Cured Meats
Salumi
About cold cuts,
prosciutto, salame, sausages and pancetta.
Difficulty:
Intermediate-Advanced; depends upon the cold cut.
Specific Recipes
Bresaola
The Valtellina's
delicate air-cured meat can now be found in the US. Info, and a recipe.
Difficulty: Intermediate.
Cotechino and Zampone:
A pair
of specialties from Modena, a thick sausage and a pig's trotter stuffed with
the same mixture: both are cooked, and both are fixtures on the New Year's Eve
menu, and popular throughout the winter.
Difficulty: Moderate
Finocchiona
Similar to salami,
but delightfully flavored with fennel.
Difficulty: Intermediate
Mocetta
Salt-and-air cured beef
from Valle d'Aosta, which is easy enough to make and will keep for a year or
more.
Difficulty: Easy
Pancetta
An indispensable
flavoring agent in a great many dishes.
Difficulty: Intermediate
Prosciutto Toscano
Tuscan cured
ham is one of life's true delights.
Difficulty: Advanced
Sopressata
How to make one of
Italy's classic cold cuts at home.
Difficulty: Intermediate
Salame Toscano
Delicately
aromatic, seasoned with garlic, salt, and a little spice.
Difficulty:
Intermediate
Salsiccia di Lucca
Classic
Tuscan sausages.
Difficulty: Moderate
Cutlets, braciole, scaloppine, involtini and other
quick-cooking dishes
Roasts
Stews
Boiled
meats
Fried
meats
Meatballs &
loaves
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