Italians + Cured Pork = Amazing - TranceAddict Forums

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-- Italians + Cured Pork = Amazing

Posted by rabbitjoker on Mar-20-2006 04:26:

Italians + Cured Pork = Amazing

Italians are the best at cured pork!

Baldonazzi
Bale d'Aso
Biroldo or Buristo or Sanguinaccio
Bisecon
Bondiola
Bondiola Affumicata
Bondiola d'Adria
Bondiola di Treviso
Boudin
Budellaccio di Norcia
Cacciatori or Bastardelli
Cacciatorino
Cappello da Prete
Cervellata Calabrese
Cervellata Pugliese
Cervellatina
Ciauscolo or Ciavuscolo
Coiga
Coppa
Coppa di Ascoli Piceno
Coppa Umbra
Coppiette Ciociare
Corallina di Norcia
Cotechino
Cotechino di San Leo
Culatello di Zibello
Fegato Dolce
Fegato Pazzo
Fiaschetta Aquilana
Filetto Baciato
Finocchiona
Fiocco di Daino
Guanciale
Kaminw�rz
Lardo
Lardo di Cavour
Lardo di Colonnata
Lardo di Saint Arnad
Lonza
Lucanica
Luganega
Luganiga
Marcundela
Marzapane
Mazzafegato
Mortadella di Bologna
Mortadella di Campotosto
Mortadella di Fegato
Mortadella di Fegato or Mortadella d'Orta or Fidighin
Mortadella Nostrale
Mortadella Umbra
Mortadellina Amatriciana
Mortandela
Mostardella
Mulette
Musetto
'Nduja
Pampanella di San Martino
Pancetta or Rigatino
Pettucce
Porchetta di Ariccia
Probusto
Prosciutto (similar to Westphalian which is German, so the Germans know cured ham as well!)
Prosciutto Affumicato
Prosciutto Berico-Euganeo
Prosciutto Cotto
Prosciutto Cotto nel Pane
Prosciutto di Bardotto
Prosciutto di Basciano
Prosciutto di Bassiano
Prosciutto di Bosses
Prosciutto di Carpegna
Prosciutto di Daino
Prosciutto di Guarcino
Prosciutto di Modena
Prosciutto di Montefalcone
Prosciutto di Norcia
Prosciutto di Ossola
Prosciutto di Parma
Prosciutto di San Daniele
Prosciutto di Sauris
Prosciutto di Val Vigezzo
Prosciutto Lucano
Prosciutto Romano
Prosciutto Toscano
Salama da Sugo
Salame Brianzolo
Salame del Montefeltro
Salame della Duja
Salame di Cremona
Salame di Fabriano
Salame di Felino
Salame di Mantova
Salame di Rape
Salame di Sant'Olcese
Salame di Varzi
Salame Genovese
Salame Milano
Salame Napoli
Salame Sant'Angelo
Salame Toscano
Salsiccia
Salsiccia di Lecce
Salsiccia di Monte San Biagio
Salsiccia di Polmone
Salsiccia di Rionero
Salsiccia Pezzente
Salsiccia Sarda
Salsiccia Stufata
Sanguinacci
Sanguinaccio di Lecce
Sanguinati
Scammarita
Scodeghini
Soppressa del Pasubio
Soppressata
Soppressata di Fabriano
Soppressata or Testa in Cassetta or Mallegato
Spalla Cotta di San Secondo
Speck
Speck Quadrato or Peze Enfumegade
Strin�
Su Zurette
Testa in Cassetta
Ventricina Molisana
Ventricina Vastese
Zampitti
Zampone

I drool just thinking of any of the above.

Posted by geroin on Mar-20-2006 04:27:

Prosciutto with mellon

Posted by Truepioneer on Mar-20-2006 04:33:

a la Madonna!!!!

Posted by Truepioneer on Mar-20-2006 04:41:

Actually......come to think of it the Spanish can rival the Italians at that game.

Posted by rabbitjoker on Mar-20-2006 05:09:

quote:
Originally posted by Truepioneer
Actually......come to think of it the Spanish can rival the Italians at that game.

Not to say that other european countries make good cured meat (I'm half-German/Austro-Hungarian, so I too know good euro-meats)...

But the Italians win, hands down for the most, best cured meat.

FFS, if all I had to eat was italian cured meat for the rest of my life -- I'd be king of the world!

Posted by Pett on Mar-20-2006 05:11:

lol, how did i know this was an rj thread just by the title

+1 to meat in general

Posted by rabbitjoker on Mar-20-2006 05:12:

quote:
Originally posted by Pettiscool
+1 to meat in general

I agree. Lets start another thread!

Posted by slingshot on Mar-20-2006 05:12:

i wonder if there are enough kinds of lunch meat out there so that you could eat a different sandwich every day of the year?

Posted by rabbitjoker on Mar-20-2006 05:13:

quote:
Originally posted by mindspin
i wonder if there are enough kinds of lunch meat out there so that you could eat a different sandwich every day of the year?

If one was to combine it with cheese, easily 2 years.

Posted by rabbitjoker on Mar-20-2006 05:21:

doods...

I fried up pancetta for breakfast today (with my eggs, potatos, toast)...

Pancetta makes breakfast perfect.

Posted by TheVrk on Mar-20-2006 05:24:

Re: Italians + Cured Pork = Amazing

quote:
Originally posted by rabbitjoker
I drool just thinking of any of the above.

+1

Posted by preppie chick on Mar-20-2006 06:06:

Best lunch meats ever.

Coppa + Prosciutto + Salame Milano + Focaccia = greatest sandwich ever.

Posted by Porky on Mar-20-2006 07:52:

i am delicious too!

Posted by TheNeonAlien on Mar-20-2006 16:02:

FUCK THAT STORE BOUGHT SHIT!
FUCK IT ALL!

come over my place i got pigs hanging everywhere!

i dont like panchetta all that much.........to oily. basically eating fat (bacon dipped in fat 10 times).

try curing your own meats rj.

Posted by rabbitjoker on Mar-20-2006 16:11:

quote:
Originally posted by TheNeonAlien
try curing your own meats rj.

I have a meat smoker fund that is slowly growing. Once it gets to where it needs to be, I buy a meat smoker that can do 200 lbs in one shot.

I could smoke myself in it!

Then, we will enjoy smoked/cured meats all the time.

Posted by Mr. Smith on Mar-20-2006 16:11:

What's up with RJ and the meat posts? Not that its a bad thing.

I think we have a TA meat king

Posted by naillil on Mar-20-2006 17:46:

It is yummy indeed. I just had lunch but reading this thread is making me hungry again.

Nice sandwich with fresh bread, some good meat and cheese, maybe some mustard or mayo, tomatoes, pepper, CANNOT be beat!

**drool**

PS. Has to be sliced very thin - I'm picky about that! Just tastes better I think