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 Speck
dell'Alto Adige IGP
Speck is the product made from a boned pork
ham that is slightly salted and seasoned, cold-smoked and then
aged according to local practice and traditions. The exterior of
Speck is brown, while the inside is red with whitish-pink areas.
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The Trentino Alto Adige salami above are for sale at: www.yndella.com
(due to FDA regulations they do NOT ship to the USA).
| Baldonazzi |
Pork
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Sweet-and-sour blood sausage featuring chestnut flour,
walnuts, raisins, lard, and nutmeg. |
| Carne Salada |
Beef
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"Salted Meat," made by marinating beef in a salt brine
with pepper, garlic, bay leaves, rosemary, juniper berries, and white
wine. The fresh meat is seasoned in wooden casks and preserved in brine
for twenty days. This specialty is eaten cooked with sauerkraut, or
thinly sliced, sautéed on a griddle and served with a side dish of
boiled beans dressed with a little olive oil. |
| Coiga |
Pork
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Smoked sausage featuring the lowly but economical
turnip. |
| Kaminwürz |
Beef and pork
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The Kaminwurz is a raw and smoked pork or beef
sausage. Its flavor is similar to the Speck even though it develops
its own taste, depending on the spices used with it, cumin in
particular.
This kind of salami, shaped like a cigar, it is the typical example of
the cuisine tradition of the South Tyrol, especially the rural cuisine,
from the mountain regions of Alta Val Badia.
It matches very well with brown or rye bread, washed down with a glass
of red wine or a foamy beer. If it is kept in a fresh and dry
environment, it retains its peculiarities for a long time: a strong,
intense and genuine taste for everybody to enjoy. |
| Lardo |
Pork
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Smoked, salted, or spiced lard, eaten as an
antipasto. Lard from the region of Trento is made from the highest part
of the pork shoulder, which is characterized by a pinkish color, which
makes this lard particularly tasty. There are three different
traditional flavors: salted, aromatized, and smoked, to be found at the
best local artisan workshops.
Up until a few decades ago (as may well be up to today in some remote
mountainous area), lard was produced for family use. In order to
preserve the lard from getting rancid it was heavily pounded, seasoned
and preserved tightly packed, avoiding air bubbles, in terracotta
containers. In this way the lard could be kept for an entire year. It
was used for cooking as well as for spreading on bread or with
'polenta'. |
| Mortandela |
Pork
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Minced pork sausage that finds its most
elaborate expression in Val di Sole and Val di Non, where it is sprinkled with
cornmeal, pressed, and smoked over beech wood and aromatic herbs. It has
nothing to do with the "mortadella", only the name is similar. |
| Probusto |
Pork and veal
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The Italian version of Germany's
Frankfurterwürstel, a pork and veal sausage that is stuffed into a
mutton casing and smoked over birchwood. 'Probusto' is a speciality
typical of the city of Rovereto. This flavorsome but delicate sausage,
made from the nape of the pig's neck and lean beef, and is of antique
tradition. The sausage mixture is aromatized with garlic and then filled
in mutton intestine. This is then left to air-dry for a day and is then
smoked for two days in birch wood. |
| Rindgeselchtes |
Beef
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Smoked beef, most often served thinly
sliced as an antipasto or as part of a Bollito Misto. |
| Scodeghini |
Pork
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Humble salami that makes use of all the
parts of the pig that couldn't be incorporated in other preparations,
including the skin and cheeks seasoned with pepper and spices. |
| Speck Quadrato or Peze Enfumegade
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Pork
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Square smoked ham made from the best parts
of the back of the pig, which are hung to smoke over beech and juniper
wood. |
(c) 1997-2008 E. Massetti
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