Intero Archivi - I Sapori di Anna

Culatello di Zibello DOP

I Sapori di Parma — Sat, 17 Oct 2020 15:38:19 +0000

Culatello is the KING of cured meats typical of the Bassa Parmense area that is made from the back of the thigh of heavy pigs born and raised between Emilia Romagna and lower Lombardy.
Culatello is the noblest and most prized part of the thigh.
As with other typical cured meats of Parma and Province, aging must take place in damp, dark places and in a natural way for at least 15 months.
The special features of this tasty sausage are its sweet and delicate flavor, intense and persistent aroma; the slices have a low percentage of fat and a ruby red color: a joy for the palate and the eyes!

L'articolo Culatello di Zibello DOP proviene da I Sapori di Anna.

Ham Flake

I Sapori di Parma — Mon, 04 Jun 2018 16:23:29 +0000

Fiocchetto is a sausage sa usage typical of the Bassa Parmense region of Parma that is made by processing the smaller, more muscular back part of the thigh of selected pigs.
The processing steps of this cured meat are very similar to those of Culatello but, despite this, Fiocchetto is "leaner", has less fat and the aging times are shorter (6 - 8 months).
As with other typical cured meats of Parma and Province, curing must take place in damp, dark places and in a natural way.
The special features of this tasty cured meat are its delicate flavor and intense aroma once sliced; the slices have a low percentage of fat and a ruby red color: a joy for the palate and the eyes!
Fiocchetto is mainly eaten as an appetizer, alone or accompanied by other cured meats and typical Parma products.

L'articolo Ham Flake proviene da I Sapori di Anna.

Artisan cup

I Sapori di Parma — Tue, 29 May 2018 14:17:27 +0000

Coppa is a cured sausage made by processing a fresh cut of pork from the upper cervical area.
The steps in the production of this cured meat are "dry" salting, placing the meat in a beef casing, and drying (a very important step that allows the cured meat to acquire its distinctive aroma and flavor during aging).
The seasoning of Coppa starts from a minimum of 60 days from the beginning of the processing of the sausage itself weighing from 2 kg up to 3 kg and, instead, 90 days for Coppe weighing more.
The flavor of this tasty cured meat can be described as a perfect combination of delicacy and refinement created by the right degree of savoriness, amount of spices and aromas; moreover, its unmistakable aroma will make the dining experience even more pleasant and unforgettable.
Coppa is perfect as an appetizer and is also often used in the preparation of some typical first courses in the culinary tradition of Parma and its province.

L'articolo Artisan cup proviene da I Sapori di Anna.

Culatta with Rind

I Sapori di Parma — Mon, 07 May 2018 15:47:40 +0000

Culatta with rind is one of the most prestigious cured meats in Parma's culinary tradition, produced mainly in the Bassa Parmense.
This fine cured meat is made from the best parts of the pig's thigh and needs to be aged for no less than ten months, during which time it should be exposed only to moisture and natural light sources.
Excellent as an appetizer accompanied by butter and sauces, it is often used in the making of pasta dishes, as its sweet and delicate flavor lends itself to a variety of culinary combinations.

L'articolo Culatta with Rind proviene da I Sapori di Anna.