Pork loin (section Back bacon)
also be cured to make back bacon, which is particularly popular in the United Kingdom and Canada. Lonzino is a type of salume produced in Italy with cured...
2 KB (196 words) - 12:33, 8 July 2024
Pancetta (category Bacon)
[panˈtʃetta]) is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. For cooking...
14 KB (1,471 words) - 08:51, 26 May 2024
Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan frazione...
3 KB (274 words) - 06:24, 5 June 2024
eggs and cheese, baked in a thin pastry shell Pizza scima Salumi (sg.: salume) is an Italian term describing the preparation of cured meat products made...
40 KB (3,935 words) - 18:23, 28 April 2024
meat Soppressata – Italian dry salami (sausage) Sopressa – Italian aged salume Strolghino – Italian cured pork Arabiki Fish sausage (ja:魚肉ソーセージ) Kurobuta...
29 KB (2,673 words) - 15:03, 11 June 2024
lightly seasoned and then smoked. Capicola – a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. Two particular varieties...
59 KB (6,635 words) - 04:29, 2 July 2024
these cheeses can be found all over Abruzzo and Molise. Salumi (singular: salume) is an Italian term describing the preparation of cured meat products made...
117 KB (10,646 words) - 07:43, 24 June 2024
is braised in Chianti wine and often paired with Tuscan kale. Lardo is a salume of cured fatback, served as thin slices or as a paste; a famous variety...
190 KB (17,421 words) - 15:16, 30 June 2024