A large, fresh sausage originally associated with Cremona, made with coarsely chopped pork rind, lean pork and backfat, spiced with cloves and cinnamon and cured for just under a monthVanilla was a traditional flavouring and is still sometimes used. Usually cooked with lentils and needs to be simmered for hours.

A spiced pork sausage cut into chunks and stewed with haricot beans (US: navy beans).

A large, fresh pork sausage, spiced with cloves and cinnamon and cooked with lentils. A speciality of Emilia-Romagna, traditionally served at New Year.

A large fresh pork sausage simmered, sliced and served with lentils, mashed potatoes or spinach.

A thick boiled pork sausage made with cloves, nutmeg, cinnamon and black pepper.

A large, fresh pork sausage, spiced with cloves and cinnamon, wrapped in pancetta and thin slices of beef and then braised in white wine.

A beef and pork sausage from Valtellina in Lombardy. Traditionally is it poached in the water used for bioling chestnuts.

A piece of pork rind or skin, used for adding flavour to soups and stocks.

A name in Tuscany for a cut of beef along the shoulder consisting of the triceps brachii, behind the junction of the humerus and the scapula.