Page 56 - Ei 2018-2019 Catalog

Italy
Lardo is a type of Italian salumi made by cutting strips of fatback with rosemary and other herbs and spices. Lardo is cured and sold in large slabs, but can be either sliced thick and made into a hearty sandwich or sliced wafer thin and served as part of an antipasti platter.
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Pancetta is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper, and sometimes other spices. There are two basic types of pancetta – arrotolata (rolled), which is mainly cut into thin slices and consumed raw as a part of an antipasti or cold cut; and stesa (flat), which is often chopped and used as an ingredient, as it is in carbonara pasta.
Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round, and is lean and tender, with a sweet, musty smell. Bresaola comes from the top round part of the cow.
In Italy and part of the English-speaking culinary world, the term “Speck” refers to Italian Speck, a type of prosciutto, rather than the German Speck, which is identical to the Italian “Lardo,” which is smoked or pickled pork belly.
Guanciale is an Italian cured meat product that is made of pork jowl or cheeks The meat is rubbed with salt, sugar and spices and cured for three weeks. Although similar to pancetta, its flavor is stronger and its texture is more delicate. Guanciale may be cut and eaten
directly, but it is often used as a pasta ingredient. Upon cooking, the fat typically melts away, giving great depth of flavor to dishes and sauces it is used in.
Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork, which incorporates at least 15 percent small cubes of pork fat.
Salami, Salumi, Salame is any spiced and salted sausage. Salami can come from any part of the pig except for the offal parts.
Salame Piccante translates to “spice salami,” and is often called pepperoni. This thin, sometimes curved salami comes from the Calabria region of Italy. For this reason it is often called Salame Calabrese.
Soppressata is an Italian dry salami. Even though there are many variations, two principle types are made: a cured dry sausage typical of Basilicata, Apulia and Calabria, and a very different uncured salami, native to Tuscany and Liguria. Most of the pig is used in the making of Soppressata.
Capicola, or Coppa, is a traditional Italian pork cold cut made from the dry-cured muscle running from the neck to the fourth of fifth rib of the pork shoulder or neck.
MEAT • MEAT • MEAT