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Recipes

1504 records with their sources, across 11 categories.

All meat5Fermented sausage and meat4Smoked salted and dried foods1
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Recipes

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A whole Genoa-style dry salami with a cut face and four slices on a warm ivory surface.
High risk

Genoa-style salami, red-wine method

Pork, beef and back fat ferment with a named starter, cure and red wine before the sausages dry in casings. This contemporary formula uses no wood-smoke stage.

Modern method
· Meat
Photograph of Prosciutto di Parma.
High risk

Prosciutto di Parma

Prosciutto di Parma is a dry-cured, unsmoked ham from the Province of Parma, made from fresh pork legs salted with sea salt and matured for at least 14 months under the protected designation.

Parma · Traditional method
· Meat
Illustrative finished Baranjski kulen sausage, a dark brown oval casing cut to show a compact red interior, with slices on a wooden board.
High risk

Baranjski kulen

Baranjski kulen is a Croatian protected fermented pork sausage seasoned with sweet and hot paprika, garlic and white pepper, stuffed into a pig’s caecum called katica, cold-smoked and matured.

Baranja
· Meat
An unbranded small Italian cacciatore-style dry-cured salami with pale casing and thin ruby-red slices on a wooden board.
High risk

Cacciatore salami

Small Italian hunter-style salami of lean pork, firm fat, salt, pepper and garlic, mildly acidified and dry-matured; protected as Salamini Italiani alla Cacciatora DOP.

Lombardy · Traditional method
· Meat
Cut 'nduja sausage with a smooth, spreadable interior and a portion on bread.
High risk

'Nduja di Spilinga

Soft, spreadable Calabrian pork sausage made with a great deal of red chilli and fatty pork, stuffed into natural casings, sometimes smoked and matured while staying soft.

Spilinga · Traditional method
· Meat