CURED MEAT DE­CODED

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Sa­lumi

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

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.

Chorizo

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.

Nduja

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.

Nape

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.