Prosciutto is made from the hind leg of a pig, first salt-cured for 2 months, then left to air-dry for up to a year and a half. The result is pure porky bliss. Look for prosciutto di Parma or prosciutto San Daniele from Italy, or try La Quercia's lovely prosciutto Americano.
Mortadella
The poor excuse for meat we call bologna is really just a bastardized version of this considerably more delicious Italian cold cut. Subtly spiced and sometimes studded with pistachios, all you need to accompany this is a piece of crusty bread. Outrageously good.
Pancetta
The Italian answer to bacon, cured with salt and sometimes seasoned with nutmeg, fennel, or dried chili. Unlike American bacon, pancetta is not smoked. Use it either to make traditional pasta carbonara, or add cooked chunks to a spicy marinara for pasta alla amatriciana.
Salame al Finocchio
This Tuscan specialty is similar to salami, but it's flavored with fennel and garlic. Try it on a sandwich, strewn on pizza, or on its own with olives, real Parmesan, and a glass of vino.
1 comment:
I love Prosciutto - and pancetta- never knew about the bologna thing that explains !
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