I used to eat a lot of Salame Milano, some kind of mild tasting salami that is way more finely ground than the stuff you see on pizzas. It also is a little less dry. Perfect on bread.
My boyfriend's family from his father's side comes from Friuli, Northern Italy. Their family name is Zambon, which comes from zampone. Yes, his forefathers were salami makers :D
@@CometoCheesus not to be patty but youll have to brush up on your pronunciation, this was bit sloppy and italian is very simple to read. nootalotta room for improvisation
Interesting, even for people who don't eat meat. ;) I think properly smoked meat is going to become much more popular in Europe in the near future after the recent news about a ban on eight widely used artificial smoke flavorings. The EU (after advice of the European Food Safety Authority) wants them replaced with new alternatives because research shows the most use flavorings are carcinogenic or possibly genotoxic. They are giving companies time to develop new methods. In the meantime, sales continue. Many people had no idea. Even the famous Dutch Unox Rookworst (smoke-sausage) is not smoked anymore. I can imagine that many people will consciously seek out meat that is genuinely smoked for that reason.
@@CometoCheesus I'm a big fan of American Barbecue. Accompaniments increase the interest. We have a long way to go in competition with the variety available in Italian cuisine. My elderly appetite now prefers antipasti and charcuterie. Bread and wine are important, but peripheral.
I was hoping this video would include Lardo, and at the 10:57 mark, I wasn't disappointed. IMHO, Lardo is food of the Gods. I was introduced to Lardo in 2014 at Ristorante "Il Nido del Corvo" in Greccio, Italy.
Video abbastanza accurato. Anche se in Italia il numero di affettati, salumi e insaccati vari penso che sia attualmente indefinito. In tutto ciò avete dimenticato il salume più buono d'Italia...sua maestà il CIAUSCOLO!!!
When it comes to cold meats and bread Italians are mere amateurs compared to Germany. In Germany there are 3000 types of bread and over 1500 types of cured meats.
excellent and informative vid, but the pronunciation is horrible: Prosciutto cotto is not coo-dough but koh-toh or koh-toe, Speck is pronounced with the "sh" sound, Cotechino is pronounced with a k, koh-teh-keen-oh, Porchetta is pronounced with a k too, pork-eh-tah. sorry, had to be that guy
You spell it "Prosciutto", you had 1 job, 1 job..! Also prosciutto cotto or crudo, what you said sounds exactly the same...Also, it is "salame", sigular, Salami is plural. Liver in 'Nduja? Never heard of it. Also in the North we do not put much fennel in the luganiga, never heard of liver in the porchetta, you missed soppressa veneta which has nothing to do with the others. You probably got close to the actual pronunciation twice of all the cured meat presented the rest sounded like a Joke. Someone has not done his homework. Sloppy, shame, it was a good idea.
What is your favorite Italian cured meat?
Spicy soppressata!
x2 for spicy soppressata but also looove me some prosciutto
I used to eat a lot of Salame Milano, some kind of mild tasting salami that is way more finely ground than the stuff you see on pizzas. It also is a little less dry. Perfect on bread.
Pancetta 🤩
This was absolutely brilliant info, and very well put together. Thank you!
My boyfriend's family from his father's side comes from Friuli, Northern Italy. Their family name is Zambon, which comes from zampone. Yes, his forefathers were salami makers :D
Well, I'm guessing you're eating right when going to their place
Me studying this as if I have a test right after
A test I'm somewhat confident I could pass
Got the notebook out
haha
You too?😮
@@CometoCheesus not to be patty but youll have to brush up on your pronunciation, this was bit sloppy and italian is very simple to read. nootalotta room for improvisation
Interesting, even for people who don't eat meat. ;)
I think properly smoked meat is going to become much more popular in Europe in the near future after the recent news about a ban on eight widely used artificial smoke flavorings. The EU (after advice of the European Food Safety Authority) wants them replaced with new alternatives because research shows the most use flavorings are carcinogenic or possibly genotoxic. They are giving companies time to develop new methods. In the meantime, sales continue. Many people had no idea. Even the famous Dutch Unox Rookworst (smoke-sausage) is not smoked anymore.
I can imagine that many people will consciously seek out meat that is genuinely smoked for that reason.
Nasty, who needs artificial smoke? There's so much natural out there :D
So. Much. Delicious. Variety. 😍
Totally, it is hard to pick a favorite, so I keep on trying them
@@CometoCheesus I'm a big fan of American Barbecue. Accompaniments increase the interest. We have a long way to go in competition with the variety available in Italian cuisine. My elderly appetite now prefers antipasti and charcuterie. Bread and wine are important, but peripheral.
@@douglassauvageau7262 there are some good American Cheese Producers out there right now!
Yum
Great show!!
This Italian IS REALLY HUNGRY NOW THANKS ,I MADE NOTES😊😊
Love hearing that! Good luck on your meat quest
Wow great video! So educational. Keep making more videos!
Thanks for watching - more to come!
One correction, originally Mortadella was made entirely of Horse meat and fat from under the mane.
My favorite is Finocchiona.
Solid pick
Pretty great name
I was hoping this video would include Lardo, and at the 10:57 mark, I wasn't disappointed. IMHO, Lardo is food of the Gods. I was introduced to Lardo in 2014 at Ristorante "Il Nido del Corvo" in Greccio, Italy.
That was my first time really trying it was shooting it and really enjoyed it - very pork chopish
mouth watering video 🤤
Foodie footage
Interesting
This is a comprehensive and very well done video about our cured meets. Although a little bit more research should have gone into the pronunciation.
You're missing boudin/budino sausage from Aosta. It's a cured salami with beetroot, potatoes, and spices.
I COME LOOKING FOR COPPER AND I FOUND GOLD
great video
Thank you for watching! Iberico Ham is in the works
So many wonderful cured meats in Italy!
I will be in Central Tuscany in a few weeks.
Certain to gain a few kilograms.!!!
Sounds amazing - Have fun!
Now a french, a Spanish, a German version please!
Love how you think. Iberico Ham is in the works
i friggin love Genoa salami!
Video abbastanza accurato. Anche se in Italia il numero di affettati, salumi e insaccati vari penso che sia attualmente indefinito. In tutto ciò avete dimenticato il salume più buono d'Italia...sua maestà il CIAUSCOLO!!!
Don't know that one, grazie!
The only cured meats I can eat
Interesting video. Just a note on the pronunciation: any time in Italian there is CH you should read it as K.
First!
When it comes to cold meats and bread Italians are mere amateurs compared to Germany. In Germany there are 3000 types of bread and over 1500 types of cured meats.
Great content. Pronunciation butchered all the way, though 😮
excellent and informative vid, but the pronunciation is horrible:
Prosciutto cotto is not coo-dough but koh-toh or koh-toe,
Speck is pronounced with the "sh" sound,
Cotechino is pronounced with a k, koh-teh-keen-oh,
Porchetta is pronounced with a k too, pork-eh-tah.
sorry, had to be that guy
Prosciutto not proscuitto
Those pronunciations tho. 🤣You've got ... some of them right.
My teeth hurt listening to this butchered pronunciation 😢
He's trying.
you spelled "PROSCIUTTO" wrong and pronounced "cotto" (ko-toh) just like "crudo" (krew-doh) all in the first minute
You are missing bondiola
Not a bad video, the info is pretty accurate, but the pronunciation and spelling errors made me curse all the way through.
Love the info in this but the incorrect pronunciation is killing me
Speck is German/Austrian
Worst pronunciation🤦🏻♂️ 10:22 10:22
You spell it "Prosciutto", you had 1 job, 1 job..! Also prosciutto cotto or crudo, what you said sounds exactly the same...Also, it is "salame", sigular, Salami is plural. Liver in 'Nduja? Never heard of it. Also in the North we do not put much fennel in the luganiga, never heard of liver in the porchetta, you missed soppressa veneta which has nothing to do with the others. You probably got close to the actual pronunciation twice of all the cured meat presented the rest sounded like a Joke. Someone has not done his homework. Sloppy, shame, it was a good idea.