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]
A lavish dish of Sardinia in which a whole sheep is stuffed with a suckling pig and roasted over a pit of hot stones.
Guinea fowl or hen, usually roasted or stewed with herbs.
Spleen of cattle, often served as a purée on toasted bread.
Sweetbreads, from the thymus glands of a calf, usually sautéed or grilled, often chopped up and used in pastas as a filling.
Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.
Sicilian braised beef or veal rolls filled with hard-boiled eggs, salami and cheese.
Cured meat from Arnad. Lardo is the layer of fat directly under a pig’s skin.