cured meat

What is Soppressata? Nutritional Properties and Use in the Diet. Can Anyone Eat Soppressata? It hurts? Outline of Production and Types

Generalities on Sausages. Coatings of Animal Origin and Coatings of Alternative Type. Nutritional Characteristics of Sausages

Description and hints of lard production; notes on Colonnata and Arnad lard. Properties and nutritional characteristics of lard

Frankfurters: what are they? Origin and diffusion. How are they produced? They are all the same? Mechanically separated meat. Nutritional characteristics

What is bresaola and how is it produced? Nutritional Properties. Discover the video recipes dedicated to bresaola

Salami: All about salami! Food overview. Homemade salami production. Nutritional characteristics and dietary contextualization

Characteristics and nutritional properties of speck. What are the production stages of speck? Discover the tasty video recipes based on speck

All about raw ham. Production, characteristics and nutritional values ​​of raw ham

Origins and production techniques of culatello. Characteristics and nutritional values ​​of the well-known Parma cured meat

Cotechino as a sausage. Definition of food and differences with pot salami and zampone. Composition, origin, description and production. Cuisine and nutritional properties

Culatello di Zibello: Generality and DOP mark. Nutrition and Culinary Uses. Features. Uses. Production. Curiosity

General information on bacon: definition and production of the salami. Gastronomic aspects and nutritional properties of the bacon. Chemical composition of the salami

What is Ciauscolo? Generalities and Description of the Food. Culinary use. Nutritional Characteristics and Historical Notes

Mortadella: All about food! Production of Bologna IGP mortadella. Nutritional characteristics and values ​​of mortadella

Preserved bacon and fresh bacon. Hygiene and additives in bacon. Nutritional characteristics of preserved bacon

Dried ham. What's this? Disambiguation of similar products. Coscio, raw ham and cooked ham: differences. Edible part and fat content

What are cured meats? Chemical and nutritional characteristics of cured meats. They are all the same? They hurt? Notes on the production of cured meats

What is Sanguinaccio? Types of Black Pudding. Sausage Black Pudding and Sweet Blood Pudding.Nutritional Characteristics of Blood.

All about cooked ham. History, production and additives used. Nutritional characteristics of cooked ham

Spanish Ham: What is it and how many types are there? Jamón ibérico or Pata Negra and Jamón Serrano; Nutritional Characteristics and Production