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Affettati

Bresaola

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Bresaola is lean, air-dried, salt-cured beef rubbed with spices. It is served in Italy as an antipasto sliced very thinly, so thin you can almost see through it (1 – 1.5 mm.) Bresaola is very moist, not leathery. It used to be much drier than it is now, but production techniques have changed to create…

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Lardo

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Lardo is lard that has been treated in such a way that it ends up becoming a charcuterie that melts in your mouth. What was just “pork fat” is transformed into a luxury food item.It is not the same as “Lard”, which is rendered and clarified. It is made using fat from the pork belly…

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Pancetta

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Rolled Pancetta (sliced) © Denzil Green Pancetta is Italian bacon that is made from pork belly, like American-style or British streaky bacon. How it differs from the British and American concept of bacon is in how it is processed. Whereas bacon is smoked, most Pancetta is cured with salt in a cool place. (That being…

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Prosciutto

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Prosciutto is an Italian ham that is cured and seasoned. The curing process “cooks” the ham, thus you can eat true “prosciutto” raw. Prosciutto slices are always sliced razor thin, and they are so flavourful that a little truly goes a long way. Though cured with salt, prosciutto generally ends up tasting sweeter and far…

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