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| THE ITALIAN NAMES AND DESCRIPTION OF THE MEAT CUTS
ITALIAN PORK MEAT CUTS MANUAL, 3 HIGH QUALITY CUTS |
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| 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. |
| 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.
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the grilled chops are a poor dish, but very tasty | When from the
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| Typical of the Trentino this good part is steamed or pan cooked | |
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| 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.
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| here we find also the
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| 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 "
 however the processing with the wine and the boning make these last two ham varieties very particular | |
| 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 |
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