Prosciutto: San Daniele or Parma style dried ham.
Ham is taken from the upper part of the pig's hind leg.
Capicollo: pork loin sausage.
Soppressata: ham sausage with added bits of fat.
Pancetta: lean bacon taken from the belly (pancia)
of a pig.
Cotechino: fresh sausage made mainly by people from
northern Italy. It contains pork rind (cotica) and lean meat
from various parts of the pig, to which fat and spices are added.
Salsiccia di fegato: liver sausage made mainly by
people from southern Italy. It contains ½ to ¾ parts liver and ¼ to
½ parts pork meat, seasoned with bay leaf.
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(1) Commercial sausage stuffer
England
c. 1900
Used in Canada
Metal
Lent by Rocky Giovinazzo, Rocky's Meats, Vancouver
Rocco Giovinazzo worked in several butcher shops before opening Rocky's
Meats with his wife, Silvia, in 1961. It was one of the first butcher
shops in Vancouver to produce Italian sausages. Convinced that food
prepared using traditional methods tasted better, Mr. Giovinazzo kept
this manual sausage stuffer until he sold his shop in 1999.
(2) Meat grinder
Italy
c. 1900
Used in Canada
Metal, wood
Lent by Arduino Dino Rossi
(3) Domestic sausage stuffer
Molise region, Italy
c. 1940
Used in Canada
Metal
Lent by Carmelina Corsi Cusano
(4) Meat cleaver
Italy
Date unknown
Metal, wood
Lent by Vilma Ricci
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