Fresh Meat (and offal) and their preparations.
The need to use all parts of slaughtered animals, reserving the less expensive cuts for their own consumption, has developed over time a variety of different preparations and imaginative, able to ennoble the poor ingredients, that farmers themselves or the local butcher perform with great skill. Deserve a special mention certain breeds, such as pig and sheep laticauda Caserta, kept in restricted areas, which are perfectly acclimatized.
The high quality of the meat, which are intense but delicate flavor, is the result of the extensive system of farming and food products based on natural pasture. Both races, after a long period of decline that has marked almost its disappearance in favor of races more adaptable to the criteria of factory farming, but of less value, have been rediscovered by some farmers today, with passion and competence, offer a few "lucky consumer a high quality product.
The traditional hog farming, linked to rituals associated with the annual cycle of seasons and vegetation, concentrated slaughter in a particular period of the year, coinciding with the Carnival celebrations followed the slaughter and abundant libations.
The necessity to preserve the meat and use it completely in the absence of modern refrigeration methods, has developed a real culture, that of salami. Each area produces a great variety, for the various cuts used and the different modes of manufacture. The finest cuts (rear thigh) are used for hams and soppressata, but also used the rind, offal and scraps for making sausages that establish the basis for the sauce flavor Sunday.
The meats are kept in cellars, sometimes after a period of natural smoke, the kitchen ceiling, or in lard, in glazed clay pots. This process ensures the softness and freshness of the meat, preventing oxidation and browning without increasing the fat content, for the proofing of lard used natural gut.
Text courtesy of Regione Campania translated by E.M.
| Ammugliatielli |
Lamb |
It is defined as a "poor" traditional dish that uses only local raw materials, a legacy of peasant culture, which has always used wisely sensed any product, even those that are considered waste elsewhere. |
| Busecchia |
Pork Salami |
This is, in fact, breast milk of dairy cows still in production that is cut into pieces of approximately 500 grams and then boiled in salted water. |
| Capicollo |
Pork Salami |
The capicollo, or capocollo, is a sausage product using a cut of meat taken from the back of the neck of pork, from which it derives its name. |
| Capicollo di Ricigliano |
Pork Salami |
The capicollo of Ricigliano, in the province of Salerno, uses the upper portion of the neck muscles of pork shoulder and part of which, of course, the sausage is called, to which are added salt, spices and dried chili pepper powder. |
| Cervellatina |
Pork Salami |
Salami made from lean and fat meat, cut
with a knife and spiced with chili. |
| Cicoli |
Pork |
Pork scratching are the result of boiling the fat parts of the pig in a big saucepan, the liquid part will form suet once solidified, while the little residual blocks are the pork scratching. |
| Coniglio di fosso dell'isola d'Ischia |
Rabbit |
Rabbit is a typical Sunday dish of Ischia tradition. A traditional dish since they started breeding rabbits, the so-called hole rabbits (coniglio di fosso). |
| Filetto e filettone di Vairano Patenora |
Pork Salami |
The filetto and filettone Vairano Patenora are produced by cutting pork tenderloin wrapped in natural icing. Whether the filetto for the filettone that substantially differ in size, the traditional method of preparation is very similar. |
| Fiocco di prosciutto |
Pork Salami |
Fiocco di prosciutto is derived from the muscle around the tight bone of the back legs of the pig, and it undergoes a long and precise transformation. |
| Fleppa |
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. |
| Mozzariello |
Pork Salami |
It’s a sausage contained in natural intestines, long 10-15 cm and rather thin, it has a diameter of only 2-3 cm. |
| Nnoglia di maiale |
Pork Salami |
To obtain the nnoglia the big and thick parts of the stomach and the intestine of the pig are used after being pressed, fumigated and aged for 20-30 days. |
| Nzogna della vescica |
Pork Salami |
Pig fat, called “nzogna” that is suet, is worked on and then preserved in the vescica of the pig. |
| 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 Casaletto |
Pork Salami |
Prosciutto di Casaletto is an exclusive product of Casaletto and surrounding towns, made from the butchering of specific races of pig, in particular the Large White or Landrace that are fed with the so called “giotta”, a feed made form residuals of human food and acorn |
| Prosciutto di Monte |
Pork Salami |
Smoked, chili-laced ham from mountain
villages in Alto Sannio. |
| Prosciutto di Pietraroja |
Pork Salami |
The ancient systems of work, the characteristic climate and fine mountain air, make the Pietraroja ham a unique product balanced with a delicate and unique flavor. |
| Salame di Mugnano |
Pork Salami |
The shoulder meat and fiocco di prosciutto are used to make this salami. They are ground and mixed with hard pig fat. |
| Salame Napoli |
Pork and veal |
Smoked salami flavored with orange zest and
garlic steeped in wine; sometimes conserved in olive oil or under ashes. |
| Salsiccia fresca affumicata |
Pork Salami |
Two lean parts and one fat part are used to prepare it, they are ground and mixed with salt and other aromas. |
| Salsiccia di Polmone |
Pork Salami |
Sausage made from pork lights, especially
in Apice. |
| Salsiccia sotto sugna |
Pork Salami |
To preserve the meats longer and avoid the oxidation of the meats, the traditional method of preservation in suet in ceramic or glass vases is used. |
| Salsiccia di Vairano sotto sugna |
Pork Salami |
The most authentic tradition requires the sauciccia to be preserved in suet in varnished terracotta vases. |
| Samurchio |
Pork Salami |
A meat obtained from boiled cow blood shaped with cow or pig intestines.
|
| Soppressata |
Pork Salami |
Salami from lean pork meat and pork fat
(preferably from small black pigs). The meat is cut by knife rather than
ground, then spiced, stuffed into casings, and pressed under a weight to
obtain its characteristic flattened shape (hence the name). |
| Soppressata del Sannio |
Pork Salami |
It is typically produced only during winter, using lean pig first choice meat, hand cut and then seasoned. it’s with the best parts of these pigs, such as the filet and the shoulders, that soppressata of Sannio is produced. |
| Soppressata di Ricigliano |
Pork Salami |
In the province of Salerno, in the towns of Ricigliano and San Gregorio Magno, a tasty meat made of pig meat and bacon fat, is produced. It is soppressata of Ricigliano. |
| Soppressata Irpina |
Pork Salami |
It is a fumigated meat, very tasty, and its preparation is still based on traditional handmade preparation utilizing various parts of the pig: two parts of lean meat, the ham and the filet, and one of fat. |
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