Provenance / Canons / Italian / Emilia Romagna Charcuterie Preserved
Emilia Romagna Charcuterie Preserved
Italian Canon
5 entries
IT.97.0001
Ciccioli e Strutto Emiliani
Emilia's rendered pork fat and its glorious by-product — strutto (lard) is produced by slow-renderin…
Emilia-Romagna — Regione
IT.97.0002
Culatello di Zibello DOP Stagionato con Mostarda
The single most esteemed cured meat of Italy: the muscle of the pork buttock, separated from the bon…
Zibello, Bassa Parmense,
IT.97.0003
Prosciutto di Parma DOP: Stagionatura e Taglio
The world's most replicated and least-understood ham: a bone-in leg of Large White, Landrace, or Dur…
Parma hills, Emilia-Romag
IT.97.0004
Salama da Sugo Ferrarese DOP con Purè di Patate
The extraordinary cured sausage of Ferrara: a large pig's bladder packed with coarse-ground pork (ne…
Ferrara, Emilia-Romagna
IT.97.0005
Taglieri di Affettati Misti Emiliani: Arte della Selezione
The emiliano tagliere (cutting board) presentation of mixed salumi is not assembly but curation: the…
Emilia-Romagna (Parma, Mo