{"id":1609,"date":"2014-07-01T14:53:42","date_gmt":"2014-07-01T12:53:42","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/morceaux-du-porc-origines-jambon-lardo-etc\/"},"modified":"2014-07-01T14:53:42","modified_gmt":"2014-07-01T12:53:42","slug":"morceaux-du-porc-origines-jambon-lardo-etc","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-du-porc-origines-jambon-lardo-etc\/","title":{"rendered":"Morceaux du porc \u2013 Origine du jambon, Lardo & Co ?"},"content":{"rendered":"

Produits italiens \u00e0 base de porc<\/h2>\n

De temps \u00e0 autre, nous recevons des demandes de clients curieux de savoir de quelle partie du porc sont issus certains produits de saucissonnage et de jambon. Et cette question n\u2019est pas si facile \u00e0 r\u00e9pondre, du moins pas en allemand. Le probl\u00e8me est que les bouchers italiens traitent le porc diff\u00e9remment des allemands et, par cons\u00e9quent, il n\u2019existe pas de traduction directe des termes italiens. C’est pourquoi nous avons cr\u00e9\u00e9 un graphique pour plus de clart\u00e9. Plus bas, vous pouvez lire de quelles parties sont pr\u00e9par\u00e9es ces sp\u00e9cialit\u00e9s italiennes d\u00e9licieuses.<\/p>\n

\"Morceaux
Morceaux de porc<\/figcaption><\/figure>\n

D\u00e9coupes de porc \u00e0 l’italienne<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Num\u00e9ro<\/td>\nD\u00e9signation italienne<\/td>\n(approximation) allemande<\/td>\n<\/tr>\n
1<\/td>\nCotenna<\/td>\nCouenne<\/td>\n<\/tr>\n
2<\/td>\nAnello<\/td>\n<\/td>\n<\/tr>\n
3<\/td>\nFiletto<\/td>\nLard du dos (arri\u00e8re)<\/td>\n<\/tr>\n
4<\/td>\nCoppa<\/td>\nCollier+Filet<\/td>\n<\/tr>\n
5<\/td>\nNuca<\/td>\nCollier<\/td>\n<\/tr>\n
6<\/td>\nTesta<\/td>\nT\u00eate<\/td>\n<\/tr>\n
7<\/td>\nCoscia\/ Cosciotto<\/td>\nJambon<\/td>\n<\/tr>\n
8<\/td>\nPuntine Costine<\/td>\nC\u00f4telette<\/td>\n<\/tr>\n
9<\/td>\nFiletto<\/td>\nFilet<\/td>\n<\/tr>\n
10<\/td>\nPiedini<\/td>\nJarret<\/td>\n<\/tr>\n
11<\/td>\nLardo<\/td>\nLardo<\/td>\n<\/tr>\n
12<\/td>\nPancetta<\/td>\nVentre (lard)<\/td>\n<\/tr>\n
13<\/td>\nSpalla<\/td>\n\u00c9paule, \u00e9clanche<\/td>\n<\/tr>\n
14<\/td>\nGuanciale<\/td>\nJoue<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Utilisation des d\u00e9coupes de porc<\/h2>\n

Les exemples les plus c\u00e9l\u00e8bres du savoir-faire d’une boucherie italienne sont sans aucun doute le Prosciutto<\/a>, la Pancetta<\/a> et le Lardo<\/a>. Le Prosciutto est similaire au jambon allemand dans le sens o\u00f9 il est produit \u00e0 partir des pattes arri\u00e8re du porc. Cependant, en Italie, gr\u00e2ce aux vents chauds, le s\u00e9chage \u00e0 l’air est privil\u00e9gi\u00e9, tandis qu’au nord des Alpes, le fumage est utilis\u00e9 pour la conservation. La Pancetta est le ventre du porc, qui est par exemple utilis\u00e9 comme ingr\u00e9dient de cuisson dans les Spaghetti alla carbonara. Souvent, elle est propos\u00e9e avec des herbes et des \u00e9pices telles que le romarin, le poivre et l’ail. Le Lardo, le gras du speck, est obtenu \u00e0 partir du dos. Les plus r\u00e9put\u00e9s sont le Lardo di Colonnata et le Lardo de la Vall\u00e9e d’Aoste. Une cr\u00e8me faite \u00e0 partir de Lardo est fr\u00e9quemment pr\u00e9par\u00e9e pour \u00eatre utilis\u00e9e comme p\u00e2te \u00e0 tartiner.
\nPeut-\u00eatre moins connus du palais allemand, mais pas moins d\u00e9licieux, sont la Coppa<\/a> du collier et le Guanciale<\/a> de la joue du porc. Le jarret, si populaire en Allemagne, n’existe pas en Italie de la m\u00eame mani\u00e8re, cependant, les pieds du porc sont transform\u00e9s en Zampone et Cotechino, qui sont des plats traditionnels servis avec des lentilles pour le Nouvel An. La viande utilis\u00e9e pour la salami provient de diff\u00e9rentes parties du porc. La Mortadella, cependant, est pr\u00e9par\u00e9e \u00e0 partir de l’\u00e9paule et est lard\u00e9e de morceaux de Lardo.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Les clients s’int\u00e9ressent \u00e0 l’origine des produits italiens \u00e0 base de porc. Une graphique clarifie les noms italiens qui ne correspondent pas toujours aux d\u00e9coupes allemandes. Parmi les sp\u00e9cialit\u00e9s, il y a le Prosciutto, Pancetta, Lardo, Coppa et Guanciale, chacun provenant de diff\u00e9rentes parties du porc et pr\u00e9par\u00e9s de mani\u00e8re traditionnelle. Des plats tels que la Mortadella et les saucisses issues de multiples morceaux sont \u00e9galement typiques.<\/p>\n","protected":false},"author":2,"featured_media":1608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nMorceaux du porc \u2013 Origine du jambon, Lardo & Co ? - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-du-porc-origines-jambon-lardo-etc\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Morceaux du porc \u2013 Origine du jambon, Lardo & Co ? - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les clients s'int\u00e9ressent \u00e0 l'origine des produits italiens \u00e0 base de porc. Une graphique clarifie les noms italiens qui ne correspondent pas toujours aux d\u00e9coupes allemandes. Parmi les sp\u00e9cialit\u00e9s, il y a le Prosciutto, Pancetta, Lardo, Coppa et Guanciale, chacun provenant de diff\u00e9rentes parties du porc et pr\u00e9par\u00e9s de mani\u00e8re traditionnelle. 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