Autumn loves "timeless" cured meats.

Every now and then, you hear people say: “I don't eat cured meats in the summer because it's too hot”.  This assessment makes sense in some countries and latitudes. In fact, if the cured meat is good and comes from heavy pigs, thus rich in noble fat, it releases too much liquid and is therefore difficult to handle at the table. It's also a matter of caloric intake and actual body temperatures. But now Autumn has arrived and there are no excuses: it's time for cured meats at the table, the ones that are “timeless”!

 

The timeless cured meats are those that time has not changed but rather improved, eliminating additives and preservatives, making them even more genuine. Spaghetti&Mandolino offers you a remarkable selection: conventional and organic, with century-old traditions like the cured meats from the hills of Parma in Langhirano from the Salumificio Del Sante, the productions from the Mantuan plain of the Pedrazzoli family, the ancient Parmesan recipes of the Salumificio Ruliano, the ancient Venetian recipes from La Casara, and the timeless delicacies from the Apulian Trojan tradition from Salumificio Giannelli. 

 

So let's dust off the cutting boards, sharpen the knives and slicers! What can we say about the legendary and ancient recipe of Culatello without rind or Culaccia from the Salumificio Del Sante in Langhirano? Obtained only from heavy wild pigs, aged for 18 months with only salt from Cervia: a delicacy! And the Soppressa di Brenton? A rarity from the Calvarina volcano in Verona where the soppressas are aged in ancient black basalt caves. Then there's the Salame delle nebbie from the salumificio Pedrazzoli among the flat Mantuan plains, the Salama da sugo ferrarese which tells tales of medieval noble cuisine for the Este lords, the Capocollo al vin cotto from the Giannelli family of Troia that presents the ancient recipe without any variation over centuries of history…

 

Do you want to know the difference between fiocco and culatello?

 

Bernardo Pasquali