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Speck Alto Adige (Ladin language: cioce or ciociul; German: Südtiroler Speck [1] [circular reference]) is a dry-cured, lightly smoked ham produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status (see also: Tyrolean speck ).
Made of pork [4] or beef, some schüblig are classified as dry sausage, while others are cooked smoked sausage. In Eastern Switzerland , Häsch Schüblig i de Ore? (have you got schüblig in your ears?) is a common saying when someone misunderstands and can't make out what is being said.
The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. [1] Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Many cured sausages are smoked, but this is not mandatory ...
Get the recipe: Homemade Beef Summer Sausage Honest Food Try Hank Shaw's recipe for old-school venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
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4 4 disk Bocconcini di Pura Capra cheese; 4 4 slice paper-thin speck, prosciutto, or pancetta; crusty bread, for serving; arugula/rocket, for serving (optional)
Idiyirachi is a traditional Kerala-style delicacy made of pounded and shredded buffalo dry meat. Jerky, meat that has been trimmed of fat, cut into strips, marinated, and dried or smoked. Kawaab, air-dried, spiced meat of the Hyderabadi community of India. Kilishi, a dried, spicy Nigerian meat. Coated with a peanut sauce as well as other spices.
Two principal types are made, a cured dry sausage typical of Basilicata, Apulia [49] and Calabria, and a very different uncured salami, native to Tuscany and Liguria. Speck – in parts of the English-speaking culinary world, the term "Speck" refers to Italian Speck, a type of prosciutto. [50]
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