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Like all regions of the Po Valley with high production of milk and dairy products, Veneto is no exception to the rule that wants next to cattlealso pigs destined for a developed industry of sausages and salamis. The latter, in particular, are maturing in the perfect environment of the Berici Hills, to the point of having caused the birth of a real tradition of ham Berico, monitored and controlled by a consortium of protection.
For the rest no exception, sausages which vary according to region, with different ingredients and processing criteria in relation to the environment. In the mountains, in the Cadore and Asiago, next to the processing of pork sausages we meet deer, chamois and even goat sausages.
In rural areas of the plains, where the humid climate makes it more difficult aging the meat, it is customary to smoke certain products to be able to ensure a more secure storage.
| 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 |
| Bondiola |
Pork Salami |
Sausages best boiled slowly. A large, round sausage from the
Polesine area of the southern Veneto, this is a stuffed ox intestine or
pig’s bladder made with coarsely ground pork, beef, red wine, salt, and
black pepper. |
| Bondiola Affumicata |
Pork Salami |
Bondiola as above, smoked sausage: it is smoked for a month or
air-dried for two months. |
| Bondiola d'Adria |
Pork and veal |
Pork Salami and veal sausage with red wine, aged
at least 4 months. |
| Bondiola di Treviso |
Pork Salami |
This sausage has the same characteristics as the cotechino (a fresh
pork sausage) or the musetto , and is made from a mixture of fatty and
lean pork meat, including the bacon rind which is finely ground, and
parts of the pork head. The meat is seasoned and stuffed into natural
intestine. One type is made with lingual, that is, with an entire piece
of brined pig’s tongue in the center of it.
This sausage is slowly boiled and served as a main course together with
cooked vegetables or mashed potatoes. |
| Luganega Trevigiana |
Pork with the possible addition of chicken livers |
Treviso's famed pork sausage, whose recipe
was codified in 1300. Some is made with pounded Pancetta and a mixture
of pepper, cinnamon, cloves, nutmeg, mace, and coriander; another is
enriched with chicken livers. |
| 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 Berico-Euganeo DOP |
Pork Salami |
The
transformation and preservation of pork in Veneto region was widespread
long before the arrival of the ancient Romans. The practice continued
through Roman times into the Middle Ages and the Renaissance. In the
sixteenth century, several different recipes for the preparation of pork
appeared and in the following century there is mention of a ham which
was then known as Prosciutto di Padova. Prosciutto Veneto Berico-Euganeo
is obtained from the fresh meat of a top breed of adult hogs. The hog's
leg is partly flattened in the salting process. When ready for
consumption, the meat is pink tending to red in color. The aroma is
delicate, sweet and fragrant. The area of production encompasses
twenty-four town districts in the region of Veneto.
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| Prosciutto Cotto |
Pork Salami |
Traditional sausage product throughout the region, made from pork leg.
Conical shaped compact crushed, forced to die with respect to the anatomical origin.
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| Sopressa Vicentina del Pasubio DOP |
Pork Salami |
Ground pork salami flavored with garlic
steeped in red wine, aged 1 year; potatoes and chestnuts form the basis
of the diet of pigs raised on the slopes of the Pasubio, so their meat
acquires an unmistakable taste. Along the slopes of the Pasubio, swine are reared almost wild or in a
natural state. Their feed is based mainly on chestnuts and potatoes.
Thus, their meat acquires an unmistakable and particular taste. The meat
mixture is roughly minced and mixed with salt, pepper, and garlic and is
then left to soak in red wine. |
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