I got this pot from my ( now passed) aunt, she got it when she married in early 50's !Submitted by duck-and-quack t3_11njc15 in BuyItForLife
Sweetlantern t1_jbrl5p0 wrote
Reply to comment by duck-and-quack in I got this pot from my ( now passed) aunt, she got it when she married in early 50's ! by duck-and-quack
What is the beef muscle and the pork sausage called in italian?
duck-and-quack OP t1_jbs6ri1 wrote
Tricky questions, google translate doesn't help when we are naming meat cuts !
The italian mames of the beef cut am i using is called " fusello " and comes from the shoulder of the adult beef.
The italian for sausage is " salsiccia " and every zone have a different way to make it, everyone also claim to make the best one.
The one i use is the one from central Italy ( where I'm from, my family moved from Naples when mom was pregnant) and is made with pork meat mostly second quality meat.
I've used " second quality " a lot in this thread and since i don't want to get misunderstood is time to explain that too!
All the cuts I'm talking about are fresh and very good, they are " second quality " because they are not tender or more fat, for the american friends who smoke beef, the cut are you smoking is considered " second quality/ low quality " in Italy because is fat and if not cooked properly is also hard to chew .
Sweetlantern t1_jbtapah wrote
Thank you for the response. I’m going to attempt making this sauce soon. I’ll try and remember to let you know how it turns out. Mille grazie!
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