Author Topic: Italian meat markets (Read 200 times)

Gunthr · « **on:** February 28, 2008, 05:41:40 PM »

Around here these places are small. You open the door to walk in, a bell dings, and it smells so great. You smell bread, cheese, meat and tomatoes.

They have the tubs of mozzarella in water, and balls of mozzarella in olive oil, all the "cold cuts", which includes every kind of olive treatment.

The meat in the cold cases is every cut of beef and pork you would see anywhere else, but I think they age it a bit.

I'm not Italian, but they do know meat. At least where I live.

Gunthr · « **Reply #1 on:** February 28, 2008, 05:55:09 PM »

I know how they make mozzarella, but how is the meat "aged" to be tender. I need a specific answer if anyone can share....

Meatwad · « **Reply #2 on:** February 28, 2008, 06:14:11 PM »

MMMMMMMMMM

Rollins · « **Reply #3 on:** February 28, 2008, 06:21:00 PM »

Gunthr,
Based on what type of meat you're referring to, Italian meats can be uncooked and dry cured, dry cured and cooked or uncured and cooked.
IIRC from my culinary days...
Drycured, uncooked refers to a meat that was cured using only salt, some spices where applicable and time. E.G. Prosciutto and Parma Ham

Dry cured and cooked would refer to a degree of same curing and then smoking or cooking after curing. E.G. Some types of salami and pepperoni.

Uncured, cooked would be a mix of meat and spices that don't undergo a short to long duration curing but are simply assembled then cooked. E.G. Mortadella

There's some more specifics online, I'll look for some decent links.

EDIT: Oh, and meatwad, I'm reasonably sure that the aformentioned store sells a variety of awesome sausage...lurking...stalking. ..waiting...to jump on your pizza!

Gunthr · « **Reply #4 on:** February 28, 2008, 06:30:45 PM »

Whatever cut you want, they wrap it up. the guy weighs it, wraps it in waxed paper, takes a pencil and writes out a receipt and bags it in a brown paper sack. You can't beat that, especially when you put it on the q and it is so tender, maybe you used a little oak or mesquite... I agree... mmm

I did notice tho that the meat was a bit sticky on the outside as opposed to publix "fresh meat". I think these Italian guys are letting the meat "go" just a bit before selling. I'll say one thing, its so tender I keep going back to those guys for meat.

Gunthr · « **Reply #5 on:** February 28, 2008, 06:41:42 PM »

Rollins, tell me. Is it a practice to let meat "go" for a while under cellophane or some other method? I'm suspecting that the Italians are letting the meat "age" and I don't have a problem with that. But its different from supermarket meat.

DREDIOCK · « **Reply #6 on:** February 28, 2008, 06:45:42 PM »

Its what I remember alot of small time grocery stores used to smell like..
Certain smells you just dont forget

A few years ago I walked into a small newspaper and magazine shop to pick up a pack of butts.

I was talking to the owner and noticed a familiour smell.
But from a long ago time.

But the smell didint fit the store. At least not now.
But it bought back memories of my childhood
then suddenly I asked

"Did this used to be a soda shop?"

The owner replied, Yes it was... 40 years ago (1960's)

I could still smell the syrup in the store.

It reminded me of when I was a little kid my father and I would go out on Saturdays, Get a hair cut

Then he would bring me to this soda shop for an Egg Cream.

After that we would go to a bar where I'd eat peanust and drink soda while he'd have a couple of beers and we'd bet on the ponies LOL