Calabrian pork sausage containing the lungs and liver.
Salt pork from the cheek or jowl, used as a flavoring in soups, stews, pastas and other dishes.
Lombardian term for a noisette of veal cut 1 1/2 inch think.
Calabrian pork sausage.
Braised veal shanks. The meat is first browned, then cooked with vegetables and aromatic herbs until it is extremely tender and falls off the bones. The marrow is the most… [Read More]
Tongue, such as lingua di bue, beef tongue, always boiled, sometimes as part of a bollito misto.
The section taken from the fat belly or cheek of a pig, consisting of alternating layers of fat and lean tissue. It can be rolled, aged, salted or smoked.
Cured pork tenderloin.