Flavors and skills of Italian tradition

Prosciutto

Prosciutto is ham made from a pork’s hind leg and is preserved by salting, curing or cooking. The salting of cooked ham is done by inserting an infusion made of salt, sugar, spices, and herbs with a mechanical syringe into the pork meat.

Salami

Salami is made of a fine cut of meat, minced, enclosed in a casing, then cured. It is not only part of the history and culinary culture of Emilia, but also part of the region’s art.

Mortadella

Mortadella is originally from Bologna. It is prepared with finely minced meat, mixed with small cubes (1 cm in size) of lard from the jowls, grounded and finally seasoned with spices, pepper, and small amounts of garlic.

Spices

The use of spices in charcuterie is very important and is also a delicate art since the quantity can easily alter taste and aroma.

Zampone sausage

The invention of zampone (boiled sausage) is a tale that brings us to the dark times of 1511 when the area of Mirandola – a town a few kilometres away from Modena, was under siege by Pope Giulio della Rovere’s troups.

Area of Castelnuovo Rangone

Castelnuovo Rangone is located in the flatlands surrounding Modena, 13 km from the city’s center and near the Apennine mountains.

Bibliography

Orientation works, History of nutrition, Food in the Middle Ages, Nutrition between the eighteenth and nineteenth centuries and History of food consumption.