Getting to the Meat of It, Favorite Italian Meats

As you’ve probably figured out…when it comes to Italians, food is a way of life. Special attention is given to each and every ingredient this is used in Italian cooking. The meat is no exception!

Italian meats are made with select ingredients and an array of savory spices. Although Italian cooking can incorporate many different types of meats, the most prevalent in Southern Italian cuisine are pork products. Nobody gets more out of pork than Italians!

Here are just a few of our favorite ways to use pork in Italian cooking:

Soppressata – This is is a dry, Italian salami, and is a specialty of southern Italy. It often includes hot pepper (though, as with all salami, seasonings vary), and is usually served sliced, alongside other meats and cheese or served with crackers. (You can enjoy soppressata in our delicious antipasti salad!)

Prosciutto – This is a dry-cured, Italian ham that is usually thinly sliced and served uncooked. This style is called “prosciutto crudo” in Italian. It is distinguished from cooked ham, which is called “prosciutto cotto”.

Wikipedia quotes a writer on Italian food, Bill Buford, describing talking to an old Italian butcher, who says:

“When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it’s too warm, the aging process never begins. The meat spoils. If it’s too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that’s when you make salumi. Your prosciutto. Your soppressata. Your sausages.“

At Rosedale, you can enjoy some of the best Prosciutto in our Toscano pizza, Pasta Faggioli soup and alla vodka sauce!

Pancetta – This is the Italian version of bacon. It is used in such dishes as our Amatriciana sauce or Italian bacon pizza. A little saltier than bacon, it adds the perfect touch to our foods.

Ground pork – Sometimes pork and ground beef are combined to create an unbelievable flavor. We use these two ingredients used in our bolognese as well as our famous meatballs.

Bracciole – Nothing flavors up a meat sauce better than “braciola” – a pork or beef fillet wrapped around a tasty mix of cheese and Italian herbs.

Pork chops – For those “pork purists” out there, you may prefer to enjoy a juicy, delicious pork chop on its own. This popular meat is used in some of our specials, cooked many different ways, but always delicious. Such as our double breasted stuffed pork chop.