pork belly
Italian translation: pancetta
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| 21:52 Jan 9, 2007 |
| English to Italian translations [PRO] Cooking / Culinary | |||||||
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|  Selected response from: Umberto Cassano Italy Local time: 13:04 | ||||||
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| Summary of answers provided | ||||
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| 3 +6 | pancetta |
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| 5 | Ventresca di maiale |
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| Discussion entries: 1 | |
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Answers
1 hr confidence: 
Ventresca di maiale Explanation: <<Istituto Valorizzazione Salumi Italiani ... and ventresca (a rolled pancetta obtained from the salting and seasoning of the pork belly). ... http://www.salumi-italiani.it/inglese/pag.asp?id_pag=90 Reference: http://www.salumi-italiani.it/inglese/pag.asp?id_pag=90 |
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2 mins confidence: 
peer agreement (net): +6
peer agreement (net): +6pancetta Explanation: Credo che sia la ***pancetta*** http://www.menatti.com/sliced_products.html -------------------------------------------------- Note added at 8 hrs (2007-01-10 06:37:51 GMT) -------------------------------------------------- http://www.menatti.com/pork_belly.html -------------------------------------------------- Note added at 9 hrs (2007-01-10 06:53:15 GMT) -------------------------------------------------- The cured and processed meats include galantine, roast pork meat, "zampone", "cotechino", and sausage with the symbol of the Ace of batons , "culatello", "pancetta" (pork belly), ham, "coppa", and cooked pork shoulder with the Ace of cups; lard, bacon fat, salami with the Ace of swords; mortadella with the Ace of coins. http://www.casamodena.it/azienda/en_casamodenachi.html He's ready for the purists who will complain that the cured meat in a new pasta amatriciana really ought to be guanciale, made from pork jowls, rather than pancetta, pork belly. "You know what? Most of our people do not care," Overton says. http://www.time.com/time/magazine/article/0,9171,1200758-4,0... PANCETTA TESA STAGIONATA FLAT CURED PORK BELLY Rigamonti's "pancetta" is exclusively obtained from lean raw materials and processed according to the traditional local techniques of Valtellina: it is cured at least for four weeks and it is available both sweet and smoked. http://www.rigamontisalumificio.it/en/prodotti_pancetta.htm PANCETTA - PORK BELLY http://www.grasselli.com/en/prodotti/dettaglio.asp?id_prodot... Pork belly (pancetta) is roughly the same cut of streaky bacon - but better, eh. Smoked (affumicata) pancetta is usually traded in slabs with its rind on; the unsmoked variety is rolled up instead (the light brown cylinders in the picture). I tried a special pancetta: boiled in Barolo wine before being rolled up with salt and spices and cured. Delicious does not even begin to describe it. Speck is a variety of pancetta affumicata typical of the Trentino region: it is more deeply smoked, and its top side covered with a mixture of salt and spices based on crushed peppercorns, giving it a strong, smoky and spicy taste. http://italiancorner2.blogspot.com/2006/04/italian-food-3-sa... Pork is preserved as ham, salame and sausages, the most renown which qualify for DOP are: Capocollo (neck roll), Pancetta (pork belly), Salsiccia (sausage) and Soppressata (a type of salame). http://www.italymag.co.uk/italy_regions/basilicata_calabria_... |
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