The pork butcher's art in Italy
These are the fundamental elements allowing to produce cold cuts masterpieces becoming the main characters of many countryside festivals, food tasting events, teaching labs and cooking classes.
The pork butcher’s art is a centuries old tradition in Italy, based on accurate selection of the best raw materials, adoption of traditional methods of production and protection of know hows and customs handed down through generations.
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Today we want to celebrate Italian cold cuts’ artisanal way of production. That’s why we will start a journey from Lombardy to Tuscany, making a stop in Emilia Romagna to talk about protected designations of origins.
Agricola dell'Adda Farm
Combining time-honored tradition with technology Dell’Adda Farm’s production range includes the main traditional cold cuts of the Brianzolo territory, such as the Lardo della Brianza Bacon Fat.Dell’Adda farm’s pigs are outdoor reared in the Brianza hills in Lombardy, at the foot of Mount Resegone, in a landscape where mountains and fields recalls the country life of the peasant grandparents.
This area is famous for the excellence of the pork meat from which unique cold cuts are produced and consumed around the world.
Brianza bacon fat is the result of a masterly by-hand process which allows the even distribution of salt and spices that confer the natural and inimitable sweetness to the product.
PDO Coppa Piacentina
Let’s make a stop in Emilia Romagna, in the Piacenza province, where PDO Coppa Piacentina is produced.
Coppa Piacentina is cured shoulder butt with protected designation of origin, whose production technique dates back to the roman empire.
The PDO production protocol regulates every step of the production process in such a way to ensure a constant quality and distinctive features to this cold cut masterpiece. Made from first choice pork shoulder, Coppa Piacentina production process begin from pigs rearing within Emilia Romagna and Lombardy regions.As the production protocol requires, It is processed in the Piacenza province, where it’s cleverly salted and balanced in flavour with spices, striving to keep the right sweetness the product should have.
PDO Coppa Piacentina is then dry-cured for at least six months. In the first 7 days it is stored on a ventilated ripening room under controlled temperatures between 15°C and 25°C with 40-90% umidity rate, then the temperature is reduced and the umidity rate raised.
We finally end our journey in the homeland of PGI Finocchiona, Tuscan Salami and Tuscan boneless ham Pepatello, Tuscany.
PGI Finocchiona is a variation of salami made of finely ground pork and fat, that owes its uniqueness in one ingredient: fennel seeds, whose amount with respect to the weight of the salami is exactly specified on the production protocol.The recognition of a protected geographical indication is the quality trademark that above all guarantees to all actors in the supply chain, from the pork breeder, to the processor, to the final consumer, that the product is compliant with the standards.
Tuscan salami is a large sausage seasoned with salt and black pepper and stuffed into the pig's large intestine. Its ancient method of production seems to be remained the same over centuries.
Tuscan salami is an amazing treat, especially on a slice of flatbread. Alternatively, it also combines well with legumes balancing its intense taste.
Last but not least, the noble Tuscan ham, called Pepatello because of the presence of black pepper on its surface. With its intense and involving taste, Pepatello is the king of Tuscan cold cuts, expressing at best the linkage with the territory in which it is produced.
Usually very appreciated by the foodies!