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The fine qualities of Italian cured meats: a selection of great specialities for sheer enjoyment of flavour. Authentic origins, carefully selected ingredients and meticulous respect for traditional processing methods: so let’s go explore bresaola salted beef, Parma ham, cured ham, cotechino sausage and zampone trotter sausage.
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Trentino Speck
Cooked hams
Oven-baked specialities
Tyrolean cooked salami
and Vienna sausages
Mortadella
Aged sausages and salami
Pancetta
Typical Trentino
specialities
Italian charcuterie
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The Italian word for ham or prosciutto comes from “prosciugato” meaning “dried out”: this tells you the origin and processing behind cured ham. You start with pig thighs, which are trimmed, salted and massaged to make the salt penetrate deep into the fibre. The function of the salt is to preserve the meat, to flavour it and to help the drying process through slow natural ageing.
It’s special because only in this area does the overall combination of air, climate and humidity create the conditions for an ageing process which, from day to day, week to week and month to month, improves the great flavour of this masterpiece of Italian charcuterie.
Staying with fruit, you simply have to try cured ham and figs. But since fig season doesn’t last very long, it’s worth having other alternatives. So we have artichokes and peas, but if you want to pair it with a cheese, we recommend the delicate softness of Taleggio. What about bread? We absolutely love cured ham with savoury croissants, or some focaccia with cured ham and stracchino cheese always has its charm.
How do you cook cured ham? Not much, so you don’t ruin its flavour and aroma. If you’re making pasta with cured ham, then put it in at the end of cooking, when you’re sautéing the pasta in the pan. Rather than just any pasta, why not make it with tortellini that already have cured ham in their filling? Drain the tortellini well when al dente, and sauté them for a couple of minutes in a pan with a swirl of cream and strips of cured ham. Cured ham inside, cured ham outside, sheer bliss!
Asparagus: boil the asparagus and wrap a slice of cured ham around each one
Stracchino cheese and chives: fill the slices of cured ham with the stracchino flavoured with chives
Ricotta and pears: dice the pear and fry it in butter with a little cinnamon. Mix these cubes with the ricotta and use this cream to fill the slices of cured ham. Garnish with a drop of balsamic glaze.
In other words, how to turn a street food into a work of art. You can garnish your flatbread with a soft cheese like stracchino or better yet squacquerone, and then season with rocket. Or try a more flavourful cheese like brie and pink sauce.
Lentils work really well, and not just at New Year’s like they do in Italy. Mashed potato is perfect, but roast potatoes are also great. Sauerkraut as a side dish gives it a more rustic touch, but also makes it even more flavourful. Fondue is perfect for special occasions. If you want to go for more original side dishes, here are a few ideas: slices of roasted squash, or pan-fried spinach with garlic and parmesan. Do you want a spectacular sauce with a wow effect? Serve the zampone with apple sauce. This is how you make it: wash, peel and dice the apples, then fry them with chopped onion, butter, salt and pepper, cover with vegetable stock and leave them to cook without the lid on. After about ten minutes, blend everything together to make a creamy sauce.
Three quick sauces to make while the cotechino sausage cooks.
Curried onion sauce: fry some Tropea onions in a drizzle of extra virgin olive oil and add a tablespoon of Port (or Marsala) and a large tablespoon of curry powder.
Potato and squash sauce: boil two large potatoes and a piece of squash for about ten minutes, then put the vegetables into a blender with some butter, pepper and a few drops of balsamic vinegar glaze.
Pea and basil sauce: boil fresh peas for 3-4 minutes, then put them into a blender with basil leaves and a drizzle of extra virgin olive oil.
Just like for many other cured meats, the best choice is a light sparkling red wine, and this is where a dry Lambrusco is perfect.
Leftover slices are ideal for creating new recipes.
For example, two slices of zampone or cotechino placed on saffron risotto create a stunning plate and an exquisite set of flavours.
Or chop up the leftover slices and use them to add a dash of extra flavour to ragù or meatballs.
Another idea: wrap the slices in puff pastry and bake them to create savoury snacks to go with an aperitif.
Just bresaola and lemon is low in calories, great for diets and as healthy as you like, but it’s quite uninspiring. So here are 3 ideas to make bresaola more scrumptious.
Emulsion: whisk some extra virgin olive oil in a bowl with some unprocessed lemon peel, chopped chives, pepper and balsamic vinegar glaze.
Salsa verde: put some parsley leaves in a blender with some garlic, extra virgin olive oil, pepper and a drop of white vinegar.
Bresaola, rocket and Grana cheese: it might seem boring, but if the bresaola is soft, the rocket fresh and the Grana top-quality, this is a dish that people will always love.
Robiola cheese rolls: make a creamy filling by mixing the robiola with extra virgin olive oil, pepper and chopped chives. Use this creamy mixture to fill the rolls.
Olive and fennel salad: cut the fennel and bresaola into strips, add the pitted black olives, mix in a teaspoon of mustard, and garnish with fresh basil and parsley leaves.
On average, 150 calories in 100 g, with the fat removed.
On average, 150 calories in 100 g.
Cook the cotechino; in the meantime, boil a potato. Peel the cotechino and the potato, and leave them to cool down.
Take the shortcrust pastry, thinly roll it out and brush it with beaten egg yolk with a tablespoon of milk. While leaving the edges free, place thin round slices of potato on the pastry and the whole cotechino in the middle. Wrap the pastry around it, creating a roll and seal the edges, brushing everything with the beaten egg. Put the roll on a baking tray lined with baking paper, and cook at 180°C until the pastry is perfectly golden brown.
The mixture is practically the same: it’s pork (mainly the head, jowl, neck and shoulder) flavoured with pepper, nutmeg, cloves and other spices.
What makes the difference is the casing, which is a pig trotter for zampone (a zampa is a trotter in Italian, hence its name), while for cotechino it’s a normal casing. Zampone is more flavourful out of the two, because while the pig trotter cooks, it releases more fat which adds extra flavour to the meat.
