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Spalla cotta of San Secondo is a type of traditional cured pork product made in precise area of the Bassa Parmese, outside of Parma.  It takes its name from the ...

Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages

For a long time, the word speck referred to lard, from the Latin lardum, meaning the fat part of the pig.

Tags: Spring, Summer, Autumn, Winter, 15 minutes, Meat and sausages, Trentino Alto Adige, 20 minutes

Zampone of Modena is made from the front trotter of a pig. The trotter is stuffed with a mixture of lean meats, belly and back skin and neck fat and ...

Tags: Winter, Emilia Romagna, Meat and sausages