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Cacciatorini DOP - Small Seasoned Sausages
Cacciatorini sausages are popular for their characteristic taste and small size, which
is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time.
Moreover, the name of this sausage derives exactly from a widespread rural use of hunters
who used to bring short sausages with them in their excursions because, considering their
reduced size, they could place them easily in their sacks
Today,
Italian salami "alla cacciatora" is produced in ten regions:
Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, and
Emilia-Romagna in northern Italy and Umbria, Marches, Tuscany,
Abruzzi, Latium, and Molise in central Italy. Historically, this
particular type of salami was first produced at the time of the
Longobard invasions in the hilly regions of Lombardy, when cured
meat, mostly pork, was the staple diet of the invading
barbarians, because it preserved well during their long
migrations.
This type of salami is called "alla cacciatora" because it
became a favorite food among hunters. Its small size made it
ideal for carrying in knapsacks and for easy consumption
whenever hunger kicked in.
The law regulating the production of salami "alla cacciatore"
sets the rules not only for the quality of its ingredients but
also for its dimensions. Each "salamino" should not be more than
2.4 inches in diameter and 8 inches in length, with a maximum
weight of 11.6 oz. |
Cooked Prosciutto Ham
Cooked Ham is made exclusively with the best pork legs. It is prepared by a qualified
slaughter and produced in compliance with precise standards.
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Coppa of Parma - Emilia Romagna
Coppa is a type of salami made from pork, salted, naturally aged and stored raw.
The finished product is cylindrical in shape and when sliced open displays a homogenous
interior of red meat flecked with pinkish-white spots.
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Cotechino and Zampone are two second course dishes of Modena cuisine which are widely
consumed during Christmas holidays and not only. A traditional Italian pork-sausage and
lentil dish called 'Cotechino con Lenticchie' is believed to bring you luck and fortune all year.
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 Mortadella Bologna IGP
The “mortadella” is one of the most famous sausages originating from Bologna town and dating
back to the year 1651. Cylindrical in shape, the mortadella is smooth and uniformly pink in
color with small white squares of pork fat. The sausage has a distinctive taste and aromatic scent.
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Prosciutto di Parma represents one of the most significant products of the Italian cuisine
tradition. Famous and highly valued all over the world, the Prosciutto di Parma DOP has a long
history and tradition of more than 2000 years. Original Parma
ham is available in the USA, as the FDA makes an exception to
its strict import restriction for
this special product. |
 Salame di Felino
The Salami from Felino is a product having old production traditions, the same as
Parma ham. It is prepared from pure pork meat, which is coarsely minced and blended
with salt and grain pepper.
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The 'Zampone' and 'Cotechino' are two second courses of Modena cuisine which are
widely consumed during Christmas holidays and not only. The Zampone is a pork paw
stuffed with finely minced pork meat. Accompanied by lentils, it is supposed to bring
you luck and riches all year round.
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The Emilia-Romagna salami above are for sale at:
www.yndella.com
(due to FDA regulations they do NOT ship to the USA).
 Culatello di Zibello
Numerous illustrious writers make frequent reference to Culatello di Zibello.
The product is mentioned by the chronicler Bonaventura Angeli in his History of the City of Parma
and by the historian Angelo Pezzana. Culatello di Zibello comes from the leg of an adult hog and
belongs to the category of naturally- aged foods. After salting, the ham is aged for at least 11
months during which time the climatic features of the zone of production play an essential part
in determining the characteristics of the final product. The result is a distinctive pear-shaped
ham entwined in reams of string that form a broadknit net. The meat is uniformly red and speckled
with pieces of white fat between the muscle fibres. The scent is intense and distinctive, while the
taste is sweet and delicate. The importance of the local geography for the quality of the product
lies in the particularly moist climatic conditions typical to the territory along the River Po where
Culatello di Zibello is traditionally produced. The hot summers and foggy autumns form an ideal
combination for the production of Culatello di Zibello which is aged gradually to bring out fully
its unmistakable scent and taste. Culatello di Zibello is made in Polesine, Busseto, Zibello,
Soragna, Roccabianca, San Secondo, Sissa and Colorno, all towns in the region of Emilia Romagna.
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| Cappello da Prete |
Pork forcemeat enclosed in pork rind, boiled before serving. |
| Prosciutto di Modena |
Aged near Modena, this pear-shaped ham is
salted twice, allowed to rest with its salt rub for 2 months, then
rinsed, dried, and aged for 1 year; it has a subtle, barely salty
flavor. |
| Salama da Sugo |
A specialty of Ferrara made with pork meat,
tongue, head, liver, cloves, cinnamon, red wine, and brandy, Marsala, or
rum; it becomes almost creamy and releases a rich ragł-like sauce when
pierced as it cooks.
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| Spalla Cotta di San Secondo |
The cured pork shoulder Giuseppe Verdi
loved; aged from 2 to 3 months, smoked or unsmoked.
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(c) 1997-2008 E. Massetti
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