Italian Cured Meats Recipes
ITALIAN CURED MEATS
Provided by Food Network
Time 15m
Yield 1 sandwich
Number Of Ingredients 12
Steps:
- Slice open a hoagie roll not cutting all the way through, so that you can open it up. Place in a warm oven to toast until warmed through. (Not too toasted -- it should be warm but not hard/brittle!)
- Squirt one side of the roll with olive oil, and the other with red wine vinegar. Layer both sides with sliced provolone. Layer on ham, salami and capicola. Top with shredded iceberg, then red onion. Finish with salt, pepper and a generous amount of Italian herb mix.
- Squirt iceberg/onion/herbs with additional olive oil and finish off with peppers from end to end.
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MARIO BATALI'S GUIDE TO ITALIAN CURED MEATS - FOOD52
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- Traditional Salami. You CAN Make Sausage—Even in a Mini-Fridge. Traditional salami often includes pork mixed with simple ingredients like red wine, pepper, and garlic.
- Mortadella ("Bologna") Forget everything you thought bologna was when you were a child—I don’t know what that meat in yellow plastic was. What it was (and is) supposed to be, however, is a ground pork mixture of black pepper, nutmeg, and chopped pistachios.
- Prosciutto. How to Hand-Slice a Prosciutto Leg. Allow me to be a salumi snob for a brief moment. Prosciutto is the one instance where you need to splurge on the real thing—that is, Italian hams from Parma, Friuli (San Daniele), and Le Marche (Carpegna).
- Bresaola. This is one of the few Italian salami made from beef. It’s made of lean meat that’s been salted, air-dried, and aged for about 70 days. The result is a dark-red, purplish color and a tough, lean texture.
- Coppa. Coppa is sometimes referred to as the “poor man’s prosciutto.” Originating from Emilia Romagna, this cured meat is made from the muscle starting at the top of the shoulders of a hog, near the neck.
- Lonza. Lonza is an air-dried cured pork loin seasoned with a bit of black pepper or fennel. Completely lean, you must slice lonza paper-thin and use a generous dose of extra-virgin olive oil in order to fully bring out its rich flavor.
- Pancetta. Spaghetti Carbonara. Italy’s version of bacon, pancetta is made from pork belly, then usually peppered, rolled, tied, and hung to cure. It’s most often used as a cooking ingredient to add flavor, as bacon is.
- Testa. Italian head cheese might not be the prettiest meat on the salumi board, but don’t judge it by its looks alone. It is one of the most flavorful and juiciest meats.
- Soppressata. Originating in the Southern regions of Italy, this dry-cured meat is traditionally made from pork, which is coarsely pressed or ground into sausage.
- Speck. Canederli with Speck. Made from smoked, dry-salted, aged hog legs, speck comes to us from the Alto Adige region of Northern Italy. Known for its distinct smoky flavor, you can use it the same way you would smoked bacon in cooking.
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