Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot ...

Italian cuisine may be one of the most recognised and loved in the world. But now, a food historian is arguing that the ...

"Prosciutto" means "dried ham" in Italian and is sourced from the ... and aging prevent bacteria growth and preserve the meat. Once fully cured, it is usually sold in thin slices that are ready ...

Around 9 million legs of Parma ham are made each year by 145 producers, all located around the Italian city of Parma ... the making of the famous dry cured meat. After being cut into their ...

Food is joy,” says Claudio Perazzo. Hailing from Liguria on the northwest coast of Italy, Perazzo is a 4th generation butcher ...

This Italian meat also possesses a delicate texture when it is sliced thin. And, of course, that is the best way to serve it on the charcuterie board in order to enjoy its delicacy to the fullest ...

so you’ll notice that it’s lighter in color than its cured counterpart. “Prosciutto cotto” translates to “cooked ham” in Italian. This meat is often brined prior to cooking ...

contain raw meat that has been cured. These will last a long time and can eaten uncooked. Lastly, some sausages are cooked and are eaten cold, such as Italian mortadella. Typically a mixture of ...