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Archive for the ‘pork’ Category

Prosciutto Di Parma Boneless

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Widely acknowledged to be one of the best Prosciuttos in the market, this ham is truly a delicacy. While most prosciutto hams must age for at least 400 days, Pio Tosini goes the extra mile and ages theirs 500. Born in Langhirano, a beautiful Italian mount

more information relating to parma ham:

Parma ham: Exports grow by 1.6 percent in 2009

Parma [Consorzio del Prosciutto di Parma] 07/05/2010
Strong performance from Parma ham in export markets. As the association of producers, the Consorzio del Prosciutto di Parma, announced now, the exports amounted in 2009 to 2,061,668 Parma ham (with and without bones, and self-service products). This represents a growth of 1.6 percent or 35,000 units year on year dar. The export share of total production of 9,882,774 Parma ham is 21 percent and generated a turnover of 181 million €.
If all the ham in the export decline, the self-service packages prove with an export share of 39 percent (equivalent to 40 million packs of ham 806 926) again as a growth engine. About half of them take on the European markets (47 percent).
The European Union remains the main buyer of Parma ham. Exports to the EU countries last year reached an increase of 3.2 percent.
Still consume most of the Italians Parma ham. Almost 80 per cent – equivalent to 7,821,106 Parma ham – remain in the country.
The German market started last year 320 965 Parma ham. It shows a downward trend with a decline of 6.1 percent, but defended its position as the third most important EU export market behind France (420 903) and England v Ireland (323 046). Important exporter outside the EU, the United States (384 866) are.
Germany is also one of the major customers for self-service packages: The Federal Republic is in fourth place behind Great Britain, France and Belgium.

This Tanara Paolo, president of the Consorzio del Prosciutto di Parma “After the crisis, most markets are now back in a positive movement. We are pleased with the success at home and abroad. We will invest as the association continues in the markets and in-store promotions in trade, especially in the German and Austrian market, to recover its share. “

Bridgford Salami

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Pork, Salt, Water, Dextrose, Spices And Flavorings, Sugar, Sodium Erythorbate, Sodium Nitrite, Regenerated Collagen Casing, Bha, Bht, Citric Acid.

more info on Salami:

Sausage from the horse
With the fact that parts of pork, beef, and occasionally rare lamb in sausage skin stuck, we have resigned ourselves. Donkeys and horses because we do not so

Now you can not necessarily say that horse meat would be at least in the eastern Austrian cuisine is a rarity: horse meat loaf and steak foals are traded commodity, the former even has a considerable fan base.

Only meat from a horse can hold much more: In Verona, for example, dries it and Raffelt it into small chips on the plate, served with rocket and there’s an incredibly good olive oil, and that’s been very wonderful. Or the sausages of the Piedmont: The Asino-Salami, ie those with donkey meat, looks in its blackness is not only incredibly great, but it also tastes extremely spicy and interesting, salami-indulgence, as he was rarely given, and the horse-Salami is slightly redder and milder, but equally gorgeous and wonderful. In Tuscany, where we evaluated negatively of the people of the Piedmont like a bit (as are residents of other regions of Italy, too, but only incidentally), it is said that the Piedmontese horse salami tradition results from the fact that there always so many battles would have been, and that then all the dead horses were fed to halt any use. And they also say that Piedmont would probably mess out not only the dead horses. But that is now fully public and typical of the arrogant and Felino Cinghiale fixed-Tuscans. In Puglia the horse is really fine rolls made and generally refers to the four-legged friend there is absolutely his respect in the form of culinary recovery.

A single store, a fine product of any kind well-stocked general store in a small town in Burgenland out, to my knowledge of Italian salami donkey and horse. It is produced in Austria itself hardly just the Döllerer in Golling horse sausage is made, which enjoys the way, also very popular, especially now that he a bit made of soft (previously it had more the consistency of a wrecking ball – and even the same effect, as for example, views its suspension broke and they rushed down to my freezer and a plastic cover irgendso atomized …).

Allowed it would be, admits a manager of a large salami maker, but as a sausage you could never sell in Austria in life. Could I have in England or in Saudi Arabia or elsewhere understand where you the horse has some such a culturally-intimate connection. But are we, where the cab-horse over the summer anyway dehydrated painful, so to speak turned alive for air-dried ham? Well, maybe because, after all most of the friends of the chops, the fried chicken escalope and have never seen a pig, a calf or a chicken with my own eyes.

Lomo Iberico de Bellota – full loin

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Iberico pigs fattened exclusively on fallen acorns, known as Bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained international notoriety.

That must make the champagne, but also apply the Emmental. With a “guaranteed traditional specialty” (TSG), only the recipe or the process is protected through the origin of the raw material it says nothing. The Spanish Serrano ham with this label.

Even in the “Black Forest ham” is not necessarily the flesh of a pig’s Black Forest is mentioned. The ham has only in a geographically well defined area in accordance with strict rules cured and hang two weeks in the smoke of pine needles and sawdust. Then he must be sold below the EU-label “Protected Geographical Indication (PGI).