In this table you can find images, pictures and description of all the high quality Italian porkmeat cuts. Among them you can find: coppa, capocollo, carrè, arista, costine, lonza, lonzino, coscia, prosciutto, culatello, culaccia. You will find all the Italian names and their translation in English.
part that in the pig is of high quality, unlike in beef and veal. It is produced a good sausage with it. In cooking may cook grilled or stewed in the oven. Common also the slices. It is quite fat, but extremely soft.
coppa e capocollo
esteemed part in the pig , unlike in beef and veal. It is the name of the salami produced with this cut. Raw may be grilled or stewed in the oven. Common also the slices. It is quite fat, but extremely soft.
The name coppa is used in Northern Italy, while capocollo in the other parts.
Carrè - arista
one of the cuts of more common use in the cooking. As "Arista" is used entire, while degreased may be boned or not. Excellent roasted. It is also sold to slices that become chops
the grilled chops are a poor dish, but very tasty
When from the
are removed the ribs, with little meat attached, are sold apart as "ribs" (puntine or costine) and they are cooked to the grid, which eliminate the fat, making them crisp and tasty.
Typical of the Trentino this good part is steamed or pan cooked
it is the leanest part of the back. The meat is tender and lends itself to be cooked both entire (crusted, roasted, stewed) or to slices. Due to the fact that it is not fat the brace cooking makes it fibrous.
The lonzino (dried cured pork loin) is a smoked and particularly precious salami derived from this part.
here we find also the
small and very soft, to be cooked entire or to slices.
The salami lonzino (dried cured pork loin) is a smoked and particularly precious salami derived from this part.
means that portion of the carcass which is separated from the loin and belly by a straight cut passing through the narrow part of the hip bone (shaft of the ilium). It is certainly the most note and worthy part of the pig. Raw is sold, especially in Romagna, both in slices and entire and it its cooked grilled or roasted
Milder as the Parma and San Daniele or more salted as the ham from Tuscany, they are all to try. The production techniques are kept as valuable secrets and guarantee quality to an Italian world famous product.
About the hams we should create a special section: we can divide in crudo, (raw), (i.e. dried and preserved with the famous "salatura", the salting ). Among them we can include "
" and "Culatello" (here below you see the culaccia)
however the processing with the wine and the boning make these last two ham varieties very particular
al vapore (steamed) , affumicato (smoked) or al forno (baked)
Once wrongly considered a second class product it is a very good traditional salami of Northern Italy.
Agreeable for eating combined with bread in the "panini" is a basic ingredient for many traditional and creative recipes