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THE ITALIAN NAMES AND DESCRIPTION OF THE MEAT CUTS

ITALIAN PORK MEAT CUTS MANUAL

pork meat cuts

 

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

italian salami

THE ITALIAN SALAMIS

1

guancia e lingua

clip art porkmeat cut

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.

guanciale

"guancialino"

typical sausage of Modena, made with the jowl meats

guancialino

 "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

clip art ear

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

pork snout

Musetto

snout

this is very used in the poor kitchen, both for stews and  soups.

8

pork cut

codino

tail

utilized for the soups

9

shank pork met cut

"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"

Stinco

the shank (here above) is excellent roasted or baked: the meat is rather fibrous , but very tasty

"Zampone"

Zampone salami

Zampone sausage

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

GO TO TO ITALIAN RECIPES

WITH PORK MEAT

stinco pork meat cut