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Prosciutto
Date: 07-05-2025If Salumi were a royal family then prosciutto would be king. Prosciutto is Italian for a salt cured and air-dried hind leg of pork. The plural is prosciutti. They are made across Italy. Where there are pigs, salt and the right climatic conditions, you will find people making prosciutto. They have been made there for millennia. At the rise of the Roman Empire the Romans bought their prosciutti from Etruscans to the north, in what is now Tuscany. -
The Story of Chiorizo
Date: 07-05-2025Chorizo. It is one of the most delicious sausages in the world. They were born in Spain after the conquistadors returned from the New World with red peppers. Sweet red peppers were dried – both under the sun and over smoke – then ground to make a deep-red powder called pimentón. Aromatic, but not spicy hot, pimentón contains naturally occurring preservatives to deter bad bugs thriving –something important in the days before refrigeration. Today, it is the unique flavour of pimentón that unites this diverse family of chorizos that spans the Iberian Peninsula -
The Story of Pancetta
Date: 07-05-2025Pancetta is Italian cured pork belly. It is a type of salume (salted preserved meat) that is manufactured in every region in Italy. It is said there as many different types of pancetta as there are valleys and mountains on the Italian Peninsula. In some regions it is smoked over juniper wood, in others it is pressed between two pieces of timber. The word pancetta comes from the Italian word for belly – pancia. We get the word ‘paunch’ from the same Latin root. -
Bay of Fires
Date: 07-05-2025Ian Fowler is a 13th generation cheese maker, with his younger brother also still making cheese in England. The Fowlers are England’s oldest cheese making family, going back nearly 400 years, with Ian carrying on the tradition on the beautiful East Coast of Tasmania!
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