Pizzacagnolo course

The figure and profession of pizzacagnolo indicates the profession of the retail seller of cured meats, cheeses and other foodstuffs. This term usually also refers to the person who runs a grocery store and is therefore synonymous with the figure of the butcher. The delicatessen is a shop dedicated mainly to the sale of cured meats. Other foods that are typically on sale in a delicatessen are cheeses and delicatessen and rotisserie products. A delicatessen dedicated exclusively to the sale of pork is called, especially in central Italy, norcineria. Salume is a term of the Italian language used to define a food based on raw or cooked meat, with the addition almost always of salt, sometimes of animal fat, herbs and spices and possibly other ingredients and preservatives. The term is generally used to identify typical Italian sausages and hams. If closed in a container it is called "sausage" (traditionally the intestines of the animal are used, today synthetic materials are also used). It is stored in different ways, depending on whether it is raw, cooked, seasoned or smoked. The cured meats can come from the meat of other farmed animals (bovine, goose, goat, donkey, sheep) and game (wild boar, deer, roe deer), but pork is certainly the most used for this purpose and whole pieces can be used. (thighs, shoulders, coppa) or minced and sausages, both raw (salami and sausage) and cooked (mortadella, zampone, cotechino). Also worth mentioning are the fish cured meats, present locally in Italy, such as the Sicilian tuna ficazza, trout musciame and salami from Trentino and Piedmont. Salami are obtained from different muscle tissues, which are ground and mixed with fragments of fat, salt and pepper; the mixture is then stuffed into animal casings, which are tied with string at regular intervals. This is followed by a seasoning period (from 1 to 6 months) in a ventilated and cool environment (from 10 to 13 ° C).