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Travel and food in Italy

Trentino - Alto Adige Salami

   
 

Trentino has a long tradition in the field of processed meat and cured, the typical tradition of the highlands where the climate on the one hand it allows the consumption and other required reserves for the long winter months. At one time, through the end of World War have been subject to long blocks of communications due to heavy snowfall as well as the lack of adequate facilities viable.


The pig is worked in all parts of supplying products poorest to the richest, such as salami, which are undoubtedly among the best that can be enjoyed, not least because in the traditions of Trentino missing ham and leg of pork sausage is processed.


The province of Trento is the most devoted charcuterie Rendena Valley, the picturesque valley traversed by the upper trunk of the river Sarca.

 

Brusti (Baldonazzi o sanguinacci)
Pork & veal
Sweet-and-sour blood sausage featuring chestnut flour, walnuts, raisins, lard, and nutmeg.
Bresaola di Cervo
Venison
Intensely red Bresaola, firm and slightly sweet.
Carne Salada
Beef
"Salted Meat," made by marinating beef in a salt brine with pepper, garlic, bay leaves, rosemary, juniper berries, and white wine. The fresh meat is seasoned in wooden casks and preserved in brine for twenty days.
Coiga
Pork Salami
Smoked sausage featuring the lowly but economical turnip.
Frankfurterwürstel
Veal and pork
Pork Salami and veal sausage that is stuffed into a mutton casing and smoked over birchwood
Hauswurst
Beef and pork
Chop all the meat rather coarse-grained, seasoned until a thick paste, adding a bit 'of water and bags in the pig gut.
Kaminwurz
Beef and pork
The Kaminwurz is a raw and smoked pork or beef sausage. Its flavor is similar to the Speck even though it develops its own taste, depending on the spices used with it, cumin in particular.
Lardo
Pork Salami
Smoked, salted, or spiced lard, eaten as an antipasto. Lard from the region of Trento is made from the highest part of the pork shoulder, which is characterized by a pinkish color, which makes this lard particularly tasty.
Luganega della valle dei Mocheni
Pork Salami
The first choice of pork (leg, shoulder and part of the chops) are ground with a variable percentage of donkey meat, seasoned and stuffed in natural casings.
Mortandela della Val di Non
Pork Salami
Minced pork sausage that finds its most elaborate expression in Val di Sole and Val di Non, where it is sprinkled with cornmeal, pressed, and smoked over beech wood and aromatic herbs. It has nothing to do with the "mortadella", only the name is similar.
Mortandela della Valsugana
Pork Salami
Traditional Valsugana product of ancient traditions, consists of a meatball of minced pure pork, seasoned, and generally consumed fresh a few days after production.
Probusto
Pork and veal
The Italian version of Germany's Frankfurterwurstel, a pork and veal sausage that is stuffed into a mutton casing and smoked over birchwood. 'Probusto' is a speciality typical of the city of Rovereto.
Rindgeselchtes
Beef
Smoked beef, most often served thinly sliced as an antipasto or as part of a Bollito Misto.
Salame all'aglio
Pork Salami
It is a true specialty characterized not only by the discreet flavor of garlic, the softness that comes from being used for this sausage of the best parts of the pig and the very fine paste that is obtained through a special process.
Salsicce del Trentino
Pork Salami

Trentino sausages should be eaten fresh, as they are made for both the long and narrow shape, the pasta is fine, both for spices (pepper, nutmeg, sometimes horseradish, and cumin) that give these little sausages taste particular.

Scodeghini
Pork Salami
Humble salami that makes use of all the parts of the pig that couldn't be incorporated in other preparations, including the skin and cheeks seasoned with pepper and spices.
Speck dell'Alto Adige (IGP) or Peze Enfumegade
Pork Salami
Square smoked ham made from the best parts of the back of the pig, which are hung to smoke over beech and juniper wood.


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

 
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