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Rind

Rind

Meat curing techniques

This is the skin of the pig, scraped clean of its bristles. Minced rind is one of the ingredients of cotechino or zampone (trotter) sausage; the excess is converted into gelatine. In general, casings for zamponi are also derived from shoulder rind.

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  • Turkey breast

    The Art of Tasting

    Turkey breast has an aroma that varies from smoked fragrances to caramel nuances. [...]

  • Turkey breast

    Italian cured meats

    This is cleaned and boned turkey breast meat which, thanks to its nutritional qualities, its low fat content and the fact that it is very easy to digest, is particularly suitable as part of a healthy and balanced diet. [...]

  • Cooked Ham

    Italian cured meats

    Cooked ham is obtained from a hind limb of pork from which the fat has been removed and which has then been cut, boned, massaged and prepared, and finally steamed. [...]