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Sopressata
Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats including soppressata. Soppressata is sometimes prepared using ham. Preparation File:Soppresata3.JPG, Grinding the meat File:Soppresata2.JPG, Preparing the meat for seasoning File:Soppresata1.JPG, Seasoning the meat before casing Varieties ''Soppressata di Basilicata'' is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. ''Soppressata di Calabria'' enjoys Protected designation of origin status; the one produced in Acri and Decollatura is especially renowned. ''Soppressata di Puglia'' from Martina Fran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sobrassada
Sobrassada in Balearic or Sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika and salt and other spices. Sobrassada, along with , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a in Minorca, Majorca and Ibiza. The chemical principle that makes is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn. History After centuries of Muslim rule of the Iberian Peninsula, pork consumption returned to the region in the Middle Ages. Paprika was added after the spice was brought back from the Americas in the 15th century. Sobrassada is thought to have originated and expanded, as a culinary concept, in the Crown of Aragon-controlled Western Mediterranean (Sicily, Balearic Islands, Sardinia) after the 14th century, as similar sausages are still made in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soppressata Di Gioi (Cilento)
Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats including soppressata. Soppressata is sometimes prepared using ham. Preparation File:Soppresata3.JPG, Grinding the meat File:Soppresata2.JPG, Preparing the meat for seasoning File:Soppresata1.JPG, Seasoning the meat before casing Varieties ''Soppressata di Basilicata'' is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. ''Soppressata di Calabria'' enjoys Protected designation of origin status; the one produced in Acri and Decollatura is especially renowned. ''Soppressata di Puglia'' from Martina Franc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Martina Franca
Martina Franca, or just Martina ( Martinese: ), is a town and ''municipality'' in the province of Taranto, Apulia, Italy. It is the second most populated town of the province after Taranto, and has a population (2016) of 49,086. Since 1975, the town has hosted the annual summer opera festival, the Festival della Valle d'Itria.''Festival della Valle d'Itria'' Official Website History Jewish presence In 1495 one third of the population of Martina was made of practising Jews or Jews converted to Christianity. The escape involved one third of the population: 150 to 200 families (at least one thousand people). Among the privileges granted the city council of Martina in 1495, King Frederick of Aragon forbade Jews and Crypto-Jews and Neofiti to press ch ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. * * * * * * * * * * * * * * Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking * Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973 * White pudding * Winter salami By country Note ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12,000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B 
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Prosciutto
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are Prosciutto di Parma DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from Italy or made in the Italian style) in English-spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
'Nduja
'Nduja () is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. It is Calabria's contribution to the many types of Italian salumi, and originates from the area around the small Calabrian town of Spilinga. 'Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed. 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces. It is sold in jars or as thick slices from the soft 'nduja sausage ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mortadella
Mortadella () is a large Italian cuisine, Italian sausage or luncheon meat (''salumi, salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle (common), myrtle berries. The best-known version of mortadella is Mortadella Bologna Geographical indications and traditional specialities in the European Union, PGI, but other varieties are found across Italy, including some made of other meats. Etymology The origin of the name is debated. One theory derives the name from the Latin word (Mortar and pestle, mortar), traditionally used to pound the meat to produce the sausage. This theory, proposed by Giancarlo Susini, professor of ancient history in the University of Bologna, relies on two funerary steles kept in the Museo Civico Archeologico di Bol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capocollo
Capocollo () or coppa () is a traditional Italian and Corsican pork cold cut ('' salume'') made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is. Terminology This cut is typically called ''capocollo'' or ''coppa'' in much of Italy. This name is a compound of the words ''capo'' ("head") and ''collo'' ("neck"). Regional terms include ''capicollo'' (Campania and Calabria) and ''capicollu'' (Corsica). Outside of Italy, terms include ''bondiola'' or ''bondiola curada'' in Argentina, Paraguay, and Uruguay, and capicola or capicolla in North America. The pronunciation "gabagool" has been used by Italian Americans in the New York City area and elsewhere in the Northeast, based on the pronunc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sopressa
Sopressa is an Italian aged salami, produced with pork, lard, salt, pepper, spices and garlic. It is a typical product of Veneto, in northern Italy. The sopressa is a salami, typical of the Venetian culinary tradition and for this reason there are various types (such as sopressa Treviso), Sopressa Vicentina, produced in the province of Vicenza, has been awarded the Protected Geographical Status by the European Union The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been de .... Moreover, in the site of Veneto Region you can view the production specification of this product (divided into eight articles). In order to protect Soprèssa Vicentina from easy counterfeiting and for greater consumer protection, the "Consorzio di Tutela della Soprèssa Vicentina DOP" has emerged, which brings toge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicenza
Vicenza ( , ; ) is a city in northeastern Italy. It is in the Veneto region at the northern base of the ''Monte Berico'', where it straddles the Bacchiglione River. Vicenza is approximately west of Venice and east of Milan. Vicenza is a thriving and cosmopolitan city, with a rich history and culture, and many museums, art galleries, piazzas, villas, churches and elegant Renaissance '' palazzi''. With the Palladian Villas of the Veneto in the surrounding area, and his renowned ''Teatro Olimpico'' (Olympic Theater), the "city of Palladio" has been listed as a UNESCO World Heritage Site since 1994. In December 2008, Vicenza had an estimated population of 115,927 and a metropolitan area of 270,000. Vicenza is the third-largest Italian industrial centre as measured by the value of its exports, and is one of the country's wealthiest cities, in large part due to its textile and steel industries, which employ tens of thousands. Additionally, about one fifth of the country's gold a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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