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Rifilature



Rifilature is an Italian term for trimmings of meat.

Rifilature di prosciutto means, for instance, the trimmings from the upper thigh of a pig (the "ham") in trimming it to give a whole prosciutto ham its traditional look and shape.

These Rifilature are used to make salamis, etc.


See also:

Meat

Barding; Beef; Buffalo; Cap On / Cap Off; Collops; Curing; Dredging; French Trimmed; Galantine; Game; Goat; Gravy; Institutional Meat Purchase Specifications; Jacquarding; Larding; Liver; Meat Cooking Techniques; Meat Tenderization Techniques; Meatloaf; Meat; Medallion; Minced Meat; Paillards; Pâté; Pork; Poultry; Rifilature; Roasting Meat; Roasts; Safe Cooking Temperatures; Searing Meat; Self-Basting; Smoking; Snails; Steak; Stuffing; Tumbling

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Citation

Oulton, Randal. "Rifilature." CooksInfo.com. Published 29 May 2006; revised 15 February 2007. Web. Accessed 12/18/2017. <http://www.cooksinfo.com/rifilature>.

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