"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-22-2011, 08:49 AM   #1
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Cured, fermented, dried or smoked meats and sausages.

I love many varieties of cured, fermented, dried or smoked meats and sausages.
Some of my favourites are Salami, Bierwurst, Eisbein, Pastrami etc.
German sausages are my favourite so far but I would love to try others and some of the German ones that I'm not familiar with. I often see deli meats such as these available here but they don't mention on the packaging whether they need to be cooked or if they are meant to be consumed as is. Most of our Deli's don't have staff that know much about their product either.
I could Google the products I buy but would prefer to get an opinion from members here on DC that have tried the actual products and know the best ways of eating them.
If you have eaten and like any similar products please share the name and what it actually is and how you would eat it!
I like the sour taste of cured and fermented meats most but also love the smoky flavours.
Any info would be greatly appreciated

__________________

__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-22-2011, 08:58 AM   #2
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
The smoked meat I prefer here in Italy is Speck: here you can find a good link to this fantastic food.


It's really gooooooood, and you can use it in some recipes too, like with tagliatelle cream and speck, for example. I think you can easily find it online, just check if it's the real thing, as usual.

Buon appetito!
__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 08-22-2011, 09:10 AM   #3
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by Luca Lazzari View Post
The smoked meat I prefer here in Italy is Speck: here you can find a good link to this fantastic food.


It's really gooooooood, and you can use it in some recipes too, like with tagliatelle cream and speck, for example. I think you can easily find it online, just check if it's the real thing, as usual.

Buon appetito!
Grazie mille!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-22-2011, 09:13 AM   #4
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
What is available here, is probably not availble where you are. So how can we recomend anything. I love all smoked meats. Can live on it. But American "cold cuts" do not come close to any even half decent Europian smoked meats.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-22-2011, 09:17 AM   #5
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by CharlieD View Post
What is available here, is probably not availble where you are. So how can we recomend anything. I love all smoked meats. Can live on it. But American "cold cuts" do not come close to any even half decent Europian smoked meats.
We have a large variety of Imported cold cuts etc from all over the world. Just wanted to know which ones other members have tried and liked. Doesn't have to be American either
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-22-2011, 09:19 AM   #6
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Aaaaarghhhh!!! I was forgetting the Bresaola, poor me... I ate it for a whole summer while I was working as a waiter and barman on top of some mountain border post, in Valtellina.
Here is a link, and down here an image.

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 08-22-2011, 09:26 AM   #7
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by Luca Lazzari View Post
Aaaaarghhhh!!! I was forgetting the Bresaola, poor me... I ate it for a whole summer while I was working as a waiter and barman on top of some mountain border post, in Valtellina.
Here is a link, and down here an image.

This looks very good too :) I would skip the kind made from horse meat though. I've seen this at an Italian deli close to where I live. How do you personally eat it?
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-22-2011, 09:34 AM   #8
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Snip 13 View Post
This looks very good too :) I would skip the kind made from horse meat though. I've seen this at an Italian deli close to where I live. How do you personally eat it?
I actually eat the horse version. And I like too a cured meat similar to the bresaola, made with donkey or mule meat; it's called "slinzega", but you can find it (and it's not so easy) only in the mountains.
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 08-22-2011, 09:38 AM   #9
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Russians live on cold cuts. Any russian store, here, has at least 20-30 different kinds of smoked salamies, sauseges, meats, hot dogs, etc, etc.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-22-2011, 09:59 AM   #10
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Bindenfleisch(In Bolzen), aka Bündnerfleisch (Bresaola in Bolzano).
Attached Thumbnails
Click image for larger version

Name:	buendnerfleisch.jpg
Views:	150
Size:	99.4 KB
ID:	11889  
__________________

__________________
justplainbill is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:33 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.