Cured meats:
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Salume is the word Italians use for all kinds of cured meats. Various sliced "cold meats" (affettati misto) are served as an antipasto with pickled or oiled vegetables, grissini and bread. Every region has it's own varieties like : Salami Genovese - Salami Milanese ; Prosciutto di Parma - Prosciutto di San Daniele. Affettati are also used in panini (bread rolls with cold cuts), wich are sold in every bar or in the stalls at the piazza (market place) of every town. Cured meats are sold in supermarkets or in the specialised Salumiere (pork-butcher shop).
Some good cured meats :
A large sausage populary known as bologna because of its place of origin Bologna; made of pork and beef flavored with wine, coriander seeds and myrtile berries.
A kind of bacon,usually fatty,cured with salt and spices; air-dried instead of being smoked.
Cooked ham:
Air-dried ham from Parma; spiced; not smoked.
A Parma-like ham from San Daniele in the Friuli mountains; taste sweeter and is more expensive than its "brother" from Parma.
An air-dried uncooked sausage made of shopped beef or pork, or both and flavored with red wine, garlic, and peppercorns; also spelled salame. |
Mortadella :
