Tango Products

Travel and food in Italy

Marche Salami

   
 

Pork Salami is the main theme of the food of the Marche and its history is linked to that of sharecropping families, were pigs reared on acorns and mash and the slaughter took place in winter, when food was scarce from other agricultural activities and the low temperatures allowed the processing and storage of pork. Using the best value to even the less prized cuts gave birth to two of the more traditional meats of the region, ciauscolo or ciavuscolo and larded salami. From Carpegna in Montefeltro, where it is produced a sweet ham that is known also abroad, to the extreme southern tip, the pork processed in a particular way and are very characteristic in the pantry and on the table today.

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.
Ciarimbolo or Buzzico or Ciambudeo
Pork Salami
Guts that accrue after making salami, sausages and cotechino, are turned, washed with water and vinegar, left to soak overnight and boiled with vinegar, bay leaf, a pinch of basil and a piece of orange peel.
Ciauscolo or Ciavuscolo
Pork Salami
A soft, spreadable pate'-like smoked pork sausage, often spiked with garlic and vino cotto.
Coppa di Ascoli Piceno
Pork Salami
Boiled salami made from humble parts of the pig, spiced with cinnamon and nutmeg, studded with pistachios.
Coppa di testa di Fabriano
Pork Salami
produced with meat residual bone from the back, head and hide.
Cotechino di San Leo
Pork Salami
Made according to a secret recipe, this thick boiled sausage is generously seasoned with cloves, nutmeg, cinnamon, and black pepper.
Cotechino di Fabriano
Pork Salami
The Cotechino (or Cotichino) of Fabriano is produced by muscle meat and pork rinds; is prepared with salt, pepper, garlic and nutmeg scents.
Campanaccio di Fabriano
Pork Salami
identifies the portion of the upper rear leg boned ham or pork.
Guanciotta o guanciale di Fabriano
Pork Salami
produced by the pig's cheek (rolled or not) seasoned with salt, ground pepper and garlic scent without other ingredients.
Lardo di Fabriano in tranci
Pork Salami
Back bacon in slices prepared with salt, pepper and herbs in the mountains, aged in marble tank for at least 12 months.
Lonza (capocollo)
Pork Salami
produced with the meat harvested from the top of the loin.
Lonzino di Fabriano
Pork Salami
produced with the meat harvested from the middle and bottom of the sirloin.
Lonzino "del padrone" di Fabriano
Pork Salami
identifies the middle and lower part of sacrum full of bacon and rind.
Mazzafegato
Pork Salami
Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet. A must on Carnevale tables.
Pancetta arrotolata di Fabriano
Pork Salami
produced with belly of pork rolled and seasoned with salt, pepper and garlic flavors without adding other ingredients.
Pancetta occhiata di Fabriano
Pork Salami
produced by the stomach of the pig Lombi├▒a curled up on the pork and seasoned with salt, ground pepper and perfumes algia without other ingredients.
Pezza di prosciutto di Fabriano
Pork Salami
identifies the lower part of the ham bone including bacon and rind.
Prosciutto di Carpegna DOP
Pork Salami
Ham made in the town of Carpegna since the days of ancient Rome; deep pink, with a delicate, sweet flavor, it is salted and aged 14 months.
Prosciutto aromatizzato del Montefeltro
Pork Salami
The pork leg is put in pepper and massaged to facilitate the release of blood and water. Is then put back in salt for twenty to thirty days.
Prosciutto di Fabriano
Pork Salami
Ham made in the town of Fabriano dentifies the thigh or shoulder of the pig.
Salame del Montefeltro
Pork Salami
Salami made from the meat of black pigs, spiced with whole black peppercorns.
Salame di Fabriano
Pork Salami
Salami featuring knife-cut (rather than ground) pork; aged from 2 to 5 months.
Salame storico (o classico)di Fabriano
Pork Salami
Salami made with lean meat and choice of ham "Bow shoulder" at least 85% by weight
while the remainder is supplied by fat back diced.
Salame "Bastardo" di Fabriano
Pork Salami
Salami produced by whole ham and ground beef lard back into cubes.
Salsiccia classica di Fabriano
Pork Salami
Sausage produced with portions of shoulder meat, prociutto and bacon.
Salsiccia tradizionale di Fabriano
Pork Salami
Fabriano traditional sausage is made with chunks of beef shoulder and bacon.
Soppressata di Fabriano
Pork Salami
Salami made of finely ground lean meat and strips of lard; dried over a fire 3 to 4 days.
Soppressata di fegato di Fabriano
Pork Salami

The Soppressato di fegato di Fabriano is produced with portions of meat from the shoulder, cheek, liver and bacon.

Soppressata tradizionale di Fabriano
Pork Salami

The Soppressato tradizionale di Fabriano is made with chunks of meat shoulder, at least 55% by weight, the remainder is provided by lard and bacon.


© 2010-2013 Web Site by: Enrico Massetti
Italian Salami - Italian charcuterie

 
script type="text/javascript"> var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));