Cured meats have long been a staple in La Cucina Italiana. Historically, there was a need to develop methods of preserving the meat of freshly slaughtered animals. First and foremost, all meats, including pork, beef, goat, venison, goose, sheep, veal, or wild boar, must be salted. After salting, there are two options: the meat may be smoked, or simply air-dried. Salting, smoking, and air-drying comprise the three processes of preserving fresh meat. The result is a… [Read More]
Snipe, a small game bird, which requires barding with fat to make flavorful before grilling.
A platter of piping hot assorted cuts of meat.
Fresh blood sausage.
Very lavish Piedmontese bollito misto.
Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.
Beef steak (though the term also applies to veal or pork chop), the best known version being bistecca alla fiorentina, a very thick, well-aged T-bone (lombata) rubbed with olive oil and cooked over charcoal.