Prosciutto is ham made from a pork’s hind leg and is preserved by salting, curing or cooking. The salting of cooked ham is done by inserting an infusion made of salt, sugar, spices, and herbs with a mechanical syringe into the pork meat. Then, the pork legs are cooked. Instead, prosciutto crudo is dry curedRead more
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Salami is made of a fine cut of meat, minced, enclosed in a casing, then cured. It is not only part of the history and culinary culture of Emilia, but also part of the region’s art. For instance, sculptures of charcuterie making traced back to the 13th century can be found inside the Baptistry ofRead more
Mortadella is originally from Bologna. It is prepared with finely minced meat, mixed with small cubes (1 cm in size) of lard from the jowls, grounded and finally seasoned with spices, pepper, and small amounts of garlic. The mixture is enclosed in a casing made from natural (or artificial) bladder, then slowly and gradually braisedRead more
The invention of zampone (boiled sausage) is a tale that brings us to the dark times of 1511 when the area of Mirandola – a town a few kilometres away from Modena, was under siege by Pope Giulio della Rovere’s troups. The castle was surrounded by the enemy, and the besieged needed to kill allRead more
The use of spices in charcuterie is very important and is also a delicate art since the quantity can easily alter taste and aroma.
Castelnuovo Rangone is located in the flatlands surrounding Modena, 13 km from the city’s center and near the Apennine mountains. Archeological digs in the area unearthed the finds of an ancient civilization from the Bronze Age (1650-1200 A.D.) called the Terramara, who would have been the first inhabitants of Castelnuovo Rangone. Also, several tombs, remains ofRead more
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