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-   -   Cured, fermented, dried or smoked meats and sausages. (http://www.discusscooking.com/forums/f17/cured-fermented-dried-or-smoked-meats-and-sausages-74380.html)

Snip 13 08-22-2011 07:49 AM

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 :smile:

Luca Lazzari 08-22-2011 07:58 AM

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!

Snip 13 08-22-2011 08:10 AM

Quote:

Originally Posted by Luca Lazzari (Post 1040102)
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! :smile:

CharlieD 08-22-2011 08:13 AM

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.

Snip 13 08-22-2011 08:17 AM

Quote:

Originally Posted by CharlieD (Post 1040108)
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 :smile:

Luca Lazzari 08-22-2011 08:19 AM

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.


Snip 13 08-22-2011 08:26 AM

Quote:

Originally Posted by Luca Lazzari (Post 1040113)
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?

Luca Lazzari 08-22-2011 08:34 AM

Quote:

Originally Posted by Snip 13 (Post 1040118)
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. :pig:

CharlieD 08-22-2011 08:38 AM

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.

justplainbill 08-22-2011 08:59 AM

1 Attachment(s)
Bindenfleisch(In Bolzen), aka Bündnerfleisch (Bresaola in Bolzano).


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