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From the coppa of Piacenza to the Felino salami, to the entire large family of products derived from processing of pork, Emilia-Romagna offers an extraordinarily rich panorama. The regional vocation of this is perfectly complementary to that which concerns the dairy.
Wherever there are dairies, as is known, there is availability of serum, mixed with corn and bran, is the main power of pigs reared on the correct criteria.
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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 |
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cured ham is made exclusively with the best pork legs. It is prepared by a qualified
slaughter and produced in compliance with precise standards. |
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Coppa is a type of salami made from pork, salted, naturally aged and stored raw.
The finished product is cylindrical in shape and when sliced open displays a homogenous
interior of red meat flecked with pinkish-white spots. |
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The coppa is usually eaten as an appetizer, usually combined with the wines of the Colli Piacentini DOC, which typically enhance the flavor. |
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Cotechino and Zampone are two second course dishes of Modena cuisine which are widely
consumed during Christmas holidays and not only. A traditional Italian pork-sausage and
lentil dish called 'Cotechino con Lenticchie' is believed to bring you luck and fortune all year. |
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The “mortadella” is one of the most famous sausages originating from Bologna town and dating
back to the year 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. |
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Prosciutto di Parma represents one of the most significant products of the Italian cuisine
tradition. Famous and highly valued all over the world, the Prosciutto di Parma DOP has a long
history and tradition of more than 2000 years. Original Parma
ham is available in the USA, as the FDA makes an exception to its strict import restriction for
this special product. |
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The Salami from Felino is a product having old production traditions, the same as
Parma ham. It is prepared from pure pork meat, which is coarsely minced and blended
with salt and grain pepper. |
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The 'Zampone' and 'Cotechino' are two second courses of Modena cuisine which are
widely consumed during 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. |
The Emilia-Romagna salami above are for sale at: www.yndella.com (due to the prehistoric FDA regulations they do NOT ship to the USA).
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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 the City of Parma
and by the historian Angelo Pezzana. Culatello di Zibello comes from the leg of an adult hog 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. |
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. |
Ciccioli, grassei, sbrislon |
The product comes from domestic pig meat and fat, with added salt, flavors and preservatives. |
Fiocchetto di Parma |
Fresh meat obtained from male sheep undergone the process of castration and weights and age appropriate. |
Lardo |
For production using pig fat and rind of national and salt.
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Pancetta canusina |
The composition of bacon Canusina is: fresh pork belly butchered by no more than 2 days. Other permitted ingredients: salt and tanning. |
| Pancetta Piacentina DOP |
The characteristic taste, sweet and soft, is closely linked to environmental conditions of the production area, 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 that are 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 2 months, then
rinsed, dried, and aged for 1 year; it has a subtle, barely salty
flavor. |
| Salama da Sugo |
A specialty of Ferrara 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 Mdonna Boschi |
A specialty of Madonna Boschi (Ferrara) The Salamis is the result of a clever 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 the addition of 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 highly 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 highly 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 the addition of 15% to 20% of pig fat. |
| Salsiccia gialla fine |
Pork shredded, salted, seasoned and stuffed into casings thin small diameter that are linked and divided to form a string of small rock, with its characteristic yellow appearance. |
| Salsicciotto alla Piacentina, salame da cuocere, salam da cotta |
The mixture of lean beef trimmings and pork fat national adult with added salt, flavorings and preservatives. |
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 which is worked to produce a product that is cooked for consumption. |
| Zuccotto di Bismantova |
Traditional preparation of sausage, made of pork (muscle, fat throat and part of the prevailing rind), start tanning for at least 48 hours. |
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