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A plate of sopressa vicentina served with polenta and mushrooms. Soppressata di Basilicata is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. Soppressata di Calabria enjoys protected designation of origin (PDO) status; the one produced in Acri and Decollatura is especially renowned. [3]
Best: Potbelly. It’s a shame how regional Potbelly is, because the place is a killer.The Italiano is the best sandwich the place has. You’ve got four meats on this baby (salami, capicola ...
Sopressa: typical soft salami, traditionally containing garlic; Spezzatino di musso: donkey stew, served with polenta; Trippa alla veneta: tripe cooked with vegetables, butter and olive oil, then to be served dressed with grated grana cheese
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume 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.
Genoa salami Kaminwurz or kaminwurze – air-dried and cold-smoked sausage ( Rohwurst ) made of beef and fatback or pork , [ 12 ] produced in the South Tyrol region of northern Italy . [ 13 ] Occasionally, kaminwurz is also made of lamb , goat or venison .
1-pound tray of Del Duca Sopressata, Coppa & Genoa Salami with sell by dates 4/13/23 and 4/14/23. 1-pound tray of Del Duca Calabrese, Prosciutto & Coppa with a sell by date of 5/6/23.
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White meat. White meat comes from the chicken breast and wings. It has a mild flavor, making it a top choice for mixed dishes like enchiladas, soups and casseroles. White meat is significantly ...