I used to eat a lot of Salame Milano, some kind of mild tasting salami that is way more finely ground than the stuff you see on pizzas. It also is a little less dry. Perfect on bread.
My boyfriend's family from his father's side comes from Friuli, Northern Italy. Their family name is Zambon, which comes from zampone. Yes, his forefathers were salami makers :D
I was hoping this video would include Lardo, and at the 10:57 mark, I wasn't disappointed. IMHO, Lardo is food of the Gods. I was introduced to Lardo in 2014 at Ristorante "Il Nido del Corvo" in Greccio, Italy.
@@CometoCheesus not to be patty but youll have to brush up on your pronunciation, this was bit sloppy and italian is very simple to read. nootalotta room for improvisation
Interesting, even for people who don't eat meat. ;) I think properly smoked meat is going to become much more popular in Europe in the near future after the recent news about a ban on eight widely used artificial smoke flavorings. The EU (after advice of the European Food Safety Authority) wants them replaced with new alternatives because research shows the most use flavorings are carcinogenic or possibly genotoxic. They are giving companies time to develop new methods. In the meantime, sales continue. Many people had no idea. Even the famous Dutch Unox Rookworst (smoke-sausage) is not smoked anymore. I can imagine that many people will consciously seek out meat that is genuinely smoked for that reason.
the original version also contains pork blood, and for that reason the region of Aosta is the only one where food producers are allowed to put pork blood in that recipe. Everywhere else in Italy selling food made with pork blood is illegal
@@lorenzo1361 Really? Why are pork blood sausages not allowed in the rest of Italy? In Switzerland, Germany and France various types of blood sausage are traditional, especially in the winter. (As for budino, I've also tried the blood version, but I prefer the beetroot version).
@@CometoCheesus I'm a big fan of American Barbecue. Accompaniments increase the interest. We have a long way to go in competition with the variety available in Italian cuisine. My elderly appetite now prefers antipasti and charcuterie. Bread and wine are important, but peripheral.
Video abbastanza accurato. Anche se in Italia il numero di affettati, salumi e insaccati vari penso che sia attualmente indefinito. In tutto ciò avete dimenticato il salume più buono d'Italia...sua maestà il CIAUSCOLO!!!
excellent and informative vid, but the pronunciation is horrible: Prosciutto cotto is not coo-dough but koh-toh or koh-toe, Speck is pronounced with the "sh" sound, Cotechino is pronounced with a k, koh-teh-keen-oh, Porchetta is pronounced with a k too, pork-eh-tah. sorry, had to be that guy
When it comes to cold meats and bread Italians are mere amateurs compared to Germany. In Germany there are 3000 types of bread and over 1500 types of cured meats.
I think in Germany you put a different name for any minimal variation. Here in Italy it can happen that every bakery has its own bread style but most of them don't have a specific name @@gustavmeyrink_2.0
As a man from Veneto i must say that im a bit sat that you didnt mention soppressa, no, not soppressata, soppressa, its a local, soft salami from around here and its very galicky, another one i'd like to mention is ciauscolo, whitch is from the South, another soft salami, usualy served whit stracchino
You spell it "Prosciutto", you had 1 job, 1 job..! Also prosciutto cotto or crudo, what you said sounds exactly the same...Also, it is "salame", sigular, Salami is plural. Liver in 'Nduja? Never heard of it. Also in the North we do not put much fennel in the luganiga, never heard of liver in the porchetta, you missed soppressa veneta which has nothing to do with the others. You probably got close to the actual pronunciation twice of all the cured meat presented the rest sounded like a Joke. Someone has not done his homework. Sloppy, shame, it was a good idea.
What is your favorite Italian cured meat?
Spicy soppressata!
x2 for spicy soppressata but also looove me some prosciutto
I used to eat a lot of Salame Milano, some kind of mild tasting salami that is way more finely ground than the stuff you see on pizzas. It also is a little less dry. Perfect on bread.
Pancetta 🤩
This was absolutely brilliant info, and very well put together. Thank you!
My boyfriend's family from his father's side comes from Friuli, Northern Italy. Their family name is Zambon, which comes from zampone. Yes, his forefathers were salami makers :D
Well, I'm guessing you're eating right when going to their place
I was hoping this video would include Lardo, and at the 10:57 mark, I wasn't disappointed. IMHO, Lardo is food of the Gods. I was introduced to Lardo in 2014 at Ristorante "Il Nido del Corvo" in Greccio, Italy.
That was my first time really trying it was shooting it and really enjoyed it - very pork chopish
Me studying this as if I have a test right after
A test I'm somewhat confident I could pass
Got the notebook out
haha
You too?😮
@@CometoCheesus not to be patty but youll have to brush up on your pronunciation, this was bit sloppy and italian is very simple to read. nootalotta room for improvisation
Thank you! I always wondered what the differences were between prosciutto cruda and spec.
I always go for bresaola. Yum!
Glad it was helpful!
This is a comprehensive and very well done video about our cured meets. Although a little bit more research should have gone into the pronunciation.
Interesting, even for people who don't eat meat. ;)
I think properly smoked meat is going to become much more popular in Europe in the near future after the recent news about a ban on eight widely used artificial smoke flavorings. The EU (after advice of the European Food Safety Authority) wants them replaced with new alternatives because research shows the most use flavorings are carcinogenic or possibly genotoxic. They are giving companies time to develop new methods. In the meantime, sales continue. Many people had no idea. Even the famous Dutch Unox Rookworst (smoke-sausage) is not smoked anymore.
I can imagine that many people will consciously seek out meat that is genuinely smoked for that reason.
Nasty, who needs artificial smoke? There's so much natural out there :D
In Italia non si affumica niente, escluso lo speck che è tirolese.
So many wonderful cured meats in Italy!
I will be in Central Tuscany in a few weeks.
Certain to gain a few kilograms.!!!
Sounds amazing - Have fun!
Great show!!
Wow great video! So educational. Keep making more videos!
Thanks for watching - more to come!
This Italian IS REALLY HUNGRY NOW THANKS ,I MADE NOTES😊😊
Love hearing that! Good luck on your meat quest
One correction, originally Mortadella was made entirely of Horse meat and fat from under the mane.
You're missing boudin/budino sausage from Aosta. It's a cured salami with beetroot, potatoes, and spices.
the original version also contains pork blood, and for that reason the region of Aosta is the only one where food producers are allowed to put pork blood in that recipe. Everywhere else in Italy selling food made with pork blood is illegal
@@lorenzo1361 Really? Why are pork blood sausages not allowed in the rest of Italy? In Switzerland, Germany and France various types of blood sausage are traditional, especially in the winter.
(As for budino, I've also tried the blood version, but I prefer the beetroot version).
So. Much. Delicious. Variety. 😍
Totally, it is hard to pick a favorite, so I keep on trying them
@@CometoCheesus I'm a big fan of American Barbecue. Accompaniments increase the interest. We have a long way to go in competition with the variety available in Italian cuisine. My elderly appetite now prefers antipasti and charcuterie. Bread and wine are important, but peripheral.
@@douglassauvageau7262 there are some good American Cheese Producers out there right now!
mouth watering video 🤤
Foodie footage
My favorite is Finocchiona.
Solid pick
Yum
Pretty great name
great video
Thank you for watching! Iberico Ham is in the works
I COME LOOKING FOR COPPER AND I FOUND GOLD
The only cured meats I can eat
Interesting video. Just a note on the pronunciation: any time in Italian there is CH you should read it as K.
Interesting
Video abbastanza accurato. Anche se in Italia il numero di affettati, salumi e insaccati vari penso che sia attualmente indefinito. In tutto ciò avete dimenticato il salume più buono d'Italia...sua maestà il CIAUSCOLO!!!
Don't know that one, grazie!
I couldn't keep a straight face at the Luganega part.....
Best itslian sausages,capi,etc was filicetti
i friggin love Genoa salami!
Great content. Pronunciation butchered all the way, though 😮
First!
excellent and informative vid, but the pronunciation is horrible:
Prosciutto cotto is not coo-dough but koh-toh or koh-toe,
Speck is pronounced with the "sh" sound,
Cotechino is pronounced with a k, koh-teh-keen-oh,
Porchetta is pronounced with a k too, pork-eh-tah.
sorry, had to be that guy
Now a french, a Spanish, a German version please!
Love how you think. Iberico Ham is in the works
When it comes to cold meats and bread Italians are mere amateurs compared to Germany. In Germany there are 3000 types of bread and over 1500 types of cured meats.
Then why havnt most the world know about this 😢 all I know Germany for is brats & sausages
@@RealLostGlitches That is your problem but also do not forget the 5000+ beers.
Forse conosci poco i salumi ed il pane italiani, sono migliaia. Inchinati prima di parlare delle specialità italiane. Parla dei tuoi wurstel 😂😂
@@panterone1769 We used to have a house in Italy and I spent a lot of time there so you are wrong with your assumption.
I think in Germany you put a different name for any minimal variation. Here in Italy it can happen that every bakery has its own bread style but most of them don't have a specific name @@gustavmeyrink_2.0
As a man from Veneto i must say that im a bit sat that you didnt mention soppressa, no, not soppressata, soppressa, its a local, soft salami from around here and its very galicky, another one i'd like to mention is ciauscolo, whitch is from the South, another soft salami, usualy served whit stracchino
La bresaola più buona è fatta con la carne di emù.
Not a bad video, the info is pretty accurate, but the pronunciation and spelling errors made me curse all the way through.
Those pronunciations tho. 🤣You've got ... some of them right.
You are missing bondiola
you spelled "PROSCIUTTO" wrong and pronounced "cotto" (ko-toh) just like "crudo" (krew-doh) all in the first minute
My teeth hurt listening to this butchered pronunciation 😢
He's trying.
Prosciutto not proscuitto
Love the info in this but the incorrect pronunciation is killing me
Worst pronunciation🤦🏻♂️ 10:22 10:22
Speck is German/Austrian
You spell it "Prosciutto", you had 1 job, 1 job..! Also prosciutto cotto or crudo, what you said sounds exactly the same...Also, it is "salame", sigular, Salami is plural. Liver in 'Nduja? Never heard of it. Also in the North we do not put much fennel in the luganiga, never heard of liver in the porchetta, you missed soppressa veneta which has nothing to do with the others. You probably got close to the actual pronunciation twice of all the cured meat presented the rest sounded like a Joke. Someone has not done his homework. Sloppy, shame, it was a good idea.