Ventricina Vastese |
Pork Salami |
Pork Salami salami spiced with chili and wild fennel; aged at least 3 months.
Ventricina is unique and quite identifiable between Abruzzo's
delicatessen and is produced, historically, in the hilly zone near
Trigno and Sinello rives, called "Vastese".
This specialty is made in artisan way still nowadays |
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie |
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