italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

THE ITALIAN NAMES AND DESCRIPTION OF THE MEAT CUTS

HIGH QUALITY PORK MEAT CUTS

italian cuts of meat

 pork meat cuts

In this table you can find images, pictures and description of all the high quality Italian porkmeat cuts. Among them you can find: coppa, capocollo, carrè, arista, costine, lonza, lonzino, coscia, prosciutto, culatello, culaccia. You will find all the Italian names and their translation in English.

  << GO TO THE BASIC QUALITY CUTS   << GO TO THE MIDDLE QUALITY CUTS 

spalla cotta

THE ITALIAN SALAMIS

4

clip art pork shoulder

Coppa
shoulder blade:

 coppa

part that in the pig is of high quality, unlike in beef and veal. It is produced a good sausage with it. In cooking may cook grilled or stewed in the oven. Common also the slices. It is quite fat, but extremely soft.
coppa e capocollo

shoulder blade

coppa

esteemed part in the pig , unlike in beef and veal. It is the name of the salami produced with this cut. Raw may be grilled or stewed in the oven. Common also the slices. It is quite fat, but extremely soft.

The name coppa is used in Northern Italy, while capocollo in the other parts.
5

clip art pork chops

Carrè - arista

rib chop
one of the cuts of more common  use in the cooking. As "Arista" is used entire, while degreased may be boned or not. Excellent roasted. It is also sold to slices that become chops
Costine

chops

costine pork meat cut

the grilled chops are a poor dish, but very tasty

When from the
carrè
 
are removed the ribs, with little meat attached, are sold apart as "ribs" (puntine or costine) and they are cooked to the grid, which eliminate the fat, making them crisp and tasty.
Carrè affumicato

smoked carrè

carré

Typical of the Trentino this good part is steamed or pan cooked

6

clip art pork loin

Lonza

loin

lonza

it is the  leanest part of the back. The meat is tender and lends itself to be cooked both entire (crusted, roasted, stewed) or to slices. Due to the fact that it is not fat the brace cooking makes it fibrous.

The lonzino (dried cured pork loin) is a smoked and particularly precious salami  derived from this part.
lonzino

tenderloin

lonzino

here we find also the
filetto
  small and very soft, to be cooked entire or to slices.
The salami lonzino (dried cured pork loin) is a smoked and particularly precious salami  derived from this part.
7

clip art pork leg

Coscia/Prosciutto

 leg

coscia for prosciutto

means that portion of the carcass which is separated from the loin and belly by a straight cut passing through the narrow part of the hip bone (shaft of the ilium). It is certainly the most note and worthy part of the pig. Raw is sold, especially in Romagna, both in slices and entire and it its cooked  grilled or roasted

Prosciutto crudo
 

prosciutto crudo

Milder as the Parma and San Daniele or more salted as the ham from Tuscany, they are all to try. The production techniques are kept as valuable secrets and guarantee quality to an Italian world famous product.

sliced proscutto crudo

About the hams we should create a special section: we can divide in crudo, (raw), (i.e. dried and preserved with the famous "salatura", the salting ). Among them we can include "
Culaccia
" and "Culatello" (here below you see the culaccia
) culaccia

however the processing with the wine and the boning  make these last two ham varieties very particular

Prosciutto cotto

cooked ham

italian cooked ham

available:  

al vapore (steamed) , affumicato (smoked) or  al forno (baked)

Once wrongly considered a second class product it is a very good traditional salami of Northern Italy.

Agreeable for eating combined with bread in the "panini" is a basic ingredient for many traditional and creative recipes

GO TO TO ITALIAN RECIPES

WITH PORK MEAT

  prosciutto ham carpegna

flag

flag 

flag

home page