Number of entries in current section: 37

 
Throat and Cheek

Throat and Cheek

Meat curing techniques

These are the fatty parts that run from the head to the shoulder. They are used in raw salami, but because they demand a lot of cooking it is also used to make cotechino and zampone (pig's trotters). They are also used for raw salami.

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

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    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. [...]

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