Carne



The word carne is the Italian equivalent to the English word meat. There are many meats which are known as being traditional Italian meats. The Italians are known for their meats, many of them being pork based. The meats which Italy produce have often under gone some type of process such as salting, smoking or air drying. These processes are carried out to preserve the meat and also to add flavour. When meat under goes these processes it often does so for many years, providing a high quality and often expensive meat.
One of the most recognised Italian meats is Salami. This is a pork based meat which is available throughout the cities of Italy but also throughout many stores throughout the world. As well as a lot sliced hams being produced by Italy, the country is also highly regarded for their range of sausages the produce. Salami is actually an example of these sausages, is has undergone the process of being cured and air dryed. The meat can last up to ten years, peasants used to eat the meat for this reason. Italy not the only producer of salami, other countries include France, Hungary, Belgium, Spain and Germany.
As mentioned previously, the main source of meat within Italy is pork; this includes using all parts of the pig available. Other meats which are used considerably also include beef and boar.
Whilst the meat is undergoing the processes of salting, smoking, or air drying, different spices and herbs are added to provide a certain taste. These herb and spices vary throughout regions, which mean that meats from different regions have different distinct tastes.
Another meat which Italy is well known for producing is pancetta; this is a popular meat with many chefs as it can be widely used. The meat is created using the fatty part of a pig, the belly. Just like any other meat produced, the region it has come from provides the type of taste it has. Many people throughout Northern Europe will be aware of the equivalent to pancetta, which is bacon. Bacon is a very popular dish throughout the UK and it is eaten on sandwiches or often forms part of a cooked breakfast. Pancetta is known for holding delicate flavours and is considerably more expensive than bacon.
One meat which unusually should only be eaten raw, unlike pancetta, is Parma ham. Many people will see Parma ham as on of the most popular and beautiful meats which Italy produces, this due to the delicate tastes and flavours it offers.
The meat is very much tradition within Italy and the production of it is taken very seriously; it takes around fourteen months to produce. The production of the meat is over seen by a consortium to ensure the quality and production process meets certain regulated standards. The meat is available freshly sliced or pre-packed from many supermarkets within the UK. People who want fresh and highly tasting Parma ham are advised to buy it freshly sliced and to avoid pre-packed meat.