Parks.it Homepage

Parco Naturale Regionale Monti Simbruini

www.parcomontisimbruini.it
 

Products: Cold Cuts

The Territory and the Products

In Monti Simbruini Regional Park, the agricultural and breeding activities involve a surface area of about 8,000 ha, approximately equal to the 28% of the whole Park area. Although the statistic data reveal a negative trend in the dynamics of the local people, with a still ongoing exodus towards the nearby town of Rome, the potentialities linked to traditional activities, including agricultural activities, are considerable. Among the most promising "entrepreneurship nests" there are breeding (of cattle, sheep, and horses), cheese making, and the cultivation of characteristic vegetable species like the legumes of the middle valley of Aniene ("fagiolina", "cioncone", Vallepietra bean, and "pallino") and the truffle.
Breeding goes together with a practice that is no longer used: the so-called "pascolatico". In some state-owned grassy areas, the local people can still leave their animals grazing without limits of time, number, and species. The local woodlands are rich in mushrooms and game, while the watercourses house a considerable fish population. Famous are the trout and lampreys fished in the river Aniene in Filettino, Trevi, Jenne, Subiaco, and in river Simbrivio in Vallepietra. All this contributes to characterize the gastronomy tradition of Simbruini Mountains, a fine combination between knowledge and tradition, the everyday efforts and the ability to transform into a tasty dish also the less noble local products.
Water, flour, and passion are the ingredients of the 'ndremmappi di Jenne, a sort of fresh pasta based on wheat flour mixed with bran. The pastry, obtained by mixing the dough with mild water, is rolled out and cut into rather large strips. The latter are put one onto the other and cut until you obtain small strips of 4-5 mm of length. Afterwards, a sauce made with oil, garlic, parsley, chili pepper, tomato sauce, and anchovies is added.

Further information

Harvesting
Harvesting
Found 6 results (Sort order: Category > Product)
Traditionally prepared in winter, as most cold cuts, the aromatic dry sausage is obtained from the processing of pork lean meat (side, shoulder, ham, and loin trimmings), from back fat or bacon. The medium-grain mixture, packed into natural bowels, is...
Category: Cold Cuts
Pork and horse lean meat, dried and aromatized with chili pepper, fennel seeds, garlic, rosemary, and white wine. The product has an irregular shape: stripes of different size going from bright red to dark brown. Usually packaged in food trays or bags....
Category: Cold Cuts
Trimmings of shoulder, side, ham, loin, back fat, or bacon: these are the main ingredients coming from dry-fed heavy pigs with which dry sausages are prepared. These sausages mature for a period of 15-30 days in a cold store. Salted and flavored with...
Category: Cold Cuts
Triangular-shaped cold cut obtained from the pig's jowl. Red with white streaks, sometimes the fat part is pink. Taste from delicate to spicy savory. In some cases, aromatized with drying smoke or with specific smoking process.
Category: Cold Cuts
Pork liver sausage is a traditional sausage obtained from the processing of liver (no more than 50%), plucks, and trimmings of lean meat coming from head, jowl, and bacon. The meat comes from dry-fed national pigs, butchered when they reach 120-150 kilos....
Category: Cold Cuts
Cold cut obtained from rectangular-shaped pork underbelly; red color with white streaks; size from 1 - 2 kilos; maturation from 90 to 120 days. This bacon has two versions: classical and aromatized. Savory taste with marked aromatization in the aromatized...
Category: Cold Cuts
share-stampashare-mailQR Codeshare-facebookshare-twitter
© 2022 - Parco Naturale Regionale Monti Simbruini