Meat: Roasts, Barbecues, Stews and Stews

In this section you will find the best Italian meat. For those who love to bring the quality of truly unique products to your table, trust us at Spaghetti & Mandolino who, thanks to our passion for Made in Italy and our experience in the food sector, we can always offer you only the best. Choose the best meat and discover a world built by passion, attention to raw materials, care for the various phases of transformation and the desire for innovation of the best Italian artisanal producers

Meat: roasts and their cuts

Whether it's beef or pork, roast is a great dish, great for a dinner with friends or during the holidays. In roast made with beef, the front quarter in the shoulder area is very suitable, called vein roast in Piedmont and also called priest's hat in Lombardy.
The cut between the head and the rib, called tender or real, is another very valuable part that lends itself to this type of cooking. Walnut and rump, again, are other classic pieces used to cook roast.
Pork is particularly good for juicy and tender roasts. There are many parts of the pig that can be used, in particular the rack, which is one of the most valuable, the fillet, which however has a much leaner meat and must therefore be barred to avoid drying it out, the neck, a lot of fat, the shoulder. Even the crust, although a rather lean part, is a very suitable piece for slow cooking in the oven, as in the case of preparing the apple roast made

Meat: cooking barbecues

Especially in spring or summer, there are plenty of opportunities to organize super barbecues, moments of sharing with friends and family where the main dish is meat. And so then it's best to be ready to prepare a nice barbecue. And between a rib or a rib, we recommend that you do not miss the opportunity to enjoy excellent sausage or a Luganega. And now a few curiosities about this famous cooking method.
First of all, few people know that the machines used are called grills, the barbecue is the type of cooking that involves the use of low temperatures, usually below 120°C for a prolonged period of time. In this way, large pieces of meat can be cooked delicately, preserving the juices and transforming the connective tissues into soft jelly.
In order to obtain succulent meat that is excellent to eat, you must also always be careful about smoking. In order not to run the risk of ruining your grill, you need to choose the right wood: birch, walnut, maple, beech, apple and cherry are among the best and should not be more than two years old. Instead, it is better to avoid the woods of evergreen plants, they are rich in resins that when burned generate a lot of soot, guilty of blackening the food too much, in addition to those of cedar, eucalyptus, plantain and cypress

Meat: beef and stews

Rump is usually a fine cut of veal made from the upper part of the thigh, but it is also obtained from pork and turkey. What we offer you on Spaghetti and Mandolin is a special feast, the renowned salted meat. This is a pickled beef rind, a typical product of Trentino Alto Adige (we wrote about salty meat from Trentino in this article). It is obtained from selected adult cattle, which are cleaned of fatty and tendon parts and massaged to make them softer and more delicate. These are pickled, i.e. immersed for 15 days in a brine prepared with an original mixture of water, salt, black peppercorns, juniper berries, bay leaves, rosemary and a pinch of lemon. The harmony between these delicious spices guarantees a unique flavor and scent to the meat.

Another honorable mention in our selection is in the roast beef. We have selected them from different manufacturers, all with different characteristics but the same serious quality:. (see also our in-depth analysis on roast beef recipes).

The stews are made with very tasty meat, beef or veal, unlike a stew that can be instead of chicken, pork or mixed meat.
To make excellent stews, it is always better to use poor cuts but rich in connective tissue, which, once melted, makes the meat soft. The best cuts are the priest's hat (shoulder), the geretto (muscle) and the brione (shoulder pulp), but the belly and cheek are also good. The cook's skill lies in cooking the meat so that it becomes tender, dissolving the connective tissue, but without hardening the