Salume poll

I have to go with Bresaola here.

Mortadella, the donkeyflesh? Would probably win but for Bresaola. Although tbh I haven't tried quite a few of the others and would probably like them even more. When I was working in Kensington there was an authentic backstreet Italian sandwich place, which I went to every single day. Usually got one of the Bresaola ones.

P.S. you just made me want to go to Italy

this is like choosing your favorite kind of blowjob

wow i really did just post that

could eat speck every day but lardo is like a portal to another universe

I have *such* a fondness for mortadella, even tho it's totally the low-class option here.

you should post like that more often, it was funny xxpost

Gooblar, honestly, having to choose here is loathesome. Let's just put out a tray with ALL of these and yes, mortadella is delicious, too.

Prosciutto crudo and it's not even close. I love all of these that I know but come on.

could eat speck every day but lardo is like a portal to another universe

― I DIED, Thursday, 23 October 2008 15:48 (2 minutes ago) Bookmark Suggest Ban Permalink

^OTMest

so hard to choose

ranked--

Lardo
Prosciutto crudo
Guanciale
Pancetta
Capocollo
Coppa
Bresaola
Mortadella
Speck
Prosciutto cotto
Ventricina
Culatello
Salami
Salsiccia piccante

someone break down for me the differences between all these cos not familiar

Guanciale
Ventricina
Mortadella
Lardo
Culatello
Bresaola
Coppa
Capocollo

or i'll wikip 'em all later no worries

http://www.musicalcriticism.com/opera/roh-salome4.jpg

"Guanciale. The word “guancia” means cheek in Italian. This salt-cured pork jowl, mostly found in the region of Emilia-Romagna, is the traditional cured meat used to make the famous dishes Amatriciana and carbonara. Its flavor is both salty and mellow, with a trace of caramel."

"Lardo:
Also known as proscuitto bianco, this is the cured back fat, traditionally from winter pigs. It is seasoned with rosemary and juniper. It is great served on a warm crostino, or with fresh fruit that has both acidity and sweetness, such as nectarines or figs."

nnnnngh stop it stopit argh

I had lardo-wrapped shrimp a couple weeks ago, spectacular.

"Capocollo:
Also know as hot coppa, it is made from the neck meat of the pig, cured with aromatic herbs and spices, which develop and intensify as the meat ages to produce a great heat with a strong pork flavor. Capocollo is traditionally found in the regions of Campania, Emilio Romagna, and Umbria."

Is bresaola the whole-muscle cured beef?

Oh yeah.

Really, there should be an "all of the above" choice.

I don't even know what most of these are. How do you all know these things? Is this something I would have had to have lived in an Italian neighborhood to experience?

Especially one in Italy, yes.

So maybe some weekend I should go up to Arthur Ave with a list and have a tasting party?

YES

Laurel, you most definitely should.

^an excellent idea. Life will be just that little bit better.

I miss living in italy and taking fried lardo sandwiches skiing with me.

Excellent, I've proposed a jaunt to the not-boyfriend, who used to go to skool around there. Will report back.

took this photo when i was in lovely Orvieto in June

http://farm4.static.flickr.com/3117/2658108791_d6957c6cd0.jpg

alas i did not get a chance to eat any of these

This reminds me that I am going to italy in ten days time.

Wow! There's wild boar and several kinds of deer!

xpost

^^^grrrrrr xpost

altho I'm going to Berlin in 6 so I can't rly complain

gonna eat me some wurst

And goose!

Dried boar sausage is a wonderful taste, but so fucking rich.

Like, seriously, load up the board with a _lot_ of caciocavallo if you're going to eat it, you'll need it.

is that artichoke or sum'n

boar is an awesome meat

Don't get me started on cheese...

is that artichoke or sum'n

― 100 tons of hardrofl beyond zings (Just got offed), Thursday, 23 October 2008 16:25 (1 minute ago) Bookmark Suggest Ban Permalink

http://en.wikipedia.org/wiki/Caciocavallo

omg no please don't start michael white, or i'll actually start slavering

I didn't start, Luigi, CBL did.

Ha, indeed, but I can keenly anticipate your creamy blue-veined prose; it thrills my thwarted palate.

P.S. I don't know who invented mascarpone, but they deserve some sort of retrospective Nobel prize.

dried boar sausage is incredibly delicious, especially with hazelnuts (which i usually hate).

for nyc folks, there's a place called salumeria biellese on 8th ave that does all of this stuff.

Shhh, don't tell him that, he's lazy and I want a day-trip to the Bronx out of it.

ha. well, let me know when you're going.

Is the butcher in your dad's village's bresaola equine or bovine?

Bovine. I've never had horse meat outside of a kinda spezzatina thing once.

I quite like a bit of hoss. I think I still vote for bovine bresaola over all these other lovelies, though.

oh man. where to even start. this is like my favourite stuff in the universe.

i mean, gotta be some sort of pork... i guess lardo??

sheeeit.

i'm gonna go eat a piece of the cured white wine sausage i bought from the market last weekend now

probably the hardest poll i've ever seen. but i voted lardo (this might be from inexperience, i dont know a lot of these)

Incanto/Boccalone's mortadella is so freaking good.

This thread heavily influenced my lunch - prosciutto, carmelized apple, and fontina sandwich. And an entire finocchiona and an entire mole salami for the week ahead.

Automatic thread bump. This poll is closing tomorrow.

Automatic thread bump. This poll's results are now in.

Coppa

lardo