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Travel and food in Italy

Friuli - Venezia Giulia Salami

   
 

One of the products that best characterize the Friuli is the prosciutto, the most famous and well known is produced in San Daniele, who has conquered the whole country in recent decades, but we should also mention Sauris smoked ham, from a small town located in hight of four thousand feet above sea level.

 

The techniques of slaughtering and processing do not differ much from those related to products of other hams, but we recall that the salting is dry, mix the salt with spices and herbs, and repeating the operation several times in a month. The real peculiarity lies in the smoking process, which gives the ham an unmistakable aroma and taste.

 

Bresaola di Cervo
Venison
Intensely red Bresaola, firm and slightly sweet.
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.
Cevapcici
Pork Salami beef lamb

The pork, beef and lamb are ground and seasoned. They are then bagged natural gut and consumed fresh.

Marcundela
Pork Salami
Sausage made from the innards, spleen, and fat of the pig; sliced and fried in butter, it is served alongside pasta or frittatas.
Musetto
Pork Salami
Sausage reminiscent of Cotechino, made from lean and fatty pork meat and usually boiled and eaten with brovade.
Pettucce
Pork Salami
Meatballs from the Alta Carnia, macerated with juniper and other mountain herbs, rolled in cornmeal, smoked, and aged.
Karst Prosciutto
Pork Salami
The Karst prosciutto (Kraški prsut), flavored with garlic, bay leaves and rosemary, has a long tradition of preparation.
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 Cotto nel Pane
Pork Salami
Gorizia's ham is wrapped in bread dough and baked until the crust is golden and crisp, then eaten warm or hot, with grated horseradish at Easter.
Prosciutto Cotto di Trieste
Pork Salami
The "Ham Trieste" is a lightly smoked sausage, which is characterized by the following aspects: the external surface is covered by skin, it is golden brown, typical dell'imbrunimento from natural smoke and covers at least 30 - 40% of the area.
Prosciutto di San Daniele DOP
Pork Salami
The rosy and sweet ham of San Daniele is aged from 15 to 18 months; it is sweeter than the ham from Parma, and is easily recognizable since it is worked with the hoof still attached.
Prosciutto di Sauris
Pork Salami
Smoked ham from the village of Sauris in the Alta Carnia, produced at an altitude of 4,000 feet (1212 mt); aged from 12 to 18 months. The village, where German is spoken, located in the Carnia, can be reached going up the narrow valley of Lumini. It is known among gourmets for its prosciutto di Sauris, a rare smoked ham.
Speck di Sauris
Pork Salami
The leg of pork, private and breast bone, is dry salted and made to smoke in special rooms where they are burned, like ham, beech, juniper, pine and other softwood. After the smoking it is aged.


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Italian Salami - Italian charcuterie

 
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