Tongue, such as lingua di bue, beef tongue, always boiled, sometimes as part of a bollito misto.
Cured pork tenderloin.
Very popular pork sausage originally created in Basilicata.
Slender pork sausage, a specialty of Lombardy.
“Medallion,” as in a thick cut of meat or fish.
Beef marrow, used to enrich stews and gravies, and commonly consumed from the bone of osso buco.
Spleen of cattle, often served as a purée on toasted bread.
Calabrian pork sausage containing the lungs and liver.