Mountain Flavours
What c '' & egrave; better, during a mountain walk, stop, enjoying the view and the beauty of nature, to have a snack? And the pi & ugrave snack; good & egrave; always one made with local products: rustic bread, cheese and a typical salami of the area.
Monday 21 March 2016 4 minutes reading time
In countries and in the pastures of our mountains, the charcuterie tradition has a long history, with traditions and authentic ingredients. But if nell''immaginario, the king of cold cuts and sausages & egrave; the pig, in the mountains we can find something different, tasty and perhaps even more & ugrave; good ... to be enjoyed in shelters or to buy one of the many specialty shops.
Val Chiavenna Valley Spluga and Val San Giacomo (Lombardia), c '' & egrave; a ham that has a name and a unique flavor of its kind: the goat violin. The name of this ham comes from the shape which is obtained with the processing of the thigh or the shoulder of the goat, but also from the mode & agrave; used to slice it: the ham is in fact supported under the chin and cut off his right hand with a knife that almost looks like a bow, ready to offer a symphony of flavors. The meat is salted, rubbed with garlic and juniper berries, then move on to the seasoning of about 60 days. The result is a ham with a very persistent taste, from the firm flesh.
In Val d 'Aosta it is produced un''altra delicacy, a ham intense fragrance: the dried beef, or a ham made from the haunch of venison, processed and seasoned about three months. The result is a tasty, dry ham, perfect to be accompanied by rye bread and butter for a snack of champions.
Also in Trentino deer & egrave; a key ingredient for delicious meats: the deer's leg is coarsely ground and, with the 'addition of salt, pepper, garlic, cinnamon, cloves, red wine and pork lard, is preparing a very tasty venison salami . The processed meat, stuffed into casings, is made to stand for two days and then left to mature, ino to get a tasty, dry salami.
In the area of ​​S & uuml; dtirol c '' & egrave; another deer sausage, very good, but from the almost unpronounceable name: the hirschwurst, a venison sausage, processed meat with medium-fine grain, stuffed into natural casings, smoked and cured.
we can not fail to mention the Luganiga of Trentino Alto Adige: prepared with meat finely minced and seasoned horse with spices, pepper, salt and pepper. Compared to the widespread pork luganiga, the horse is more & ugrave; lean and very delicate flavor.
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