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Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
Mortadella di Campotosto (popularly called coglioni di mulo) is a salami produced in limited quantities in the territory of the comune (municipality) of Campotosto, in the province of L'Aquila, Abruzzo.
Mortadella – sausage made from finely ground cured pork 'Nduja – Calabrian spicy, spreadable pork sausage; Pancetta – made from pork belly meat; Salami – cured sausage, fermented and air-dried meat Salame Felino – traditionally produced in Felino and other towns in the province of Parma, qualifies as a prodotto agroalimentare ...
Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata , Apulia , [ 1 ] and Calabria , and a very different uncured salami made in Tuscany and Liguria .
Salame genovese di Sant'Olcese is a variety of salume produced in Sant'Olcese, Liguria. It consists of coarsely ground pork and beef in equal proportions and is aged for two to three months. This salami was first produced in Orero, now part of the comune (municipality) of Serra Riccò, but until 1877 part of Sant'Olcese. Industrial production ...
The hearty sandwich is layered with mortadella, ham, salami, provolone, mozzarella, and an olive spread made with green and kalamata olives, garlic, capers, onions, red wine vinegar and spices.
Capocollo [1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian:) [2] is an Italian and French pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly.
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