Salumi

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  1. Prosciutto di Parma
    • Cured ham from Parma
    • Rubbed with Sea Salt
    • Hung dry min. 18 months
  2. Coppa
    • Pork
    • Front part of pork shoulder
    • Alias - Capocollo
  3. Mortadella
    • Cooked sausage
    • Flavoring - Cinnamon, clove, mace, pepper
    • Contains diced fat and pistachios
  4. Speck
    • Smoked prociutto
    • Usually smoked over juniper
    • Sliced paper thin ( ex. Prociutto di Parma )
  5. Sopresatta
    • Coarsely ground dried sausage
    • Flavoring - Hot pepperocino, paprika
    • Known as spicey sausage
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ID
100455
Card Set
Salumi
Description
Salumi
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