Ingredient

meat pulp

meat pulp is one of the pillars of Italian meat cookery. Quality depends on the breed, the farming method, the ageing and the cut. Each region boasts specific farming traditions and recipes that showcase this meat in preparations ranging from slow braises to roasts, from grills to festive dishes of the rural tradition.

Use in cooking

meat pulp lends itself to many cooking methods: grilled, stewed, braised, roasted, pan-fried or sweet-and-sour. It pairs with herbs like rosemary, sage, bay leaf, with red wine, garlic and olive oil.