| | THE ITALIAN NAMES AND DESCRIPTION OF THE
MEAT CUTS
ITALIAN PORK
MEAT CUTS MANUAL
The
table shown above is an orientation to understand more or less of what we are
talking about because from one region to another change the names of the cuts
and also the cuts. It is also a small dictionary with the names in Italian, the
translation and their description in English.
In
"salmon" We have indicated the parties less fine therefore
cheaper, and in "Violet" the cuts considered a middle quality. In
"Fuchsia" the
first quality (i.e. with more muscle and less fat and
softer). However, it is important to remember that "of the pig nothing is
thrown away" and that the so-called parties poor find a large use in the
cooking.
Due
to
the large panorama of Italian sausages the guidelines do not claim to be
comprehensive.
In the table here below you can find images,
pictures and description of all the cheap pork meat cuts. Among them you can
find: guanciale, guancialino, zampone, soppressata,
lingua, stinco.
<<
GO TO THE MIDDLE QUALITY CUTS
<<GO TO THE FIRST QUALITY CUTS
|
1
guancia e lingua
 |
jowl and head |
the parts more used in the
cooking are tongue, ear and nose. |
|
“guanciale”
This salami is typical of Latium. It is prepared by
salting and aromatizing the jowls and then seasoning. It is the basic
ingredient for the amatriciana sauce. |
 |
| "guancialino"
typical sausage of Modena, made with the jowl meats |
 |
| "Sopressata"
|
"Soppressata" is a very
good salami obtained with the meat of the head |
| Lingua |
cured
tongue
it is a salami common in Northern Italy
.
It is prepared rinsing well and removing all the skin, then
it is beaten for making it tender. Then must be rubbed with spices and saltpeter and boiled for at least 2 hours in water with vinegar.
|
| 2
 |
Orecchio
|
ear
an essential ingredient for
many traditional Lombard dishes
including the famous "cazzuola" (hotch-potch). It is gristly and
tasty, even if not very tender. |
| 3
 |
Musetto |
snout
this is very used in the poor
kitchen, both for stews and soups. |
| 8
 |
codino |
tail
utilized for the
soups
|
| 9
 |
"Piedino"
it is
that portion of the leg which is separated from the shank by a straight
cut passing through the hock (tarsal) joint . The foot is used in the
traditional cooking for flavoring soups, generally combined with the cabbage
We have from this cut also the stinco and the
zampone |
"Stinco"
the
shank (here above) is excellent roasted or baked: the meat is rather fibrous , but
very tasty |
|
"Zampone"
 |
this is
a pork sausage
stuffed in a boned pig trotter and boiled.
|
| extra |
"sangue" |
"sanguinaccio"
pork blood pudding
it is obtained from the blood ..There are different regional varieties due to the different spices used. A particular
mention to the "salama da sugo" of Ferrara
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