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Typical Italian cold cuts: Luganega Trentina

Typical Italian cold cuts: Luganega Trentina


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Production area: Trentino-Alto Adige Region - Trento Province
A Slow Food Presidium has been established.

It is the traditional salami of every Trentino peasant family. Normally this product is composed of lean meat, of first choice, of light pigs, mainly from local or national farms, with the addition of soft fat (in variable percentage), salt, ground pepper and minced garlic.
The meats are stuffed into natural casings in rows even four meters long and tied at regular intervals in small salamis 10, 15 centimeters with a diameter ranging from three to five centimeters. Hanging to mature in a cool place, after a period ranging from forty days to four months, they are ready for cutting.
On the common basis, rather simple, each valley of Trentino has developed, over time, its particular variant and some add parts of beef.
In Val di Fiemme, cuts of goat and sheep meat are added to 50% of pork (in this way the meat of animals at the end of their career was once used). In the Valle del Vanoi, the variant called Cauriota is produced: it is of pork (with the exception of rump) to which, however, cloves powder and a little cinnamon are added; it can be fresh or seasoned. In the Cembra Valley, luganega is traditionally drier.
Fresh luganega is the classic ingredient of many typical dishes, in particular the dumplings (based on stale bread), the tonco de pontesel (similar to the stew, but with an addition of luganega and tied with toasted wheat flour), the sauerkraut (ai which is added during cooking), smacafam (a kind of savory pie made by mincing the luganega with a little smoked bacon and diced lard, adding it to a mixture of milk, white flour and buckwheat flour and cooking it in the oven for finally, serve it with fresh vegetables, if possible dog teeth that are collected in the meadows at the end of February). Luganega pasta can be cooked on the griddle and served with polenta or as a filling for sandwiches during country festivals and festivals. Seasoned, it is consumed preferably on its own.


Video: How to make BRESAOLA at home (May 2022).


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