Cured Meats Flashcards
Curing
Refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar, nitrates, or nitrite. Many curing processes also involve smoking.
History
Food curing dates back to ancient times, both in the form of smoked meat and as salt-cured cured meat. Although the ancient people curing the meat did not know this, it was actually nitrates present in the salt that helped the curing process.
Pepperoni
An Italian-American derivative of the spicy salamis of Southern Italy. The perfect balance between bold spice and flavorful fat.
Coppa
Spicy dry cured pork shoulder with paprika and cayenne.
Duck Prosciutto
Sweet spices, cured for a day and dried for seven.
Calabrese
Spicy calabrian salami with notes of lemon.
Picante
Paprika and cayenne, hint of orange.
Filletto
Dry cured pork tenderloin flavored with fennel and orange.
Pork Rillettes
Confit pork shoulder and belly whipped into a spread with lemon zest, parsley, and estate olive oil.
Pork Terrine
Head cheese! Brined heads and feet of hogs boiled to tenderness and bound with a reduction of the cooking liquid.
Chorizo
A dry cured Spanish version spiced heavily with cayenne and smoked Spanish paprika.
Saucisson sec
The simplest of our dried salame spiced only with garlic, black pepper and sugar. Classic french salame.
Finnochietto
A dry cured salame spiced with fennel, garlic, black pepper, red wine and dextrose (a simple sugar).
Lonza
Dry cured pork loin flavored with orange and fennel, very lean meat, simple and tasty.
Berkshire Pork
Berkshire Pig. Prized for juiciness, flavour and tenderness.
Pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking
