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mean­ing ‘salted meat’, this is the name for ital­ian cold cuts usu­ally made from pork, such as lardo and salami.


the term (plu­ral of the ital­ian salame) for a fam­ily of pow­er­fully sea­soned coarse, dry sausages – un­cooked, but left to fer­ment nat­u­rally for months, or some­times years.


in spain, this can mean a fresh sausage, a semidried chorizo in­tended for cook­ing, or a fully dried ver­sion that can be eaten as is. in any case, pork and sweet smoked pa­prika are the uni­fy­ing el­e­ments.


A highly spiced, spread­able, though still fully cured sa­lumi, nduja is mostly made from fatty trim­mings taken from the back, shoul­der and belly. de­pend­ing on the maker, fresh red chill­ies or chilli pow­der and pa­prika pro­vide the kick.


the english term for

coppa, or capoc­ollo, a type of dry-cured cold cut made us­ing the mus­cle from the base of a pig’s neck.

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