online sale of typical emilia romagna cured meats
L'Emilia Romagna it is considered one of the richest regions in the world in typical products and food and wine fields, so much so that it has earned the nickname of "food valley". The fame of Emilia Romagna is mainly due to two gastronomic pearls, Parma ham and Parmigiano Reggiano, which have become famous all over the world. Wide and qualitatively very interesting is the production of typical delicatessen products, from cooked ones, such as salama da sugo, cooked shoulder, zampone and cotechino; to raw ones, such as the various salami (different from area to area) and coppa (especially the one from Piacenza).
Speaking of typical cured meats, the Bologna IGP mortadella, which has its cradle of origin in Emilia Romagna, is the flagship product.
What can be said about such a tasty and loved cured meat, which already promotes itself very well? Some curiosities, perhaps, such as the fact that its particular cooking technique dates back to the Renaissance period or that mortadella is so linked in the collective imagination to the city of Bologna, that it is in many cities in Italy and abroad called simply " Bologna ". In the scented wake of mortadella we go to discover other typical cured meats of Emilia such as Salame Piacentino DOP, Coppa Piacentina DOP and Pancetta Piacentina DOP originating, perhaps it is not even the case to say, from the province of Piacenza. Salame Piacentino PDO, with a sweet and delicate flavor, has been famous since the XNUMXth century and is produced using all lean cuts with the addition of fat, lard and the throat area.