Search results
Results from the WOW.Com Content Network
Regional variations. In Puerto Rico, salchichón is a smoked summer sausage similar in some ways to Genoa salami, an unsmoked Italian dry sausage. The salami is made of beef liver, heart, tripe, and pork fat and meat. It is often seasoned with salt, vinegar, whole black peppercorns, and smoked paprika.
In English, chorizo is usually pronounced / tʃ ə ˈ r iː z oʊ,-s oʊ / chə-REE-zoh, -soh, [7] though sometimes the Castilian Spanish /θ/ sound is used: / tʃ ə ˈ r iː θ oʊ / chə-REE-thoh. Pronunciation and spelling vary slightly among the Iberian languages: Asturleonese: chorizu [tʃoˈɾiθu], chourizu [tʃowˈɾiθu] or churizu ...
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee) is a salume (Italian:) consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among southern, eastern, and central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
Fuet (Catalan pronunciation:, lit. "whip") is a Catalan thin, [1] dry-cured, sausage of pork meat in a pork gut, covered with white, edible mold—similar to salami.The most famous is made in the comarca of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona). [2]
A tapa of fried chistorra. Chistorra (pronounced [tʃis̺ˈtora], Basque: txistor) is a type of fast- cure sausage from Aragon, the Basque Country and Navarre, Spain. It can be considered a special type of chorizo. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic and has a fat content ...
It is a salume [1] that comes from the area around of Spilinga. [2] 'Nduja is made with meat from the trimmings from various meat cuts and fatback, and sun-dried Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage ...
Capocollo[1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian: [ˈkɔppa]) [3] is a traditional Italian and French (Corsica) pork cold cut (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.
In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product. The most common varieties marketed as "Italian ...