| | THE ITALIAN NAMES AND DESCRIPTION OF THE
MEAT CUTS
ITALIAN PORK
MEAT CUTS MANUAL, 3 HIGH QUALITY CUTS
In this table you can find images, pictures
and description of all the high quality pork meat 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.
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4
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Coppa
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shoulder blade: 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.
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| coppa e
capocollo
|
shoulder blade
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. |
| 5
 |
Carrè
- arista
|
rib chop
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 |
| Costine
the grilled chops are a poor dish, but very tasty
|
When from the carrè 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.
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| Carrè
affumicato
 |
smoked carrè
Typical of the Trentino this good part is steamed or pan
cooked |
| 6
 |
Lonza
|
loin 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.
|
| lonzino
 |
here we find also the filetto
tenderloin 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.
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| 7
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Coscia/Prosciutto
|
leg
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 |
| Prosciutto crudo
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.
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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 "Culaccia" 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
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| Prosciutto cotto
available:
al vapore (steamed) , affumicato
(smoked) or al forno (baked)
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cooked ham 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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