Flavors of Italy - Meat
MORTADELA
Mortadella is a unique Italian sausage or luncheon meat that has its origins in the Emilia-Romagna region. it is prepared from finely chopped or minced pork, often containing small cubes of pork fat. The fat value in Mortadella is at least 15%. Traditionally, Mortadella is flavored with black peppercorns, which gives it its distinctive flavor.
SALAMI
Salami in Italy is considered the best in the world. The history of salami and other cold cuts in Italy dates back to ancient times, when the Etruscans lived there. The practice of preserving meat with salt was already known in ancient Egypt and Greece, and the name salami probably comes from the ancient Latin name for the salting process.
Famous products come from Tuscany, Veneto, Marche, and the cities of Cremona, Milan and Naples. Each product has a unique taste and aroma. The most popular halls are: Salami Toscano, Milano, Napoli Piccante, Spianata, Nostrano.
BRESAOLA
It is a long-ripened Italian ham, produced from beef in Lombardy. The meat is soaked in brine for up to 15 days, rubbed with herbs (such as cumin and coriander), and then aged for 8-12 weeks. Bresaola has a characteristic dark red color, light, aromatic taste and low fat content. Served as carpaccio, it is perfect with grana padano cheese, olive oil and lemon.
PARMA HAM
Prosciutto di Parma is the Italian name for Parma ham. It is raw pork that is rubbed with sea salt to begin the preservation process. After about two months, it is dried in the hills of Parma. Prosciutto di Parma is the main ingredient of classic tortellini and is used as an ingredient in the Rosa di Parma dish.
