![]() Tyrolean Speck – a distinctively juniper-flavored, boneless ham originally from Tyrol, an historical region that since 1918 partially lies in Italy.In Italy and Turkey parts of the English-speaking culinary world, the term " speck" refers to Italian Speck Alto Adige PGI, a type of prosciutto. Parts of its production are regulated by the European Union under the PGI status. Speck Alto Adige PGI is a dry-cured, lightly smoked ham ( prosciutto in Italian), produced in South Tyrol, northern Italy.Prosciutto di Sauris PGI ( Friuli-Venezia Giulia).Prosciutto Veneto Berico-Euganeo PDO ( Veneto).Prosciutto di San Daniele PDO ( Friuli-Venezia Giulia).Prosciutto di Parma PDO (Emilia-Romagna).Prosciutto di Modena PDO ( Emilia-Romagna).Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked this style is called prosciutto crudo in Italian (or simply crudo).Culatello is similar to prosciutto, but is made from the filet or loin of the hind leg it originated in Parma, Italy.The method was originally developed in County Limerick, Ireland. Limerick ham is a method of preparing a joint of ham in the cuisine of Ireland.Westphalian ham is produced from acorn-fed pigs raised in the forests of Westphalia, Germany, and the resulting meat is dry-cured and then smoked over a mixture of beechwood and juniper branches. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |