What is your favorite Italian cured meat?

Me studying this as if I have a test right after

My boyfriend's family from his father's side comes from Friuli, Northern Italy. Their family name is Zambon, which comes from zampone. Yes, his forefathers were salami makers :D

Interesting, even for people who don't eat meat. ;) I think properly smoked meat is going to become much more popular in Europe in the near future after the recent news about a ban on eight widely used artificial smoke flavorings. The EU (after advice of the European Food Safety Authority) wants them replaced with new alternatives because research shows the most use flavorings are carcinogenic or possibly genotoxic. They are giving companies time to develop new methods. In the meantime, sales continue. Many people had no idea. Even the famous Dutch Unox Rookworst (smoke-sausage) is not smoked anymore. I can imagine that many people will consciously seek out meat that is genuinely smoked for that reason.

Yum

This Italian IS REALLY HUNGRY NOW THANKS ,I MADE NOTES😊😊

I was hoping this video would include Lardo, and at the 10:57 mark, I wasn't disappointed. IMHO, Lardo is food of the Gods. I was introduced to Lardo in 2014 at Ristorante "Il Nido del Corvo" in Greccio, Italy.

Great show!!

One correction, originally Mortadella was made entirely of Horse meat and fat from under the mane.

Pretty great name

My favorite is Finocchiona.

Wow great video! So educational. Keep making more videos!

You're missing boudin/budino sausage from Aosta. It's a cured salami with beetroot, potatoes, and spices.

I COME LOOKING FOR COPPER AND I FOUND GOLD

Interesting

So many wonderful cured meats in Italy! I will be in Central Tuscany in a few weeks. Certain to gain a few kilograms.!!!

So. Much. Delicious. Variety. 😍

mouth watering video 🤤

great video

i friggin love Genoa salami!

The only cured meats I can eat

Video abbastanza accurato. Anche se in Italia il numero di affettati, salumi e insaccati vari penso che sia attualmente indefinito. In tutto ciò avete dimenticato il salume più buono d'Italia...sua maestà il CIAUSCOLO!!!

This is a comprehensive and very well done video about our cured meets. Although a little bit more research should have gone into the pronunciation.

First!

Now a french, a Spanish, a German version please!

Interesting video. Just a note on the pronunciation: any time in Italian there is CH you should read it as K.

When it comes to cold meats and bread Italians are mere amateurs compared to Germany. In Germany there are 3000 types of bread and over 1500 types of cured meats.

Great content. Pronunciation butchered all the way, though 😮

You are missing bondiola

excellent and informative vid, but the pronunciation is horrible: Prosciutto cotto is not coo-dough but koh-toh or koh-toe, Speck is pronounced with the "sh" sound, Cotechino is pronounced with a k, koh-teh-keen-oh, Porchetta is pronounced with a k too, pork-eh-tah. sorry, had to be that guy

Prosciutto not proscuitto

Those pronunciations tho. 🤣You've got ... some of them right.

My teeth hurt listening to this butchered pronunciation 😢

Not a bad video, the info is pretty accurate, but the pronunciation and spelling errors made me curse all the way through.

you spelled "PROSCIUTTO" wrong and pronounced "cotto" (ko-toh) just like "crudo" (krew-doh) all in the first minute

Love the info in this but the incorrect pronunciation is killing me

Worst pronunciation🤦🏻‍♂️ 10:22 10:22

You spell it "Prosciutto", you had 1 job, 1 job..! Also prosciutto cotto or crudo, what you said sounds exactly the same...Also, it is "salame", sigular, Salami is plural. Liver in 'Nduja? Never heard of it. Also in the North we do not put much fennel in the luganiga, never heard of liver in the porchetta, you missed soppressa veneta which has nothing to do with the others. You probably got close to the actual pronunciation twice of all the cured meat presented the rest sounded like a Joke. Someone has not done his homework. Sloppy, shame, it was a good idea.

Speck is German/Austrian