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Bresaola - is air-dried salted beef eye of round that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It originated in the Valtellina valley in northern Italy's Lombardy region, with pieces of beef being strung up to cure in the cool Alpine air. It is lean, has a sweet, musty smell and is tender. Its rich taste stems from a strict trimming process, where legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices. It is then left to dry for a few days. Afterwards a curing period follows, which lasts between one and three months depending on the particular bresaola's weight. Up to 40% of the meat's original weight is lost during aging. |
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Coppa (Sweet or Hot) - Capicola is an Italian cold cut or salumi. The name is from "Coppa," Italian for cured meat (alternatively from capo—head), and "collo," the shoulder (and neck) of a pig. It is esteemed for its taste and is more expensive than most other salumi It is usually sliced thin for antipasto or sandwiches, such as Muffulettas and hoagies, as well as some Italian Pizzas. |
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Genoa Sausage - Genoa salami is a variety of dry cured Italian sausage commonly believed to have originated in the area of Genoa. It is normally made from pork but may also contain beef, and is seasoned with garlic, salt, black and white peppercorns, fennel seeds, and red wine. Like many Italian sausages, it has a characteristic fermented flavor. |
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Italian Sausage (Spicy, Mild, Garlic) |
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Imported Mortadella - a type of salami, is a finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of baby fat (principally the hard fat from the neck of the pig). It is delicately flavored with spices (including black pepper, whole corns or ground, myrtle berries, nutmeg and coriander) and typically pieces of pistachio nuts. Traditionally the pork filling was ground to a paste using a large mortar (mortaio) and pestle. |
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Pancetta - is an Italian form of bacon. It is pork belly that has been salt cured and spiced, and dried for about three months (but usually not smoked). There are many varieties, and each part of Italy produces its own type. In Corsica, it is considered a regional flavour. Pancetta can be rolled, the most common type (see photograph), or straight (with all the fat on one side). When served on its own, the rolled pancetta is presented in very thin slices. More often it is used to flavour other dishes, especially pasta sauces. |
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Pepperoni - is a spicy Italian-American variety of dry salami usually made of pork , beef and sometimes fish. Pepperoni is often used on pizza, and sometimes it is used on subsandwiches. |
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Prosciutto Cotto - Italian Cooked Ham, which is similar to what English speakers would call "ham". This cooked ham is made exclusively with the best pork gammon from the best farms, selected individually by regional Italian producers in Parma. It is prepared in a qualified slaughter and produced in compliance with precise standards in order to meet the muster of the Italian government. Leoncini hams are a Protected Denomination of Origin product, meaning you are assured that they are authentic to the region of Italy in which they're produced.
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Prosciutto di Parma - the term is used more narrowly for a dry-cured ham from central and northern Italy, the two most common kinds being Prosciutto di Parma and Prosciutto di San Daniele. |
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Sopressata – (Sweet and Spicy) - (called in Italy soppressata) is an Italian dry-cured salame. The name is said to come from the fact that it is often pressed with a weight while drying, giving it a characteristic flattened shape. It can be made of either fresh hams or pork butts. It sometimes is made using beef, but pork is the traditional meat used. The meat is typically ground more coarsely than for other types of salami, which gives it an uneven, "rustic" appearance when sliced. Sopressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary). The sausage is hung up to dry for anywhere between 3 and 12 weeks, depending on the diameter, and loses about 30 percent of its original weight. At the end of the drying phase, the sopressata is commonly stored in jars of olive oil. When eaten, it is commonly sliced thin and placed on crackers. |
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