What is spianata Romana?
The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century. A cured meat of popular origin that has taken on considerable appreciation over time.
What’s the difference between salami and salumi?
Salumi is the craft of preserving and salting cured meat. The major muscles of the pig represent the majority of traditional salumi. The muscles are cured to create meats such as pancetta. Salami is a fermented salt-cured or cooked sausage.
What is Finocchiona salami?
Finocchiona is one of the most loved among Tuscan pork products. Its name comes from “finocchio”, or fennel, used to flavor the lean pork shoulder and cheek fat used in the sausages. This dry-cured salame is often aged as long as five months to a year to develop its delectable flavor and aroma.
Is Capicola the same as prosciutto?
Texture: Both capicola and prosciutto appear on charcuterie boards in thin slices, but prosciutto is known for its buttery texture due to its higher fat content, while capicola is more tender.
What is difference between charcuterie and salumi?
Just like charcuterie, salumi is a term to described cured meats that tend to use multiple parts of the animal and it is a term to describe a number of individual styles, types and flavors of meat popular among local cuisine. However, charcuterie is a French word, that typically refers to cooked meats such as pates.
What does Finocchiona taste like?
Finocchiona is country sausage, rough, coarse, and dense. It has the texture of a chewy salami, the taste of a robust and rustic housemade pepperoni.
What’s the difference between capicola and salami?
“Cacciatori,” or “cacciatorini,” are other names for small salamis. If producers in America are going to add spices and herbs to Italian cold cuts, it’s often salami to which they add it. Some salamis have the flavorings mixed in, and some are coated with those flavorings.
What is the difference between capicola and mortadella?
Mortadella, another Italian sliced meat, has more in common with bologna (it does come from Bologna, after all) than it does capicola. To make it, pork is ground into almost a paste, and pistachios — among other things — are added to the meat, according to 10 Best.