Cured pork tenderloin.
Very popular pork sausage originally created in Basilicata.
Slender pork sausage, a specialty of Lombardy.
Cut of meat from the thigh or rump.
“Medallion,” as in a thick cut of meat or fish.
Tenderloin, filet mignon.
Beef marrow, used to enrich stews and gravies, and commonly consumed from the bone of osso buco.
Tuscan salami seasoned with fennel seeds, salt, pepper, and garlic. Finnocchiona is typically aged 7 months to a year.