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Artisanal Butchery Treasures
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Flashcards
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Prosciutto di Parma
Curing process of pork leg, salted and air-dried for months, Parma - Italy
Wagyu Beef
Selective breeding and special feed to produce marbled beef, Japan
Kobe Beef
Strict breeding protocol for wagyu cattle, famous for tenderness, Kobe - Japan
Jamón Ibérico
Cured ham from black Iberian pigs, acorn-fed and free-range, Spain
Scottish Smoked Salmon
Cold smoking process over oak wood, traditionally from Scotland
Mortadella Bologna
Finely ground pork with small fat cubes, seasoned and cooked, Bologna - Italy
Bresaola della Valtellina
Air-dried, salted beef aged for 2-3 months, Valtellina, Lombardy - Italy
Speck Alto Adige
Deboned pork leg, cold-smoked and cured, Alto Adige/Südtirol - Italy
Dry-Cured Chorizo
Pork meat seasoned with paprika and garlic, fermented and cured, Spain
Cornish Pasty
D-shaped meat and vegetable pastry, baked, Cornwall - UK
Culatello di Zibello
Boneless pork thigh, salt-cured and aged in a natural casing, Zibello - Italy
Pastrami
Brined, seasoned, smoked, and steamed beef, originated in Romania, perfected in New York
Guanciale
Cured pork jowl or cheeks, seasoned with black pepper, Central Italy
Soppressata
Dry-cured Italian salami, coarsely ground pork with red pepper flakes, Southern Italy
Capocollo
Dry-cured, seasoned with wine and hot peppers, different regions in Italy have variations
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