It’s said that diversity is the spice of life. Without diversity, everything will turn monotonous and boring. And the same principle also holds true for food as well. Imagine eating the same rice porridge day in and day out, over and over again. Fed up, right? And change and variety is a must and thus inevitable at the same time. Perhaps, that’s the reason why Italian meats are so popular. They have tons of variety of meat from rustic to Avant Garde, making you drool over and over again. Italian meats variety list is endless and this lifetime might turn out quite short if one were to go and try them all. And so, we have bought to you the best of Italian Meats and dishes that you can try and even cook in your own Kitchen. So, Siete Pronti?
Italian Meats from Rustic to Avant Garde
Well, the saying goes, ‘Beauty lies in the eyes of the beholder’ but the Italian cuisine surely has revised it. How? Well, Italian Meats is famous for its diversifying variety and it’s the beauty of Italian Cuisine as well. Italian cuisine is famous for its meat range and has attracted the eyes and taste buds of many for the same. To name a few Bistecca Alla Fiorentina, Porchetta and Castrato etc. All these are some of the very holy and attractive Italian meats that you must have to try in this lifetime. Still, have doubts? Well, you won’t after getting properly acquainted with these Italian Meats beauties!
Bistecca Alla Fiorentina
Bistecca Alla Fiorentina, the holy grail of Italian Meats Cuisines, this Florentine holy cuisine is prepared with dry-aged beef from the Chianina Cattle. A very prized cattle, famous for its utter tenderness. Bistecca Alla Fiorentina is three fingers wide at the very least and is grilled over a very hot and sizzling flame to protect its tenderness. It’s cooked as such, so that the inside of the Steak remains soft and succulent, while the outer crust of the steak is slightly charred and forms crusts.
The next on the list is Porchetta, a traditional moist and boneless Pork Roast, a speciality of Italy. While Porchetta is quite an Italian Meats beauty, it also happens to be a street favourite as well. Reason? Porchetta is made from the meat of a fully grown pig and is flavoured with aromatic herbs such as Rosemary, Garlic, Fennel seeds and Salt etc., stuffed with liver fat, Skin pieces or meat, which are also flavoured with various herbs and spices. That’s right, it’s a full celebrated feast. Maybe you can even switch this Italian dish with Turkey for the next Christmas celebration. Just kidding, though! Porchetta is slowly roasted over a fire to bring out the best of the herbs and spices.
Arrustelle or Rustelle
Call it Arrustelle or Rustelle, both are the same thing. Arrosticini is the third must-try Italian Meats on our list. Arrosticini is made from the Castrated meat of Lamb, Sheep and Mutton. Arrosticini is traditionally made on a Fornacella, an elongated, Charcoal-fired brazier. Arrosticini’s are well-marbled and consists of tender cuts of Hefty Chunks of Ovine Fat, making them immensely succulent.
Some Italian Meats products to behold
That’s right, there’s more to Italian Meats than meet the eye. What? Well, the earlier list consists of some holiest and celebrated Italian Meats dishes of the Italian that you must need to try at least once in your lifetime or you will surely regret. But you know what? If you can’t, then no worry! Try these succulent and yummy Italian Meats Products. Although, they can’t compete with the holy Italian Meats dishes but are no less in terms of Succulence if that’s what you are looking for!
Prosciutto Di Parma
Well first of the list is Prosciutto Di Parma. Prosciutto Di Parma is a fruit of time and tradition. This high-quality Italian product is a mixed ham, made from a range of Pig’s breed namely Large White, Landrace and Duroc. The pigs are fed a diet of Grains, Cereal and Parmigiano Reggiano Cheese Whey, resulting in the complex texture of the ham.
Moving on with the list, Pancetta is yet another Italian Meats product to behold, truly a blend of traditional Italian and American Cuisine. And Pancetta is a very popular Italian Meats Product, you can get your hands on! After all, its popularity doesn’t limit itself to Italy only but throughout Europe as well. That’s right. Reason? Pancetta is made from a Salt-cured Pork Belly, occasionally flavoured with Fennel, Pepper and Nutmeg. Unlike other smoked varies of Italian Meats, Pancetta is not smoked but is slightly cured and is left to dry for months to bring out the best.
Bresaola Della Valtellina
Bresaola Della Valtellina is not just your any traditional Italian meats delicacy, it’s much more than just some Italian Meats. After all, its origins can be traced back from the Late Middle Ages. Yup, quite a ripe age just like a vintage wine, if you ask! This traditional air-dried, Salted Beef Charcuterie needs to be dried out for months for it to take the dark shade of red. Bresaola Della Valtellina is a traditional Italian meats with a distinct sweet and musky aroma and comes in five different flavours, namely Punta d’Anca, Sottofesca, Magatello, Sottosso and Fesa. So, choose your pick!
Italian Meats Recipes
Cotechino in Galera
- Cotechino: 600g
- Beef Rump, Pounded out and Flattened: 400g
- Prosciutto Crudo, Thinly Sliced: 100g
- Extra Virgin Olive Oil: 2 Tablespoon
- Dry Red Wine: 750ml
- Salt to taste
- Gently pierce the Cotechino with the help of a fork and place in a pan with cold water. After, it’s completely soaked into the water, turn the flame on to simmer the Cotechino.
- Cook the Cotechino in the water for 2 hours. However, make sure that the water doesn’t come to a boil.
- Once cooked, pull the Cotechino out of the water and let it cool for a while to peel off its casting.
- Now, while the Cotechino is cooling, spread the Beef Rump over a surface. Make sure that you spread Beef Rump enough to cover the Cotechino as a whole. Once the Cotechino is cool enough, peel off its casting and cover it in Beef Rump with the help of cooking twine.
- Now, keep the wrapped Cotechino aside and heat 2 tablespoons of Olive oil in a pan on medium heat. Once the oil is heated, put the wrapped Cotechino on the pan and let it roast until brown. Do the same for both sides.
- Once the Cotechino turns brown, pour the wine over it, cover the pan and cook it for 1 hour. Make sure you turn and check it in between to avoid burning.
- Once the Cotechino is cooked thoroughly, it will leave a thin layer of juice in the bottom of the pan.
Now cut off the cooking twine, cut and slice the Cotechino. Don’t throw the juices of the Cotechino, instead serve the leftover juices with mashed potatoes as a side along with the Italian dish.
Lamb Loin with Caramelised Onions and Rhubarb Compote
- Lamb Loins: 2 Pieces
- Thyme: 1 Sprig
- Red Wine Vinegar: 50ml
- Butter: 1 Knob
- Vegetable Oil: 2 Tablespoon
- Black Pepper: ¼ Teaspoon
- Rhubarb, Chopped: 200g
- Sugar: 1 Tablespoon
- Glucose Syrup: 2 Tablespoon
- Granny Smith Apple, diced: 1 Piece
- Butter: 1 Tablespoon
- Salt to taste
- Large Onions, Chopped: 2 Pieces
- Butter: 2 Tablespoons
- White Wine: 50ml
- Salt to taste
- Black Pepper to taste
Caramelised Baby Onions
- Baby Onions: 44 Pieces
- White Wine: 200ml
- Sugar: 100g
- Water: 300ml
- Salt to taste
- Baby leeks: 12 pieces
- Chives: 4
- Start with the Onion Purée. Take a pan and sautéed the Onions in butter with Black pepper and Salt. When done, deglaze the pan with White wine, cover and cook for about 30 minutes.
- Now, while the Onion Purée is taking its time, start preparing the Rhubarb Compote. But first, preheat the water for 63˚C.
- To prepare the Rhubarb Compote, take a pan and melt Sugar and Glucose and bring them to a boil. Now add Rhubarb, Butter and Granny Smith Apple to the mixture and let it simmer for 20 minutes. Add salt and let it cool.
- Now take the Lamb Loin, trim the fat from the loins and cut them half. Separate the loin pieces into two vacuum bags in a single layer. Add Pepper, Thyme and Salt to the trimmed fat and cook it with vacuum bag in the preheated water for 15 minutes.
- While the lamb loins are boiling, complete the Onion Purée by adding butter to it, till it melts. Once the butter melts, transfer the Purée in a food processer and blitz it smooth. Take the smooth Purée and sieve it to filter any unwanted onion crumbs and stuff.
- Once done, transfer the Purée in a bowl, covering the mouth of the bowl tightly until serve.
- Once the lamb loins are done boiling, let them cool and dry. Now take a pan and heat oil to fry the loins. Place the loin over the pan and let it fry until it turns golden brown. Do the same for both sides. Add butter to the pan for basting.
- Once the lamb loins are done, deglaze the pan with Red Wine Vinegar along with a pinch of Black pepper for seasoning.
- To prepare Baby leeks, boil water in a pan. Add salt to it and let the leeks blanch into the water for about 2-3 minutes. Do the same with Chives. Now let them cool for 5 minutes and then plunge them into cold ice water. Drain the excess water and leave them to dry.
- For Caramelised Baby, take the baby onions and boil them in a pan with wine, water and salt. Bring them to boil. Once done, drain the excess water and fry the onions along with Sugar in a pan to Caramelised it, until it turns golden.
Tie the leeks to form a bouquet, cut the loin into pieces of desirable shape while shredding off the crispy part of the loin on the outer surface. Now take a plate and serve a spoon of Onion Purée. Place the loin over the Purée and arrange the leek bouquet. Scatter the Rhubarb compote over the caramelised onions and the side of lamb loins and serve.lvinar dapibus leo.
Italian meats and dishes are a never-ending dish and if any of the upper listed suggestion and Italian recipes are not as per your taste buds then don’t hesitate to toss them aside and look for more. The list is so long that something will definitely strike your attention and make you take fancy in it. Nevertheless, that doesn’t mean that you can ignore the suggestions given above, do glance over them and do let us know in the comments below. In Bocca al Lupo!