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Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [ 3 ]
The flavor is, as a consequence, much more intensely smoked and garlic tinged than is the case with Mediterranean-style cured meat and the cuts are typically drier and harder. They are typically served as cold cuts, as part of traditional meze , but are also used as flavoring for various cooked dishes.
It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta. Capocollo is esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is sold as a gourmet food
Gammon, a word in Australian Aboriginal English with various meanings, mainly relating to lying or pretence Gammon (insult) , a British pejorative insult term Gammon (meat) , a cut of quick-cured pork leg
The classic Italian mortadella is widely sold in supermarkets along the entire Adriatic coast. In Greece, where there is a smaller version in addition to the regular one, that variety is called parizaki or mortadelaki , and in Bulgaria, Slovenia, Croatia, Serbia and North Macedonia, the product known as mortadela is widely eaten.
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Italian cuisine has a great variety of sausages and cured meats, many of which are protected and marked as PDO and PGI, [91] and make up 34% of the total of sausages and cured meats consumed in Europe, [92] while others are marked as PAT. [93] Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured.
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