The table shown above is an orientation to understand more or less of what we are talking about because from one region to another change the names of the cuts and also the cuts. It is also a small dictionary with the names in Italian, the translation and their description in English.
In "salmon" We have indicated the parties less fine therefore cheaper, and in "Violet" the cuts considered a middle quality. In "Fuchsia" the first quality (i.e. with more muscle and less fat and softer). However, it is important to remember that "of the pig nothing is thrown away" and that the so-called parties poor find a large use in the cooking.
Due to the large panorama of Italian sausages the guidelines do not claim to be comprehensive.
In the table here below you can find images, pictures and description of all the cheap pork meat cuts. Among them you can find: guanciale, guancialino, zampone, soppressata, lingua, stinco.
the parts more used in the cooking are tongue, ear and nose.
This salami is typical of Latium. It is prepared by salting and aromatizing the jowls and then seasoning. It is the basic ingredient for the amatriciana sauce.
typical sausage of Modena, made with the jowl meats
"Soppressata" is a very good salami obtained with the meat of the head
it is a salami common in Northern Italy.
It is prepared rinsing well and removing all the skin, then it is beaten for making it tender. Then must be rubbed with spices and saltpeter and boiled for at least 2 hours in water with vinegar.
an essential ingredient for many traditional Lombard dishes including the famous "cazzuola" (hotch-potch). It is gristly and tasty, even if not very tender.
this is very used in the poor kitchen, both for stews and soups.
utilized for the soups
it is that portion of the leg which is separated from the shank by a straight cut passing through the hock (tarsal) joint . The foot is used in the traditional cooking for flavoring soups, generally combined with the cabbage
We have from this cut also the stinco and the zampone
the shank (here above)is excellent roasted or baked: the meat is rather fibrous , but very tasty
this is a pork sausage
stuffed in a boned pig trotter and boiled.
pork blood pudding
it is obtained from the blood..There are different regional varieties due to the different spices used. A particular mention to the "salama da sugo" of Ferrara