Le Marche and Food
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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A Short Lesson in Italian Salami & Sausage Making

A short fun film on sausage & salami making with two old Italians in Le Marche, Italy. We made 40 kilos of meat to cure in our farmhouse this winter!

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The Bartolazzi salumi makers: backed by tradition and professional skills

The Bartolazzi salumi makers: backed by tradition and professional skills | Le Marche and Food | Scoop.it

Within the territory of Macerata Province, in those areas closest to the Apennine Mountains, there began the tradition long ago of making particularly pleasant-tasting salami called “ciauscolo”. In times past, it was called “ciabusculum” and so, clearly, its origins date as far back as the Roman Empire. Let’s come back to the present, though, and take a look at how this tradition has been passed down from generation to generation so that we are able to still enjoy this delightful, soft salami today

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The Good Food of Le Marche: Rossi, Moresco

The Good Food of Le Marche: Rossi, Moresco | Le Marche and Food | Scoop.it

Butchery with beef, pork and lamb meat, - Dairy with several kind of cheese:caciotta, dark mature, cottage cheese... Production of many different Le Marche typical charcuterie: ciabuscolo, cured ham, cured pork loin, salami, sausages

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I introduce you my dear friend "Ciauscolo"...

I introduce you my dear friend "Ciauscolo"... | Le Marche and Food | Scoop.it
Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially of the Province of Macerata). Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat.
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In Le Marche to discover the Gastronomic Treasure Secrets of Italy

In Le Marche to discover the Gastronomic Treasure Secrets of Italy | Le Marche and Food | Scoop.it

By Kenneth Foo
A look at a hog’s heaven near the mountain town of Cagli reveals one secret in the magic story of how salumi has become a star of Italy’s culinary culture.
“I want them to be happy, because a happy pig is a delicious pig,” said Sergio, clad in mud-splattered cover-alls and dusty wellingtons. “This is how good salumi comes about.”
Organically-raised pigs like the ones on Sergio’s farm are perfect for the creation of the salumi, superstars of ham and one of Italy’s distinctive gastronomical inventions.
“It is foolish to try to make good salumi from the meat of industrial pigs. The taste will be inferior,” said Sergio who makes a small amount of salumi such as the prized lardo and prosciutto at his farm, selling both raw and cured meat to nearby specialty shops and restaurants.
For Stefano Galli, owner of Salumi Galli, a renowned salumi making company in Fermingnano, preserving family traditions is much more than just sticking to every detail in the family recipe book. It is also an unstinting devotion to his family’s practices of using only the freshest locally grown meats and to make them using centuries-old artisanal methods of spicing and curing.
“Seasoning and curing meat is an extremely precise and painstaking process,” said Galli, a tub of minced pork belly at his elbow. “Lean meat, fat and seasoning salt have to be in exact quantities; too much or too little will ruin the flavor.”
“Everything has to be perfecto. Everything”, he said while tying the loose end of a sausage casing, his voice suddenly edged with an impressive gravity. You never doubt a man when he speaks like that. Not when he is a salumi artisan, wholly immersed in his work. Read the full article

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Taste and Genuine Quality in Le Marche: Salumificio Mezzaluna, Fermo

Taste and Genuine Quality in Le Marche: Salumificio Mezzaluna, Fermo | Le Marche and Food | Scoop.it

Salumificio Mezzaluna di Mezzaluna Nerino was founded in Fermo, Le Marche, back in 1960, and from a small provincial artisan enterprise it has gradually developed into an important company in the charcuterie market.
To comply with stricter hygiene-health standards, the company has installed new machinery and modern and sophisticated systems for the continuous monitoring of all production phases.
The company produces:
Ciauscolo, Salsiccia stagionata, Lonza stagionata, Coppa di testa, Salami, Guanciale stagionato, Fegatino stagionato, Culatta di prosciutto stagionato con cotenna, Doppio gusto: lonzino con lardo, Fiocco dolce di prosciutto stagionato, Prosciutto stagionato nostrano c/osso, Lardo teso stagionato

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Prosciutto di Carpegna Le Marche among the best Italians

Prosciutto di Carpegna Le Marche among the best Italians | Le Marche and Food | Scoop.it

One of the healthiest varieties of Italian air-cured meats, or salume, Prosciutto is a household name in most of Italy with many types of protected origin such as: Prosciutto di Carpegna, Prosciutto di Parma, Prosciutto di San Daniele, Prosciutto Toscano...

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Ciabuscolo-the Italian salami you can spread | PRLog

Ciabuscolo-the Italian salami you can spread | PRLog | Le Marche and Food | Scoop.it
PRLog (Press Release) - Mar 06, 2011 - Ciauscolo (or ciabuscolo or ciavuscolo) is one of the most unusual Italian salamis. The secrets to this delightful sausage have been preserved for centuries. It is produced only in the Marche ...
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