Tag: cured

Cured meats: these are the gourmet excellences – Italian Cuisine


According to tradition, they cannot be missing on the festive table: an expression of local typicality, are the noble sausages, or the cream of national and international charcuterie. A true delight for connoisseurs to be enjoyed freshly cut to express all the nuances of taste


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Irresistible temptation, they are a must of the festive table: freshly cut, arranged in large trays with the slices elegantly arranged in a rosette or "hidden" in a gastronomic panettone that never goes out of fashion, cold cuts are among the Italian excellences – and not only – most loved. The most sought after are handcrafted products: selected raw materials, meticulously controlled curing times, regional “recipes” and, of course, no additives. Among the best Italian cured meats are the now famous Culatello di Zibello Dop and Lardo d’Arnad Dop together with the lesser known – but no less valuable – Sauris IGP ham and Jambon de Bosses Dop. Moreover, thanks to the spread of e-commerce, we can enjoy cross-border delikatessen that the most gourmand will have already encountered, such as the Spanish Pata Negra Bellota DO or the French Rosette de Lyon. Let's get to know these expressions of local specialties, to be able to better appreciate them.

Culatello di Zibello Dop, the king of cured meats

It is mentioned for the first time in an official document dated 1735 by the Municipality of Parma but, according to peasant memory, it appeared three centuries earlier on the noble tables. Today, despite being much more widespread, it remains a product for gourmet palates. A series of determining factors contribute to making it an excellence among the excellences, including the limited production area, the unique climate of the "Bassa Verdiana" (strong variations in temperature and humidity), the ancient production method (matured for 12 at 30 months) and the chosen cut (only the boned buttock, not the whole thigh). It has boasted the PDO since 1996, which certifies its compliance with the strict regulations: in addition to strict production rules, it establishes that the pigs must be of the heavy type and reared in Lombardy and Emilia-Romagna, while processing is limited to eight countries on the banks of the Po. Twenty-two producers associated with the Protection Consortium. It is cut to the thickness of a wedding veil, as tradition has it (also for Parma ham), which only the slicer ensures. Even better if the machine is mechanical, because it does not heat the slices. It is best enjoyed plain, with slices of bread (such as the typical mica of Parma), fried dumplings or delicate mustard. Unmissable.

194230 "src =" https://www.salepepe.it/files/2021/12/CULATELLO-2.jpg "width =" 210 Culatello di Zibello Dop with flakes of Parmigiano Reggiano Dop

Lard (Lard) d’Arnad Dop

Vallée d’Aoste Lard d’Arnad Dop: if culatello is the king of cured meats, this is the prince of the Aosta Valley delicatessen. The first official testimony dates back to 1570, when Lino Colliard, a famous historian of the Aosta Valley, in a manuscript mentions the distribution of Arnad lard to the needy by the monastery of Sant’Orso. The only lard in the world that can boast the PDO, this noble fat has a strictly regulated traceability: it comes from pigs weighing more than 200 kg, coming from national farms in the Valle d'Aosta, Piedmont, Lombardy, Emilia-Romagna and Veneto regions. It is handcrafted only from the degreased shoulder pad, squared and then left to season in doils (in patois dialect), ancient cube-shaped containers in oak, larch or chestnut wood, where it spends at least three months in water, salt and aromatic mountain herbs (juniper, rosemary, bay leaf, laurel, pepper, nutmeg, sage) . Each slice is white when cut, with a possible vein of meat on the surface and a slightly pink heart, and releases the characteristic scent. The sweet taste makes it an excellent appetizer, tasted natural, perhaps paired with black rye bread, the local pan dür, and chestnut honey. It melts in your mouth.

194231 "src =" https://www.salepepe.it/files/2021/12/LARDO-ARNAD.jpg "width =" 210 Lard of Arnad

Sauris Igp ham

Protected since 2009 by the Protected Geographical Identification mark, it is a typical product of the municipality of the same name, located in the province of Udine. Less famous than San Daniele but no less valuable, this Friulian ham has a soft consistency and an intense and aromatic taste. It differs from other Italian raw foods because, in the Germanic style, it is lightly smoked with beech wood from local woods in traditional fireplaces that convey the smoke to the smoking rooms. Another peculiarity that distinguishes it is the short salting period, which is followed by the smoking process. Obtained from the processing of fresh thighs of Large White, Italian Landrace and Italian Duroc pigs, it has a rounded shape and no paw. Excellent to be enjoyed simply accompanied with cumin or poppy flavored bread, it has an absolutely characteristic flavor and can also be enhanced in combination with dried fruit. A strong natural sweetness.

194233 "src =" https://www.salepepe.it/files/2021/12/PROSCIUTTO-SAURIS.jpg "width =" 210 Sauris Igp ham

Vallée d'Aoste Jambon de Bosses Dop

It is a mountain ham with a Protected Designation of Origin, the only raw ham seasoned at high altitude (1600), produced in limited quantities in Saint-Rhémy-en-Bosses (AO), in the Combe froide, region of the Aosta Valley. The first written reference to this typical product dates back to 1397, in Contes d’Hospice du Grand-Saint-Bernard (Tales from the Gran San Bernardo Hospice): the monastery, strategically located on the Alpine pass of the same name and with a traditional welcoming role, has contributed to giving this ham a well-deserved international reputation. For the production, legs of pigs reared are used, as well as in Valle d'Aosta, in Piedmont, Lombardy, Emilia-Romagna and Veneto, which are salted by hand with a special preparation based on sea salt and herbs from the Valle d'Aosta certified and then matured on a bed of mountain hay. Sliced ​​or hand-cut, Saint-Rhemy-en-Bosses ham goes well with white, signal or wholemeal bread. To sweeten the taste of aromas and herbs, the combination with mountain butter is perfect. Try it with honey and walnuts.

194234 "src =" https://www.salepepe.it/files/2021/12/JAMBON-DE-BOSSES.jpg "width =" 210 Vallée d'Aoste Jambon de Bosses Dop

Jamón Iberico Pata Negra Bellota DO

Excellent quality of Spanish ham, famous all over the world, produced by 100% indigenous Iberian pigs (they are smaller than ours and black, hence the Pata Negra denomination, with black paw), reared free in sunny pastures 4 recognized areas: Jabugo, Guijuelo, Pedroche and Extremadura. The 100% Iberian Ham boasts the Designation of Origin, corresponding to our PDO: the additional term Bellota emphasizes the highest quality of the product, indicating that in addition to being pure Iberian breed (certified by the precious Black Label), the pigs used they fed only on acorns (bellota) and wild herbs. The production techniques are ancient, they spend at least 5 years of great care, including salting, drying and seasoning, which can last up to 64 months. The characteristics of this ham make it unmistakable: its elongated shape, retaining its unique black hoof, the characteristic color ranging from pink to purple red and the delicate, slightly salty or sweet flavor. Its fat is bright, aromatic and with a pleasant flavor. It is ideal cut by hand with a sharp knife.

194235 "src =" https://www.salepepe.it/files/2021/12/PATA-NEGRA-BELLOTA_1.jpg "width =" 227 "height =" 138 194236 "src =" https://www.salepepe.it/files/2021/12/PATA-NEGRA-BELLOTA_2.jpg "width =" 210 Jamón Iberico Pata Negra Bellota DO

Rosette de Lyon salami

Thanks to the gastronomic institution of the Mothers of Lyon and the legendary Paul Bocuse, Lyon's gastronomy is part of the French gourmet traditions and culture, thanks to its typical bouchons (restaurants) as well as to niche products of the area, such as the Rosette de Lyon . This classic of Lyonnaise charcuterie widespread in the Auvergne – Rhône – Alps area, is obtained from noble cuts of pork (the shoulder, minced together with lard, spices and garlic tips) and aged longer than other similar sausages: it goes from 6 weeks for the smallest sizes to 4 months for the largest (up to 1 meter long). The notoriety of this peasant salami, rigorously stuffed by hand, goes far beyond the borders of its territory: the Rosetta di Lione is eaten sliced ​​with an aperitif or as an appetizer. Its flavor is best appreciated with a rosé and, for those who know it, with aged whiskey.

194239 "src =" https://www.salepepe.it/files/2021/12/ROSETTE-DE-LYON.jpg "width =" 210

Francesca Tagliabue

Posted on 22/12/2021


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Where to find (also thanks to e-commerce) the best cured meats in Italy – Italian Cuisine

Where to find (also thanks to e-commerce) the best cured meats in Italy

Among the temptations of festive tables are in first place. In Italy there are dozens of them, with real regional excellences, often at the artisan level. What to choose for a home delivery

It is one of the most great pleasures on the table of the holidays and from the Alps to Pantelleria – except for entirely vegetarian tables – hams, salamis and surroundings invariably open lunch or dinner. And for once, i nutritionists they utter no anathemas. Among other things, after a long period, where there seemed to be no reference points and big brands dominated, today there are more and more virtuous producers and in every region of Italy remarkable excellences emerge expressed by artisans who focus everything on the selected raw material, on the quality of feeding of animals, on the appropriate curing times, without any intervention of any kind, much less additives. And this changes everything, in the palate and in the stomach.

They come everywhere

Modernity has also brought another advantage: being able to taste practically all the samples of Italian excellence wherever he resides. Until a few years ago, for those who did not live in major cities – and therefore did not have well-stocked delicatessens – it was impossible to find something outside the great classics or local specialties, which are absent in most of the large-scale distribution. Only gourmet travelers were able to retrieve something around or had it shipped that salami before the holidays. Today, with the spread ofe-commerce there are no problems getting the desired delicacy home, perhaps discovered on a summer tour, to integrate the traditional proposal. Or, badly, the best craftsmen ship on the basis of specific requests, with the obvious expense of transport.

Top in Europe

So you can eat the real thing Culatello in Palermo as the best Cinta Senese cured meats in Milan or theauthentic Calabrese Capocollo in Rome. Call them whims, but you have fun like in a candy shop – and if you have fans as guests you are surprised as well – considering that Italy has the largest number of cured meats classified in Europe: 21 PDO and 22 PGI. And there are also excellent ones without brand, as you can see in our selection. Salami on the table also means bread. Beyond personal tastes, there are preferable combinations between the two elements. The lard and, if desired, also the pancetta express the maximum on slices of warm bread, not excessively thick, the Altamura bread lends itself to fatty and highly flavored cured meats while, on the contrary, the unsalted one – first of all Tuscan – is perfect for the most salty or smoked raw hams, therefore not to be used for sweet ones such as Parma or San Daniele which are enjoyed with the rosette or michetta provided you still find good ones.

The varieties of the casareccio

THE oil bread they are perfect for salami, especially the Po Valley ones – which also like fried dumplings – while wholemeal is created for speck and smoked cured meats. Ultimately, there are two less specialized types and therefore ready to combine well with almost all cured meats: the baguette and homemade bread. A misnomer that we use to group together all the breads made from durum wheat flour and natural yeast, cooked in a wood oven, which exist around Italy – they are all the rage – and often have a specific name. And there are many. The crust is dark – thick and crunchy – the crumb is compact and light brown in color, the flavor is rustic and strong. Now our selection of products.

If San Daniele is the pride of Friulian ham, Prosciutto di Sauris – produced in the small town of Carnia – is one of the best smoked products in Europe, thanks to the use of only beech wood that gives the extra touch without taking anything away from the soft and refined taste. https://www.wolfsauris.com/


In the movie My friends it indicated the system for not charging a bill, in reality it is the most famous Tuscan pancetta – also called ventresca – and characteristic of the province of Grosseto. Slightly oily and thickly streaked with lean, it has a spicy flavor because it is covered with black pepper and chilli. https://www.saporedivaldorcia.com/

Corallina di Norcia

From the capital of Umbrian butchery comes one of the most famous salamis under the Po, with an intense flavor. To make it, three precious parts of pork and a part of hard fat trimmed into cubes are used, which give it the characteristic "holes". Another peculiarity: the long stick shape. https://www.saporitipiciumbri.it/


In the north it is the coppa, in the south it is the capocollo: they are obtained from the part of the pig that goes from the loin to the loin and tail. In central Italy it is called lonzino and the one from the Marche region has something extra: the sweetness of the lard veins mixes with the impact of black pepper and the savory flavor of the meat. http://www.spesamarche.it/index.php


It makes sense to discuss the best etymology: Culatta or Culaccia? This is the version of Culatello wrapped in rind, made between Parma and Piacenza. It is extraordinary for its softness, similar to that of a raw ham, and a delicate taste, perfect even after a year's aging. https://www.magnaparma.com/

Cinta Senese cured meats

Italians know them well, foreigners are crazy about them. They are made from the prized pig breed of the hills and followed directly by Slow Food. Bacon, salami, loin, finocchiona and above all the ham which ages for 18 and 24 months, until it takes on a unique taste. https://www.biamiata.it/


It is characteristic of the Aosta Valley and some Piedmontese valleys: it is no longer made with the boneless leg of ibex, but with other spiced meats. The top one is in suede, to be combined if soft with slices of rye bread and honey. There are also very seasoned versions. https://www.tascapan.com/

Lardo d'Arnad

Lardo di Colonnata is more widespread, but the DOP one from the Aosta Valley town is absolutely no less and conquers for the scent and taste given by the mix of herbs used in the preparation. The version aged for more than three months is "wet" with white wine from the valley. https://www.yndella.com/it/


For those who love Emilian cured meats it is pure enjoyment: it is prepared with the part of the pork leg that remains after the separation of the Culatello: a top quality cut, very lean – the fat does not exceed 10% – and with a refined taste. Short seasoning, maximum six months. https://www.caseificiosansalvatore.it/

Mortara goose salami

The Mortara tradition on the goose dates back to the times of Lodovico il Moro and is carried on by skilled craftsmen. The PGI cooked salami is the protagonist, but the raw version – called “ecumenical” because it has a kosher processing – remains at the top. The ham is also not bad. https://www.cortedelloca.com/

Goat violin

Excellence of Valchiavenna is a particularly tasty goat ham, so named for its shape, which recalls that of a musical instrument. To be cut it is held exactly like a violin and the knife used as a bow. But it is also sold in blocks. https://maofficinagastronomica.com/

Bra sausage

It goes into the preparation of various dishes and is also good grilled, but the best is to eat it raw. It is a mix – with a characteristic light pink color – of 70-80% of finely minced lean veal and 20-30% of pork fat. It should be eaten very fresh. Da Masino, tel. 0172.412577

Capocollo of Calabria

Italy is full of capocollo, you can easily find them even in large-scale distribution. But the PDO is only from Calabria, made from pigs born or reared in the region, with a layer of fat that keeps it soft during aging. The flavor is reminiscent of Piacenza coppa. https://ndujaonline.it/

Culatello di Zibello

Soft and velvety texture, sweet flavor that recalls dried fruit and candied fruit, undergrowth aroma. A masterpiece, starting from an adult pork leg. The most refined (and expensive) Italian salami is produced by a few companies in an area between the Via Emilia and the Grande River Po. https://www.salumianticacortepallavicina.it/shop/

The eternal magic of Culatello, the king of cured meats – Italian Cuisine

The eternal magic of Culatello, the king of cured meats

The most noble part of the pig, for the most precious Italian salami. Researched all over the world, for the quality and limited production numbers. The supreme master remains Massimo Spigaroli, the secret is the fog that covers the Parma lowlands …

The fog. The fundamental, unexpected and unavoidable element of history: without that silent, enveloping embrace that comes from the Po, the Culatello it would not be myth. It would not take that soft and velvety consistency, it would not give that sweet and particular flavor that recalls dried fruit and candied fruit, it would not have that undergrowth aroma that makes it a jewel. It is produced in a limited area, between the Via Emilia and the Great River: eight municipalities in the province of Parma – Busseto, Polesine Parmense, Soragna, Roccabianca, San Secondo, Sissa, Colorno, Zibello which acts as a reference for the PDO – from where they come 80 thousand pieces per year, 15% destined for export. A niche (but twenty years did not go beyond 6 thousand) specialized in a sophisticated salami: part of the adult pig's leg, worked ad hoc, and passed with salt, whole pepper and garlic to be then stuffed into the bladder of the pig itself. There are also those who wet it with dry white wine, to give it a vinous scent. But it is the climate, influenced by the Po, that makes the difference, thanks to the alternation with the typical summers of the Bassa: sunny, torrid, where you cannot breathe, with humidity from Equatorial Guinea.

Ancient, noble, starry fans

Il Culatello: invoked by vate D'Annunzio («Immediately, immediately, immediately three slices of culat (t) ello!), Exalted by his son and cantor of the Bassa whom Gioan Brera was Carlo («A freshly cut culatello reddened invitingly as a precious Verona marble ") and madly loved by Giuseppe Verdi, to which Busseto pays due honor with a monument in the central square. And it is precisely to the great musician that the 'sliding door' is decisive for the fate of Culatello: he was the one who fired a pork butcher from the area, Carlo Spigaroli, who was the factor in his estate. He found a new job in Polesine Parmense, at theAncient Pallavicina Court. Carlo was the great grandfather of Massimo Spigaroli, 'The special one' by Culatello, on the cover or front row of events, despite not scientifically looking for the limelight. He is one of the few who always makes the divine Alain Ducasse smile – the most starred French chef in the world, certainly not a companion – who speaks of him publicly as "a maitre, a superb artisan". On his agenda there are many VIP customers starting with Charles of England.

The temple a stone's throw from the Po

With his brother Luciano – starting from Al Cavallino Bianco family restaurant – he built inside the Antica Corte Pallavicina – a 13th century settlement, purchased in 1990 and restored in twenty years – a Padan world made of large cured meats, a farm, pig breeding, relays with charming hospitality and a starred restaurant where have a gourmet experience in a frescoed room, almost 'inside' the river. "The Culatello must drink, the closer you are to the water, the better it will be" says Massimo in serving Fortana del Taro, which for the 'indigenous' represents the perfect wine to enjoy the salami. Here, in November, George Clooney stopped with Mrs. Amal: the 'straight' came from his colleague Bob De Niro who had fallen in love with the land and food while he was shooting Twentieth century, the 'big movie' by Bernardo Bertolucci, right in the Parma countryside.

He was reborn in the 80s

The genius of Spigaroli lies in having developed the 'culatello system', because by turning Europe far and wide, created the Nero di Parma cattery, an ancient "rediscovered" pig breed. And it has recovered two ancient cured meats that were disappearing: the raw shoulder, with the incredible power of aromas and flavor, and the Culatello, which in the 80s resumed producing according to old traditions, worked in the correct ways and times. Matured in a natural cellar and defending it from those who wanted it to become an industrial product to be made anywhere, even in air-conditioned warehouses. An important commitment that in 1996 has helped the PDO. "We created a sacred monster – proudly explains Spigaroli – by combining the quality of the raw material, the favorable microclimatic conditions and the genius loci, made of tradition and experience".

Few, very good and expensive

That the Antica Corte Pallavicina – with all due respect for the other 22 members of the Consortium – is the temple is out of the question: there is also the Culatello and Masalén museum with an open air extension called Po Forest, a 1.5 km outdoor course, divided into twelve stages to discover the forest, the Po floodplain vegetation and the breeding of 150 black pigs in the wild. And then there are the Cellars of the Court where in the thirteenth century the cured meats that the Marquises Pallavicino sent as gifts to their Sforza friends as to the most fearful captains of fortune to keep them good were refined: the fame of the product was already remarkable, the high value as now that you travel on 70 euros per kg . In the most beloved (and photographed) vault of the tricolor pork butchery there are about 5 thousand pieces maturing, which is carried out between October and February: the pear shape is about 4 kg in weight, the seasoning goes from 16 to 48 months. In front of the show, the gourmet neophyte is stunned, the patron tells of guests who have stayed there for hours as if they were in the Louvre. We have been there several times. We believe it.

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