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Prosciutto
Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It 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) from the South Tyrol region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland. In Italian, ''prosciutto'' means any type 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 I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto Di Parma, Tagliere, Italia
Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It 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) from the South Tyrol region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland. In Italian, ''prosciutto'' means any type 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 Ita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Speck Alto Adige
Speck Alto Adige is a dry-cured, lightly smoked ham produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status (see also: Tyrolean speck). Unlike prosciutto, speck Alto Adige is smoked (''prosciutto affumicato''). Inspection and quality brand Speck Alto Adige PGI is protected by the European Union as a protected geographical indication (PGI). This status is assigned only to selected products obtained according to traditional methods and in specific geographical areas. To guarantee the quality and authenticity of Speck Alto Adige PGI, the quality consortium ''Südtiroler Speck Consortium'', together with the independent control institute INEQ (Istituto Nord Est Qualità), has developed an inspection system applied to all production phases, from meat selection to the finished product. Nutrition information Speck Alto Adige has a high protein content. The nutrition facts per 100 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Sausages And Cured Meats
Sausages and cured meats are widely consumed in Switzerland. Meat in general is consumed on a daily basis, pork being particularly ubiquitous in Swiss cuisine. Preserving meat by smoking it or by adding salt has been done for millennia in Switzerland. History Salt was hardly used as a means of preservation before the 2nd millennium BC, as the archaeological excavations carried out near salt resources seem to indicate. In the Lower Engadine, beef and pork were smoked as early as the 1st millennium BC; this is attested by pierced shoulder blades found on archeological sites. Smoking meat was probably common since the Neolithic, as livestock had to be slaughtered before the long winter season. This has not changed much throughout history: until the 19th century, animals were typically slaughtered in November, then cut up for salting, smoking and making sausages. Since the meat could not be refrigerated easily, its fresh consumption was limited to the time of slaughter. Current meat-c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parma
Parma (; ) is a city in the northern Italian region of Emilia-Romagna known for its architecture, Giuseppe Verdi, music, art, prosciutto (ham), Parmesan, cheese and surrounding countryside. With a population of 198,986 inhabitants as of 2025, Parma is the second most populous city in Emilia-Romagna after Bologna, the region's capital. The city is home to the University of Parma, one of the oldest universities in the world. Parma is divided into two parts by the Parma (river), stream of the same name. The district on the west side of the river is ''Oltretorrente'', meaning ''The other side of the stream''. Parma's Etruscan name was adapted by Romans to describe the round shield called ''Parma (shield), Parma''. History Prehistory Parma was already a built-up area in the Bronze Age. In the current position of the city rose a Terramare culture, terramare. The "terramare" (marl earth) were ancient villages built of wood on piles according to a defined scheme and squared form; c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emilia-Romagna
Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 million. Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest gross domestic product per capita in Italy. It is also a cultural center, being the home of the University of Bologna, the oldest university in the world. Some of its cities, such as Modena, Parma, Ferrara, and Ravenna, are UNESCO heritage sites. It is a center for food and automobile production (such as Ferrari, Lamborghini, and Maserati). It has coastal resorts such as Cervia, Cesenatico, and Rimini. In 2018, the Lonely Planet guide named Emilia-Romagna as the best place to see in Europe. Etymology The name ''Emilia-Romagna'' is a legacy of Ancient Rome. ''Emilia'' derives from the ''via Aemilia'', the Roman road connecting Pia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salumi
(: , ) are Italian cuisine, Italian meat products typical of an antipasto, predominantly made from pork and Curing (food preservation), cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word , 'salted meat', derives from the Latin , 'salt'. include: * Prosciutto – dry-cured ham, thinly sliced and served uncooked () ** ** ** Speck Alto Adige – dry-cured ham from South Tyrol, Italy ** * , also known as or – Italian and French pork cold cut * Bresaola – air-dried and salted beef * – slow cooked pork sausage ** – fresh pork sausage from Modena * Guanciale – prepared with pork jowl or cheek * – Italian cured and seasoned strips of pig fat * and – made from cured pork loin * Mortadella – sausage made from finely ground cured pork * 'Nduja – Calabrian spicy, spreadable pork sausage * Pancetta – made from pork belly meat * Salami – cured sausage, fermented and air-dried meat ** – t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soppressata
''Soppressata'' is a ''salume''. 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 salami 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''. It is sometimes prepared using prosciutto. 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 (PDO) 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] |
Salting (food)
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Presunto
''Presunto'' () is dry-cured ham from Portugal, similar to Italian prosciutto or Spanish ''jamón''. Among the wide variety of ''presuntos'' in Portugal, the most famous are ''presunto'' from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local Alentejano pigs. Several varieties of ''presunto'' are protected by European law with geographical indications. Etymology The word is from Vulgar Latin past participle ''persunctus'', ultimately from the verb ''sugo'', 'to suck', and is unrelated to identical words in Italian and Spanish coming from the also past participle ''praesumptus'', ultimately from ''sumo'', 'to (under)take, occupy' (see wikt:presunto). ''Presunto'' PDO and IGP In March 2014, six varieties of ''presunto'' were protected by European law registered with protected designation of origin: * ''Presunto de Barrancos'' (PGO) *''Presunto do Alentejo'' and ''Paleta do Alentejo'' (PDO) * ''Presunto de Barroso'' (PGI) * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vulgar Latin
Vulgar Latin, also known as Colloquial, Popular, Spoken or Vernacular Latin, is the range of non-formal Register (sociolinguistics), registers of Latin spoken from the Crisis of the Roman Republic, Late Roman Republic onward. ''Vulgar Latin'' as a term is both controversial and imprecise. Spoken Latin existed for a long time and in many places. Scholars have differed in opinion as to the extent of the differences, and whether Vulgar Latin was in some sense a different language. This was developed as a theory in the nineteenth century by François Just Marie Raynouard, Raynouard. At its extreme, the theory suggested that the written register formed an elite language distinct from common speech, but this is now rejected. The current consensus is that the written and spoken languages formed a continuity much as they do in modern languages, with speech tending to evolve faster than the written language, and the written, formalised language exerting pressure back on speech. ''Vulgar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bill Buford
William Holmes Buford (born 6 October 1954) is an American author and journalist. He is the author of the books '' Among the Thugs'' and ''Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany''. Buford was previously the fiction editor for ''The New Yorker'', where he is still on staff. For sixteen years, he was the editor of ''Granta'', which he relaunched in 1979. He is also credited with coining the term " dirty realism." Early years Buford was born in Baton Rouge, Louisiana, and raised in Southern California, attending the University of California, Berkeley, from 1973 to 1977. He then received a Marshall Scholarship to read English at King's College, Cambridge, where he graduated with a BA in 1979. He remained in England for most of the 1980s. Work As an author '' Among the Thugs'' (1990) is presented as an insider's account of the world of (primarily) English football hooliganism. ''Heat'' (2006) is B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
