Is Serrano Ham Healthy?

Is Serrano Ham Healthy?

We consume ham quite frequently in our diet due to its versatility, its simplicity, and its exquisite flavor, and it is one of the star products of Spanish gastronomy. But have you ever wondered if Serrano ham is good for you? Serrano ham is a spicy, smoked ham that has been dry-cured and air-dried.  Because…

Do You Trim Guanciale?

Do You Trim Guanciale?

There is an Italian cured pork product called guanciale. Amatrice, a town 87 miles southeast of Rome in Italy’s Lazio region, was where it began. The name “guanciale” comes from the Italian word “guancia”, which means “cheek”, and is made by rubbing the cheek or jowl of a pig with salt and spices, aging it…

Can I Freeze Guanciale?

Can I Freeze Guanciale?

When one hears the word for the first time, it may seem completely unfamiliar. Some people think it’s the name of a sauce, others think it’s an exotic dish. Guanciale is the name of the pig’s cheeks prepared according to the specific recipe, so both would be wrong. You can freeze guanciale, but you’ll have…

Prosciutto vs. Capicola – Differences and Similarities
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Prosciutto vs. Capicola – Differences and Similarities

Prosciutto and capicola are two Italian classics that are often included in the cured meats selection on a standard charcuterie board. Both Prosciutto and Capicola are cured pork products. However, they have different preparation and flavor profiles. While Capicola is made from the belly or loin of the pig, Prosciutto is made from the leg…

Prosciutto vs. Bacon – Similarities and Differences
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Prosciutto vs. Bacon – Similarities and Differences

Some of the most popular types of cured meat are prosciutto and bacon. They can look and taste the same. A Prosciutto is a type of salted, air-dried ham originating from the Piedmont region of Italy, where it was traditionally produced with hogs fed exclusively on acorns. Bacon is a meat product made from pork…

Prosciutto vs. Speck. What are the Differences and Similarities?
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Prosciutto vs. Speck. What are the Differences and Similarities?

There are a lot of people who have weak spots for cured meats. It’s a guilty pleasure for most meat lovers to have their unique flavor and texture. Both prosciutto and speck are dried ham products that originated in Italy.  Prosciutto means “sliced pork” and is made from the shoulder section of the pig.  Speck…

Is Prosciutto a Processed Meat?
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Is Prosciutto a Processed Meat?

Prosciutto is one of the world’s best-known Italian delicacies. So what is prosciutto? It’s a dry-cured ham made from air-dried pork leg. Prosciutto is considered to be processed meat because it involves the process of salting and curing.  Any meat that involves salting, curing, fermenting, smoking, pickling is considered to be processed.  The result is…

How to Eat Lardo?

How to Eat Lardo?

You won’t be disappointed if you slice lardo into thin pieces and eat it raw or use it as an ingredient in a dish. Lardo is a fatty Italian meat that is cured with salt and herbs. It is often served sliced and as an appetizer. You can also have it as an ingredient in…

What is Lardo?

What is Lardo?

When it comes to cooking we should have often heard the terms lardo and lard. Most people don’t know their meaning. Are these two words the same? Lardo is Italian cured pork fat. Although the word Lardo may be used to describe any kind of pig fat, in Italy, Lardo refers specifically to cured fat…

How to Cut Guanciale?

How to Cut Guanciale?

It is a specialty of central Italy and a staple product. The strong and unique flavor that Italians love to create in their cuisine is because pigs have well-developed muscles in their cheeks. Cut Guanciale like you would any other type of ham. Start by cutting a cross-section of the guanciale. The guanciale will be…

What is Guanciale?

What is Guanciale?

It is derived from the word “Guanca”, which means “cheek.” Guanciale is from the cheek of the pig. It is mainly used in central Italy, specifically in regions like Umbria and Lazio. Guanciale is a type of cured pork that is prepared with salt and aged for at least two months.  It has a milder…