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Charcuterie

Cured meat and Fine Charcuterie

Products in Cured meat and Fine Charcuterie category must have the following characteristics

  • The meat processing place is no more than 50 km from the place where the farms are located.
  • Cured meats in this category must not contain any type of artificial preservative, nitrates and milk derivatives.

Cured meats are meat-based foods, of different animal species, subjected to processing and transformation to increase their conservation. They are divided into raw sausages, cooked sausages, uncooked cold cuts. Various types of spices and seasonings can be added to the meat, such as salt, aromatic herbs, black, white, red pepper, cayenne pepper and others, to enhance its flavour.
The subsequent processes to which cold cuts can be subjected are smoking and seasoning. Cured meats derive from meats of various animals, including pigs, sheep, cattle, wild boars and many other more.

Dry Cured Ham, Raw Ham, Jamon, Jambon or Prosciutto Crudo or simply Prosciutto.


Hamis perhaps the cold cut > par excellence and is a type of cold cut widespread in many countries of Europe that is obtained from dry salting of the pork leg when they have reached the weight suitable for the type of ham you want to obtain. It is certainly one of the most popular cured meats in the world. Ageing tkes place in cool, dry places and with a constant temperature for a minimum period of 12 months. It's so radicated into the European culture that every single country calls it differently and within the same country, you can often find multiple different variations.

Culatello


Culatello is a typical Italian cold cut from the province of Parma, and is produced from the buttocks of the pig's thigh and has a characteristic pear shape. Its preparation is similar to that of ham even if before the ageing phase, the meat is inserted into the pig's bladder. Subsequently, everything is tied with twine which, after the seasoning period, will create wide and irregular stitches.

Italian Pancetta

Pancetta is a type of Italian cured meat produced with pork that is prepared with the part of the belly of the animal. Pancettta, although prepared in different ways, is widespread in many European countries and the United States. Ageing can last from 30 to 120 days for larger pieces.

Guanciale

The Italian cured meat called Guanciale (Italian pronunciation: ) is the cut of pork meat obtained from the cheek of the pig, crossed by lean veins of muscle with a component of fine fat, of a composition different from lard (back fat) and bacon (belly fat). The consistency is more hard compared to Pancetta and the most characteristic flavour.

It is the main ingredient for the preparation of many pasta sauces, including Pasta all'Amatriciana and Pasta alla Carbonara. It is conventionally recognised a traditional product of a few Italian regions such as Abruzzo, Calabria, Friuli-Venezia Giulia, Lazio, Molise, Puglia, Sardinia, Tuscany and Umbria.

Bresaola

Bresaola is an Italian cured meat, produced with beef, typical of the north of the country. The most famous is perhaps the Valtellina bresaola. The bresaola is processed from a cut of the thigh of the veal, but the most valuable part is certainly the hip tip. Before being offered for sale, bresaola, like all cured meats, undergoes salting, drying and ageing.

Lonza

Lonza, or sometimes called, Lonzino is a type of Italian cured meat taken from two different parts of the pig. In Northern Italy it is obtained from the boneless muscle of the carré, also called loin. In central Italy instead, the loin is also called loin. In southern Italy, it can be called with the term longa or rib of the fillet.

Capocollo, Capicola.

Capocollo is a n Italian cured meat produced in many regions of the Italian territory, with various interpretations and recipes, obtained from the top of the pig and a part of the shoulder.
The most famous areas where it is produced are Puglia and Calabria.

Coppiette, Musciska.

The coppiette are strips of dried meat of various that have a length between 10 and 20 centimetres and width between one and two centimetres, usually seasoned with spices and aromas including salt, pepper, chilli.

Lard

Lard is produced after a process of salting, flavouring and seasoning of pork fat: it can be taken from the neck, back and upper part of the sides. Lard production is widespread in many parts of Europe.

Soppressata

Soppressata is a very popular type of Italian cured meat. For its preparation, the lean meats and lard are selected which are then minced and mixed with salt, black pepper and other flavours. The ground pork is then inserted into pork casings that are drilled. The sopressata is a particular type of salami typical of some areas in southern Italy, including Basilicata, Apulia, Abruzzo, Molise, Campania and Calabria.

Speck

Speck is a typical Italian and Austrian type of cured meat, precisely because it is produced in the border areas of the two states. It is prepared with pork leg and subjected to cold smoking. The crucial phase for the processing of speck, which gives the particular flavour, is the smoking of the meat. Ageing takes place in cool and ventilated rooms for an average period of 22 weeks.

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