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Lazio charcuterie tradition is set mainly the processing of meat and whole lot less on real sausages. Important are the hams that have characteristics of compactness and flavor similar to Tuscany and Umbria, and processing of whole pieces of the animal, which differs from that of similar regions. Capocolli good, therefore, better and above all that bacon fat is essential for a real pasta carbonara.
| 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. |
| Capocollo |
Pork Salami |
Capocollo or loin is one of the most traditional products of the Provinces of Rome, Rieti, Viterbo, and Frosinone. It is often mentioned in treatise dedicated to wine and gastronomy, and can be found in the local norcinerie. |
| Coppiette Ciociare |
Pork Salami |
Initially made of horse and now of pork,
these strips of spiced and seasoned meat are sold coupled, hanging from
a string. |
| Guanciale |
Pork Salami |
The meat from the cheek and throat of a pig
is salted, rubbed with pepper, and aged; less fatty than Pancetta, which
is made from the belly of a pig, it is cooked in pasta sauces, with
vegetables, and more. |
| Mortadellina Amatriciana |
Pork Salami |
Sausages of finely ground pork threaded
with a thick strip of lard; smoked and aged up to 3 months. |
| 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. |
| Porchetta di Ariccia |
Pork Salami |
Spit-roasted pork flavored with garlic,
pepper, and wild fennel. |
| Prosciutto di Bassiano |
Pork Salami |
Ham rubbed with a mixture of white wine,
garlic, and pepper, aged at least 1 year. |
| Prosciutto di Cinghiale |
Wild boar |
An intensely flavorful ham made usually
sold with the bristle still on and the hoof still intact. |
| Prosciutto di Guarcino |
Pork Salami |
Hams flavored with red wine, lard, chili,
and spices; aged up to 16 months. |
| Prosciutto Romano |
Pork Salami |
Ham from the province of Rome. |
| Salsiccia di Monte San Biagio |
Pork Salami |
Pork sausage seasoned with salt, chili pepper, coriander, have a length of 10 cm sometimes conserved in olive oil. |
| Salsiccia sott'olio |
Pork Salami |
Sausages conserved in olive oil. |
| Scammarita |
Pork Salami |
Loin flavored with garlic and pepper; tied
like a salami and aged. |
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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