HELLO ITALY
Typical Salamis and cured meats
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As well as the excellent
ham which you get everywhere, there is the mazzafegati, sweet or
savoury liver sausages, a true delicacy for lovers of strong flavours. Corallina di Norcia is the best known and
most highly appreciated salami not only in Umbria, but throughout the whole
of Italy. Fallow-deer cured meats, chiefly made in the area of Nocera
Umbra: fiocco (boned fillet with the fat removed), bocconcini (small fine-grained sausages), prosciutto (boned haunch), cacciatorini (seasoned sausages); mortadella umbra made using a finely chopped mixture that is
encased in gut with a long strip of bacon at the centre; budellacci affumicati, smoked pig’s entrails
that recollect the ancient pork-butcher’s art; various delicious wild-boar salamis and cured
meats including the most recent invention; truffled stuffed wild boar’s
trotter.
At the end of the preparation, the washed, cut and
seasoned entrails are put back inside and the pig is roasted on an aromatic
wooden spit. |